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THE DISTILLED GUIDE TO: GLOBAL TRENDS GLOBAL TRENDS WELCOME TO THE SIXTH EDITION OF 2019 2 WELCOME SPIRITS SUPPLEMENTS 4 THE THINKING DRINKERS 6 HIGHBALL FROM DISTILLED. 8 A POSTCARD FROM 10 KENYA Get ready to set sail on a globe trotting trip to bring you some really exciting new brands to the Distilled range with our sixth 12 IRELAND edition spirits supplement. 14 TURKEY So let’s start with gin – believe it or not, gin isn’t just hot in the Across the Pacific, on to South America and our 16 UNITED KINGDOM UK! The Spanish have been gin-mad for many years and the first stop is in Peru, not only a popular holiday copa glass G&T serve has certainly spread much further afield, destination, Peru also produces some of the 18 USA and one we are firm fans of here in the UK. Larios, now part of world’s best Pisco, including our new Pisco in the Edrington Beam-Suntory portfolio is creating quite a stir the range – Barsol. Barsol is the number 1 Pisco 20 AUSTRALIA this year in the UK and features in this edition. brand in the USA and it has topped the World’s 50 22 JOE SCHOFIELD Best Bars Top Selling / Trending lists for the last 3 Now for a short hop across the Mediterranean to Italy’s years, so make sure it’s on your list to try. 26 SPIRIT OF SPAIN Amalfy coast and the wonderfully zesty Malfy Limone. The gin you all loved in last year’s gin range, is now joined by Think Brazil, think Cachaça! The Responsible 28 A DUTCH MASTER the equally impressive Malfy Blood Orange and Pink Grapefruit Trading Company (RTC), who produce Abelha 32 SIMPLER TIMES flavours – now this is a trio that deserve a place on any back Cachaça, are developing fair partnerships with bar & gin menu. small holding farmers. They share with them their 34 JAPAN RISING SUN values and organic teaching methods to enable All the way down under, the gang at Four Pillars are celebrating farmers to grow sugar cane 100% organically on the 100th anniversary of the Negroni with their very own Spiced the highland sandy soils. CHECK US OUT 38 KETEL ONE BOTANICALS Negroni gin. Packed with peppery spice and blood orange, at FOR FULL EXTENDED 43.8% strength this gin really won’t disappoint. Now let’s spice things up with a hit of chilli 42 APPLETON ESTATE 12 YEAR OLD CONTENT PLEASE VISIT from Kahlua and their chili chocolate coffee DISTILLEDUK.COM Heading north on a slow boat to Asia, the next gin Tarsier (yes, liqueur! What more can I say…spice, coffee, 44 BARSOL PISCO named after the small primate of Asia) not only has Asian chocolate…yum! 46 ABELHA CACHAÇA ORGANIC SILVER influence in the liquid, they also donate 10% of their profits to the Tarsia conservation project in the Philippines. Rum continues to create huge interest around CALL US 48 FOUR PILLARS SPICED NEGRONI GIN the world. From Jamaica, Appleton 12 is a great CALL 0845 072 7092 50 GORILLA SILVERBACK GIN Silverback gin, the final gin to make it in this edition is a really addition to the Signature Blend. Appleton 12yr Old TO PLACE AN ORDER interesting brand from Gorilla Spirits. For every bottle they sell, is stocked in 1 in 4 of the most influential bars in WITH YOUR SALES 52 GORILLA MARABA Gorilla Spirits donate £1 to The Gorilla Organisation charity. London and can be savoured as a sipping rum or MANAGER There are only 880 mountain gorillas existing in the world and enjoyed in quality classic cocktails like this Estate 54 KAHLUA CHILI CHOC the money raised by sales of Gorilla Spirits is used to support Old Fashioned. 56 LARIOS DRY GIN ranger patrols and also fund local community projects in FOLLOW US Rwanda, Uganda and DR Congo. Finally, a new entry and perhaps a new category. 58 MALFY GIN Ketel One have really ticked the innovation box  DISTILLEDUK Alongside the gin, take a look at the Maraba Coffee liqueur with their botanicals range. At 30% ABV, this gives  DISTILLEDUK 60 TARSIER GIN from Gorilla. Gorilla Spirits have teamed up with local a great option for a slightly lighter and refreshing Hampshire coffee specialists Moonroast Coffee and sourced spritz serve with soda and plenty of fruit. 62 SUNTORY WHISKY TOKI some superlative Single Estate Maraba Red Bourbon Arabica coffee beans from Rwanda. This makes an amazing sipping So, you know what to do by now – try the range, liqueur for a perk-up after dinner or of course in an great all the brands will be available until the end Distilled is a trading name of Carlsberg All products are supplied subject to our standard terms and conditions of sale; copies are available Espresso Martini of June. For those you really like, there’s a fair UK Limited. at www.carlsberguk.co.uk/termsandconditions. By law, we cannot sell or supply alcohol to anyone Customer Contact Centre: 08456 013 432 who isn’t over 18. By placing an order you confirm that you are 18 or over and have accepted chance they will be here to stay for the rest of the Carlsberg UK Limited. Registered office: and agreed to be bound by all applicable terms and conditions. Whilst any recommendations or Japan has become a real hot-spot in the world of Whisky. Toki year, Bon Voyage! Jacobsen House, 140 Bridge Street, representations in this guide or otherwise made by Distilled are given in good faith, you should not from Suntory takes a blend of carefully selected whiskies from Northampton, NN1 1PZ rely on them in place of your own independent professional advice. All images are for illustration the House of Suntory’s globally acclaimed Hakushu Distillery, Katie Hewitt Company number: 00078439 only, product packaging may differ. Details correct at time of going to print. We reserve the right CARLSBERG UK IS A MEMBER OF THE to change details without notice. Errors and omissions excepted. These terms and conditions and Yamazaki Distillery, and Chita Distiller. Category Manager Spirits PORTMAN GROUP – PROMOTING any dispute or claim arising out of or in connection with them shall be governed by English Law and RESPONSIBLE DRINKING subject to the exclusive jurisdiction of the courts of England and Wales. GLOBAL TRENDS THE THINKING DRINKERS THE THINKING DRINKERS GLOBAL TRENDS

GLOBAL TRENDS

Welcome to our trends the customers perception of highball was mentioned in almost For those who haven’t seen it, the of themes that were apparent now. If you only take a few tips supplement, a glance at drinks, but it’s also important to every case. So we pay tribute to the previous special edition magazine amongst all of them, but perhaps away, we hope it might help spark bartender behaviour in a host of stay on top of the more general drink on page 6 and throughout the gave the Classics a rigorous going the most significant proved to be something on a menu and bring in cities around the world. It’s nice trends, particularly in spirits. pages you’ll hear other bartenders over, please seek it out online at sustainability, foraging and local. new customers, because one trend to see what other people are up talking about whisky and how they DistilledUK.com, it’s packed with In Japan the foraging work of that isn’t going away is the need to to, isn’t it? Yes, it is. But the main So, in this magazine, we’ll dip into are using it in drinks right now. great advice. But we return to the emerging bartender legend make money. reason for us doing it here, in this some of the more niche local subject here because, classics, Hiroyasu Kayama takes things magazine, is to inspire you with foraging of rosehips and sorrel Then there’s gin. Another and more specifically a return to a step further, read about his your spirits. wood; take a sip of a drink with staggering revelation for you, gin simplicity is a key trend for bars extraordinary approach to Buffalo Clotted Cream Fat Washed is popular right now… But whether right now. Australian bartender, bartending on page 34. To that end we have travelled far Dry Vermouth; and try a garnish of you have embraced the rise and owner and all round super star and wide to gather some of the Anise Myrtle laced Corella pear. rise of the spirit or not, you should Tim Philips gives his strong views And while vodka continues it’s most significant trends in spirits But we’ll also focus on some of the know this isn’t going away. One of on page 32. renaissance with a connection to and bartending right now. Safe to more generic trends that will help the most innovative bartenders in provenance and flavour, the equally say, boundaries in drink are being you with loading the back bar. Spain, Diego Cabrera, talks about In a bid to cover off as many of the interesting project at Ketel One pushed beyond anything that once all sorts of interesting trends on trends as we could in a confined has been its development of the seemed sensible. Fermentables For example, the tried and tested page 26, but when it comes to the space, we spoke to the regional Botanical spirits. Lower in abv and in the form of kombucha and kefir highball is on trend right now. As is number one spirit of the moment winners of the last World Class packed with botanical punch, these have earned an unlikely cool, Midori Scotch. Hold the front page, right? there, it’s still gin. While we all look cocktail competition. The logic could fast become an essential in is apparently making a return to Granted, it might seem a little like to rediscover forgotten spirits, here was that these people are the bar. discerning drinks and bourbon yesterday’s news tomorrow, but or to create something new, this currently at the top of their game, rested in coffee beans is catching when we spoke to the leading is evidence that you ignore the so if they’re embracing a trend, Lots to digest then, some new, the eye of some. These are pioneers in bartending across the customer’s favourite at your peril. it’s worth you knowing about it. some old, all important to admirable attempts at changing planet about trends, the whisky Interestingly, there were a selection bartenders around the world right 6 7 GLOBAL TRENDS HIGHBALL HIGHBALL GLOBAL TRENDS

SCOTCH APPEARANCE & SODA We err on the side of a small and simple glass, standard size is around 350ml but One of the earliest mentions of this drink experiment. Ratios depend on customer taste, appears in the 1900 Bartender’s Manual by but in a whisky soda, two parts whisky to Harry Johnson and suggests two or three lumps three parts soda works for us. If you use a straw, of clear ice, a ‘wine glass’ measure of Scotch make sure it isn’t plastic and the garnish will help (roughly 60ml) and ice cold soda. Also check justify its inclusion on the cocktail menu. Jorge out Patrick Duffy in the history books, who is Meyer is the bar legend who created the gin basil widely attributed with the invention of the name. smash. He’s behind Le Lion and Boilerman bars, in Hamburg, that focus on the long drink serve. Whisky doesn’t have an illustrious They serve up long drinks in smaller glasses and cocktail history, the list of they look incredible. creations using it as a base spirit BUCKS is considerably shorter than that of gin. But the whisky highball, or The highball emerged with from the popular whisky and soda, was one of the cocktails of the late 18th century, think Old BUILD most common mixed drinks serves Fashioned, Martinez, Sazerac and Pink Gin. of the 20th century and is a drink The buck grew from it and it subsequently The Japanese have made an art into theatre, as strong on a menu as many other inspired the Dark ‘n’ Stormy so this will help to their whisky highball, or Mizuwari, is slowly built classic. And the good news is, the expand a highball menu. with a little whisky poured over ice, stirred, highball is a trend in the best bars topped with a little of the chilled water, stirred, across the world. and so on until complete. That said, if you’re using soda water, the drink doesn’t need much The gin and tonic helped drive MULE stirring, a metal spoon and interaction of customers back to this classic bubbles with ice can diminish the carbonation. and as gin drinkers move on to The highball also gave us the mule family, the explore the complexities of whisky, most famous being the Moscow Mule, a blend it seems Scotch, Irish, Japanese of vodka and ginger beer. Other incarnations and American whiskey can benefit include tequila and brandy. One of the simplest DILUTION from a bit of care and attention to a and most successful serves we’ve encountered highball menu. Highballs appeared is the Jameson Irish Whiskey Ginger and lime. Quality ice is essential for all your cocktails, but on menus as early as the early 19th Simple but incredibly drinkable. particularly in a drink like this. A single column century, so if an appreciation of of large cubes or even large single piece of ice history is your thing, this fits that Ingredients running through the spine of the drink makes it bill too. 50ml of Jameson Irish Whiskey feel proper. Too much wet ice is a crime, floating Ginger Ale ice looks a bit rubbish. The ice will make the It’s a simple drink in terms of recipe Large wedge of lime drink look great but also avoid over dilution. spec, and easy to knock out with And if you have fridge space, go the extra yard speed on a busy night, but this is a Method and frost the glasses for visual impact and drink that still requires respect and Fill a highball glass with ice. optimum temperature. with a very small amount of Add Jameson. Top up the glass with ginger ale bespoke invention, like an inhouse Take a large wedge of lime, give it a squeeze and syrup infusion or garnish, you drop it into the glass, roughly 1 part Jameson to can present plenty of creative 3 parts ginger ale. ownership. The long, lightly carbonated profile makes it refreshing and drink-able, but don’t be sloppy, it needs to look clean, sleek, refined and properly chilled to justify the price tag. HIGHBALL 8 9 GLOBAL TRENDS A POSTCARD FROM A POSTCARD FROM GLOBAL TRENDS

