It was only a matter of time before this cocktail trend came back. We’re not talking about shop bought margherita mix here, but high quality, ready to go batch made classics. Lets face it, maintaining consistency when serving large quantities of cocktails can be fairly tricky. Training bartenders is killer expensive; the length of time for each serve can be horrific, especially on peak session. A number of commercial bottled products are available although many have failed to achieve any level of cut-through, presumable because they’re not that great.
In the US we’re increasingly seeing a new cocktail trend forming.. its becoming common to find operators bottling their own drinks ahead of service. It’s not all about efficiency and consistency though. In fact, the origins began this time around in 2011 when Clyde Common in Portland, Oregon began the trend by ageing their Negroni in a bourbon barrel. As well as imparting a depth and smoothness to the drink it has kickstarted the volume cocktail movement which has continued since. It’s worth a thought, SoulShakers, the London based cocktail consultancy work on a number of projects, look up John Salt in Islington for some great examples
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