This week brought Federico Penzo’s Bodrum-inspired drinks programme, an English wine-led summer at Coworth Park and a new bottling range from Whisky 1901. Carlsberg also entered football’s latest commercial argument with a pointed message for Gianni Infantino.
Bodrum Edition returned to local flavours
With Bodrum hotels at around 90% occupancy this July according to Bodrum vice-president Alişir Şahin, Bodrum Edition has united its bars under Federico Penzo’s “Back to Roots” programme. The former London bartender’s Satsuma Smash freezes Bodrum mandarin fruit and extracts oils separately, then reunites them with gin, cucumber, lime and salted sour plum.
English wine took centre stage at Coworth Park
Head Sommelier Nikos Emner has put English wine at the heart of Tide’s second summer at Coworth Park, with Rathfinny magnums poured by the glass from a branded trolley. Meanwhile, Peter Keane’s cocktail programme uses estate honey, meadow hay and apple marigold, alongside blood orange, basil and English sake. Chef Adam Smith’s Woven team serves Friday to Sunday lunches al fresco until 23 August, including a raw scallop from Britain’s only freediving scallop company.
Carlsberg addressed football’s private equity debate
Carlsberg responded to plans by football’s global governing body to sell a private equity stake in its commercial operations with an online advertisement aimed at Gianni Infantino.
“Time for a hydration break, Gianni? Probably,” read the post, adapting the brewer’s familiar tagline to argue that supporters should remain central to the game.
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Whisky 1901 poured at The Game Fair
Independent bottler Whisky 1901 presented its portfolio at The Game Fair at Ragley Hall in Warwickshire, welcoming whisky drinkers from the UK and overseas.
Master of whisky Matt Chambers led tastings of the newly launched Ledger Series, a collection of individual casks selected to reflect the provenance and character of established Scottish distilleries. The range formed part of Whisky 1901’s attempt to give independent bottling a polished presentation without losing sight of the spirit’s origins.
Kamara unveiled new Eastern Mediterranean summer cocktails
London bar Kamara launched a new summer menu built around six months of in-house fermentation, maceration and distillation, continuing its focus on Eastern Mediterranean flavours and traditional production techniques.
Created by group bar manager Marco Luisetto and general manager Zinio Fernande, the menu includes serves such as Bread + Butter, inspired by Greek tsoureki, alongside Tomato + Cucumber, Shiso + Mint and Carrot + Meadowsweet. The programme also features a collaboration with The Lost Explorer tequila and mezze dishes designed to complement the drinks, with Cretan clay vessels used throughout production to add texture and subtle mineral character.
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