Thanks to A

FROM affordable travel

POSTCARD and the sharing of information

In recent years the true wealth of through social media, innovation has been showcased through the World Class cocktail culture is now a Bartender of the Year contest, an almighty gathering of bartending global phenomenon. talent that is highly revered. As many as 10,000 bar From Australia to Africa and professionals compete in World Class over the year, and with so Aldershot to Accrington, many great minds gathered it offers an incredible focus for great ideas new skills and approaches and global spirits practices. to spirits and cocktails are With so much on offer, we spoke to some of the countries winners to emerging in every town learn more about progressive bar practices and present these that has a bar. postcards from around the planet in a bid to inspire your approach to spirits in your bar. 10 11 GLOBAL TRENDS A POSTCARD FROM - KENYA A POSTCARD FROM - KENYA GLOBAL TRENDS

“Having been brought up in a coffee growing community, I have seen a lot of changes in coffee farming and also in the lifestyle of farmers. Coffee is a big trend in cocktails and as something so close to home, I have been inspired to come up with a twist on a classic espresso martini cocktail, which I designed to showcase my appreciation and recognition for our hard-working coffee farmers. The interpretation honours coffee production methods of years gone by, as well as more modern styles and approaches. It has also been created to Ketel One Vodka highlight the lifestyle of coffee farmers, the industry is not what it used to be and due to Espresso Martini increasing pricing pressures and the short life span of the coffee once it has been harvested, they now make less profit INGREDIENTS from their sales. 45ml Ketel one vodka 30ml Homemade coffee liqueur 30ml Sugar cane juice 30ml Kangundo arabica coffee Atomized citrus flavours

METHOD Combine all ingredients in a mixing glass. Shake with ice KENYAand fine strain into a chilled coupe glass. Garnish with three coffee “I spent time with local farmers to try and beans on top. Coffee cocktails have been on many menus understand the issues they face, then used for a while now, the espresso martini now an this interaction to inspire a drink. I started an online funding programme to purchase a essential addition to every spirits-led bar. coffee pulping machine, which can be used With the espresso martini by farmers to pulp their coffee, now a ubiquitous modern But for Patrick Kempinski, Reserve World Class grade it, and store it. This relieves pressure on the farmers to sell quickly at a low price. classic, it’s great to experiment Bartender of the Year 2018 for Kenya, the As coffee is such a big cocktail trend, I with locally sourced coffee, but ingredient has a very significant connection knew I needed to raise awareness in the those looking to play around bartending community too, so I started to with the coffee liqueur, try in that he can source it from down the road. share the story with the Nairobi bartending Maraba who teamed up with network and ask for them to support my As a result, he has been able to showcase fresh work by buying coffee to use in cocktails a local coffee specialist in and vivid flavours, and bring a new spin to the directly from farms, to ensure a fair Hampshire (see page 52). price and help raise further awareness of Or spice it up with Kalhua Chili idea of an espresso martini. But perhaps more the issue.” Choc, more on page 54. inspiring is hearing how his work with the drink

also encouraged him to go beyond the cocktail and

contribute to the community of coffee makers.

12 �13 GLOBAL TRENDS A POSTCARD FROM - IRELAND A POSTCARD FROM - IRELAND GLOBAL TRENDS

“Ireland has over 400,000km of hedgerows - that’s over eight times the length of the Great Wall of China, bursting with ingredients ripe ↗ for the picking, not to mention the woodlands and wild and diverse coastline. At Cask, we base our menus on what Mother Nature has to offer, designing four menus per year based on Ireland’s seasonal offerings.

“Foraging and sustainability is a very prominent trend in Ireland at present. At Cask, we use as much Irish foraged ingredients or local suppliers as possible to keep transport to a minimum and support our local economy. This is as simple as finding alternatives to exotic flavours that do not grow in our unpredictable (rainy) climate. Four Faced Liar

INGREDIENTS 40ml Ketel One 20ml Carpano Dry Vermouth 15ml Aquavit 20ml wood sorrel and Rosehip cordial* 2 dashes of citrus bitters (we use Off the Cuffe)

I RELANMETHOD D Stir ingredients and strain into a coupe. Garnish with wood sorrel. “For example, instead of using pineapple juice, we forage a hardy perennial called pineapple *Rosehip and wood sorrel cordial weed - a close cousin to chamomile, which 320g water grows from May to October on any country lane 180g caster sugar or hard ground. Another ingredient is sweet 30g wood sorrel woodruff - a wild herb that when dried smells 15g rosehips and tastes of a green grassy vanilla - a much 2g malic acid more economical option than buying vanilla from Madagascar! Method In recent years the Irish cocktail scene has progressed Combine all ingredients in a vac “We’re not saving the world, but doing our bit to bag and cook sousvide for one dramatically. This year the country was represented by support local whilst still delivering World-class hour at 61.5 degrees Celcius. Diageo Reserve Ireland; World Class Bartender of the Year drinks and service, spotlighting Irish ingredients.” Chill, strain and bottle. 2018, Carl Dalton, from Cask bar in Cork. The bar is an exceptional example of how to keep things fresh with your menu, and in a very literal sense. They change the menu up every 12 weeks using local suppliers while also foraging for new, seasonal ingredients.

14 15 GLOBAL TRENDS A POSTCARD FROM - TURKEY A POSTCARD FROM - TURKEY GLOBAL TRENDS

“Scotch highballs are the rising trend in Istanbul. Both bartenders and guests increasingly want to cherish the complexity and versatility of Scotch whiskies and combining flavours in this serve style enables us to offer great diversity. “Personally, I love highballs and like to experiment by mixing them with traditional Turkish sodas, which we call Gazoz. In Turkey there are over 150 local Gazoz brands which of course offer a lot of flavour varieties to get creative with; so for me, and for a lot of bartenders in Instanbul, it’s a highball paradise.”

Gökha Kuşoğlu’s Taurus Highball

INGREDIENTS 60ml Johnnie Walker Black Label 20ml Buffalo Clotted Cream Fat Washed Dry Vermouth 4 dashes Bittered Sling Malagasy Chocolate bitters TURKEY65-70ml Bor Coconut Gazoz METHOD Build-up When approaching Gökhan Kuşoğlu, the Diageo Reserve Fat Washed Dry Vermouth Turkey; World Class Bartender of the Year 2018, we were rather 300g Buffalo Clotted Cream melted using the bain marie unoriginally expecting talk of local ingredients and spice trails. As it method. Then mix with 700ml Dry Vermouth. Rest it for 24 hours, then turns out, the key spirit trend in the leading Turkish bars right now strain it through a paper or coffee filter until clear. is whisky. Gokhan works at Lucca, a cutting edge café bar in the middle of Istanbul’s fashionable Bebek, and it attracts a diverse and discerning crowd, so perhaps it’s not that surprising to hear how whisky is in demand. Even so, his cocktail methods and approach to whisky are evidence that similar trends are now emerging all around the bar. Whisky is very much a spirit to mix with if you’re a creative bartender, and long gone are the days where you can only serve it neat.

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While a lot of global credit often goes to the UK capital, it’s clear that trends are being set in regions all over Great Britain. Daniel Warren cut his teeth in the Midlands for example, having established himself at “Working in the UK, and particularly between London and Nottingham, I have the benefit of the Last Chance Saloon, a bar with a strong whisky being exposed to a melting pot of cultures and allegiance in Nottingham. Granted he now works at the styles of both food and drink. Couple that with the World Class global finals this year in Berlin, Savoy’s American bar, but he was inspired to mix and suddenly I get to be at the forefront of both current and future trends in bars and bartending, drinks from outside the city. So, to be named seeing styles, influences and concepts from 56 different countries. Something that I have seen Diageo Reserve; GB World Class Bartender of the first-hand, and that I have incorporated into my Year 2018, and for him to reach the final stages and own bartending style, is using ingredients that represent where you come from. This can be come second over the entire competition, proves expressed in a few different ways and I guess the easiest way to describe it is by using fresh, the great ideas in drinks can come from anywhere. seasonal ingredients that can be sourced locally, that represent both you as a bartender and your Milk & Honey city and country. A good example of this is a cocktail that I prepared for World Class, called INGREDIENTS Milk and Honey. 50ml Johnnie Walker Black Label 20ml cream and honey cordial “For this drink I made a cordial with clarified 75ml ‘cream’ soda split milk, a local honey, shortbread (a great representative of British flavour) and a touch of salt. To this I mixed Johnnie Walker Black METHOD Label and a homemade milk soda (to replicate Build all ingredients in a highball the sweet, vanilla taste of cream soda that I over a clear column of ice UKused to enjoy when I was a kid) by distilling and containing a single piece of barley. carbonating milk. Garnish with a toy cow and serve on a discarded milk coaster. “Another important trend for 2019 is sustainability, so to really push this idea I re-used the split milk (curds) from my cordial and rolled them out and dehydrated them to create solid milk coasters - they are completely natural, and with the texture of plastic and are completely reusable.”

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“One trend that I’ve been excited about for a while and am thrilled to see more of my guests getting on board with is incorporating low-waste and eco-friendly ingredients into cocktails. At my bar, Queen’s Park, we focus on well-made classic cocktails and will often use “waste” or leftover ingredients in our cocktails. These cocktails taste good and do good – each cocktail sold reduces our environmental impact and, as an added bonus, increases my profits by increasing my ingredient yield.

