Experts from top cocktail bars overseas discussed international trends in a panel chaired by The World’s 50 Best Bars group editor William Drew.
The Drink Factory inquisitive food, drink and aroma specialist Zoe Burgess highlighted how the business has introduced a bottled Negroni to its sites and has seen nothing but success.
She said: “We decided to pursue a bottled product that would be served like a wine and realised we could produce a drink that was incredibly consistent because that is a real big thing for us in our venues and be able to produce it in a very speedy and efficient manner."
Engaging with customers
Burgess added: “This allows us to serve the product in a really intimate way. People are concerned there is no skill involved with bottled cocktails but for us, [the team] engage with customers so it is the complete opposite.
“People have now realised that you can achieve very different things within bottled cocktails. This is not to rival the traditional cocktail, but gives drinkers something else to look at.
“We have never had an issue with customers but we ensure everything is served in a very intimate and hands-on way.”
Mescal madness
Fellow top cocktail bar Licoreria Limantour founders Jose Luis Leon and Alberto Gonzales showcased the rise of Mezcal.
“Mezcal is a trend and important to the bar industry because there are so many notes and aromas from each agave (the plant from which Mescal is made) and it is a crafted product,” they said.
Spirits evangelist Mimi Lorandova, of Singapore-based businesses Proof & Company and 28HongKong Street, said experiences in Asia were even crucial due to the lack of social-media overseas.
She said: “Having a classic cocktail that you can get in the majority of the world is nothing special. Drinkers are looking for that ‘wow’ effect’.”
Future Trends: Spirits was made possible thanks to headline partners Diageo and Schweppes; associate partner Pernod Ricard; and event partners Warner Edwards, Slingsby Gin and Willis Publicity