Dark Bar Drinks

The name is a nod to dark kitchens, and the logic is the same: the world's best bars pre-batch for speed and complexity, so why shouldn't everyone else. Working out of Teignmouth, Patrick Fogarty and Tom Cullen came up through spirits and hospitality, joined by ex Unilever man James Robinson and former agency MD Ben Thompson. The brief is simple enough - the drinks customers love to order and bartenders hate to make.

Everything is handcrafted in batches from scratch, with bespoke ingredients built from fresh fruit, herbs and spices: clarified punches, acid-adjusted cordials, tailored liqueurs, syrups, sherbets, shrubs and spirit macerations. No contract filling, no nasties. Alongside the premium range sits Twisted Disco, reworking lurid classics from the Blue Hawaiian to the Melon Sour with less sugar and more complexity. This is trade supply rather than retail, so approach them as an operator looking at speed, consistency and margin.