“An easy way to start incorporating low-waste ingredients into your cocktails is by cutting your lemon juice with lemon stock. I make lemon stock by broiling juiced lemon husks, reducing Present Perfect the liquid, and adding sugar & powdered acid. I then combine equal parts lemon stock and INGREDIENTS lemon juice to make our house lemon mix – 45ml Bulleit 10 Year Bourbon this reduces the amount of lemons that we go 15ml Varnelli Punsch through by 50% and it’s almost impossible to tell 15ml honey syrup it apart from pure lemon juice. 15ml house lemon mix 2 dashes Dr. Adam Elmegirab’s “Because we’re a classics bar, I like to cut this Teapot Bitters into one of my favorite classic cocktails that uses lemon juice: a whiskey sour. In my Present Honey syrup USAPerfect, the rich butterscotch, toffee, and dried Combine equal parts by volume citrus notes in Bulleit 10 Year Bourbon pair honey and water over heat; mix perfectly with Varnelli Punsch, honey syrup, well until combined. Let cool; teapot bitters, and house lemon mix.” refrigerate. Ever since cocktail culture emerged in America, House lemon mix (adapted from many of us have looked there for inspiration. Trash Tiki): Arrange 1 kg lemon husks on a New York has long been the harbinger of essential baking sheet peel-side down; put in an oven on high broil for 5 minutes innovation, so no surprise that The Reserve or until evenly blackened on top Combine husks with 1.5L of water in USA World Class Bartender of the a large pot; bring to a boil and hold for 5 minutes Year 2018, Laura Newman, hails from ↗ Remove husks with tongs, Brooklyn. But Laura now runs the Queens Park bar in squeezing excess liquid out of husks as you remove them. Birmingham Alabama, proving the thirst for cocktail culture Reduce liquid until the total volume is 650 ml in America needs satisfying right across the continent. Add 55g sugar, 40g citric acid, 30g malic acid, and 20g tartaric acid; stir until dissolved

Combine equal parts stock and 20 lemon juice; refrigerate. 21 GLOBAL TRENDS A POSTCARD FROM - AUSTRALIA A POSTCARD FROM - AUSTRALIA GLOBAL TRENDS

Orlando Marzo of Melbourne’s Lûmé bar beat 10,000 bartenders to become Diageo Reserve Australia and Global World Class Bartender of the Year 2018. And that’s a lot of bartenders. So, if he managed to impress the army of Down to super star judges with his own creation, we suspect he knows a thing or two about using spirits. the Orchards Melbourne has long been a cocktail hub for INGREDIENTS 40ml Johnnie Walker Black Label Australia and the recognition the 15ml Anise Myrtle Verjus 25ml Clear apple juice bars there earn in industry awards, 110ml Carbonated Orchard Wine at home and abroad, further enhances the (pear laced late harvest Riesling) city’s claim to be a trend-setter in world drinks. METHOD Here Orlando returns us to whisky, further Build, garnished with Anise Myrtle evidence that the spirit is driving cocktail innovation. laced Corella pear AUSTRALIA

“It’s rewarding to see that customers are increasingly appreciating the presence of dark spirits in cocktails, particularly Scotch whisky. This is something we’re also seeing When looking at classics, in the warmer months of the year, which is fantastic as it shows that education is paying note that gin features in more off and customers can recognise and enjoy the recipes than any other spirits in versatility of Scotch year-round. the Savoy Cocktail Book. And “With its rich heritage, Scotch whiskies are if you’re looking for one to tie in able to offer an array of different flavour varieties with the Australian theme here, and styles. These days distilleries are gifting us with much more contemporary approaches try Four Pillars, a beautifully by releasing unique and modern expressions. botanically charged gin from Whether it’s shaken, spritzed or laced with fruits, Scotch Whisky cocktails are back and in the Yara Valley wine region. great shape.” Read more about it on page 48. 22 × 23 GLOBAL TRENDS JOE SCHOFIELD JOE SCHOFIELD GLOBAL TRENDS

Spare a thought for the mantelpieces of Not ones to linger solely in the past, Joe and Manchester. Joe Schofield, one of the world’s Ryan then looked ahead to their “Dreams & best bartenders, is about to return to his Desires”, widely considered the world’s first ever home city and open a bar, Schofield’s, with his edible menu delivered via the unusual medium extremely talented brother Daniel – and he may of Gummy Bears. well be bringing his impressive collection of bartending gongs with him. A dozen ursine-based offerings, all delivered in a classic sweet-shop paper bag, which is itself It’s almost embarrassing how many industry imbued with a reassuring old-school aroma, accolades Joe has been awarded over the last each corresponds to a specific cocktail on few years thanks to his ground-breaking work at the list. These are named after dreams and the Tippling Club in Singapore. At the Tales of desires such as “Revenge”, “Peace”, “Beauty”, the Cocktail’s 2017 Spirited Awards, he scooped “Happiness” and “SuperCar” – which features the title of Best International Restaurant Bar the flavours of petrol, metal, smoke and leather. whilst also reaching the top ten list of International Bartender of The Year 2017 and Beyond the Tippling Club, Joe and Ryan have Top Ten Bar Team of The Year 2018. created Sensorium, a consultancy company seeking to broaden sensory boundaries of It turns out, that was a mere aperitif to his contemporary cocktail culture – and they’ve achievements. Last year, one of the most even launched their own gin called “Sons of prestigious industry honours one can achieve Tippling”. was pinned to his chest; International Bartender of The Year in the Tales of The Cocktail Joe, taking precious time out from giving his Spirited Awards. gongs a right good polish prior to opening his new bar in Manchester, spoke to the Thinking Not content with merely bringing home just that Drinkers about sensory menus, the importance amount of bartender bling, Joe was also named of aroma, the amygalada (no, neither did we) and Bartender’s Bartender at The World’s 50 Best rain – which being a Leeds lad, he knows rather Bars 2018 – making him the only bartender in a lot about. history to have won both of the awards. You may kiss his hand. When creating a new cocktail menu, A former art student who previously worked at how do you begin the process? the prestigious American Bar at The Savoy, Joe rose to prominence on moving to Singapore The cocktail menus at Tippling Club were a very where, along with the hugely respected challenging and rewarding process. Each one chef Ryan Clift, and the owner of the highly took over 10 months of development until launch acclaimed Tippling Club, they curated acutely date. The menus were very conceptual so it was innovative multisensory menu concepts that important for us to have a clear vision of what we deftly dovetailed Joe’s drinks-development with wanted as well as a understanding of the need to Clift’s cutting-edge, avant-garde techniques in evolve our thought processes as we worked. the kitchen.

First up was an aroma-driven idea that incited What inspired you to first create a guests to relive some of their precious childhood multi-sensory experience? memories through the power of scent. Devised together with Ryan Clift and the sensory- Myself and Chef Ryan have always loved aroma, focused company “International Flavours & and we understand the importance of this when Fragrances”, the pioneering menu offered 12 it comes to flavour. It is estimated unique olfactory drinking experiences that that over 80% of flavour is from aroma through were designed to provoke reminiscences and a process called retro-nasal olfaction. This is emotions through aroma and flavour. essentially where aroma molecules from food or drink are pushed into the nasal cavity.

22 23 GLOBAL TRENDS JOE SCHOFIELD JOE SCHOFIELD GLOBAL TRENDS

During my first week at Tippling Club, Ryan You launched the world’s first edible menu. Why does aroma evoke such asked me what I wanted to do with the cocktail Could you tell us what inspired the idea? vivid memories? On all your most famous menus, you have menu, and it turned out we both had the same worked closely with chef Ryan Clift. Do you idea. Exploring aroma. From there the project This menu was a natural progression from the This is down to the way the brain works. think there should be more collaboration developed into being about memory triggers, first. With the previous menu we looked to the Sensory information is carried down the between chefs and bartenders? and aroma is the best way to do that. past with memory triggers and aroma. Next olfactory nerve located near the amygadala, we wanted to look to the future with Dreams & the part of the brain that regulates experiences I think there should always be more collaboration Could you tell us more about the Desires and flavour. relative to memory and emotion. The or cross pollination between industries, working memory-triggering aroma menu you hippocampus, also near the olfactory nerve with different people opens up a completely created? Could you give us some examples The menu was also quite nostalgic in design is responsible for associative learning. The different way of thinking. Of course, the chef and of some of the cocktails - the ingredients and aromatised with the fragrance of an old location of the three parts being so close bartender relationship is quite close and it was a and the flavours and the memories they are fashioned sweet shop, so there were a couple together, is why aroma triggers memory. very inspirational experience working so closely designed to evoke? of sensory links to connect the two. At the last with Chef Ryan. day of service, late November, Tippling Club had The menu featured 12 unique aromas that produced over 500,000 handmade gummy myself and Ryan created and developed with bears for the menu. IFF, there fragrances hadn’t existed before,

we wanted our guests to relive their cherished How did you manage to create the cocktail What is the most memorable sensory Can you tell me a bit more about work you’re childhood memories whilst they were in the flavours in the gummy bears? cocktail you’ve created? doing and have done with Sensorium? bar. Tippling Club was always about pushing Sensorium is a consultancy company by the boundaries, experience, flavour and most Each one of the 12 gummy bears was flavoured I think my favourite drink was from the first Chef Ryan and myself where we explore the importantly fun, this was a huge part of the with the main ingredients of the cocktail, which menu, Rain. We made a rain distillate using relationship between bartender and chef. We thought process for the menus. were also flavours synonymous with the dream geosmin, one of the main components which have a number of very exciting projects coming or desire that it represented. There were goes into Petrichor (also known as the smell of up, watch this space! Rain Stone staggering amounts of research done on this rain). We made an edible stone spirit, using an Rain, Citrus, Vodka, Soda part, finding links between flavours and dreams edible clay we found in the plains of West Africa and desires took a lot of time, but we were very and added a little sugar and citrus to balance. Can we expect sensory menus from your Campfire Ash happy with the end result. With our direction, This was then finished off with soda and served new venue in Manchester? Burnt Syrup, Marshmallow Milk, Citrus, Gin IFF provided brand new flavours for the gummy with an edible rain cloud. bears after numerous tasting sessions. Sorry! I am sworn to secrecy. Watch this space! Forest Pine Please. Hello? Joe?...... Sherry, Vermouth, Mezcal

