If you've attended any inner-city bustling bars in Auckland's Ponsonby or on Wellington's Cuba Street, you'll know they're often so full of loud chatter and drunken revelry it can be tough to hear someone talking right next to you, let alone the music playing in the background.
But ‘talk less, listen more’ is the idea behind the growing trend of 'listening bars' – a Japanese concept where guests can quench their thirst for quality sound and excellent drinks in equal measure.
According to a 2019 Eater report, some bars "ban talking altogether".
"When it comes to design, they're usually intimate spaces with a retro feel, kitted out with pristine audio equipment and, of course, a meticulous record collection."
To create the ultimate sensory experience for customers, bartenders focus on pairing the mood of a drink to specially curated playlists.
As Fever-Tree mixologist Alex Pearson explains, it's all about the different sensory elements coming together to create an atmosphere where the music and the drinks do the talking.
"We all know music plays a key role in enhancing the mood in a bar because it's a medium that everybody can connect with," he says.
"Listening bars take this idea to the next level by carefully pairing the music and the drinks to create an immersive experience which explores the relationship between sound and taste."
While Aotearoa might not be quite ready for the concept of the listening bar yet, you can create a similar experience yourself at home, either while entertaining, or just having a little me-time.
Pearson has developed four original cocktail recipes to pair with different specific musical genres.
"With the cooler weather setting in, why not step up your mixing and music game at home? Choose a beautiful glass, fill it with just the right amount of ice, decide your mood music, press play and enjoy it with the perfect drink," he says.
Pearson has, of course, included Fever-Tree tonics in his recipes. But depending on personal preference, you can use any high-quality tonic, including Kiwi faves East Imperial or Barkers.
Alex Pearson's cocktail/listening mixes:
If your mood is Pop, try the Guilty Pleasure with this playlist
Ingredients:
- 1 x bottle ‘Italian Blood Orange Soda’
- 1 part Bombay Sapphire
- 1/3 part Campari
- 1x dash of Fee Brothers orange bitters
- Blood orange or orange wedge - garnish
Method:
- Press play on your pop playlist.
- Fill a glass of your choice full of fresh ice, preferably a goblet or highball glass.
- Add all ingredients into the glass over the ice, filling to the top with the soda and stir, garnishing with a wedge of orange or blood orange (if in season)
If your mood is Indie, mix a Fever & Funky with this playlist
Ingredients:
- 1 x bottle Fever-tree grapefruit soda
- 1 part 42 Below Vodka
- ½ part fresh lime juice
- Basil leaf – garnish
- Grapefruit slice – garnish
Method:
- Press play on your Indie playlist.
- Fill a glass of your choice full of fresh ice, preferably a goblet or highball glass.
- Add all ingredients into the glass over the ice and fill to the top of your glass with grapefruit soda. Stir, garnish with a fresh basil leaf and a slice of grapefruit.
If your mood is Yacht Rock try a Smooth Operator with this playlist
Ingredients:
- Lemon tonic water – 120ml
- 1 part Bombay Bramble Gin
- Splash of Shott raspberry syrup
- Fresh blackberries – 3-4 garnish
Method:
Press play on your Yacht Rock playlist. Fill a glass of your choice full of fresh ice, preferably a goblet or highball glass. Place ice in your glass of choice, add all of your ingredients into the glass and pour over the lemon tonic, give a light stir and garnish with fresh blackberries.
If your mood is Jazz, indulge in The Smoke 'n' Smooth with this playlist
Ingredients
- 1 x bottle ‘Smokey Ginger Ale’
- 1 part Johnny Walker Black Label
- 2 dashes of angostura bitters
- Burnt cinnamon quill – garnish
- Ice
Method:
- Press play on your jazz playlist.
- Fill a glass of your choice full of fresh ice, preferably a goblet or highball glass adding in the Johnny Walker and Fever-Tree Smokey Ginger Ale almost to the top of the glass.
- Light the end of a cinnamon quill so that it smokes ever so slightly and add to the glass. Add the remaining ginger ale and two dashes of bitters.
