People study tea leaves, other look into their crystal balls, but you don’t need such obscure methods to predict trends within our industry.  With more creativity and innovation in the industry than ever before including a vast array of quirkier bar tools, liqueurs infused with flavours that put Willy Wonka to shame, and bitter flavours consisting of names that even the Oxford Dictionary may question. However for the year ahead, industry experts are predicting a return to basics in customer service, consistent revival of the classics, the tiki dream and whisk(e)y dominance will stay alive, and niche liqueur flavours will be popular.

We jump abroad and since NYC is ahead of the curve, we find out what cocktails were influential at Tales of the Cocktail 2014.  Pavan Muscat Grape Liqueur made a big splash among the thirsty revelers being served during the first annual GRAPE BASH. Providing 350 guests an escape to the Mediterranean, with a celebration and intrinsic exploration of the vibrant colours of Pavan, highly acclaimed bartenders from Employees Only, Dead Rabbit, Regent Cocktail Club and The Spare Room were serving up innovative Mediterranean inspired Pavan cocktails, sangrias and punches. Flavour combinations included the likes of a simple yet flavoursome recipe of Pavan, gin, lemon juice, and rosemary or you have a more intricate mix which included Pavan, Lillet Rose, watermelon juice, lemon Juice, hibiscus tea, bitters, and soda water.

A great mix of trade, media and consumers were in attendance, and as a result a lot of social media hype, buzz within the press, and talk about town that the Pavan sangria seemed to be the favourite tipple on a lot of people’s lips.

What does this have to do with us? Well, after all who is not jumping onto the sangria boat? Shared drinks are on trend and venues are coming up with unthinkable concoctions that are not only different and stand alone in the bar scene but also cost effective options to offer their customers. Sangria, punch or however you would like to call it, you can use nearly anything you have behind the bar to put together something amazing, don’t believe us? Try one for yourself.

Pavan Chic Sangria

60ml Pavan Muscat Grape Liqueur
150ml (1 glass) house wine (red or white)
90ml cloudy apple juice
30 ml lemon juice
Top with ½ lemonade and ½ soda water
Build over ice in 1.2 L jug. Garnish with blueberries, strawberries & mint

Pavan Sparkling Sangria

60ml Pavan Muscat Grape Liqueur
150ml sparkling or Prosecco Wine
Top with Soda water
Build over ice in a 1.2L jug and stir. Garnish with blueberries 

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

Leave a comment

Your email address will not be published. Required fields are marked *