24 25 GLOBAL TRENDS SPIRIT OF SPAIN SPIRIT OF SPAIN GLOBAL TRENDS

Gin is a global phenomenon and while you might not commend us for finger-on-the-pulse skills, we’re here to report it will continue in 2019. This is never truer than in Madrid, since Spain has done much to revive the fortunes of this “I think Spain has launched very important spirt. Born in Argentina, Diego Cabrera has been trends into the world of food and drink, but as a a formative figure in the Madrid bar scene for country it doesn’t currently get the recognition over a decade. He is currently behind Salmon it should. It´s a super foodie country, the cuisine Guru, a bar packed with all manner of cutting is well known throughout the world. The trends edge concepts, and he knows a thing about from its cuisine play a big part in influencing what Anyone trying to replicate about trends. we do behind the bar. the sunshine flavours of the Mediterranean gin boom, could incorporate the classic Larios, launched back in 1932 by the third marquis, José Aurelio Larios. Or experiment with Italian favourite Malfy, using fresh lemons from the SPIRIT Amalfi Coast. OF SPAIN “Madrid is a city where both innovative bars and “In the kitchen chefs have created the traditional bars both perform really well,” says techniques that we use in the bar like molecular, Diego “People like to try bars that are innovative foam, clarifications, jellies, rotavapor, and and where they can try new flavours, but they many more. So with gin and all of this I think it’s also like the classics bars where they can drink a important to understand the techniques created traditional gin and tonic. in Spain. “Because as much as gin and With that in mind it’s perhaps no surprise to hear “The Spanish bartender has given us tonics will sell, in Salmon Guru, the what the number one spirit is. “Gin!” says Diego, escanciador shaking, the technique to chill most important cocktails are the with a laugh. “Spain is a Gin paradise. Why? First and aerate the cocktail. Then you have the most creative ones, like our Yellow this is a warm country, and so people like to traditional Venencia technique - this is a Chilli or Steam Drunk or Chipotle drink something refreshing. Bartenders in Spain technique to serve sherry, and lots of bartenders cocktails. And as with so many create a ritual that is easy to drink, and easy to use this for cocktail presentation.” bars around the world, the big trend replicate at home. We started the gin and tonic for 2019 will be using sustainable, revolution through creating new tools to make or But as with all the best bar professionals, Diego seasonal and local products. Also serve the gin and tonic.” isn’t relying on the Spanish to influence all his collaborating with local artisans, to Perhaps the most eye catching contribution ideas, hailing from Argentina he is keen to create differentiated cocktails.” to gin has been Spain’s goblet serve, a gin and explore the wider world of drinks. tonic in a copa da balon, packed with ice, often Gin remains a big story in Spain seasoned with substantial herbal garnishes to “I love to visit exotic countries and cities that and in bars around the world then, fit the ever growing collection of Mediterranean are less trodden,” he says. “I have a new project but as ever, the country’s best bars botanicals in their gins. Having reached where I travel to discover new products and are pushing boundaries all over the across Europe and to the UK, the serve also different ways to produce beverages. The first place. It’s a country offering plenty successfully found it’s way to the States and as trip was the Amazon, this year I plan visit the to digest if you’ve got a passion for the trend of matching gins with flavoured tonics countryside in Korea or China. If you really want food and drink. gathered pace, it helped change gin menus in to be different you need to search for inspiration the leading bars around the world. in unusual places. 26 27 GLOBAL TRENDS A DUTCH MASTER A DUTCH MASTER GLOBAL TRENDS

A DUTCH

Renowned bartender Timo professional and those who visit no less impressive. Janse reveals how bartenders in either leave their own mark or take Set in the Odeon Building the bar Amsterdam are enjoying customer something Dutch away with them enjoys classic surroundings and demands for genever and to adopt in their own bar. the wall of spirits he performs in mezcal, two intense spirits that front of leaves any drinks geek suggest the city has plenty of Native Timo Janse who runs the impressed. But as much as things adventurous drinkers. Flying Dutchman Cocktail bar have changed for Timo since 2011, with the equally talented Tess and as much as he has continued Historically, the Dutch have been Posthumus, is proving Amsterdam to innovate, one thing has remained masters of invention – flowers, still has a knack for quality drinks, constant in his world, the spirit of footwear, fruity movies. Their centuries after it was the distilling the Netherlands. So, when asked pioneering endeavour helped make centre of the universe. We met what the most important spirit is in the world a smaller place in the Timo Janse nearly a decade ago the Netherlands right now, it was 17th century when the Dutch East on a trip to Amsterdam, when a simple, one word answer from India Company shaped trading he told us: “What I enjoy about Timo: “Genever”. patterns and commerce, and as a cocktails is that they can contain result, the country has long been any ingredient from anywhere in The irony of all that early Dutch an international hub, enjoying and the world. Nothing is written in endeavour on the high seas and all creating trends. stone, and together with the the sharing of Dutch spirits, is that guest you can create a truly genever is not a mainstream spirit. MASTER The influence is no less significant unique experience.” It deserves to be, but for some, in the world of spirits trends - the that malty quality is a challenge. nation gave us gin after all. Or The sentiment stuck, so when we True it has an epic history, but can genever at least, and certainly it’s looked at European trends, he something so challenging and fair to suggest the first commercial seemed like a good man to catch traditional remain fresh? Timo incarnation of juniper spirits hailed up with. Back in 2011, Timo was thinks so, and when he talks about from the Netherlands. So, it’s fitting keeping bar at the famous Door 74, a spirit on trend in the Netherlands, the bartenders here still push since then he has gone on to open he is a passionate advocate. boundaries. Amsterdam is a great his beautiful new bar in the city, and pilgrimage for any international bar the Flying Dutchman Cocktails is 28 29 GLOBAL TRENDS A DUTCH MASTER A DUTCH MASTER GLOBAL TRENDS

“The great thing about this spirit is it is already fresh for most THE people,” Says Timo. “But we try to approach classic drinks not usually made with genever. This is FLYING METHOD how you can mix things up with a spirit, and we are currently doing it with great success.” DUTCHMEN Timo is proving that, whatever spirit is on trend in a city or bar, Mix all of the gum arabica a confident and dedicated bar with 65g sugar. professional can create tasty beverages. But it’s also telling that Dissolve gum-sugar into one of the other spirits popular with bar professionals and customers in 2L of water over heat. Don’t let Amsterdam right now, is mezcal. it come to a boil. Strain and set aside. This is your gum “Mezcal’s star continues to rise,” syrup mix. says Timo. “Dutch people love smoky whisky. Then you need to Toast the spices in a large pan. understand this is Cosmopolitan city, fast paced, lots of expats and Add 1L water and 130g international influence, we have of sugar. Dissolve sugar into great availability of fruits, spices, spirits, you name it, we can water over heat. Don’t let it source it.” come to a boil. This is your looking at the ingredients around This is obviously an important spiced syrup mix. And they all do here, because us. Julian Bayuni at Vesper bar for note for anyone exploring trends in sourcing native and local is also on example, has hyper-locally bartending right now. Whatever you Add the spiced syrup mix to the agenda in Amsterdam bars. But sourced ingredients: he is on to incorporate into your own bar, it the gum syrup mix. beyond what’s going into glasses, something there.” still needs to be an original offering, Timo has also incorporated the and indeed make sense for your INGREDIENTS Heat again and add the final more recent trend of bartenders Follow Timo on Instagram (@timo. customers, these are the reasons 130g of sugar. Let it dissolve taking on guest shifts around the janse) and you’ll discover he’s also they return. But the other thing to world. This has proved a great way launched his own cocktail cherries, take from Timo is that if you use the 45ml Bols Genever Barrel Aged and cool back to room for bars to generate noise around RecolutionCherry, using Dutch spirits correctly, customers really 30ml lemon juice temperature. what they’re doing, bringing in some cherries and steeped in an eau de can be enticed by spirits that might 15ml speculaas gum syrup of the award-winning global star- vie from the locally sourced fruit. otherwise seem challenging. 2 dash gary regan orange bitters, Strain and pour into a tenders who have a great following Despite his love of local though, 1 dash TBT orange flower water measuring jug. Fill the required on social media. Timo always looks further afield for Despite all his original ideas and number of squeeze bottles, Shake, garnish with an orange zest inspiration and like the best modern approach to cocktails, the label them and store in the bar “Another trend we expect bar professionals is aware of classics are also crucial for Timo, and edible flower and the grey tray in the to continue is the bar as an trends elsewhere. so as trends go, this will always be walk-in fridge. experience, so as well as guest something he returns to. Gum syrup recipe bartending we host a lot of “These days ideas can come from 13g gum arabica events here. Then one of the key everywhere, but I look at Shanghai, “We do not focus on new Fill the required number elements of our bar is keeping our Beirut, Singapore, Saint Petersburg techniques in our bar,” explains 10g cinnamon sticks (broken) of vacuum bags with the assortment of spirits large and & Hong-Kong at the moment in Timo. “Classic drinks is our thing, 3g cloves required millilitres of syrup useful. And keeping a close eye on particular. There is a small group of it’s very important.” 1.3g chopped nutmeg (7 pieces) each, label them with syrup new brands and spirits. bartenders that I follow particularly 1.3g white pepper name in the upper left corner close, such as Nico de Soto, Remy To prove the point, the bestselling 1.3g green cardamom and date in the upper right “Low abv drinks are becoming Savage, Moe Aljaff and Aki Wang. cocktail in the bar is the Flying 1.3g fresh ginger (peeled and chopped) corner. Store in the assigned more popular, and like many However, it is not in my nature to Dutchmen cocktail. A genever grey tray in the freezer. countries, sustainability remains copy anybody else.” base, classic in principle but with 388g sugar huge. All bartenders here are a little flourish of innovation. A 3L water properly Dutch drink. 30 31 GLOBAL TRENDS SIMPLER TIMES SIMPLER TIMES GLOBAL TRENDS

Every bartender needs to push the boundaries, but sometimes “Classics are the canvas for experimentation,” it helps to put a check on the says Tim. “I’d say up until only very recently they ambitions of incorporating faddy were the entire basis for anything great that has been made in the bartending renaissance of the trends. Australian bartending last 30 years.

legend Tim Philips reminds us how “They should be the pillars that any kind of one trend worth reinventing is the evolution stand upon. Without a bartender taking the time to perfect them and understand practice of the core foundations them you truly cannot master our profession.”

