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Funkin cocktail mixers inspired by UK trends

Funkin has added three new flavours to its selection of one-litre cocktail mixers – Elderflower Collins, Raspberry Mojito and Sour Mix.

Three new flavours have joined the Funkin Cocktail Mixers range

Funkin Raspberry Mojito is the second Mojito expression to join the range and is made with fresh raspberries, English garden mint and Persian limes from Mexico.

It was created to meet UK consumer demand as the Mojito continues to top research polls as the nation’s favourite cocktail.

The Elderflower Collins variant was made due to the increase in popularity of gin and elderflower, after gin witnessed a 28% rise in value in the UK and the Collins named the number one gin cocktails, according to data from CGA Strategy. It is made using Sicilian lemons and British elderflower.

Funkin Sour Mix has been designed for mixing with numerous spirits including whisky, amaretto, gin and Tequila, and is in response to research published in the Technomic, Funkin Innovation Report, March 2015 that demonstrates 61% of frequent cocktail drinkers consume sour cocktails. It has been crafted from Sicilian lemons, Persian limes and pure cane sugar.

The product already includes egg whites to thicken cocktail mixes when shaken and to eliminate “hassle and mess”.

“Funkin is once again at the forefront of innovation working closely with our network of bartenders to develop mixers that are in-demand and respond to consumer trends,” said Andrew King, Funkin managing director.

“These three mixers, Funkin Elderflower Collins, Funkin Raspberry Mojito and Funkin Sour Mix give operators the opportunity to upsell their customers with a range of quality and creative cocktails.

“Our mixer range now includes over 30 products and we are proud to be providing our customers with even more ways to offer customers the great-tasting cocktails they are after.”

Funkin Sour Mix, Funkin Raspberry Mojito and Funkin Elderflower Collins are available in cases of one-litre cartons and have a 12-month shelf life.

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