Loading...

Follow Bar Magazine | Developing Premium Bar Excellence on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Laurent-Perrier has partnered with Made For Drink to create a limited edition plant-based bar snack to pair with its Cuvée Rosé champagne.

The “delicate” lotus root crisps feature shichimi togarashi-style spices to highlight the elegant red berry notes of the pink champagne. Meanwhile, the blend of poppy seeds, ginger, chilli and seaweed complements the “depth and complexity” of Cuvée Rosé, which is renowned for pairing effortlessly with Asian cuisine.

In keeping with Laurent-Perrier’s focus on sustainability, the plant-based snack’s packaging is fully biodegradable and compostable. The outer layer is crafted from Portuguese cork which has been sustainably grown as part of a dynamic forest ecosystem.

Made For Drink’s Lotus Root Crisps will be available to enjoy alongside Laurent-Perrier’s Cuvée Rosé at participating venues including a selection of Bel and The Dragon and Brakspear restaurants and pubs throughout the summer.

As part of the activation, consumers can purchase two glasses of chilled Cuvée Rosé in a participating bar and receive a complimentary sharing bag of lotus root crisps to share.

This will also run at Taste of London in Regent’s Park in June, where Laurent-Perrier is set to return as the champagne sponsor.

Juliet Elliot, marketing controller at Laurent-Perrier UK, said “We are always exploring new and original ways to enjoy Laurent-Perrier champagne, and the lotus root crisps are an innovative and delicious pairing for the Cuvée Rosé.

“Based just down the road from our UK head office, Made for Drink are a perfect partner because they share our values of quality, family and sustainability.”

The post Lotus root crisps launched to pair with Laurent-Perrier Cuvée Rosé appeared first on Bar Magazine.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Stunning floral cocktails and installations take centre stage at bars across London in celebration of the annual RHS Chelsea Flower Show.

Aqua Shard, located on the 31st floor of London skyscraper The Shard, is launching a new Floral Five menu (pictured above) in celebration of the Chelsea Flower Show. The offering has been created in partnership with Camilla’s Teahouse, and consists of five cocktails, desserts and teas – all designed around iconic British flowers.

Camilla’s Teahouse has created five unique tea blends, which have been incorporated into a number of cocktails, such as Rosy Fever, made with McQueen & The Violet Fog Gin, ‘procrastination’, marshmallow syrup, verjus and Blue Mallow tea, and Lavender Fields, a combination of Absintreaux herbal wine, Tanqueray gin, lemon juice, rose syrup, ginger water and mint leaves.

The Camomile Garden at The Ivy

From 13 May to 28 July, The Ivy Chelsea Garden’s exterior façade is being transformed into a wild flower meadow inspired by the RHS Chelsea Flower Show and summer. The installation will feature an abundance of blooms, incorporating seasonal pastel tones of yellows, soft pinks, light blues and lilacs, interspersed with green foliage.

Two bespoke fresh and floral cocktails are available for guests to enjoy. The Silent Sparkle features Silent Pool Gin, ginger and lemongrass cordial, lime juice and Ivy champagne, garnished with fragrant dried lavender, while The Camomile Garden incorporates Silent Pool Gin, honey water & Fever-Tree Indian Tonic, complemented with a spritz of camomile aromatics and garnished with kaffir lime leaf and orange.

Kanishka cocktails

Michelin star Indian chef Atul Kochhar is collaborating with City of London Gin throughout the Chelsea Flower Show at his new Mayfair restaurant, Kanishka. The themed pop-up will feature four floral cocktails available from May 19 to June 2 – all served under the magical greenery of Kanishka’s living ceiling.

Examples from the menu include How Does Your Garden Grow, a blend of Lemon City of London Gin, roast lemon & ginger vermouth, lemon, turmeric and Elderflower & Lemon Lixir Tonic, and The Flower Pot, combining grapefruit peel infused Rhubarb & Rose City of London Gin, rose and Rhubarb & Ginger Lixir Tonic.

A bespoke Chelsea Flower Show Tasting Menu created by Kochhar will also be available, showcasing signature Kanishka dishes such as Naga scallops (smoked chilli spiced diver scallops with textures of cauliflower) and Sagolir Manxo (a country goat curry with cumin and black pepper).