of cocktails: decent spirits and a Tim knows what he’s talking about. He has devotion to practicing technique. worked in bars all over the world, and while he doesn’t necessarily hold it as a barometer for And of course, great ice. his own commitment to the craft, he has been named ‘Bartender of the Year’ in the UK and Australia and claimed the World Class Global Champion in 2012. He now runs the multi-award- While you might cast a glance at a Cointreau Caviar winning Bulletin place in Sydney, a world famous Spherification kit and some talented tenders will successfully bar opened in 2012 by three bartenders aiming explore an approach to acids in drinks, don’t get Tim Phillips to build a home for “all of the things we liked, started on the foraged-woodruff-distillate-highball he was none of the things we hate”. The bar is famous These seem very simple ambitions and Ginger in the Penicillin). New served last year. for many reasons, amongst them its menu, for a trend that blends quality with classics are usually spawned by which changes daily to reflect the produce that practice, but they might need to be. influential bars in bigger cities, Tim Philips suggests Tim was particularly outspoken about this drink in a piece is looking best on the market. “The day’s menu For Tim, it’s about a return to the by industry stalwarts. This ability these core drinks to perfect. he wrote for the excellent Australian Bartender magazine, goes up on the butchers roll behind the bar and building blocks of bartending. to be able to connect with many noting that, and we’re paraphrasing his eloquent rant, some there is no other menu, any classic cocktails are customers and other bartenders LEMONADE of the style in modern cocktail creation, is coming at the cost available on request or you can put yourself in “Technique is paramount in the causes the drinks contagious To master balance of substance. their hands for ‘bartender’s choice!’” Very cool. production of successful classic effect. A lot must to go right for And the success of Bulletin spawned a second cocktails,” he says. “You’re relying everyone to fall in love with your DAIQUIRI His points were worthy of note because while a spirts bar bar in the lauded Dead Ringer. So Tim knows a on three ingredients usually, as well drink and for it to become a staple To master the shake wants to attract a customer to any of the ‘on-trend’ eye faddy trend when he sees one. as paying close attention to dilution of the bartender lexicon. and strain catching ingredients and modern theatrical methods, a drink and temperature. Each of these will only sell if it tastes good. “I wouldn’t say the classics have been ignored elements can take your drink from “I think something like the Tommy’s MARTINI just not practiced thoroughly,” says Tim. “Most, wonderful to woeful.” margarita stands out as it’s so To master texture And it’s worth adding, the customer needs to feel comfortable if not all bartenders will know the recipes for simple. Fewer ingredient drinks holding said drink, it won’t help if they look daft. When one most classic cocktails. They just skip the bit Once bartenders have these tend to do quite well and become MANHATTAN of the thinking Drinkers was holding a cocktail that leaked where they drink, sell and make them over and habits built into a bar programme, influential. For me the ultimate The master variation smoke out of a glass shaped as a pipe the other day, he over and over again. The first time you make it becomes easier to explore and classic is the Dry Gin Martini. It’s in whisk(e)y and wine looked like a prat, and the cocktail wasn’t as tasty as the a Manhattan is so entirely different to how you innovate. Indeed many leading just perfect. And as for a desert (vermouth) Negroni the other Thinking Drinker was enjoying. Tim’s views would make it the hundredth time. That’s insane bartenders are shifting to the island drink, coconut water and chimed with some of our comments on that occasion, so we when you consider it’s a three-ingredient drink. presentation of simpler ideas to Caol Ila - it’s a time and place thing BLOODY MARY picked it up with him. customers, even if some of the more than anything.” It’s as close to cooking as “It would be a sad time if I ever walked in to a ingredients in new cocktails are any drink gets. Sweet, Sour, Tim takes a lot of his frustration back to the tendency among craft cocktail bar and the bartender could not bespoke and complex. Even so, There we are then, in a magazine Salty, Strong and Spice some bartenders to ignore some of the basic principles that make me a Sazerac. They are a nod to our Tim doesn’t believe creating a new devoted to trends, it’s interesting make drinks tasty – great spirits, great ice, cold glassware, profession’s rich history. As bartenders I feel we classic is easy. to see one of the most important careful dilution of drinks, technique and understanding of should be custodians to the trailblazers before bartenders in the world still values balance. They are principles that can be learned and honed us. It’s disrespectful to our profession if classic “A ‘new classic’ is usually made a dry martini so highly. Evidence by being sure you understand the classic cocktails. cocktail making either gets lost or is moved by utilizing a readily available that, no matter how much we to being solely batched or pre-bottled like the ingredient that may not of had a get wrapped in the new, one of majority of drinks today. There’s an art in the lot of love in drinks (See Coffee the most important trends is still production of these drinks.” in the Pharmaceutical Stimulant getting the classics right. 32 33 GLOBAL TRENDS RISING SUN RISING SUN GLOBAL TRENDS

RISING There’s a video of Hiroyasu Kayama of Ben Fiddich on Youtube, making a Hot Buttered Chartreuse drink. It’s mesmerising, seek it out. One of the most incredible aspects of the performance is the detail. On the surface the drink seems relatively simple in construction, yet every step of the process is painstakingly measured, timings are efficient but very SUNdeliberate and not rushed, right down to the cleaning of his spoon after each ingredient is added.

Like many of his peers in Japan, Kayama takes this performance seriously, bartending is highly revered in the country, and if there had to be a trend to associate with Japanese bar professionals, then commitment to flawless Japan is famous for its whisky technique would be in contention. And the hard shake. And possibly the re-imagining of ice, right and increasingly it’s gin, down to putting it into drinks served straight up. But going back to that Hot Buttered but in Tokyo, the emerging Chartreuse drink, I’m afraid while the build looks straightforward, the ingredients won’t be. bartending talent that is Kayama’s drinks are far from simple. Natural maybe, foraged and simple in the sense that his ideas come from the earth, but gathered HIROYASU KAYAMA and delivered in drinks by someone with years of experience, with a pioneering approach to has proved a wider his craft. “I own a farm,” says Kayama. “I take a lot understanding of natural science of inspiration from the ingredients and the environment of the farm. In terms of key spirit trends in Japan at the moment, we look to sets him apart. Added to which, Japanese whisky of course, and increasingly Japanese gin. The most popular spirits in my bar the most popular right now are gin but also absinthe. “One of the most important trends in bartending spirit in his renowned Ben here now is working on the botanical cocktail. So, I am considering all the herbs and spices that Fiddich bar, is absinthe. can make the drinks different.” 34 35 GLOBAL TRENDS RISING SUN RISING SUN GLOBAL TRENDS

Kayama’s offering could seem vintage. He is rooted in the antiquity of his profession, it drew him to a role behind the bar, and his obsession for natural botanicals is arguably an approach that is historic rather than cutting edge – even his white jacket-ed attire lends itself to another era. But his understanding of ingredients is advanced thanks to modern studies. “I love “It was my affection for the history of drinks that brought me to bartending,” he says. “I especially like vintage bottles. Vintage bottles can communicate nature” this history. But when I serve a customer I always think of a new drink. It is a small bar and I have no “I’d like to make Ben Fiddich last 20, 30 or 40 menu, I ask what the customer likes and make it.” years. And I plan to be working at the counter. That is important to me”. That is to say, he’s making them up on the spot, there are no recipes to share here and as The trends you can take from Kayama then are remarkable as this sounds, it’s how he works. The these: Japanese whisky continues to earn a small space is a botanical apothecary, infusions place, make sure you have it in the bar, we are cramming shelves like potions, natural herbs, way beyond the time when this is seen as an roots and spices surrounding Kayama. These are oddity. Japanese gin, like whisky, is made with selected according to the drinks the customer precision and passion and is fast becoming an suggests, and Kayama works on the spot to create asset in the collection. Foraging is a global trend, the flavours. see what you can source around you to bring some local flavour to your bar. But above all, try This deep understanding of natural science helps to be unique. Kayama presents an experience in him create his bespoke spirits, including his own his bar that can’t be replicated, he has made his amaros that can compete with anything you’ll buy. performance a talking point, his ingredients are It’s a lot of focus on the natural and botanical, but thought provoking and his drinks are tasty, so as he points out, this is what is on trend in Tokyo people are now queuing to see him. There isn’t a right now, and since the practice of using natural bar on the planet that wouldn’t enjoy that. ingredients in spirits is centuries old, it’s probably not going to go out of fashion any time soon. “I love nature and one of the important elements of the ingredients is they have to be fresh. But like other bartenders here, I value things like the temperature of my ice, and the customer. Whether my role is to perform depends on the customer in front of me and my role as a bartender is as much For a simple serve about making sure the customer is comfortable.” to raise a toast to The experience at Ben Fiddich is unique, which is the extraordinary just as well, because to transplant the bar and its exploits of Japanese ethos anywhere else, you’d need Kayama in tow. But for all his creativity, his ambition for his bar is bartenders, try Toki, simple enough. as featured on page 63 and follow our guide to the highball to use it in a stunning mizuwari.

36 37 GLOBAL TRENDS KETEL ONE BOTANICALS KETEL ONE BOTANICALS GLOBAL TRENDS

30% KETEL ONE BOTANICALS ABV

£17.63 PER 70CL VODKA BOTANICAL

Two huge trends in the world of David Beatty has worked with Bob Now, consumers of our award- drink this year include an increased and the Nolet family for a number winning Ketel One Vodka who are demand from customers for of years now and is someone who making a conscious decision to authentic flavour; and a lower abv knows exactly why this new spirit choose lower ABV drinks, have the offering. And it seems Ketel One will work in the current bar scene. option to choose a Ketel One serve has simultaneously ticked both A bartender who mixed drinks in with a lower ABV, but with the same boxes through its new Ketel One some of Australia’s leading bars brand and quality credentials.” Botanical Range. and with some of the world’s most pioneering bar professionals, It’s a smart move for sure, and it Using the characterful Ketel he is now European brand helps that Ketel One is set up to One Vodka as a base spirit, the ambassador for Ketel One. In this deliver on the promises of flavour Botanicals range have seen the role he has travelled extensively excellence. Ketel One’s flavoured spirit redistilled with a collection to the best bars around the world, vodka range has long been of beautiful botanicals, to deliver learned about emerging trends, celebrated for the vivid and natural three incarnations of a and seen the new Botanical range aromas and flavours, so the intel for 30% ABV spirit is packed with evolve to satisfy the new demands infusing fresh ingredients already a punch of flavour. of drinkers. exists at the distillery.

Bob Nolet, the fifth generation “We know consumption is “We are essentially using Ketel from the legendary Nolet Distilling changing,” says David. “Consumers One Vodka as the base and empire, recognised the obvious want better drinking options starting point to create Ketel One opportunity for bartenders with a that deliver sophisticated taste Botanical,” says Dave. “This is product like this. experiences made with real crucial as copper plays such a ingredients, natural processes and vital role in bringing the distinct “Just as our father redefined the a human touch. They are aiming for texture, character, mouthfeel and possibilities for vodka with the a more thoughtful lifestyle and are silky smooth finish to Ketel One exceptionally smooth crisp taste of looking for calorie conscious and Vodka when we distil in our famous Ketel One Vodka, we believe Ketel lower ABV options. Pot Still #1. We then re-distil Ketel One Botanical sets a completely One Vodka with the required new standard in spirits,” says “Lower ABV is now important to selection of botanicals in a very Bob. “As it becomes clear that many consumers and it’s important similar way as you would when consumers want better drinking for bartenders and producers to producing genever (except without options - better for them and acknowledge this. The balance the juniper!). When working with better for their community – Ketel to strike with ABV comes with the botanicals we also have the One Botanical and the Ketel One overall texture and flavour of our best possible flavour extraction Spritz offer a thoughtful choice for spirit as well as meeting the lower techniques used by our friends consumers looking for something ABV needs of the consumer. With in the Grasse flavour houses in new from their summer serve. It is Ketel One Botanical the ABV is France – the same great people the perfect alternative for those high enough that it sustains and who help bring the unique and after-work gin and tonic moments heightens flavour and aroma but vibrant flavours to our Ketel One and a great addition to low ABV is still low enough that when mixed Citroen & Oranje. cocktail menus”. in a glass filled with ice and soda it has a lower ABV per serve than your average glass of wine. 38 39 GLOBAL TRENDS KETEL ONE BOTANICALS KETEL ONE BOTANICALS GLOBAL TRENDS

KETEL ONE BOTANICAL COCKTAIL 50ML OF KETEL ONE OF CHOSEN BOTANICAL SODA WATER RELEVANT GARNISH

1. SERVE 50ML OF KETEL ONE BOTANICAL WITH PREMIUM SODA WATER IN A WINE GLASS 2. ADD A RELEVANT, NATURAL GARNISH

BOB NOLET

DAVID BEATTY

“What is most important about “It will appeal to a wide range of “But right now, simplicity is key and the varietals is they come from palates,” says David. “Ketel One extremely effective. Our signature natural botanicals and ingredients. Botanical’s flavours are fresh serve is the Ketel One Botanical We tried many combinations, tasting and vibrant and are easily Spritz – Ketel One Botanical, in terms of what is popular with recognisable for the drinker who premium sparkling or soda water, consumers, what’s trending in the wants simplicity, but also carry ice, and a fresh, natural garnish food and drink industry, and enough complexity for those to compliment the profile of your these are the delicious results of who like to dive into their drink chosen botanical, served in our search. Popular, fresh tasting and appreciate the nuance of a wine glass.” and complex.” quality ingredients. So, the brand is landing with The result is combinations of This means you can serve this simplicity in mind, eye-catching cucumber and mint, grapefruit up to a vodka and soda drinker, a bottles and principles that will be and rose and peach and orange, G&T drinker, an aperitivo or spritz easily communicated to the new and with so much flavour packed drinker, a white wine drinker or a wave of health-conscious drinkers. into the spirits, it stands to reason cocktail enthusiast – all from the All of which suggests, this could David expects them to have a wide same bottle with no need for a long be about the most on-trend spirits appeal with the new generations list of extra ingredients to mix it launch for 2019. of drinker. with. With a lower ABV of 30%, no artificial flavours and containing only 82 calories per serve, it also appeals to the calorie conscious.

