Springbay Cocktails have a wide selection of ready-to-serve cocktails and mocktails. Outlets have three choices to get on the Springbay program. They start out with batched cocktails in bottles and work their way up to a small or medium nitro tap or a bigger six-cocktail nitro tap or a Springbay Fountain, the holy grail of ready-to-serve cocktail culture. This program makes putting cocktails on the menu easy and accessible. It cuts down preparation time, racks up the margin on cocktails and saves costs significantly.
The craft of cocktail culture
Wolfgang Bartos, the father of Springbay’s founder Ian, was a bartender in every sense of the word. In the sixties he started his journey becoming an award winning bartender and learning about cocktail culture all over the world. While working in cocktail bars in Vienna en Zürich and travelling to New York he became fascinated by cocktail culture, especially the craft of American cocktail making. Even though Springbay Cocktails are ready-made, the craft is still very much there. The flavours, the serving tools, the bartender expertise, the cocktail experience.
Optimizing the Springbay experience
Although craft is what drives the bartending founders of Springbay Cocktails, the Springbay brand experience didn’t have that craftiness yet. With the outlets and their guests in mind we took it upon us to create a full outlet experience. Besides a restyling of the logo, illustrations and the branding on the batched cocktails, tap machines and cocktail fountain, we designed items and activations that maximise visibility throughout any outlet that serves Springbay Cocktails. Branded items around the entrance, the bar and the tables.
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