Trends in Mixology sector

A perfect blend of tradition and innovation. This is the culture of Mixology that Cristiano Tito carries out in his bartender training school. Bartender's Road was born from the need to disseminate professionalism at 360 °. A real experience, always attentive to trends in the world of the Art of Mixed Drinking.

Mixology comes from the English "mixology" (it cannot really be translated into Italian), and refers to the art or craft of mixing ingredients with the aim to create a unique experience in a cocktail.

Each bartender has a personal style, influenced by their training and professional experiences. Particular attention must be paid to the techniques and raw materials used, but it is essential not to forget that each drink is a spokesperson and tells a unique story. Today's modern alchemists of cocktails are called "Mixologists" precisely to emphasize their ability to combine the basic notions of mixing with new cutting-edge techniques.

The latest trends wink at social responsibility. There will be an increasing tendency to prefer products that derive from ethical and low environmental impact production processes, not to stop just looking for the best value for money, but also to want to know what's behind a label. From raw materials to equipment. The Brema Group Be Eco-Active approach represents well this new trend. The ability to recycle components at the end of their life, the use of natural refrigerant gases such as R290, the attention to cleaning and maintenance aspects thanks to technological solutions that simplify washing operations, are undoubtedly the pluses to be exploited.

Like an orchestra director who combines the musicians to obtain a harmonic sound, ice is the element that holds more ingredients together, giving the preparation that extra touch, which otherwise would not be obtained and which in the absence of the cocktail would not be appreciated.

In modern Mixology, ice is a real ingredient, to be balanced according to the glass and the function it has to perform. It is the ice that "makes good" a cocktail, enhancing its taste and maintaining the right temperature. Although it may seem almost natural, to achieve the desired result it is necessary to use food ice specially produced for professional use. Dilution, cooling, taste and presentation are all factors determined by the right amount and type of ice in a drink. Reasons that alone are enough to justify the importance of this ingredient and the need to use it correctly.