Fentimans Rose

To mark this year’s Chelsea Flower Show, botanical drinks brand Fentimans has partnered with London hotel The Langham to celebrate the pink rose and create the next Insta-friendly floral destination in London.

From 21 May until 25 May, the entrance of The Langham will be transformed into an idyllic English garden with vibrant green grass, white picket fences and laden with pink roses. The centrepiece will be a flower-bombed Land Rover, blushed with the Rose Lemonade’s signature hue and covered with luscious vivid pink roses. To further the celebration, The Artesian bar at The Langham will be serving a bespoke Chelsea Flower Show cocktail featuring Fentimans’ refreshing Rose Lemonade.

Bluebird in Bloom

Bluebird in Bloom is descending on the King’s Road once more just in time for The Chelsea Flower Show. Bluebird Chelsea’s courtyard will be decked out in a floral fantasy with an accompanying Fever-Tree Perfect Serves Menu, deck chairs, parasols and a romantic swing until the end of June.

The Perfect Serves menu includes four G&Ts and two spritz cocktails, all showcasing Fever-Tree’s range of tonic waters. In honour of The Chelsea Flower Show, Bluebird has created the Chelsea Garden G&T, a mix of Martin Millers Gin and Elderflower Tonic, garnished with a strawberry and black pepper. The menu also features the Perfectly Pink G&T, with Pink Pepper Gin and Fever-Tree’s Aromatic Tonic, garnished with lemon and lavender, and the Rose Spritz, combining Belsazar Rosé Vermouth with Indian Tonic, grapefruit and rosemary

The post Chelsea Flower Show inspires wave of floral cocktails appeared first on Bar Magazine.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Rockwell, a new bar inspired by the exotic fauna of the 17th-18th centuries, is opening at Trafalgar St James hotel in London this month.

The venue has been designed to evoke a sensory dream world, with herbaceous plants and vivid artwork capturing the strange and unfamiliar, taking guests on a transportive journey into the revelry of a bygone era.

Rockwell’s interior, led by Brady Willams, features exotic murals, verdant ferns, large Longifolia Cabana trees and luxuriously upholstered banquettes.

Bar manager Marco Ercolano, previously at The Rivoli Bar at The Ritz and Mr Fogg’s, has created a cocktail list which draws influence from the arrival of exotic imports retrieved through culinary exploration alongside traditional English spirits.

Examples include British Boxwood, made with London distilled gin and elderflower, while Fish in Flight blends strawberry infused whisky with citrus, apple and rhubarb. Fern’s Elixir will spotlight on English sparkling wine, and the Winged Fawn will include white port, champagne and watermelon.

The menu will also feature no-ABV and low-ABV cocktails, each using produce sourced from 33 metres below the streets of Clapham, from Growing Underground.

The Bar food menu will draw on spices and ingredients from around the world, with dishes including marinated chicken skewers with lemon and herbs and ceviche tacos with tuna and soy sauce.

Marco said: “Rockwell will indulge the escapist in all of us, transporting guests from the mayhem of central London to a sanctuary of surreal tropical flora and designs.

“The hotel and its surrounding area are so rich in history that we couldn’t help but be inspired to draw on British heritage when devising the menu too.

“The bar will be a plant-filled hideaway where guests can come to sip on botanical cocktails and escape reality with fantasy.”

The post Trafalgar St James to welcome ‘exotic’ Rockwell bar appeared first on Bar Magazine.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Rockwell, a new bar inspired by the exotic fauna of the 17th-18th centuries, is opening on Trafalgar Square in London this month.

The venue has been designed to evoke a sensory dream world, with herbaceous plants and vivid artwork capturing the strange and unfamiliar, taking guests on a transportive journey into the revelry of a bygone era.

Rockwell’s interior, led by Brady Willams, features exotic murals, verdant ferns, large Longifolia Cabana trees and luxuriously upholstered banquettes.

Bar manager Marco Ercolano, previously at The Rivoli Bar at The Ritz and Mr Fogg’s, has created a cocktail list which draws influence from the arrival of exotic imports retrieved through culinary exploration alongside traditional English spirits.

