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Hello, I am your cocktail shaker at home. Here's your bottled Dry Martini. The delivery as a phenomenon that the pandemic has boosted force is no longer limited to a request for hamburger, croquettes or sushi but admits wine and even cocktails. First the confinement and then the new consumption habits derived from the crisis have forced many professionals to pull this guerrilla resource in which the bar moves to the home. During the closure it was the only way out to keep in touch with customers. A wasap to the head bartender and, in no time, a Negroni or Adonis on the doorstep ready to unscrew and serve on ice. The party moves .

Outside of Spain, the cocktail culture is so widespread that the model already existed. But here were pioneers like Perdita, the signature cocktail bar that opened a year ago in Barcelona with a pop aesthetic, who dared to take the plunge. Now it has just closed an agreement with the gin Gin Mare to deliver a pack of three cocktails -House Negroni, Bloody Mare and Gin & Tonic- in personalized 250ml cans, with coasters, spoon and cocktail shaker . Also in Barcelona, 14 de a Rosa got on the wave with her classic cocktails and her neat image of the Gràcia neighborhood cocktail bar. At first Amandine and her husband Dean delivered their Coffee Negroni or their Gimlet themselves, but they are already looking for distribution alternatives that exclude the big platforms -and their percentages-, and they think of a new 750ml format, the same as a bottle of came. "There are eight measures, the idea is to share with friends at home because now people go out less." At 35 euros a bottle, four euros per cocktail.

In Madrid , Harvey's soon began to circulate its bottles at home and to-go, very similar to those of 1862 Dry Bar, by Alberto Martínez . "I'm going around to see what I can offer differently in September," he tells us in light of the drop in demand during the summer. Meanwhile, he continues to take the bike to deliver his potions to clients who go on vacation and want to take a bundle of Boulevardiers and Manhattans along the way. Unlike gastronomic delivery , it is a plus that whoever has prepared the drink will lend it to you by hand. Thing of bartenders . Alberto is clear that it is not a big business, each bottle of his does not exceed seven euros, but it is worth it.

It is a debate that is on the bar. Some bartenders are skeptical of the impossibility of enclosing the essence of a hospitality trade in a labeled jar . Carlos Moreno, the always lucid bartender at Catarsis and head of bars at Larrumba, puts it this way: «It can be successful but it is easier for a restaurant, if you want to eat you would like a drink for the effect called. Like when you go to buy suspenders and you end up buying cufflinks ». He launches another idea: "It is easier to sell signature cocktails, which can be classics with a twist, such as a Bloody Mary with a special sauce or a Manhattan macerated in PX 72 hours, rather than classics to use."

After all, any fan can prepare his own Negroni. «It is not worth sending a bottle and that's it. If there is a cocktail for every moment that cocktail is really for that person. Have it drawn up just before the delivery man comes. With fresh products and nothing prepackaged. You can include a video, the song that would suit you, some tip ... », Juan Vals, from El Niño Perdido, Valladolid, had been thinking about something similar for some time. In June he presented Guateque, his take away ordering project in which each bottle has a QR code with how to use it and the recommended music session. Despite the painstaking work, he confirms that it already works for him, in addition to waiting for future collaborations with distillate brands. The big difference with the rest of the proposals is that, instead of cocktails, they are flavors without alcohol to mix with the distillates that you have at home. A more fruity, exotic and spicy one combines with rums or champagne; the most bitter is an aperitif with vermouth or gin. "Our intention was to adapt to the law in the most creative way and trying to make a good impression," he clarifies.

In Madrid different models coexist: the arty Self portrait series of La Tuerta Funky Castizo, in Lavapiés, -plate bottles dedicated to a famous self-portrait and with content such as Jameson Caskmates, fig, cherry and fennel-, or the most orthodox of The Dash , in Chamberí. Do you want a Vesper? You take the bottle, pour 3cl into a cocktail shaker, shake it, serve it and drink it », explains Rubén de Gracia, alma mater of this elegant chamberlain cocktail bar. A concept in which the client is involved as a bartender: "The staging for some hosts is important." At the moment, it offers twelve classic mixes to finish, including a personal version of the half combination. "We do not want to make cocktails with juices because we do not control the expiration. With a Martinez there is no problem, but a Daiquiri is more complicated."

Vacuum-packed cocktails, jars to share, carbonated cans - the great challenge - such as those from the Coa bar in Hong Kong , or drinks in pharmaceutical Barra Takami-style bottles in Bogotá. The tasty Mezcalitas with ginger and lemon made by its director Erin Rose encouraged chef Roberto Ruiz to partner and launch in Spain Barra MX, a delivery ready to drink that includes loggerheads, Mexican, Margarita or Mezcaliña litronas.

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