Partner Article
Re’al gains listing in Fortnum and Mason
The Re’al Cocktail Ingredients range of products has been listed by distinguished fine foods retailer, Fortnum and Mason. Capitalising on the growing trend of cocktail consumption at home, Re’al Cocktail Ingredients has seen an increase in demand for high end cocktail ingredients with consumers looking to recreate their favourite on-trade serves.
Attitudes towards cocktail drinking in the UK have undergone a major change. Rather than being consumed at the start of the evening, the 2014 CGA Strategy Report into cocktail consumption shows that cocktails are now a sessionable drink rather than a one-off treat. Almost half of the survey sample questioned, 46%, stated they would drink cocktails anytime throughout the night, on average enjoying 2.5 serves per session. One third, 35%, of women questioned said they would choose to drink cocktails during a quiet night with friends, showing that both perception and occasion consumption have changed.
William Hinkebein, VP of Marketing for American Beverage Makers, comments: “We are delighted that our range of fresh fruit infused syrups has been chosen by such an iconic retailer as Fortnum and Mason, which is renowned for stocking the finest food from all over the world. The Re’al range offers an excellent choice of flavours such as Pumpkin, Ginger, Peach, Raspberry and Blueberry so consumers can now experiment with their mixology skills at home. We regard this listing as a real feather in our cap and a great indication of the quality of our products.”
Drinks Buyer Jamie Waugh of Fortnum and Mason adds: “Increasingly, our discerning customers want to make more inventive cocktails at home, so we are responding by expanding our drinks portfolio. The Re’al products are used in the top cocktail bars in London, and are a firm favourite of respected bar tenders, so we can be confident we’re offering our customers the very best in terms of flavour and quality.”
This was posted in Bdaily's Members' News section by Nicole Hamilton .
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