Cocktails
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Try Me – Division Bell
The Distilled team are always up for trying new recipes; riffs on classics, outright classics that we haven’t gotten to just yet, or simply something new. This week we are messing around with the Division Bell
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Pina Colada Day – 10th July
Nothing says 'holiday' more than pineapple, coconut and rum. The Pina Colada has been maligned for too long now; with some work, good ingredients and, admittedly a bit of a sweet tooth, this cocktail can be a real pleasure... guilty or otherwise. So crack open the rum, check the date on that coconut cream and get the blender out of the cupboard; it's time to party like it's 1989
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World Mojito Day – 11th July
It's coming up to Mojito Day, so why not put a few specials on and maximise the opportunity. We have a few recipes for you, some of them playing pretty fast and loose with the term 'Mojito', but extremely smashable - in a responsible fashion - either way
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Try Me – Pan Am
The Distilled team are always up for trying new recipes; riffs on classics, outright classics that we haven’t gotten to just yet, or simply something new. This week we are messing around with the Pan Am
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Try Me – Blackberry Sour
The Distilled team are always up for trying new recipes; riffs on classics, outright classics that we haven’t gotten to just yet, or simply something new. This week we are messing around with the Blackberry Sour
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Try Me – Rose Negroni
The Distilled team are always up for trying new recipes; riffs on classics, outright classics that we haven’t gotten to just yet, or simply something new. This week we are messing around with the Rose Negroni
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Alt // Spritz
The last year has seen spritz serves hit the 7th most popular cocktail in the UK*, and growing only behind the flavoured Martini in popularity...
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Creating a Hit List
Creating a cocktail menu for your outlet can be a pretty personal experience. A lot of operators have worked their way up through bartending, making a cocktail menu refresh a pretty hands-on experience. Some prefer to let their bar team take on some ownership and create a menu between them, where some like to outsource entirely. There’s no real right answer here, just what works best for you and the time that you have available, but creating a cocktail menu always comes back to the same thing: balance