Why Seasonal Eating Makes Sense
When you use seasonal ingredients in any menu, you get the best of multiple worlds. First and foremost, seasonal produce is at its peak in terms of flavour. Fruits and veggies that are in season bursting with freshness and packed with flavour. By using in-season ingredients, you enhance the overall quality of your drinks, making them a treat for every guest.
Seasonal eating is also a great cost-effective strategy. When produce is in season, it's abundantly available, meaning lower prices. By aligning your menu with the seasons, you can reduce your ingredient costs while still delivering exceptional quality. This allows you to offer your customers more value for their money and maintain a continuously evolving cocktail list.
How Seasonality Enhances the Guest Experience
The incredible Sydney venue, Bulletin Place changed its menu every day for nine years based on what was in season! This meant that guests had a no-brainer of a reason to return before we even consider the other aspects of the venue.
Seasonality adds an element of excitement and anticipation for guests, creating a sense of connection with nature and the drinking journey they are about to go on. When drinkers know they are experiencing a limited-time offering that can't be replicated, it elevates their drinking experience and creates singular experiences.
By embracing seasonality, you can also show your commitment to sustainability and supporting local farmers. Engage with your guests by highlighting the locally sourced ingredients in your drinks and sharing stories about the farms they come from. This personal touch fosters a deeper connection between your guests and the drinks they enjoy, leaving them with a sense of place and uniqueness.
The Mandarin: Winter Citrus at Its Best
Winter brings with it an abundance of different fruits and vegetables, but one of the best is the mandarin. Bursting with sunshine and sweetness, mandarins are the perfect winter fruit. Their vibrant colour and refreshing flavour can be incorporated into a variety of drinks, from margaritas to martinis. The only question is how to use seasonality to your advantage in terms of being kind to the wallet…
The Cobbler: A Cocktail of Creativity and Affordability
Speaking of cocktails, let's raise a glass to the versatility of the cobbler! This drink format allows bartenders to unleash their creativity while keeping costs in check. The cobbler, traditionally made with sherry, sugar, and fresh fruit, offers a fantastic canvas for experimentation. By incorporating seasonal fruits and herbs, bartenders can create a unique and refreshing drink that surprises and delights patrons. Cheers to the cobbler and its endless possibilities!
For us, Økar Tropic provides another cost-effective canvas on which to paint - and with the added variability of seasonal fruits, the possibilities are endless. Let’s show you our recipe for this month: The Mando!
You’ll need the following:
90ml Økar Tropic
Peel your mandarin and muddle in the bottom of a shaking tin. Fill with 90ml of Økar Tropic and then top with ice. Shake until icy cold and then strain into a highball glass with pebble ice. Garnish with mandarin zest.
Q: What are the benefits of seasonal drinking?
A: Seasonal drinking offers peak flavour, value, and cost-effectiveness by utilising fresh, in-season produce.
Q: How does seasonality enhance the guest experience?
A: Seasonal menus create anticipation and connection with nature, elevating the drinking experience and leaving a great impression.
Q: Why are mandarins considered the perfect winter fruit?
A: Mandarins are rich in acidity, refreshing in flavour, and bring a burst of sunshine to the winter season. Also due to their wide availability and low price point, now is the perfect time to incorporate them into your menu.
Q: How does embracing seasonality contribute to sustainability?
A: Seasonality promotes the use of locally sourced ingredients, reducing carbon footprint and supporting local farmers.