Page 13 - Thirst Magazine Issue 2 June 2017

TRENDING

INTERACTIVE MOBILE BAR

Pinch Food Design, a catering company in New York is
elevating the craft cocktail experience by taking it to
off-premise events using their mobile bars TWIST. Chef/
designer duo Chef Bob Spiegel and TJ Girard designed
the pop-up stations to serve and engage with guests,
customising each experience with flavours and interactive
activations. They come in Pour Over, Marble Slab, Wine
Balloons and Market Cart.
The Marble Slab is where a martini is made by pouring
vodka or gin along with vermouth down the angled
Carrera marble slabs, cascading in grooved channels and
flowing into an ice filled bowl to mix and chill — the
martini is then dispensed from a spout connected to the
marble bowl.
www.pinchfooddesign.com

AN ITALIAN AFFAIR

The classic Italian 3-wheeled Piaggio Ape vans are
converted into mobile bars, serving Peroni Nastro Azzurro
and kegged Glera Frizzante (called “fizz” as according to
Italian law, it can only be called prosecco if served in a
glass bottle less than 3 litres) in the UK. The 3.3m length
vehicle can fit into small spaces and can serve up to 160
flutes of sparkling wine per keg, making it popular for
parties, weddings and even photo shoots.
Salute! (www.salutebubblesandbirra.co.uk), Fox &
Braces (www.foxandbraces.co.uk) and The Bubble Brothers
(www.bubblebros.co.uk) are just a few that provide
some beautiful props for events and parties. The latter,
an importer of wine and cigars in Cork, Ireland, even
converted a 1969 motorbike and sidecar into a mobile bar.
They serve Glera Frizzante from the taps and their own
Bubble Bros Pale Ale by the bottles.
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