Arkadia Beverages has partnered with award-winning bartender Kayla Reid and renowned mixologist Francesco Emmulo to develop a series of café-ready mocktails using its syrups.
The brand’s new era of non-alcoholic mixology has been designed for Australia’s café scene. With the line between cafés and cocktail bars continuing to blur, Brand Manager Kylie Chan says it’s important for baristas to have the right tools to compete with other venues providing high-quality non-alcoholic options.
“With more venues offering elevated drinks without alcohol, Arkadia syrups empower baristas to think like mixologists – delivering premium flavour, creative freedom, and seamless service,” says Kylie.
This new partnership follows Arkadia’s recent syrup product redesign, which has seen it shift from a 750-millilitre bottle to a 1-litre bottle.
The transition to the larger bottle has come in response to ongoing consumer demand and has been actioned to make its products more effectively suit fast-paced café and hospitality environments. The bottle is custom embossed with new and refreshed labels, designed to suit a range of hospitality customers, including traditional cafés and restaurants, and the emerging pubs, clubs, and hotels market.
Arkadia Syrups are crafted in Queensland in more than 60 flavours including fruits, nuts, spices, and botanicals.
Head of Brands Ramona Culda says Arkadia syrups can give cafés the ability to compete with cocktail bars.
“Arkadia syrups are built for consistency and creativity,” Ramona says.
“They empower baristas and hospitality staff to craft bold, on-trend drinks that rival cocktail bars – without the alcohol.”
