NEW IDEAS – NEW BEVERAGE TRENDS
Demand for Non-Alcoholic Cocktails
Beverage Reports worldwide are showing a decline in alcohol consumption with younger consumers drinking less than previous generations. A generational trend towards clean food/drink but bespoke and sophisticated tastes, and introductions such as Seedlip, the world’s first non-alcoholic distilled spirit, provide interesting options for designated drivers and non-drinkers. The advantage for venues providing non-alcoholic cocktails is a high GP where you can charge cocktail prices for low-cost drinks.
Sources and more info>>>>
https://vinepair.com/articles/top-drinks-trends-2019/
Schweppes Pop-Up Cocktail Bar in The Winery, Surry Hills
The Winery in Crown St, Surry Hills is joining with Schweppes to feature a cocktail pop-up bar throughout April showcasing the new range of premium mixers and crafted soft drinks. Bar Schweppes will be taking over the entire venue and serving botanical cocktails, each featuring a unique sensory experience with garnishes and essential oils that accentuate the flavour of each cocktail. Samples of the cocktails include the Café Mule that combines spiced rum, coffee chocolate and the Signature Series Dry Ginger Ale topped with toasted marshmallow and orange oils.
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https://www.timeout.com/sydney/things-to-do/bar-schweppes
Fancy Free picks up on non-alcoholic cocktail trends with new pop-up in Little Collins St
Since May 2018, Fancy Free has operated as a series of takeovers and pop-ups including Sydney’s Ramblin’ Rascal Tavern, Brisbane’s Saville Row, Fitzroy’s Drinkwell, and Dandelyan in the UK. Their new Collins Street bar will be the longest running pop-up so far (for six months).
Internationally, crafted non-alcoholic cocktails are growing in popularity for a millennial demographic that has grown up with health-conscious attitudes to clean food.
The cocktail list at Fancy Free includes three categories: No (alcohol free), Low (low alcohol) and Full (for the rest of us), with a lot of the crafting happening behind the scenes. The bar team runs a one-day prep session each week, using a range of clarification and fermentation techniques and pre-batching many of the drinks.
Samples from their Not section, include the Fancy Float, an iced coffee made with coconut-infused coffee, a scoop of seasonal ice-cream and tonic, and the Arnold Palmie blending mango and peach tea with sherbet lemonade.
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