One of the best things that bars are doing is not just relying on the good old established drinks that pubs have in stock for all of the year. Whilst there is something to be said for the traditional it’s a good idea to look at the work of a mixologist to come in and try something a bit different. Let them be unleashed on your public with the range of flavours and liquid creations to dazzle the senses. From bitters to Organic Vanilla Extract from Foodie Flavours they will concoct some super tasty potions.
A smart way to bring customers into the bar is to invent a signature cocktail. The aim is to produce something that has a high perceived appeal that individuals would like to sample, using any mixture of beverages as well as special ingredients available from your supplier of draught soft drinks.
Recent developments in detoxing and juicing have affected bars and some of the new drinks appear to have health benefits. Infusions of fruit are everywhere. From non-alcoholic versions and exotic drinks flavoured with citrus, berries, herbs and spices made with spring water and fruit. Try to invent a new edition of your own that is unique to your pub.
Tea might fall out of favour, but sales of coffee are on the rise. Turn your bar into a destination for coffee lovers to match high street chains and you might wind up with a fresh collection of clients. Hot chocolate is another winner, and with marshmallows, whipped cream and chocolate sprinkles, you can make your own version.
Creating a signature drink for your bar
A signature drink gives people a reason to visit, and it is the kind of project a mixologist can lead. The aim is something with high perceived value that customers want to try. Start with your regulars. Traditional beer drinkers may not take to the latest cocktail, so think about what they would enjoy and pay for, and ask them what they would like to see on the menu.
Infusions are popular, from fruit-infused water to cocktails flavoured with fruit, vegetables, herbs and spices, and a version unique to your bar can become a talking point. Fresh, seasonal, local ingredients give another twist: elderflower in summer, cider made from local apples in autumn, cocktails with English strawberries, blackberries, pears or plums, and mulled wine in winter.
Do not forget drivers, children and families. Alcohol-free cocktails with fruit or whipped cream give them more choice than a cola, and good coffee or indulgent hot chocolate with marshmallows and cream can bring in a whole new group of customers.