Cheers

Cheers-Sept 2016

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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www.cheersonline.com 32 • September 2016 HEALTHIER COCKTAILS While consumers are trying to be more healthy and are concerned about that they're eating, that has not translated to cocktails, says Alice Farquha, Belvedere's global education and training manager. Belvedere aims to "help bartenders understand the impor- tance of real, natural ingredients," and also encourage them to sweet- en drinks responsibly. For instance, even with natural sweeteners such as agave and fruc- tose, when combined with alcohol, "that's a lot of pressure on the liver," Dedianko explained. Part of Belvedere's goal is to teach the trade and consumers how to drink better and make smarter choices when they go to a bar. What's more, overpowering cocktails with juices and sugars masks the purity of the vodka, said Marc Goudemont, Belvedere's in- ternational business development director. He pointed to the brand's collection of Spritzes that are part of Belvedere's "Be Natural" mani- festo unveiled this year. The manifesto details the brand's commitment to being all natural, from the fresh, local ingre- dients it selects, to the agriculture partners it supports, to the envi- ronmental impact Belvedere aims to reduce. The Spritzes follow a simple recipe that's similar to the vodka itself. They include the classic Belvedere Spritz, made with vod- ka, Lillet Blanc, tonic, sparking water, grapefruit and thyme; the Cucumber Spritz, with vodka, dry vermouth, tonic, sparking water and cucumber ribbons; and the Citrus Mint Spritz, with vodka, dry vermouth, tonic, sparking wa- ter and a sprig of fresh mint. "The Spritz has the same el- egance and refinement as the Martini," plus it's easy to replicate at home, Goudemont says. "We want to get American consumers into the Spritz." A taste of Belvedere's Poland, clockwise from top left: The Motlawa river in Gdansk; harvesting the Belvedere rye; Basil Smash cocktails (Belvedere citrus vodka, lemon juice, simple syrup and basil leaves); the Dom Wodki restaurant and vodka atelier in Warsaw; the flavor lab at the distillery. ON THE ROAD Poland

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