What’s interesting when you follow some news about cocktails is that you can sometimes forecast what are going to be the next trends in our favorite bars.
Good news for us: Rémy Cointreau is launching Izarra 54 in France, the revamped version of a popular Basque digestif. Joseph Grattau created Izarra (star in Basque) in 1904, and it then became a classic for Sunday lunches. Its tasty moutainherbs is really good with Gin.
It’s interesting to see that “mixology” is now really improving night experiences: it’s no longer *just* about drinking hard to party hard, it’s also an enjoyable discovery process. Bartenders have a recognized expertise, and we can bet they’ll be happy to imagine new cocktails with Izarra.