Champagne Cocktails - Bermar Cover

The Reinvention of Drinking Champagne.

Hotter evenings, longer nights and plenty of premium options are driving consumers to trade up. The original consensus for Champagne was for it to be enjoyed solely by the bottle or by the glass. However, imbibers are looking for more options. With the rise of premiumisation, consumers are venturing into cocktail territory. Answering their call, mixologists have reinvented the Champagne cocktail for the millennial driven industry. The hype is real.

Social media is significantly shaping the drinks industry; from Instagrammers, to bloggers, to influencers and everyone in-between. If your dining experience is not picture – perfect, then it simply doesn’t exist in the modern world… or so it seems. An Instagrammable experience is what separates the casual dining scene from a premium evening out, as diners want to share an experience that they can be proud of. Drinks International released its list of the best- selling cocktails around the world in 2018, proving that today’s popular drinks are new takes on the classics. As Champagne was seen solely as a drink to be enjoyed on it’s own, some consumers may feel that this was a controversial option to enjoy with a mid-week meal.

CGA’s Mixed Drinks Report shows that the value of on-trade cocktail sales jumped by 7.5% year on year in the first quarter of 2018—outpacing the wider market. An estimated 8.7 million British consumers now enjoy cocktails when drinking out-of-home.

The on-trade have seen the trend and acted fast. Many restaurants have established their own signature Champagne cocktails to provide a premium experience for an attainable price. When Champagne is placed amongst a cocktail menu, consumers are more likely to trade- up. This is due to the premium status of Champagne even in an indulgent cocktail list.

Some of the Les Grandes Marques Champagne Maisons have realised the immense twenty first century potential in mixology within the drinks industry. For example: Moët & Chandon joined the trend by creating Ice Impérial Cuvée which is designed to be enjoyed over ice and is perfectly paired in cocktails. Veuve Clicquot invented ‘Clicquology’ a clever twist on mixology, innovating and ‘millenializing’ their brand to optimise sales of their unique drink enjoyed in cocktails.Moet & Chandon Ice Imperial Champagne

The expectation of a Champagne cocktail for a consumer is that it tastes fresh, has fizz and is presented perfectly. Many operators put aside opened bottles of Champagne to add to their cocktails, leaving their drinks lacklustre and with no sparkle. A majority of operators choose not to serve Champagne cocktails entirely because of wastage worries.

Opening a bottle of your finest Champagne for a few cocktails may seem like a daunting suggestion, however this uncertainty is now a thing of the past due to Le Verre de Vin technology. This technology makes it possible for any opened bottle of wine or Champagne, to be preserved and kept fresh for up to 21 days. Therefore any bottle of Champagne used in cocktails can now be perfectly preserved, making sure that each and every pour adds the sparkle & fizz that your customers will be looking for. This provides them not only with an Instagrammable product to influence future dining choices to their followers, but also provides a great tasting, sparkling cocktail they can love and enjoy.

With Champagne cocktails growing by popular demand create a cocktail list that not only delights your customers, but also gains a significant profit for your business, check out some of these innovative recipes:

Pomegranate Champagne Cocktail

Pomegranate Royale

Ingredients

5 pomegranate seeds
1 ounce pomegranate liqueur
4 oz chilled champagne

Apricot Champagne Cocktail

Apricot Fizz

Ingredients

1 tablespoon vodka
1/4 apricot nectar
1/2 cup champagne

Apricot Champagne Cocktail

Cranberry & Lime Cocktail

 Ingredients

1.5 oz Vodka
.5 oz lime juice
.5 oz simple syrup
1 tbsp cranberry sauce (from a can)
Splash of champagne

Summer pending… Champagne cocktails trending. Get in touch with the Bermar team to find out more about how you can make the most of your cocktail menu with our Le Verre de Vin technology.

Come and see the Bermar team at our next trade show event, The Restaurant Show, 30th September  – 2nd October 2019 in London. Register here.

What’s hot at the Restaurant Show 2018 | An interview with UK Sales Manager Kristian |

With only 3 days to go until the Restaurant Show; the unique trade event that caters to those owning, operating and working in restaurants, hotels, catering companies and leisure establishments across the UK. We wanted to give you an insight into the current drinks’ trends for 2018/19. People are drinking less and trading up…but why?

An interview with our UK Sales Manager explains all…

What’s the fastest way to delight your customers and make more money from your wine offer?

2018 has continued last year’s momentum with more operators than ever offering their premium wines and fizz by the glass, introducing new styles, countries and grape varieties. It’s a great opportunity for operators to broaden the appeal of their range to adventurous drinkers. Many consumers worry about trying new wines because of the risk that they will be stuck with a bottle they don’t like… this perceived risk is greatly reduced with the cost of a glass, allowing  increasingly wine savvy consumers to venture further up the wine list.

How has the ‘drinking better’ trend affected the market and what is the main cause of this?

Consumers are more health conscious these days and reducing alcohol consumption is a hot topic. What we have seen is that consumers, particularly the millennials, are drinking less but spending more when they fancy a glass of something. This trend shows no sign of slowing down into 2019 and so operators can capitalise on this by introducing more of their wine and fizz by the glass. This not only gives more choice and variety to those who have decided to reduce their alcohol intake but it also satisfies the burgeoning curiosity to try something a little different.

What are you looking forward to about this year’s Restaurant Show?

I always look forward to spending time with our existing customers; hearing about their successes and what’s new in the industry. It’s also a fabulous opportunity to meet prospective customers who share our passion for delivering an incredible wine by the glass service and to help support them with maximising their wine service.

What should we make sure we check out ?

The Pod Bar collection should certainly be top of the ‘must see’ list, at this year’s show. These units are independently controlled which means you can showcase reds, whites, fizz, rosés and dessert wines, while having them all stored and showcased at their own perfect drinking temperatures. There’s a wide range of configurations available to suit any back-bar environment and for the first time we’re displaying them all at the Show.

What this means in practise is that consumers get a fabulous experience when they fancy a glass of wine or fizz, and the built in preservation system gives operators the flexibility to offer an extended by the glass service without any risk to their overall profitability; no more expensive waste, increased sales of the higher margin wines, and an enhanced customer experience…. it’s a win-win all round!   

Thanks Kristian and we look forward to seeing you all at what promises to be a fabulous Restaurant Show 2018!

Make sure to check out our social channels for all your #LeVerredeVin updates, cheers!

Twitter: @BermarUK and Instagram: @bermarcollection