The new global advocacy platform from Schweppes launches this summer.
Global bartenders Simone Caporale, Millie Tang, Iain McPherson and Vasilis Kyritsis have been named as the pioneering talent for an innovative and groundbreaking new advocacy platform - Schweppes Pioneers - launching in CocaCola owned markets around the world. Here, we hear from each of them about their partnership with Schweppes and their thinking behind their serves for the global drink strategy, The Schweppes Highball Collection.
What was the inspiration behind your cocktail and can you tell us more about your choices of ingredients, technique and serve format?
MILLIE TANG (pictured centre right): It’s a non-alcoholic ode to my partner’s love of the kiwi. The combination of green fruits and veg make for a great highball. Fresh, tart and flavoursome.
SIMONE CAPORALE (pictured centre left): Aperitivo flavours became very appreciated internationally. Where not long ago it was something for just a few countries in Europe, basically now it’s beautiful to know that, for example, in Bangkok drinking a Negroni or an Americano is something ‘normal’. This is great. In my take on the Americano, the addition of dry sherry builds dimension and complexity to the serve, while reinforcing global trends for European aperitivo-style drinks.
IAIN MCPHERSON (pictured right): I am very fortunate to be able to travel the world, and because of this I get a real insight into drinking trends. We have all seen the huge popularity in Espresso Martinis, but now I am seeing a fast rise of the Espresso & Tonic and the variations that come with it. So I really wanted to make a combination of both cocktails for my Schweppes Espresso Highball.
VASILIS KYRITSIS (pictured left): My inspiration behind the Passion Fruit Highball was to combine the fruity appeal of the popular Passion Fruit Martini with the refreshing, fizzy character of a highball. Passion fruit is one of the most beloved and vibrant fruits around the world. I paired it with a hint of vanilla and enhanced it with the tropical character and striking purple colour of Schweppes Tropical Soda.
What does Schweppes bring to a drink (generally and your drink specifically)?
MT: Quality, consistency, great flavour and lots of bubbles. Schweppes has been a go-to for both bartenders and consumers for years. It’s natural that a deep trust develops when a brand has such an established and reliable history.
SC: Consistency, quality and support as it is widely available all over the world. When it comes to creating a drink I look for ingredients that can support the making of it rather than be a challenge. About my drink, Schweppes lifts up the delicate notes of sherry, and the botanicals of the vermouth are carried through in the overall taste thanks to its persistent carbonation.
IM: Schweppes soda water for me in this drink and other highballs brings this great blank canvas for us as bartenders to be creative with. I see a lot of bad bar-made carbonations, so Schweppes brings an amazing consistency of which to spring off. In general terms, not many soft drink brands can boast a rich history and, especially for me, the innovation – in this case the first industrial carbonation.
VK: Schweppes has a remarkable legacy in the world of soft drinks, known for its balanced carbonation that perfectly complements and enhances cocktail flavours. In my drink, the vivid purple colour adds a stylish touch, while the tropical notes of Schweppes Tropical Soda elevate the passion fruit and vanilla, making them stand out beautifully.
Clockwise from left: Simone Caporale's Americano Highball, Vasilis Kyritsis's Passion Fruit Highball, Millie Tang's Kiwi Highball and Iain McPherson's Espresso Highball
Tell us about your partnership with Schweppes, why you’re working with the brand and the sort of content you're collaborating on.
MT: This kind of opportunity is a watershed moment. It is a great feeling to be seen and valued for what you can deliver both behind and outside of the bar. Working with a brand like Schweppes, particularly a mixers brand, means freedom to create and educate without constraint, with the ability to keep a truly global audience in mind.
SC: I admire when a brand is keen to listen to the bartenders who will build the awareness of the category and set future trends. All of this deserves support back from us to the bartenders.
IM: I have worked with many brands over my time, but I have never collaborated with a soft drink company. I have been approached before but it didn’t feel right, but when Schweppes came along it really felt like the right fit for me. I'm helping oversee their global advocacy, which is an exciting challenge. So myself, Millie, Simone and Vasilis are creating educational modules around our key strengths. There are also a lot of other exciting things coming down the pipeline too.
VK: What drew me in from the very beginning was the way the team works. We are a group of open-minded individuals who freely share ideas. Being surrounded by such talented people like Iain, Simone, Millie, and the entire Global Bartending team is truly a blessing. I’m confident that even more exciting and inspiring things are on the horizon!
As a globally known bartender, can you let us in on any trends you're seeing build momentum around the world?
MT: I don't think I'd class them as trends but minimalism, culinary techniques, low/no alcohol and low waste continue to gain popularity. The boom of social media circa Covid time means that we see less localised trends than before, styles and tastes are becoming globalised. Drinkers and bartenders are better informed than ever and we're seeing much more mindfulness in those who both create and consume drinks.
SC: The low-abv and long drink format is getting more and more appreciated globally.
IM: To be honest, the highball trend is one of the main reasons I wanted to work with Schweppes. People around the world know my favourite drinks are highballs, especially Tequila Highballs and Scotch Highballs. You see this style and especially the Paloma craze happening all around the world at the moment.
VK: I believe that low-abv and non-alcoholic drinks are becoming increasingly popular. People really enjoy them, and bartenders are getting more and more creative with these options. We can already see entire menu sections dedicated to them. Additionally, AI is becoming more involved in our industry, and I believe it will be a major trend in the years to come.
Schweppes Pioneers activates globally for the first time at BCB London, with all four talent on stage for an inspiring panel session on Monday 30th June at 1pm at Tobacco Dock. Stay tuned to @schweppes_GB for the Pioneers in action and upcoming recipes for their serves.