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Friday, August 19, 2022
Mark Thompson, Glenfiddich, Scotland Brand Ambassador.

Seasonal Serves

Mark Thomson, Ambassador to Scotland for Glenfiddich single malt whisky teamed up with Alex Palumbo, owner of Edinburgh’s Hey Palu bar to create a summer vibe whisky cocktail using Glenfiddich latest release – Orchard Experiment.

A drinks sector that continues to evolve

LIQUEURS have long been one of the most versatile types of drink in Scotland’s bars and pubs, ranging from those sipped neat or over ice to popular cocktail ingredients or shots.
woman smiling holding cocktail

Catering for style and substance

PROVIDING a diverse range of well-presented drinks is said to be the best way to make the most of Scotland’s growing selection of craft products.
Bartender pouring spirit

Premium patterns expected to stay

Pub and bar customers are said to have been trading up for some time now, with premium products – whether it’s beer, cider or spirits – accounting for the majority of growth in on-trade drinks sales.

Striking the right beer balance is key

Ddespite the challenges that the Scottish hospitality sector has faced over the last couple of years, we have continued to see clear trends develop within the lager category, including a continued consumer shift towards premiumisation and world lagers gaining further traction.
friends drinking

Cover both bases with summer beer

A core range encompassing a mix of premium and mainstream options should help licensees to make the most of the beer category this summer, according to two international brewers.
Whisky glass on a table

Take the whisky high ground

A WARMING dram on a cold, dark night has been a part of Scottish culture for generations, but Scotland’s national spirit – and dark spirits in general – might not be the first thing that springs to mind when contemplating a refreshing summer serve.
Smugglers Gin

Drinks firm in sustainable spirits

Sustainability is at the top of the agenda for a recently-established Scottish spirits company.
Soft drinks

Quality king in soft approach

After two years spent either stuck at home or only able to visit bars and restaurants in a fairly restricted manner, consumers are said to be making up for lost time in the wake of the pandemic – and are seeking a quality, premium experience when they do so.
Pina Colada

Cutting ecological cost of cocktails

Fewer ingredients, repurposing unused garnishes and buying British products wherever possible are among the ways venues could reduce the carbon footprint of their cocktail lists.


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