Fizzing up sales | Scottish Licensed Trade News

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Fizzing up sales

New soda range aimed at no-alcohol market launched by Franklin & Sons

New infused sodas

Franklin & Sons’ new range of sodas comprises three variants and is inspired by distillers.

THE firm behind soft drink and mixer brand Franklin & Sons is looking to tap into the premium no-alcohol market with its new range of Infused Sodas.

Said to be inspired by distillers and their focus on flavour infusions and expressions, the range of no-alcohol Infused Sodas each combine three flavours.

The line-up includes: Fragrant Guava & Persian Lime with Root Ginger; Exotic Pineapple & Aromatic Cardamom with Cracked Cubeb Pepper; and Succulent Pomegranate & Floral Hibiscus with Delicate Rose.

Designed to be served chilled over ice in a tall wine glass and garnished with fresh fruit, the premium sodas, Franklin & Sons said, provide “the flavour experience and sophistication of a cocktail serve, but for non-alcohol occasions”.

Jen Draper, head of marketing at Franklin & Sons, said: “We know that mindful drinking has become increasingly popular over the last year, but there are still very few options for those who want the premium, alcohol-free experience.

“Why should non-drinkers miss out on a beautifully garnished, complex drink with exciting and interesting flavours?

“We have created the Franklin & Sons Infused Sodas to tap into the rising trend of non-drinkers and those looking to cut down or moderate their alcohol intake, especially true in the run up to and around Christmas.

“The sodas take the sophistication of cocktail flavours and encapsulate them in a premium, natural soft drink.”

The launch of the non-alcohol sodas follows research undertaken by Franklin & Sons, which looked at the drinking habits of consumers.

It is said to have revealed a willingness amongst younger consumers to spend more on drinks generally – and almost half of under 35s surveyed said they would likely order a non-alcoholic drink on a night out.

Franklin & Sons’ study also found that the service and the drinking experience at the venue is “just as important as the drink itself”.

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