Cocktail

How can pubs sell more cocktails?

Spirits Week - In association with Diageo

Cocktail-led outings 'much, much more of a reward'

By The Morning Advertiser

To introduce Spirits Week, brought to you by Diageo, drinks expert Douglas Blyde distils some of the key trends and new consumer behaviours shaking up the spirit and cocktail categories.

Festive spirit: operators are more likely to be able to turn people on to a different tipple at this time of year

What are 2019's biggest party drink trends?

By Emily Hawkins

Now is the ideal time to offer your customers a different drink to their usual because research shows people are more willing to experiment at this time of year.

In the mix: Tales & Tender’s cocktail draught system is set to speed up cocktail making

Cocktail operator is van-tastic

By Alice Leader

Tales & Tender founder Nick Whitby claims his cocktail contraption “is like having a bartender with 15 arms, under the counter and behind the scenes”.

Join us: Spirits Summit to be held in London on 2 October

Get a full measure of the spirits category

By Nicholas Robinson

Pink gin, whisky, alcohol-free ‘spirits’ and the rise of English rum are just a handful of the topics we’re exploring at this year’s Spirits Summit at the Yard, Shoreditch, in London on 2 October.

Ups and downs: the pros and cons of a spirits-focused bar

Pros and cons of running a spirits-focused bar

By Nicholas Robinson

Spirits and cocktail sales are booming, driven by increasing consumer demand for better experiences, as well as a large proportion of new product development in the segment. But for those businesses focusing on spirits, what are the upsides and downsides...

No booze: new range of alcohol-free spirits launched

Alcohol-free ‘gin’ and ‘rum’ launched

By Nicholas Robinson

Funkin cocktails founder Alex Carlton has stepped into the alcohol-free ‘spirits’ category with the launch of Stryyk Not Rum and Not Gin variants.

Herbaceous accompaniments: keep your gin garnishes fresh

In association with Fever-Tree

How to grow a gin garnish garden

By Nicholas Robinson

Whether you’re growing them on the bar for staff to garnish drinks with or in your pub garden for consumers to pick and choose for themselves, a G&T garnish garden is a quirky way to create a bit of atmosphere and theatre.

A good Spritz: Campari sales fizz up

Aperol Spritz drives up Campari’s UK sales

By Nicholas Robinson

Gruppo Campari’s UK sales have risen significantly, with a chunk of that growth coming from sales of Aperol, the main ingredient in the Aperol Spritz.