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 its 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.
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 lackluster 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 ePreserve. 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.
Cocktail recipe suggestions
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:
5 pomegranate seeds
1-ounce pomegranate liqueur
4 oz chilled champagne
1 tablespoon vodka
1/4 apricot nectar
1/2 cup champagne
Cranberry & Lime Cocktail
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.