40 41 GLOBAL TRENDS APPLETON RUM APPLETON RUM GLOBAL TRENDS

43% THE ESTATE APPLETON ESTATE 12 YO ABV OLD FASHIONED

PER 70CL 2 ½ PARTS APPLETON ESTATE £27.47 RUM OLD FASHIONED RARE BLEND 12 YEAR OLD 1/2 PART SUGAR SYRUP 2 DASH ANGOSTURA BITTERS 2 DASH ORANGE BITTERS ORANGE PEEL (GARNISH)

1. ADD ALL INGREDIENTS TO A MIXING GLASS WITH LARGE CUBED ICE 2. STIR QUICKLY UNTIL GLASS FROSTS THEN STRAIN INTO OLD FASHIONED GLASS OVER A LARGE BLOCK OF ICE OR ICE SPHERE 3. FINISH IT OFF WITH AN ORANGE TWIST Rum is a bartender’s flexible friend. heritage, authenticity and integrity, The rare, golden rums that make Not only can it fuel fun-time beach provenance and a clear route from up Appleton Estate Rare Blend 12 parties in a pair of flip-flops, it can cane-to-cocktail. Year-Old are hand-selected and also hold its own in after-dinner have all been aged for a minimum occasions as a sophisticated, Appleton Estate, nestled in the of 12 years in American oak barrels. sipping digestif – discussing Nassau valley, has the distinction of Intense and full-bodied, the long philosophy, the FTSE and similarly being the oldest sugar estate and years of tropical ageing gives it its cerebral stuff whilst successfully distillery in Jamaica in continuous rich deep bronze hue, that robust pulling off a fedora and perhaps production – and is one of the few woody character and smooth, full- even a cravat. rums in the world to legitimately bodied finish. claim a terroir. There aren’t many spirits that A taste that constantly evolves can do both – which is one of the They distil their rums using both in the mouth, there’s cocoa and reasons rum is doing so well at the the traditional “small-batch” copper intense oak in there, light fruit and moment - volume sales of golden pot distillation method as well as cocoa notes followed by lovely rum grew by 14.7% while value was column stills and each Appleton mellifluous molasses, bright orange up £46.1m. As with all maturing Estate blend is a combination peel and smooth coffee with a hint categories, it is the rum brands of several types of both pot and of toasted oak and almond. with authenticity, genuine quality, column still rum of varying ages. heritage, provenance and integrity A true expression of their Master that are best-placed to thrive – It’s all overseen by Appleton Blender’s craft and passion, particularly if they’re looking to Estate’s Master Blender, and rum Appleton 12yr Old is stocked in 1 play in that more sophisticated, legend, Joy Spence who has in 4 of the most influential bars in sipping space. been instrumental in securing London and can be savoured as a geographical indication (GI) sipping rum or enjoyed in quality Appleton Estate rums from approval for Jamaican rum. This classic cocktails like this Estate Old Jamaica are a case in point. means that any rum that claims Fashioned. Growing well ahead of the category, to be Jamaican now must adhere and contributing over a quarter of to strict production and quality the Gold Rum growth, off a share of standards, including a ban on only 6.3%, Appleton Rum has all the any additives. key credentials – huge history and 42 43 GLOBAL TRENDS BARSOL PISCO BARSOL PISCO GLOBAL TRENDS

41.3% BARSOL PISCO ABV

£20.61 PER 70CL PISCO CAPITAN

The popularity of Peruvian Pisco, valley; both the powerhouse and pisco (pomace is never used for the brandy from the Andes, has the spiritual homeland of the spirit. production, but is instead recycled been steadily growing over the More pisco is produced in the Ica and used as fertiliser). Wild yeast last few years with UK sales riding valley than anywhere else and it present on the skin of the grapes higher than a gap-year student on is thought to be the place where then ferments the juice for around a march over Machu Pichu. the original mission grape (known ten days before it is distilled to just as Negra Criollo in Peru) was first over 41%ABV in Barsol’s copper The grape-based spirit, whose planted and where it mutated into Charentais style pot still. history dates back to the 16th Quebranta, the principle grape of century, when grape vines were Peruvian pisco. It’s then rested for a minimum of brought to South America in 12 months, 9 months more than is CAPITAN order to make their own wine, has Barsol’s bodega, dating back legally required. This makes Barsol benefited from its widely- to 1919, remains unwavering in a much more elegant, round, and 40ML BARSOL QUEBRANTA acknowledged association with its commitment to traditional balanced pisco and explains why the Pisco Sour - every February, production methods. They source it has topped the World’s 50 Best 40ML COCCHI VERMOUTH DI TORINO (OR EQUIVALENT London hosts a Pisco Sour Week locally grown grapes (Quebranta, Bars Top Selling / Trending lists for SWEET VERMOUTH) featuring leading bars promoting Italia, and Torontel) from small the last 3 years – ever since they their own twists on Peru’s growers who use no pesticides and included the Pisco category. 1. ADD ALL INGREDIENTS INTO national drink. pick the grapes at peak ripeness. A STIRRING GLASS, FILL WITH While the Pisco Sour remains the ICE AND STIR UNTIL THE DRINK Of all the Peruvian piscos out there, The grapes, which all have a perfect way to introduce Pisco HAS THE CORRECT LEVEL however, Barsol distinguishes itself very high sugar content due to to drinking debutants, why not OF DILUTION in terms of the quality of its range, the incredibly sunny conditions offer something a little different 2. THIS DRINK IS TRADITIONALLY its beautiful bodega, its approach of the Ica valley, are pressed very – the “Capitan” - a classic pisco SERVED EITHER IN A CHILLED to production and mindset of gently using the weight of the Manhattan style cocktail thought COCKTAIL / COUPETTE GLASS, owner Diego Loret de Mola, a man grapes as they rotate in a large to originate around the time of US OR OVER ICE IN A ROCKS GLASS whose main aim is to grow the cylindrical press. prohibition (when bartenders fled OR TUMBLER appreciation of Pisco worldwide. to Lima as well as Cuba). 3. GARNISH WITH A CHERRY OR Their home, Bodega San Isidro, is The resulting juice, known as ORANGE ZEST in the Southern part of Peru’s Ica “yemma”, is what is used for the 44 45 GLOBAL TRENDS ABELHA CACHAÇ A ABELHA CACHAÇ A GLOBAL TRENDS

39% ABELHA CACHAÇA ABV

£18.48 PER 70CL CACHAÇA BRAZILIAN LADY

Looking for a versatile ‘rum’ ripe But bartenders are now rightly Only the heart or curacao, a small for exploration? Well, we suggest recognising cachaça as a spirit with fraction of the distillate, is kept to you make like a couple of hirsute versatility and more than enough ensure the highest possible ladies visiting a waxing salon depth to be used in other drinks. quality before being matured for before setting off on a sunny beach Driving this reinterpretation is an 6 months in steel tanks or aged for holiday….and go Brazilian. emergence of premium barrel- 3 years in small 250L garapeira aged, pot-still alembic cachacas wooden barrels. Because the potential for made using an array of different cachaca is huge. It’s the third most oak – from America, Latin America The Responsible Trading consumed spirit in the world yet and Europe. Company (RTC), who produce 99% of it is drunk in its native Brazil Abelha Cachaça, ensure the – which means there is certainly The fact that Cachaca can be aged farmers are paid a good wage, and room for growth in a UK on-trade in an array of different wood has are guaranteed a fair price for their revelling in all things rum. further fuelled experimentation cane – so it has added appeal for among bartenders worldwide the growing number of increasingly While having fought long and hard which means that simply keeping ethically-ware imbibers. BRAZILIAN LADY to be acknowledged as a category one bottle of cachaca on the back of its own, cachaca remains well- bar is doing the South American While it can make a very classy 40 ML CACHAÇA ABELHA SILVER placed to benefit from the current spirit serious injustice. caipirinha, Abelha’s eminent rum renaissance – and a notable mixability encourages bartenders 20 ML COINTREAU shift towards drier cane spirits Abelha Organic Cachaça, to broaden the horizons of Brazil’s 20 ML LEMON JUICE (not to mention more ‘rustic’ spirits pronounced ‘ah-BAY-lya’ and national spirit through a selection like Mezcal). meaning ‘bee’ in Portuguese, is a of alternative serves including the 15 ML SIMPLE SYRUP small-batch, premium copper still Brazilian Lady. Its association with the Caipirinha cachaca produced without the use FLESH OF 1/2 A PASSION FRUIT has certainly helped cachaca in of pesticides or artificial fertilisers. 1/2 AN EGG WHITE the past yet an over-reliance on the classic cocktail has, some Made from sugar cane grown by a 1. DRY SHAKE ALL INGREDIENTS, would suggest, clipped its wings of collective of small-holding farmers THEN ADD ICE AND RE-SHAKE creativity – and meant that some amid the sandy Highland soils of 2. FINE STRAIN INTO A COUPETTE bars are happy to simply stock Bahia, Northern Brazil, the cane 3. GARNISH WITH THE OTHER one bottle. is processed on the same day it’s HALF OF THE PASSIONFRUIT picked and fermented using yeast that grows naturally on the cane. 46 47 GLOBAL TRENDS FOUR PILLARS FOUR PILLARS GLOBAL TRENDS

FOUR PILLARS FOUR PILLARS 43.8% NEGRONI ABV SPICED NEGRONI GIN 30ML FOUR PILLARS SPICED NEGRONI GIN £27.74 PER 70CL GIN NEGRONI 30ML CAMPARI 30ML SWEET VERMOUTH ORANGE PEEL

1. POUR INGREDIENTS OVER ICE IN AN OLD FASHIONED GLASS 2. STIR FOR 5 TO 10 SECONDS 3. TWIST THE ORANGE PEEL OVER THE DRINK AND PLACE IT IN

