Cocktails on the bar in the Yacht Club on board Cunard's Queen Victoria
Grey silhouette of a person's head and shoulders

Sharon Parsons


Art in a glass

Join us as we get an inside look at the trends and craft of classic cocktails with Cunard’s Head Mixologist, Claudia Carrozzi.

How are things in the cocktail world?


I believe we’re enjoying the best cocktail era in the history of bartending. Between the 1970s and 1990s, quality was sacrificed for quantity and showy presentation. I call it the dark age of the cocktail! Now there’s much more focus on the quality and balance of the ingredients, as well as beautiful and considered presentation.

Cocktails photographed on board Queen Elizabeth in Southampton.
Picture date: Thursday May 24, 2018.
Photograph by Christopher Ison ©

So, what has caused this revival?


The demand has changed, along with the customer’s expectations. We have a much more sophisticated palate now, and expect quality and authenticity.

There’s a new respect for the old recipes and lost techniques which, thanks to bar historians and the availability of vintage cocktail books (often found via the internet), can be researched and rediscovered.


What makes these drinks so appealing now?

While the latest trends are undoubtedly influenced by these old recipes, many are being updated with a twist of spirit infusions, in-house fermentations, handcrafted syrups, flavoured waters and so on. It’s created a sort of magical fusion between culinary skills and bartender techniques. This is ‘craft’ cocktail-making at its best.


Any stars of the bar?

One of the most exciting developments has been the gin renaissance. The spirit has a botanical base, such as juniper, which makes it extremely versatile. Most historic cocktail recipes are actually gin-based, sometimes mixed with fortified wines, vermouths and bittersweets – liqueurs made with herbs.

The Pickering's Gin tap in use at the Gin and Fizz Bar on board Cunard's Queen Victoria.

What’s new for non-alcoholic cocktails?

There’s a growing interest in low-alcohol or alcohol-free drinks, and the launch of quality non-alcoholic spirits, such as Seedlip, means that non-drinkers are no longer restricted by a cocktail choice made primarily from sugary fruit or dairy products.

Now, bartenders can create fabulous recipes following a logical cocktail structure, which is as complex, elegant and unique as their alcoholic counterparts. The Cunard Bee-Dazzled cocktail, which uses Seedlip Spice 94 is a great example of this.


Final observations?

While we’re taking inspiration from the past to create many exciting blends, as responsible bartenders our attention must be firmly on the long term too, not least when it comes to sustainability. Cunard takes this responsibility seriously, and in all our bars on board that is very much in evidence.

We source ingredients for our drinks responsibly, comply with the ships’ very strict recycling policy, and have moved away from plastic straws and so on, to create outstanding drinks while helping to care for our planet.

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