Examples include British Boxwood, made with London distilled gin and elderflower, while Fish in Flight blends strawberry infused whisky with citrus, apple and rhubarb. Fern’s Elixir will spotlight on English sparkling wine, and the Winged Fawn will include white port, champagne and watermelon.

The menu will also feature no-ABV and low-ABV cocktails, each using produce sourced from 33 metres below the streets of Clapham, from Growing Underground.

The Bar food menu will draw on spices and ingredients from around the world, with dishes including marinated chicken skewers with lemon and herbs and ceviche tacos with tuna and soy sauce.

Marco said: “Rockwell will indulge the escapist in all of us, transporting guests from the mayhem of central London to a sanctuary of surreal tropical flora and designs.

“The hotel and its surrounding area are so rich in history that we couldn’t help but be inspired to draw on British heritage when devising the menu too.

“The bar will be a plant-filled hideaway where guests can come to sip on botanical cocktails and escape reality with fantasy.”

The post Trafalgar Square to welcome ‘exotic’ new cocktail bar appeared first on Bar Magazine.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

London-based craft cider producer Hawkes has unveiled a new rosé cider called Doom & Bloom just in time for summer.

Pale coral pink in hue, Doom & Bloom is fruity on the palate and tempered with a subtle sweetness from a mix of Gala, Braeburn and Pink Lady apples, co-fermented with strawberry and rhubarb.

Hawkes founder Simon Wright said: “Hawkes is constantly on a mission to innovate and expand people’s perceptions of cider.

“The rosé trend has exploded over the last few years, so it made sense to us to experiment by bringing this delicious flavour to cider drinkers too.

“We’re tireless in our mission to push the boundaries of craft cider, challenging the norms and creating new and exciting products for our customers.”

Alongside Doom & Bloom, Hawkes offers a range of other craft cider, including its classic Urban Orchard range and Alcoholic Ginger Beer and Graff – the “UK’s first” co-fermented hybrid of beer and cider.

The Hawkes cidermaking team will also be visiting bars across the country throughout May showcasing Doom & Bloom, which is available to both the on and off-trade channels.

The post Hawkes introduces fruity rosé cider for summer appeared first on Bar Magazine.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

London-based small batch cocktail company Pontoon is extending its range with four new Signature serves: Passionfruit Martini, Cosmopolitan, Mojito and Elderflower Collins.

The new Signature collection is a testament to Pontoon’s commitment to making cocktails “even more democratic”. Made from premium, fresh ingredients, the pre-batched products can be served quickly, consistently and profitably.

Each cocktail is blended by hand at Pontoon Cocktails’ R&D facility in London. The packs are frozen and distributed through cold chain suppliers, and can be stored frozen for up to twelve months with five days life once defrosted.

Pontoon Cocktails’ director Simon Weston, said: “The latest market data tells us over a quarter of consumers state they drink more cocktails now and with a higher frequency than six months ago.

“We want to make great cocktails even more accessible and help on-trade outlets cope with the growing demand. They are brilliantly simple without compromising on taste.

We are here to help operators delight their guests with a fantastic fresh drink, served in moments. We’re not looking to deskill bars. Pontoon is a tool that empowers each and every member of the team to produce the correct drink in the right way, every time.”

Pontoon’s full range, which includes over 160 products, is fresh, unpasteurised and contains no artificial flavours, colours, stabilisers or preservatives.

The new Signature collection is available in flexible 500ml packs from wholesalers.

The post Pontoon Cocktails bolsters pre-batched offer appeared first on Bar Magazine.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Bermondsey-based brewery Small Beer Brew Co has added a 2.8% ABV Session Pale to its family of low-alcohol beers.

Created to be enjoyed over the summer months, the brew features “bright citrus aromas, tropical zesty notes and a juicy taste”.

With a “sociable” ABV, Session Pale has been developed to provide the enjoyment associated with drinking alcohol “without slowing you down”.

In brewing beers that have a low ABV of 0.5% – 2.8%, Small Beer Brew Co is reviving a tradition lost in the 19th century. From 1600-1800’s, when clean drinking water was scarce and consumption could be fatal, small beer replaced water as the safer alternative.

