Vanguard Luxury Brands has launched its new Drinking Summer program, which aims to help venues across Australia make the most of the summer months and festive period with curated cocktail menus, expert advice and innovative service solutions.
Launched earlier this week, the Drinking Summer program sees Vanguard’s expert panel comprising Nick Tesar (Four Pillars), Jason Crawley (Crawley’s Syrups), Evan Stroeve (Rhubi Mistelle), and Mitch Townsend (Flor de Cana) craft 22 cocktails that will hit this summer’s flavour trends.
As well as the cocktail menu Vanguard has crafted cocktails on tap, offering venues all the right notes for winning summer menus through en-pointe flavours, quality products, value for money and drinks that are easy for bar staff of any calibre to create and serve.
Michael Cox, Vanguard’s Head of Sales says, “We’ve taken a fresh approach this summer by combining the flavour and marketing expertise of Four Pillars and Vanguard’s brand portfolio and deep trade relationships, to create a cocktail program that makes serving and selling drinks easier than ever for venues.”
According to the expert panel the key flavour trends for summer will be tropical particularly coconut, pineapple, passionfruit and yuzu. Spicy margaritas will still top the popularity charts, while nostalgia and escapism will remain key themes in many drinks. Think fresh, think local and think quality.
Nick Tesar, Four Pillars Creative Drinks Director and Co-Founder of Marionette Liqueurs sais: “Cocktails are all about great flavour, and the brands we are working with bring just that. The cocktails we’ve created are diverse in ingredients and spirits and vary in complexity based on what venues are after.
“If a venue churns a mass volume of cocktails, there are plenty of options to pre-batch ahead of time, and the tapped cocktails will work a treat to keep service flowing. Whereas if a bar is looking for more creativity and new drinks for the season, then we’ve got that in ten-fold.”
With the cocktails on tap offering Vanguard is aiming to give venues the opportunity to serve premium cocktails, at speed, without compromising on quality or creativity.
“It takes just 20 seconds to pour and garnish our tapped cocktails, and really anyone can do it. That means high-volume venues can get 180 cocktails out each hour, that still command a premium price point with the quality of brands and ingredients used,” added Cox.
This summer Vanguard has four cocktails as part of its on-tap ranging with Yuzu & Peach Gin Spritz and Casa Orendain Spicy Pineapple Margarita added to the Four Pillars Bloody Shiraz Spritz and Broken Bean Espresso Martini.
Drinking Summer is designed to solve key issues for venues, from experienced staff shortages and driving profits to limited marketing budgets. The programme includes trend-driven cocktail menus, training and mentorship from its experts, glassware, signage, and colourful, drink-led assets to inspire consumers and ultimately help venues sell more great, high-margin cocktails.
In addition, Vanguard is offering venues the chance to win $32,000 in cash prizes by participating in the program. The more cocktails listed and promoted, the greater the chance to win.
Vanguard invites venues to take part in Drinking Summer and be part of the hottest cocktail movement of the season, by running a curated cocktail menu or cocktails on tap from October through February.
For more information or to sign up for the program, get in touch with your Vanguard Luxury Brands representative.