Welcome to the latest issue of BarNews, your go-to newsletter all about bars and bartenders!

Here’s what’s on the agenda this month:

• 🔥 Some trends for 2025
• 🍍 A new spin on the madeleine
• 🔑 New bar openings
• 🍹 New menus
• 🌾 A mixology technique
• 🏆 International competitions

And so much more!

🍰 When Amaretto Reinvents Itself as a Next-Generation Madeleine

If you think Amaretto always goes with Sour, here’s something that will make you think again! Imagine Proust savoring his famous madeleine... in cocktail form! That’s exactly what the Lausanne Cocktail Bar set out to do, with an original recipe that blends Adriatico Bianco (a white almond liqueur from Puglia at 16% ABV) with fresh pineapple and mandarin for a modern (and vegan 🌱) twist you won’t soon forget. Definitely worth a try!

ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY.

🍸 On the Bar Scene

Behind the counter at the Cambridge Public House, with Nicolas Goradesky

The Cambridge Public House is among the most internationally renowned Parisian bars. For Jigger Daily, Nicolas Goradesky, its bar manager, discussed the specifics of its cocktail menu, his relationship with the Little Red Door since it was acquired, and the bar’s steady rise in the 50 Best Bars – Read more

New menus

• The CopperBay Lancaster has created a new festive menu called “A Christmas in Provence”. It features original creations inspired by the 13 Provençal Christmas desserts, including Pompe à huile, Nougat, and Mendiant – Source
• The Parisian bar specializing in draft cocktails The Honey Moon has unveiled a new autumn menu, featuring all-new recipes plus classic cocktails with a new twist on tap – Source
• Still in the capital, Golden Promise has introduced a new menu, Synergies, created in collaboration with the gourmet restaurant ERH (French-Japanese fusion cuisine). They’re serving 6 mini-format cocktails, each paired with an amuse-bouche – Source

Openings

• Fridge has opened a new venue in Rouen. Others are apparently planned. Stay tuned! – Source
• Ben Tyler, formerly of Little Red Door and La Mezcaleria, has opened a new cocktail bar specializing in mezcal with his partner Dia in the Sentier district of Paris: Dealer. This new spot offers 9 signature cocktails designed to make mezcal more approachable – Source
• A new coffee shop/cocktail club concept has launched in South Pigalle (Paris), led by Pierre Marquet: Carlota. Opening at 8:30 a.m., the venue offers a hybrid experience throughout the day, with signature cocktails, specialty coffee, and shareable dishes – Source
• William Fior and Hugo Simonet, formerly of Bar Chaumont, have unveiled a brand-new spot called Bonsoir Bonsoir (33 Rue Saint-Maur / 101 Rue du Chemin Vert in the 11th arrondissement) – Source

Coming soon

• Bisou is preparing to open a new establishment near Canal St. Martin, where it plans to offer (among other things) bottled takeaway cocktails. Its opening is scheduled for next spring – Source
• Alex Kratena (Tayēr + Elementary) is working on opening a new “spectacular” hotel bar in Barcelona. He’s currently recruiting a full team in anticipation of the launch! – Source
• In a recent interview, Nico de Soto announced his intention to relaunch his London bar Wacky Wombat with a new concept aligned with the Daroco restaurant in which it’s located. However, this reopening won’t take place before next March – Source

Awards

• The bar Povera (Nice) has been recognized as Best Author’s Bar 2025 by Le Fooding – Source

🚀 2025 Trends

• Bacardi has released its 6th annual cocktail trends report for the coming year. According to its findings, the Mojito is set to once again be the most-ordered cocktail in the world in 2025 (a spot it lost last year to Gin & Tonic). Meanwhile, coffee is the flavor favored by bartenders, and tequila and mezcal are the spirits they’re most interested in (77% and 66% respectively). Another key takeaway: in France, 25% of young adults now prefer low-alcohol cocktails – Report / Infographic
• The Kentucky-based beverage development company Flavorman has also unveiled its predictions for next year, highlighting the rise of exotic flavors like coconut, papaya, and dragon fruit, as well as further growth of the “sober curious” movement driving no/low and mocktail offerings – Source
• A sign of the category’s expansion in Australia: Australian Venue Co (which operates over 200 venues across the country and New Zealand) has converted 20% of its beer taps into taps for ready-to-drink (RTD) cocktails. Indeed, according to data from CGA by NIQ, 49% of Australian consumers now opt for these types of beverages when going out (vs. 39% a year ago) – Source
• Budweiser Brewing Group UK&I (AB InBev) conducted a study of 2,000 British adults regarding alcohol consumption over the holidays. The findings show that 78% of Gen Zers plan to start Dry January as soon as the year-end holidays begin, compared to just 6% of Baby Boomers who plan not to drink during Christmas – Source

🏆 Competitions

Recent weeks have been filled with all kinds of finals. Notably:

• The international final of the Nikka Perfect Serve, held on December 2 and 3 at the Parisian bar Fréquence, brought together 15 participants selected during national qualifiers throughout the year in Europe, North America, and Asia. After two intense days of competition, Miley Kendrick (Tiki Hideway, Leeds) emerged victorious in this 13th edition – Source
• Another Brit, Ned Ratcliffe, won the The Bartenders Society competition, ahead of Justin Levaughn (USA) and Filipe Manuel Assis Sustelo (Portugal). The day before, the French final was won by Yoann Peffer, followed by Stanislas Stomma and Benoît Guerin – Source
• Rory Sorrell (UK again) won the Meister Hunter competition by Jägermeister, which took place in London after attracting 154 participants from 5 European countries. He finished ahead of Laurie Howells and Marian Hughes, who came in second and third respectively – Source
• The Monin Cup 2024 concluded with the victory of South Korean Juseong Park, followed by Adam Bohunek (Czech Republic) and Luke Jackson (Netherlands) – Source
• Finally, the Calva Club also announced its results a few days ago: Julien Achille (Boubalé) claimed the top spot in the 2024 edition, ahead of Luc Litschgi (Carry Nation) – Source

🧪 Mixology

Sushi Negroni?

If you’re looking for creative ways to twist your next Negroni (or even your Martinis or Old Fashioneds), Punch highlighted a “rice washing” technique popularized by New York bartender Leanne Favre. It involves mixing your spirit with lightly rinsed raw sushi rice to absorb some of its starch and give the cocktail a silky texture – Source

📚 To see, read, or listen

Kwãnt 2.0

To wrap up on an inspiring note, Erik Lorincz posted videos on Instagram showcasing the open island/station of his Kwãnt Mayfair bar in London, explaining how they were designed with both the guest experience and the bartenders’ comfort in mind – Video 1 / Video 2

💌 That's all folks!

That’s all for today! Many thanks again to Adriatico for its partnership!

As always, if you enjoyed this newsletter, feel free to share it with your colleagues, friends, and so on!

Have a great shift!