Session Pale joins Lager (2.1% ABV), Dark Lager (1% ABV) and Steam (2.7% ABV) in the Small Beer Co portfolio.

All beers are vegan, lactose free and sustainably brewed. Amongst a host of initiatives including using renewable energy and recycled packaging, Small Beer Brew Co champions a ‘dry floor’ policy at the brewery. This refers to the reduced amount of water used in the brewing process – from the industry standard of 8-10 pints, cut down to just 1.5 per pint of beer brewed.

The post Small Beer Brew Co grows low-ABV beer portfolio appeared first on Bar Magazine.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Now entering its second year, The Specifier’s Guide to Flooring is a comprehensive technical guide to product selection – and an invaluable resource for architects, interior designers and facilities managers.  Praised as “the industry’s leading technical publication for floor specification”, the launch of the new 2019 edition follows that of sibling title – The Specifier’s Guide to Tiling – which was launched several years ago to widespread acclaim.  Both guides are available in print and online at www.specifiersguide.co.uk.


Described as an “expert at your elbow, combining industry technical expertise, stunning imagery and CPD information” by architect, Simon Jackson, the Guide’s 2019 content spans adhesives to luxury vinyl tiles, wood and laminate – and everything in between.  It includes informative articles on sports floors, smoothing compounds and carpet tiles from high-profile and specialist flooring manufacturers.  Eye-catching international case studies demonstrate how techniques and products from the guide can be applied in real installations, whilst exploded material make-ups take a closer look at specifications.

The initial print distribution of The Specifier’s Guide to Flooring includes over 5,500 architects, as well as developers, interior designers and facilities managers.  The Guide is published by Kick-Start, the team behind the UK’s leading contract flooring and tiling trade publications – CFJ and TSJ.

For more information, visit www.specifiersguide.co.uk or contact Kick-Start Publishing on 01892 752400.

The post Acclaimed Specifier’s Guide takes the floor again appeared first on Bar Magazine.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

The Cotswold Distillery’s English single malt whisky is now available at more than 700 Greene King pubs across the UK.

Set in one of Britain’s most picturesque settings, the distillery has created a new wave of English whiskies, which showcase some of the finest ingredients the region has to offer.

The single malt whisky is created using only Cotswolds-grown barley. Rich and Fruity in style, it is matured in a combination of first-fill, ex bourbon barrels and specially shaved, toasted and re-charred red wine casks.

The young expression “bursts with notes of honey and butterscotch, layered with light fruits such as peaches and apricots, and a hint of marzipan”.

On the palate, it is “rich with malt, oils and dark sugar, with spice and caramelised bitter orange leading to a long, resinous finish with dark red fruits and a hint of treacle”.

Calum Cameron, senior category manager at Greene King, said: “We are really excited to be offering this English whisky in our pubs.

“English whisky is a new trend that companies are experimenting with and the Cotswolds Distillery has proven itself as a quality brand with excellent products – we’re sure guests who visit our pubs will love it.”

The post Greene King stocks single malt whisky from the Cotswolds appeared first on Bar Magazine.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Netherlands-based botanical brewer Lowlander has added a new non-alcoholic beer to its range, made using citrus waste.

The 0% ABV wit or white beer is brewed with reclaimed citrus peel, from bars and restaurants who use the fruit to squeeze fresh orange and lemon juice.

Chief botanical officer and Lowlander founder Frederik Kampan said: “With more than a quarter of young people considering themselves non-drinkers and one out of 20 beers being no low or no-alcohol, we felt the time was right to launch our 0.00% Lowlander Beer.

“Consumers are more health conscious and with the trend for no/low-alcohol drinks, we wanted to be one of the first craft beers to launch a true alcohol-free expression.

“We’re also delighted to be able to reuse natural botanical ingredients to brew our beer. Every year 250 million kilos of orange peel are discarded in The Netherlands and we are working with PeelPioneers who pick up and process this ‘waste’ in a circular, eco-friendly way. The result is a refreshing and crisp botanically brewed beer, with bursts of fruit and citrus flavours.”

The non-alcoholic beer is launching in the UK and Germany and rolling out to other international markets from May 2019.

The post Lowlander releases zero-alcohol botanically brewed beer appeared first on Bar Magazine.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview