Trends - 1883 Maison Routin

No-waste cocktails

Because living in a healthy world is everyone’s business. Eco-friendly approaches are more and more popular around the world, and are becoming established habits rather than fleeting fads. Environmental concerns are pushing us a little further each day towards responsible consumption. Our next idea will add the no-waste cocktail to the list of good deeds you can do for the planet!

Cheese cocktails

Even though the Italians make the world’s best cheeses, the French are also very proud of their gastronomic heritage in the field. With more than 1,200 varieties, cheese is difficult to ignore when you encounter French cuisine, no matter where you are in the world. Its textures, flavours and colours are inspiring more and more great chefs, who integrate cheese into their dishes or create sophisticated tasting ceremonies for them. Foodies rave about pairing cheese with a sweet note to perfect its roundness. There are as many ways to eat cheese as there are cultures. But have you ever tasted a cheese cocktail? Let’s find out more about this new trend for 2023.

Warm cocktails

Did you know ice cubes in a cocktail only create a temporary chill? In the sizzling summer heat, it’s tempting to reach for a cold – even ice-cold – drink, but that may not be the best idea. Take the Bedouins. Living in the middle of the Sahara desert, they made scorching hot tea part of their survival ritual. But warm drinks warm you up, don’t they? Maybe so, but the sweating they trigger helps to lower the body temperature when it evaporates. So why not sample a hot cocktail this summer?

From the customer’s point of view: “I only enjoy croissants when they are made with butter. It’s the same for cocktails: I want them to be simple. In fact, I like classics.”

David Lebovitz is the epitome of the perfect customer, he smiles and he’s polite and curious. This American has lived in Paris since 2004 and is an experienced epicurean. This professional Pastry Chef and Author of a range of cookbooks recently published “Drinking French”, a book on the French classics and the art of fine drinking. He shares the names of the bars he likes, his favourite cocktails and what he looks for when he goes out for a drink. www.davidlebovitz.com / @davidlebovitz

A school that is reinventing mixology: welcome to the 1883 Drink Design Center

A five-day intensive course for professionals that offers a new bonus discipline; the Drink Design Center forges a path to new creative horizons for mixology. Let’s take a look at this school of a new kind.

Quality time with friends and family, comfort, simplicity and second-generation alcohol-free drinks: what can we get for you this year ?

From aperitivo to childhood flavours, from RTD (Ready To Drink) to functional beverages: the ways we consume what’s poured into our glasses or stocked on our supermarket shelves tell stories about our society at any given time. Today, we want to take a look at post-pandemic get-togethers, comforting flavours, the “lazy economy” and a new approach to partying. Let’s dive in to understand four key trends that are currently shaping the market.

Three remarkable features of the 2022 World’s Best 50 Bars Awards

On October 4th, the bartending world held its breath for the 14th edition of the World’s Best 50 Bars awards. This not-to-be-missed annual gathering honours the hot spots around the world offering extraordinary client experiences. Each year, 650 anonymous voters (50% bartenders and 50% bar critics, professional journalists and expert aficionados) submit the names of their seven favourite establishments – which they must, obviously, have visited at least once – in order of preference. The top ranking emerges according to the bars that are most often cited.

From the client point of view
“I don’t come for the drinks; I come to be looked after”

Some are regulars at the bar or lunch counter, while others can chat with the bartender about cocktails or pontificate on the acidity of a coffee for hours. Some settle in for their remote work while others eagerly scout out new establishments... And all these men and women belong to the great community of customers. What do they really want? What do they come in search of? We asked them. Meet Alexandra.

Research, molecules and hedonism: behind the scenes with Hélène Miralles, Master Syrup Maker at Maison Routin

“Master Syrup Maker”. The title brings to mind a sort of great old-fashioned kitchen where sweet fruit mixtures simmer away in copper cauldrons. Actually, the profession that Hélène Miralles has been practicing for 34 years is more about test tubes, electronic scales and bottles labelled with names that most people are not likely to understand. And yet, at the end of this interview, when asked what this unusual profession means to her, the first word she came up with was “enjoyment”. She gives us a tour of the R&D lab.

Mindful drinking: the path to a moderation mind-set

Is it really possible to talk about “mindful drinking” in the light-hearted atmosphere of a bar? In short, absolutely! London resident Camille Vidal is an expert and a world-renowned entrepreneur. Through mindful drinking, she has made it her mission to support the world of hospitality that she adores, and society as a whole, on its journey towards balance and self-discovery. Spoiler: it’s not as complex as it sounds.

Faîtes votre choix

No-waste cocktails

Cheese cocktails

Warm cocktails

From the customer’s point of view: “I only enjoy croissants when they are made with butter. It’s the same for cocktails: I want them to be simple. In fact, I like classics.”

A school that is reinventing mixology: welcome to the 1883 Drink Design Center

Quality time with friends and family, comfort, simplicity and second-generation alcohol-free drinks: what can we get for you this year ?

Three remarkable features of the 2022 World’s Best 50 Bars Awards

From the client point of view “I don’t come for the drinks; I come to be looked after”

Research, molecules and hedonism: behind the scenes with Hélène Miralles, Master Syrup Maker at Maison Routin

Mindful drinking: the path to a moderation mind-set

From the client point of view
“I don’t come for the drinks; I come to be looked after”