What better way to celebrate the Negroni accidentally created it aromatic, robust and spicy spirit Negroni’s 100th birthday this year in a bar in Florence in 1919), this that delivers huge power and than with a gin purposely created consumer “ciao-down” of the Italian intensity. Using the phenomenal for it? classic is surely set to continue Four Pillars Rare Dry gin as in 2019. inspiration, they use the same The classic Italian aperitif has, base botanicals before dialing up in recent years, captured the With all this in mind, and given the the dose of both the Tasmanian consumer imagination in a quite UK’s continuing gin-aissance, it pepperberry leaf and cinnamon. remarkable fashion. In fact, no would be churlish not to introduce other cocktail epitomises the Four Pillars Spiced Negroni Gin As well as adding exotic and growing sophistication of the British to your back bar; a bespoke gin unusual Grains of Paradise from bar-goer better than the Negroni. specifically designed to be served West Africa - which bring a little bit Negronis, after all, are not an in the Negroni. of heat to the party - they looked easy drink to drink. It has, in the a little more locally for Australian past, been stated that debutante While the botanical nuances of organic blood oranges as well as drinkers require 20 attempts at lesser gins can often be overawed some ginger – and bunged them a Negroni before they can truly by the astringent Campari, this is into the botanical basket too. appreciate the acutely bitter a gin that is capable of both burst of botanicals, gin, Campari cutting through the bitter Italian These added botanicals seriously and vermouth. aperitif and vermouth yet spike up both the spice character maintaining the crucial balance and the fragrant freshness while Yet what was once the exclusive of the classic cocktail. the ABV of 43.8% gives the gin domain of the connoisseur drinker further oomph, body and intensity. with a developed palate, and The first in a series of creative indeed the bartender’s choice, has collaborations between Four Pillars When served in the cocktail for become a remarkably regular bar- and leading mixologists, Four which it is deliberately designed, call and the Negroni was recently Pillars Spiced Negroni Gin is the it is sublime – balancing out the named as the second best-selling brainchild of the Four Pillars distiller bitterness of the Campari and the cocktail in the world by Drinks Cameron Mackenzie and Jason semi-sweetness of the vermouth International Brand Report. Williams, one of Australia’s most whilst simultaneously furnishing the well-regarded bartenders. drink with its own peppery spice, With the Negroni celebrating its zest and piney juniper character. 100-year anniversary, (it’s been Launched back in 2014, the a century since Count Camillo custom-created gin is an acutely 48 49 GLOBAL TRENDS GORILLA SPIRITS GORILLA SPIRITS GLOBAL TRENDS

46% GORILLA SILVER BACK ABV

£25.98 PER 70CL GIN GIN & TONIC

Drinking. It’s been doing good for Devoted to being a do-good drinks The flagship Gorilla Mountain centuries. Back in the Middle Ages, company from the outset, Gorilla Strength Gin, created on a small- monasteries and abbey inns saved Spirits Company makes a £1 batch still named Mugwaneza, local people from disease-riddled donation per bottle to The Gorilla the Rwandan word for “she who is water by brewing beer and the Organisation, a small London- content”, is a wheat-based spirit funds from the sale of these brews based charity dedicated to showcasing a selection of seven would be used to fund good causes protecting a critically endangered different botanicals- juniper, – so the more you drank, the better species on the brink of extinction. coriander seed, angelica root, the world became. sweet orange, acacia blossom, There are only 880 mountain lemongrass and calamus root. Hundreds of years later, ethics gorillas existing in the world and are becoming an increasingly the money raised by sales of Fresh, citrus-forward with important element of the average Gorilla Spirits is used to support distinctive hints of honey and drinker’s decision-making ranger patrols and also fund local lemongrass, it has scooped a process. From food miles and fish community projects in Rwanda, quartet of medals at the prestigious SILVERBACK bladders to plastic straws and Uganda and DR Congo. International Wine and Spirits PERFECT GIN employee welfare, customers are Competition (IWSC) over the last & TONIC thinking more and more about the With the key threats facing these two years. environmental and social impacts mountain gorillas being habitat 50ML SILVERBACK MOUNTAIN of what goes into their glasses loss and poaching, buying just a There’s enough going on here to STRENGTH GIN and, equally, spirits companies are couple of cases provides for a drink this neat over ice with a slice FEVER-TREE MEDITERRANEAN realising the potential ranger patrol that protects gorillas of orange but we recommend TONIC WATER benefits of delivering a guilt-free from poachers’ snares, encourages using that all-important opposable drinking experience. organic farming and offers locals thumb to crack open a bottle of ORANGE PEEL an alternative income that doesn’t FeverTree Mediterranean Tonic One such company tapping endanger the lives of the gorillas. and create a cracking classic gin 1. POUR 50ML SILVERBACK into this trend is Gorilla Spirits and tonic garnished with a twist MOUNTAIN STRENGTH GIN INTO Company, a Hampshire-based Crucially, ape-related altruism is of orange. A GIN GOBLET WITH PLENTY micro-distillery that not only gives by no means the only reason to put OF ICE a monkeys about what’s these primate-pleasing premium 2. TOP WITH FEVER-TREE in the their bottles – but also the spirits on your back bar. Because MEDITERRANEAN TONIC WATER ethical aspect of their the liquid in Gorilla Spirits’ lovely 3. GARNISH WITH A TWIST OF burgeoning business. looking bottles doesn’t just do ORANGE PEEL good, it tastes great too. 50 51 GLOBAL TRENDS GORILLA SPIRITS GORILLA SPIRITS GLOBAL TRENDS

30% SPICY ESPRESSO GORILLA MARABA ABV MARTINI

£20.99 PER 70CL COFFEE LIQUEUR ESPRESSO MARTINI 40ML MARABA COFFEE LIQUEUR 25ML PREMIUM VODKA 25ML ESPRESSO COFFEE 5ML SUGAR SYRUP DASH CHOCOLATE BITTERS (OPTIONAL)

1. SHAKE HARD ALL INGREDIENTS 2. SERVE IN A CHILLED MARTINI GLASS/COUPE WITH 3 BEANS OF COFFEE RESTING ON THE FOAM

Another beautiful offering from artisan brews. Gorilla Spirits have the Gorilla Spirits band of brands teamed up with local Hampshire is the cracking Maraba Coffee coffee specialists Moonroast Liqueur. Not sure if you’ve noticed Coffee and sourced some but coffee is currently really rather superlative Single Estate Maraba popular among UK consumers. Red Bourbon Arabica coffee beans from Rwanda. Recent research has revealed that we are a nation constantly Dovetailed smoothly with its very in our coffee cups; drinking own distillate, the coffee creates approximately 95 million cups of an intensely rich, velvety liqueur coffee per day compared with 70 boasting phenomenal flavours of million back in 2008. dark chocolate, cocoa butter, dark berries, vanilla and, as you’d expect, That’s an increase of 25 million full-bodied coffee. cups over the last decade. This coffee craving has not only There’s more than enough catalysed the rise of the espresso character and complexity to sip martini to its position as one of the this neat over ice, it excels over most popular cocktail requests in ice cream in a terrific twist on an the UK – but has also inspired the affogato or shake it up with vodka arrival of a number of caffeine- for an excellent, and acutely fuelled spirits and liqueurs. ethical, espresso martini.

This 30% ABV liqueur will certainly perk up interest among boffins of the coffee bean and aficionados of 52 53 GLOBAL TRENDS KAHLUA CHILI CHOC KAHLUA CHILI CHOC GLOBAL TRENDS

20% KAHLUA CHILI CHOC ABV

£13.33 PER 70CL COFFEE LIQUEUR ESPRESSO MARTINI

When Kahlua Chili Choc was In total, in the 12 months from high-street Chicken chain – it’s no launched in the Summer of 2018, January 2018, Brits splashed coincidence that the chili pepper it shrewdly and simultaneously around £1.2 billion (US$1.5bn) Piri-Piri saw a 67% increase in tapped into two upward epicurean on both non-cream and cream launches in 2016 and 2017. trends – the rise in popularity of liqueurs and many industry liqueurs and the insatiable observers attribute this to the This new launch from Kahlua appetite among UK consumers, Instagram-able appeal of liqueur- cleverly ties up all these trends especially among hipsters, for heat driven classic drinks including the and maintains the momentum of SPICY ESPRESSO and hot sauce! Espresso Martini. a brand that, in 2017, grew by 16% MARTINI and 18.3% in both value and In the summer of 2018, British Similarly, the nation is in the volume respectively. ONE PART KAHLUA CHILI CHOC consumers cracked open more throes of a love affair with hot ONE PART ABSOLUT VODKA than 42m bottles of liqueurs. This sauces. According to Euromonitor Packaged in a bottle that is both love affair with liqueurs was fuelled International, sales of chilli sauces fun yet reverent to the brand’s ONE PART ESPRESSO primarily by a scorching 12 week in the UK are growing at an Mexican roots, the spicy sibling to heatwave and social media-friendly eye-watering seven per cent every the hugely successful coffee- ICE CUBES colourful, vibrant cocktail serves year which, in terms of growth, liqueur combines a smooth and such as the Aperol Spritz. is crushing all other styles of silky dark chocolate character 1. SHAKE ALL THE INGREDIENTS condiments. with a considerable kick of spice HARD WITH ICE AND STRAIN Interestingly, research by the Wine that brings some lovely heat on INTO A GLASS OVER FRESH ICE & Spirit Association also revealed While the likes of Tabasco, Encona the finish. 2. GARNISH WITH COFFEE BEANS that, during the Summer, cream and Cholula have been key driving 3. SERVE STRAIGHT UP IN A liqueurs such as Kahlua also forces behind this, there are also While it can be served simply with MARTINI GLASS enjoyed a surprising spike of 1.7m hundreds of independent British cola over ice, it provides a gentle bottles last year, up around a producers blazing a trail. The piquant punch to an Espresso third on the year before. hankering for heat has been further Martini – one of the most popular fuelled by a certain well-known, cocktails in the UK. 54 55 GLOBAL TRENDS LARIOS DRY GIN LARIOS DRY GIN GLOBAL TRENDS

37.5% LARIOS DRY GIN ABV

£11.46 PER 70CL GIN GIN & TONIC

LARIOS G&T 50ML LARIOS TONIC WATER LEMON AND ORANGE TWISTS TO GARNISH What’s going to be the next big When faced with a wall of eye- Ubiquitous in the nation’s bars from spirit trend after gin? The answer is catching bottles on the back bar Madrid to Malaga, it is the number gin. Again. or a menu bursting with tales of one gin ins Spain and one of the top 1. FILL A CLEAN COPA CLASS unusual botanicals, many will 10 best-selling gins internationally. WITH ICE 2. ADD LARIOS AND TOP WITH There is very little sign of the seek a reassuring name that they TONIC WATER ‘gin-aissance’ slowing down after recognise – especially if it also Produced according to the London 3. GARNISH WITH LEMON AND what has been a quite phenomenal conjures up that carefree holiday Dry gin recipe using natural ORANGE TWISTS few years of growth. According vibe and transports them to a ingredients such as juniper berries, to the last market report from the sun-kissed warm evening on a coriander and orange peel, Larios Wine and Spirit Trade Association, Mediterranean beach sipping undergoes double distillation in the Brits spent more than £1.6bn on a G&T. traditional alembics and considers more than 60million bottles of gin itself an uncluttered classic in the year ending June 2018 (not Even though Larios was only - boasting clarity, clean-lined counting the scorching summer!). unleashed into the UK on-trade fresh aromatics, a stylish citrus a few years ago, millions of Brits character and a pure palate. With an additional 14.4 million will be familiar with the iconic bottles of gin bought in the UK, label having tasted it whilst on Drier and smoother than most up 38% on the same period the holiday in Spain. Of the 82.6 million traditional London Dry gins, previous year, these sales figures tourists who visited Spain in 2018, Larios has recently been given showed that the gin market has one in five were British and a a handsome revamp which has doubled in the last five years huge number of these will have enhanced its aesthetic allure and the juniper-based spirit is undoubtedly enjoyed sipping a and reflects the freshness of its responsible for more than Larios G&T, often free-poured into ingredients and its Mediterranean two-thirds of all growth in the UK capacious copa goblets that are provenance. spirits sector. now ubiquitous over here.

