who live life with authenticity and integrity; and who say and do what they believe in, and with their own take on life – sometimes unconventional, sometimes subversive, always elegant. That’s what we mean by “properly improper”. We also use the strapline: ‘Dark Berries and Noble Traditions’ to remind people this is a properly made gin, but with a distinctive and unique taste profile featuring not only juniper berries but also blueberry and blackberry notes.
Q A
When was the brand launched and how has it developed since?
When Brockmans Gin launched in 2008, the brand was deemed to be
rebellious. A completely new gin taste experience was born, exciting the palate by blending with the traditional juniper berries several unconventional botanicals including berry, citrus, and coriander notes. The result is an exquisite, accessible yet complex gin which appeals to new and experienced gin consumers alike.
Now, 13 years on, the brand is an established spirit sold in 55 countries and is a leading British super-premium gin that spear-headed the revival of the whole category. We’re widely sold now in the off-trade, especially via major supermarkets, and the familiarity that consumers now have with making top notch cocktails at home will stand the on-trade in good stead as people flock back to bars to try interesting cocktail serves.
Q A
Thinking about the coming festive season, how do you recommend serving Brockmans Gin?
People are returning to classic cocktails, so a G&T remains
popular. Our perfect serve Gin & Tonic is garnished with pink grapefruit zest and blueberries: peel the fruit at the point of service and the superb, zingy aroma of grapefruit oil sets the scene for a great cocktail. Bar owners need to remember that these newly aware cocktail lovers are conscious that a well-made cocktail is lifted by the correct garnish. Little touches of theatre make the experience memorable. We also offer some superb
seasonal recipes which bars can obtain. Remember the importance of glassware as serving cocktails in the correct vessel adds to the elegance of the drink. Cocktails usually command higher prices and improved margins than beers or wines, so it’s worth getting it right.
Q A
Do you have other advice for bar owners?
There is one piece of advice I’d give. Let’s make hospitality a
career once again, not just a job. As the sector is needing to attract and retain staff to make up for the shortfall of people, it’s wise to show them that hospitality offers a real future. All too often the only issue discussed is pay and whilst that’s important, having a fulfilling and promising career is also a big attraction. Hospitality needs to invest more in training and development, with an emphasis on the areas and skills that can drive higher margins, like spirits, cocktails, and general upselling skills. It benefits the colleagues who are new to the industry; it benefits the outlets; and ultimately it benefits customers who will experience well-made drinks beautifully served. There is a neat circularity to all this: if customers come back for more, the profits will be there to invest still further in training which will retain great staff – and help train yet more new colleagues. I think it’s the single biggest thing the hospitality sector can do to help get back on track at Christmas and into 2022.
Q A
And finally, Guy, what’s your personal favourite gin serve?
It has to be a classic negroni. I also love a martini. I’ve noticed that
consumers are returning to the classics – the favourites – in the 2020s just as they did in the Roaring Twenties a century ago. In the case of my favourite Brockmans serve, the negroni, it was invented in 1919 and therefore was just in time for the golden age of cocktails. These classics have remained in our repertoire because they are truly great cocktails. Cheers. Here’s to a fruitful festive season for us all.
www.brockmansgin.com
www.venue-insight.com
November 2021
11
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52
