Product releases, trade show appearances and practical notes from working with bar teams.
Trade show2026
HORECA 2026 — Athens, Greece
Four days behind the bar at HORECA 2026 in Athens — and what a ride. We poured, shook and clarified our way through hundreds of conversations with the people who matter most: the bartenders, bar owners and buyers shaping Greece's hospitality scene.
From the Clarified Bloody Mary to the Lobster Spritz, our signature menu put Limey, Frou Frou and MUII to the test in real service conditions — fast builds, clean flavours, zero compromise. Thank you to everyone who stopped by, tasted the range and shared their ideas. From bartenders, to bartenders — see you behind the bar.
Catalogue2026
The 2026 catalogue is here
The full portfolio in one document: Limey, Frou Frou and MUII, with categories, flavour families and serve guidance for professional teams.
Behind the bar2026
Why clarified cordials earn their place on a menu
Clear liquid, complex flavour and no cloudiness — how to use clarified cordials to add depth without slowing down service.
Behind the bar2026
Batching with consistent lime acidity
Batching only works when your sour stays the same. A practical approach to specs, dilution and shelf life using natural lime juice.
Alcohol-free2026
Building an alcohol-free list guests actually order
Structure, acidity and aromatics matter more than sweetness. How to design zero-alcohol serves that hold their own on the menu.
