The Cardiff-based cocktail bar, which is number 36 on the Top 50 Cocktail bars list, sells some 100 Sway in the Morning’s per month.
Jones described the serve as “dead easy” to recreate while its twist on the classic Espresso Martini makes it stand out.
He said: “We're a modern classics bar so our drinks are designed to be borrowed.
Crowd pleaser
“It's a modified Espresso Martini, where the balance makes the base spirit switch remarkably obvious.
“Sway in the Morning really bridges the gap between the indulgent crowd pleaser of the original drink, and classic American whiskey drinks like the Manhattan or the Revolver.”
Costing around £2.10 per serve to make and retailing at £12 each, the cocktail offers operators the chance to generate a profit margin of almost 500%.
“Cocktails are a higher value item than beer or wine and spirits or mixers; they offer a larger margin on a single purchase for a drink that generally will be finished sooner.
More special
“When done properly, guests feel like their experience has been made more special by drinking cocktails than if they were drinking beers or wines, which feel a lot more generic”, Jones added.
The bar manager also advised batching the drink would help to make service “a lot quicker” but urged operators to “always use the Guinness fresh.”
He continued: “The dissolved nitrogen is key for the texture of the drink being light, and not heavy and cloying.”
Let’s get into it…
Equipment required:
- Shaker
- Jigger
Ingredients:
- 30ml Mellow Corn Whiskey
- 15ml Mr. Black Coffee Amaro (if unavailable do a short coffee infusion into Averna)
- 10ml Cocchi di Torino Sweet Vermouth
- 10ml Monin White Chocolate Syrup
- 30ml Guinness
- Cubed ice
Method:
- Shake with ice
- Dry shake
- Fine strain into frozen glass
- Garnish with white chocolate shavings and serve
If you have any drinks recipes or top tips to share as part of The Morning Advertiser's Drinks Masterclass series please contact rebecca.weller@wrbm.com.
