Cocktail

Whisky action: a versatile spirit in cocktails

In association with Diageo

3 whisky cocktails for winter

By Nicholas Robinson

Whisky is unlike any other spirit. Fact. It is complex, often mysterious, but sadly sometimes viewed in the wrong light by drinkers and even some bartenders as a stuffy, challenging liquid that is unyielding and impossible to use in cocktails.

Be at One completes £20m refinancing

Be at One completes £20m refinancing

By Mark Wingett, MCA

Be At One, the Piper-backed cocktail bar group, has completed a £20m refinancing, and ended the sales process it started earlier this year.

Trend one: cocktails will be sustainable

Four cocktail trends that will shake the world

By Nicholas Robinson

Cocktails meet food as bartenders turn to cheffing, but they must be kind to the environment and be individual, according to a panel of the world’s best cocktail makers.

Spirits offer: new publication launched by Crown Cellars

Crown Cellars launches spirits guide

By Nicholas Robinson

Carlsberg UK-owned Crown Cellars has broken its spirits portfolio away into a separate segment of the business following the launch of a new focused magazine – Spirits.

Cocktail offer: three-quarters (75%) of the nation's bars sell cocktails

In association with Diageo

Get the cocktail message across

By Nicholas Robinson

Having a great offer when it  comes to cocktails is a proven way of increasing trade, but making sure you convey what you have to customers is the crucial aspect in building sales. Nicholas Robinson reports.

A question of design

How to design your bar

By Nicholas Robinson

While your operation may be known for serving the best Mojito or the region’s greatest gin and tonic, there are many operational areas that could negatively impact your trade and profit.

Boost: advice on driving spirits sales in pubs

In association with Diageo

How to drive spirits sales

By Nicholas Robinson

Cocktails in pubs are on the rise, but making money from mixed drinks is not as simple as just putting a menu together. Operators must not only consider what their back bars say to customers walking through the door, but also how their online and social-media...

Make no mistake: simple steps to the perfect serve

In association with Diageo

Don’t get this wrong: how to create the perfect serve

By Nicholas Robinson

Lacklustre mixed drinks and cocktails will not do for drinkers these days, even for those who in the past would have accepted an iceless G&T served in a warm glass garnished with a sliver of limp lemon.

Spreading the word: Freemasons at Wiswell, Lancashire winner Steve Smith

GBPA: inspiration from three 2016 winners

By MA Editorial

Thinking about entering the Great British Pub Awards this year? We've spoken to a selection from last year’s title winners to find out how the awards have boosted business.