2018 was a great year for Funkin. We loved showing off our latest innovation and meeting cocktail enthusiasts from around the world.

We made our way over to Berlin for Europe’s leading bar & beverage trade show - Bar Convent Berlin. With over 14,400 visitors from 79 countries, it was an unmissable opportunity to showcase our new dried fruit garnishes as well as make delicious cocktails using our Funkin Pro Coconut Puree, Apricot Puree and our unique Beetroot Shrub, the first to be made commercially available.

At Pub18 and the Northern Restaurant & Bar show, we launched our ‘Premium Cocktails On Tap’. It was a fantastic opportunity to showcase our premium batched cocktails to one of the key target markets whilst demonstrating how simple, efficient, and easy to use our system is.

Working alongside Crucible London, we ran another series of Innovation Labs aiming to educate and support bartenders across the country. With hands-on, interactive ‘lessons’ on elements such as the Brix:acid ratio, it’s fair to say our Innovation Labs were a hit.

‘It was a top experience – it’s not every day that you get a Michelin-starred chef or the guy who used to run White Lyan explaining what they do and how they do it.’ – Daniel Winters Gonzalez, Milk Thistle, Bristol

Oh, and it’s probably worth mentioning that we also crowned our new Innovation Champion at Septembers final in London. Vice & Co’s Shaun Hall took the 2018 crown after impressing the judges with his ‘Walking Reality’ cocktail. Shaun walked away with a part-time contract with Funkin, a trip to Bar Convent Berlin and £500 in cash. Not bad.

We have no intentions of slowing down in 2018 with trips already planned to Manchester for NR&B 2019 and London for Imbibe. We will, of course, be running another round of Innovations Labs and the Innovation Championship later in the year. Keep your eyes peeled for more information!

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