Cocktail menus are sometimes overlooked by publicans, as it can be easier to stick to beers, wines and spirits. However, cocktails offer a good mark-up, and a great cocktail menu can really get people talking.
Locked Down Continued!
Our Summer Locked Down Prices campaign is not to be missed. We've frozen the price of 142 products until 10th September, which means you can plan ahead, safe in the knowledge that prices on these key lines won’t increase.
The price freeze covers vital catering supplies such as meat, poultry, dairy, frozen cakes and breads, sauces, tinned beans, tuna and tomatoes, hot beverages, cooking oils and huge bags of rice.
It also includes soft drinks, kegs, bar snacks, cleaning products and wines, so there really is something for everyone! View the promotion here.
We’ve cut the price of some of our most popular spirits until next Tuesday, so it’s a good time to give ‘mixology’ a try. All these cocktails are made using spirits that we currently have on offer…
With Gordon’s Gin
A Tom Collins is a classic choice - 3 parts gin (make the most of our offer on Gordon’s Gin), 2 parts lemon juice, 1 part sugar syrup and club soda to taste
Or for something stronger, maybe try a Bees Knees - 8 parts gin, 2 parts lemon juice, 3 parts honey. Shake over ice.
With Captain Morgan’s Spiced Rum
For something a little different, try a Raspberry Daiquiri. Combine fresh raspberries, a cup of sugar syrup and a tablespoon of fresh lemon juice in a blender. Mix with 3 cups of crushed ice, one cup of rum and 3 tablespoons of lemon juice. Strain, shake each portion in a cocktail shaker, and serve.
With The Famous Grouse
An Apple Crumble cocktail is truly scrumptious and well worth the time investment. Simply shake together 35ml whisky, 1 tbsp apple liqueur, 2 tsp lemon juice, 1 tbsp apple sauce, a pinch of mixed spice and a dash of sugar syrup. Shake, strain, and pour over crushed ice. Garnish with a teaspoon of apple sauce and some crushed digestive biscuit.
Make a delicious Grasshopper cocktail by mixing two parts vodka, one part Baileys, one part crème de menthe and three parts single cream. Stir over ice, then strain into a highball glass and garnish with a mint leaf.
When you put together a cocktail menu, remember to list your most profitable drinks first. Make sure you cost the menu properly, so that it covers not just the cost of your wholesale drinks, but also the time it takes your staff to make a cocktail, the equipment they will need, and some wastage on perishable items such as fresh fruit. As a guide, the price of the raw ingredients of a cocktail should be around 25% of the total price.
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