Seasonal. Sustainable. Locally sourced. It’s a mantra that influences much of what we buy and what we eat. That’s why those of us who make liquid cuisine should be just as mindful of what we shake, stir, throw, or roll.

Real Food. Slow Food. Brewers United for Real Potables (BURP). Now it’s time for Slow Drinks! Make drinks from seasonal produce that you’ve grown yourself or procured from a farmer’s market or an allotment owner.

To paraphrase a classic Seventies song: The only reason we’re talking about this now is because you may know somebody in a similar situation, or you may be in a similar situation, and if you’re in a situation like that there’s only one thing you can do and that’s to walk into a bar where ever you are, just walk in and say “Barman, can you make a Slow Drink and still make me happy?” You know, if one person does it, they may think he’s mental and blank him. If two people do it in harmony, they may think they’re just alien evangelists out to convert everyone to vegan habits and won’t serve either one of them. And if three people do it, they may think it’s an organisation. And can you imagine 50 people a day talking about Slow Drinks in a bar?

They may think it’s a movement.