Such meteoric growth has, Amid the scampering pomp of predictably, precipitated the the burgeoning gin scene, Larios launch of hundreds of new brands, is a very competitively-priced, flavoured variants and esoteric off- classic London Dry that turns up shoots and, while many are enticed rather quietly, and reminds you to the category by innovation, the why it’s achieved such greatness tyranny of choice can potentially in the past. intimidate customers. 56 57 GLOBAL TRENDS MALFY GIN MALFY GIN GLOBAL TRENDS

41% MALFY CON MALFY GIN ABV ARANCIA

£20.20 PER 70CL GIN GIN & TONIC 50ML MALFY CON ARANCIA PREMIUM TONIC WEDGE OF SICILIAN ORANGE

1. MIX A HEALTHY MEASURE OF MALFY CON ARANCIA WITH A PREMUIM TONIC WATER IN AN ICE-FILLED HIGHBALL GLASS. 2. GARNISH WITH A FRESH WEDGE OF SICILIAN ORANGE

Without doubt, the biggest trend to balloon glasses, these spirits have Malfy Gin con Arancia also beings sweep the UK on-trade in the last instant Instagram appeal and together juniper, lemon peel, couple of years has been pink gin. they also suit the sweeter-seeking grapefruit peel, angelica root, palate of a slightly younger drinker. orris root and coriander in its The rise of rose-tinted gins has distillation process. been nothing short of astonishing One of the stand-out players in the and there are 2.2m pink gin thriving pink gin and flavoured gin An excellent alternative, or drinkers in the UK eager to explore category is, of course, Malfy; the addition, on the menu to the Aperol a category that is expected to grow bright, fruity and zesty Italian gin Spritz, Malfy Con Arancia works MALFY ROSA further in 2019. distilled in Moncalieri, just outside wonderfully in a large wine glass the city of Torino. brimming with ice, topped up with 50ML MALFY GIN ROSA According to the number- prosecco and garnished with a crunching on-trade observer CGA, Packaged in a colourful blood orange slice. A simpler serve, PREMIUM TONIC WATER value sales of pink gin increased Mediterranean-style bottle that meanwhile, is long in a highball WEDGE IF SICILIAN GRAPEFRUIT by a staggering 1,779% while emanates Italian sunshine and glass filled with ice accompanied volumes rocketed by 2,194% from coastal cool, Malfy Gin’s citrusy by either a premium tonic or Fever- SPRIG OF ROSEMARY February 2017 to 2018 – and that’s flagship spirit also taps into the Tree Sicilian Lemonade. Again, not including last year’s scorching considerable consumer appetite garnished with a slice of orange. 1. MIX MALFY GIN ROSA WITH summer when solar-powered sales for Italian aperitivo-style drinks. PREMIUM TONIC WATER IN AN continued to soar. Last year, following on from the Last summer also saw the arrival ICE FILLER TUMBLER 2016 release of its Con Limone of Malfy Rosa, which is the Italian 2. GARNISH WITH A FRESH WEDGE Pink and flavoured gin, variant, made with lemon peels word for ‘pink’. While it has a solid OF (SICILIAN) GRAPEFRUIT AND significant catalysts of the from Sicily and the Amalfi Coast, base of Italian juniper, infused in A SPRIG OF ROSEMARY overall gin-aissance, have proven Malfy made further inroads into neutral grain spirit for 36 hours, particularly popular with Millennials the flavoured and pink gin a considerable amount of its and drinkers under the age of 45 categories with the release of two colour and character comes – with a slightly stronger female new shrewdly-positioned from the sun-ripened Sicilian pink following than classic gins. premium variants. grapefruits which are macerated, distilled and vacuum-distilled Similarly to rosé and the Aperol First up was Malfy Con Arancia, a with the juniper distillate and five Spritz in previous years, sales of beautifully balanced gin flavoured other botanicals including lemon, pink gin have been powered by predominantly with Sicilian grapefruit, angelica root, orris root social media. Served up in big blood-oranges. The orange-hued and coriander. 58 59 GLOBAL TRENDS TARSIER GIN TARSIER GIN GLOBAL TRENDS

45% TARSIER GIN ABV

£27.20 PER 70CL GIN AGE OF SAIL

THE AGE OF SAIL 50ML TARSIER GIN 15ML COINTREAU 15ML COCONUT RUM 20ML CALAMANSI JUICE OR LEMON JUICE 15ML SUGAR SYRUP Unlike most people returning from a different kind of journey that method and is always a single-shot an epic backpacking adventure, rarely took them beyond their distillation so the only thing added 1. ADD ALL INGREDIENTS INTO A Sherwin Acebuche and Tim Driver Manchester kitchen and their own to the distillate is pure water. The COCKTAIL SHAKER didn’t just bring back a bottle of small copper alembic pot still. gin is left to marry for three weeks 2. SHAKE AND STRAIN INTO unusual spirits and stick it in their In their unwavering pursuit of an before being hand-bottled, labelled, VESSEL WITH ICE drinks cabinet t gather dust. exotic gin that encapsulated their corked and individually numbered. 3. TOP WITH CRUSHED ICE journey, countless days and weeks 4. GARNISH WITH PINEAPPLE No, the founders of Tarsier Gin were spent experimenting and A micro brand with bold visions, LEAVES, CALAMANSI HALF went a step further - by actually distilling different fruits, herbs and Tarsier is rather aptly named (OR LEMON WHEEL) AND / launching an actual spirit inspired spices from the region. After more after a small primate, no bigger ORCHID FLOWER by their Southeast Asian odyssey. than three years tweaking ratios than the size of your hand, with The discerning drinking duo have and testing recipes on friends and enormous eyes that is only found cleverly distilled their incredible family, they settled on a botanical in Southeast Asia. With the Tarsier trip into a spirit that celebrates the line-up that blended the exoticism an endangered species, 10% of the people, the places and the exotic of southeast Asia with the gin’s profits are given to a Tarsier ingredients they encountered back backbone of a traditional London conservation project in in 2014. Dry gin. the Philippines.

Their extraordinary journey, Juniper, coriander seed, cassia, Grassy, herbaceous and citrusy through the Philippines, Thailand, angelica, orris root, liquorice root with a prickle of pepper and plenty Vietnam and Cambodia, exposed and bitter almond provide a solid of piney Juniper notes, Tarsier them to new cultures, sights, foundation for their five signature is terrific served simply with a sounds and smells - but he thing Southeast Asian botanicals: gentle tonic. Alternatively, capture that really stuck with them was calamansi (the Philippines), thai the wanderlust of its founders by the food; vibrant and fresh with an sweet basil (Thailand), galangal making the “Age of Sail”, a twist on incredible balance of sweet, sour, (Vietnam) and red and black the Trade Winds cocktail – named spicy and umami flavours. kampot pepper (Cambodia). after the prevailing pattern of surface winds that swept sailing Once back in Blighty, and Tarsier is produced on two ships from the east towards the determined to evoke this epicurean traditional copper alembic stills,in west for centuries. awakening, they embarked on Manchester using the London Dry 60 61 GLOBAL TRENDS SUNTORY WHISKY TOKI SUNTORY WHISKY TOKI GLOBAL TRENDS

43% TOKI HIGHBALL SUNTORY WHISKY TOKI ABV 50ML SUNTORY WHISKY TOKI £22.66 PER 70CL WHISKY ON THE ROCKS SPARKLING WATER TWIST OF LEMON

1. FILL THE GLASS TO THE BRIM WITH ICE 2. ADD ONE MEASURE OF WHISKY 3. STIR TO COOL THE WHISKY AND GLASS 4. AGAIN ADD ICE TO THE BRIM 5. POUR THREE MEASURES OF CHILLED SPARKLING WATER ALONG THE SIDE OF THE GLASS TO AVOID MELTING THE ICE OR BURSTING THE BUBBLES 6. ADD A TWIST OF LEMON Sales of Japanese whisky have Having first come to the fore in Unlike blends where grain whisky soared over the last few years the 1950s, the Highball serve is enjoys greater prominence, equal with category growth running at a enjoying a remarkable revival billing is given to the quintessential remarkable 43.4% in the UK and, thanks, in no small part, to the characteristics of both Suntory’s despite concerns over stocks efforts of Suntory – the distiller grain and malt whiskies – resulting of Japanese single malts, the who was instrumental in making it in a vibrant, well-balanced and category is expected to enjoy popular over 50 years ago. mellifluous blend that’s sweet and continued year-on-year growth. spicy with depth and complexity. The highball is a wonderfully There’s no shortage of compelling accessible way of enjoying whisky. Aromatics are gentle, honeyed with reasons to give Japanese whisky It’s simple to make, simple to drink a flurry of pepper and banana. The prominence on the back bar. and showcases the nuanced palate opens up to some mellow In terms of taste and serve, flavours of both single malts and sweetness with vanilla, citrus Japanese blends and malts really blends. Amid all the talk of top fruit and melon while the finish is open up a whisky category that shelf Japanese whiskies, there is piquant and muscular with plenty can sometimes be a little huge volume and value potential in of lovely oak character. straight-jacketed. Japanese blends. Underpinned with a heavier than The strength of Japanese whisky In fact, blends are what the usual grain whisky, and designed is its variety of styles underpinned Japanese whisky category is built to capture new drinkers, the by its characterful yet clean-lined on and Japanese grain whisky smoothness of Suntory Whisky aromatic intensity. While varying rightly commands huge reverence Toki allows for exceptional in style, what unites Japanese among whisky aficionados. versatility – the expression can whiskies is a finesse to their be enjoyed neat, on the rocks or flavours, there’s precision in their Arguably, the most exciting mixed as a cocktail. profile and balance rather than recent innovations in the blended bristling muscle and power. Japanese whisky arena was the But. Let’s face it, Suntory Whisky launch of Suntory Whisky Toki, a Toki is best enjoyed in a classic The cornerstone of Japanese blend of carefully selected whiskies highball – simple, straightforward whisky’s success has been the from the House of Suntory’s and synonymous with Japanese accessible way it has been enjoyed; globally acclaimed Hakushu whisky culture. often during meals in both a Distillery, Yamazaki Distillery, and Highball and the Mizuwari. Chita Distillery.

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