Cocktails are often paired with a variety of edible garnishes but Tanqueray No. Ten gin and World of Zing came together to create a unique atomizer garnish for the on-trade drinks industry.
The spray boasts a bright citrus and floral base of grapefruit and chamomile, ingredients that were specifically chosen to unlock the citrus notes at the heart of a Tanqueray No Ten and tonic. Just like a regular garnish, the edible garnish spray can be spritzed over the brand's own gin and tonic cocktail before being served to a customer.
According to World of Zing founder Pritesh Mody, "Aroma has increasingly become a crucial part of cocktail culture, particularly in order to enhance the flavor and create a more immersive experience. The Tanqueray No Ten atomizers will provide a subtle yet exciting new dimension to the classic G&T serve."
Key Themes Behind This Trend
- Edible Garnish Sprays
- The trend of using atomizer garnishes in cocktails to enhance flavors and create immersive experiences provides an opportunity for the development of new and innovative flavor combinations.
- Aromatherapy Cocktails
- The trend of using aroma to enhance the cocktail experience provides an opportunity for the development of new and innovative ingredients and presentation techniques.
- Personalized Cocktails
- The trend of allowing customers to personalize their cocktails using edible garnish sprays provides an opportunity for increased customer engagement and satisfaction.
Where This Applies
- Beverage Industry
- The use of edible garnish sprays in cocktails and the trend of aroma-enhancing cocktails provide an opportunity for beverage companies to create unique and novel flavor combinations to stand out in a highly competitive market.
- Hospitality Industry
- The trend of personalized cocktails using edible garnish sprays provides an opportunity for hospitality companies to create unique and memorable experiences for their customers.
- Food Industry
- The trend of using edible garnish sprays and aroma-enhancing cocktails provides an opportunity for food companies to develop new products and flavors to complement cocktail offerings in bars and restaurants.
