Hookah cocktails – how to do it?Should it be implemented? Tell us about your experience.
Greetings to all owners and managers of shisha lounges!
Today I would like to talk about hookah cocktails and get your opinion on this matter.
I would like to immediately make out the point that in a hookah, the taste sensations are very strongly influenced by the taste of tobacco aromas, which ones you will use in the bowl and in what proportions. But I’m also sure that when smoking, everyone wants to get aesthetic satisfaction (what you smoke on and how it looks).
But how to properly beat and emphasize the taste directions that you have prepared?!
Hookah cocktails will help us with this. But first, let’s look at what it is? Hookah cocktail – A hookah cocktail is an unusual presentation of hookah with various types of decorations and additives in a flask, often with an interesting composition and a Wow Effect. I’m sure most of you had such an experience that you used various additives in the vase: ice, mint, alcohol, syrup, juice, etc.
I consider EGEGLAS to be the pioneers of cocktail hookahs – I first saw their hookah at Hookah Battle in 2011 and was very impressed (you can read an interview on our portal with the founder of their company RU | EN).
Egeglas Nostalgia
Egeglas Laetitia
Someone still uses their models in their menu for cocktail hookahs.
Menu Mr.Calliano
Menu Barvikha Lounge
Gradually, many hookahs began to appear, sharpened for unusual fillings in a vase with lights. Establishments have begun to create entire menus for such hookahs.
Meduse
Shapes
Temple 45
Nargilia Air One
Menu Hookah Club №1
Over time, lounges began to come up with interesting compositions and stylize it according to the concept of the establishments. Interesting combinations are prepared in a flask and various types of bowls are used. Hookah manufacturers are holding a competition for the best cocktail idea.
Меню Munterra
Often, such compositions use not only hookah, but also unusual things on different subjects.
Menu Timeless
I would like to highlight Timeless, their team shot and posted on YouTube video shorts about each hookah cocktail present on their menu (how to prepare and what ingredients go there).
Menu 1/2 of you
Menu paradnaya lounge
I hope this direction will continue to develop in all institutions and we will be able to see new masterpieces, but now I want to know your opinion.
Here is what I would like ask you to do in the comments section (business discussion):
- 1.How do you feel about hookah cocktails?
- 2.How to create such positions in the menu correctly so that it is easy for a hookah master to prepare any cocktail and not spend a lot of time on it?And will any institution be able to enter these positions or only premium lounges?
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31st January 2025 14:00 UTC time the author of the highest rated comment will receive:
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4 Comments
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1) Hookah Cocktails are definitely aesthetically pleasing, also establishments that practice this fine art will definitely have more outreach on social media which will increase walk ins, people like to see colors, and this definitely is a plus to the profit of lounge if done well.
2) My recommendation for position on menu, is to create a section for add-ons, which will also have pictures on the sides like a food menu, also if you have tv screens, its smart to have digital motion pictures or gif images on the screen to appease the customers eyes on walk-in
What is your opinion on hookah cocktails?
Hookah cocktails are a creative and appealing idea, but if the purpose and execution are not properly managed, they can have negative effects on the tobacco industry and the art of mixology. Many customers still do not know the difference between high-quality tobacco and artificial flavors, and they trust us as providers of these services. Therefore, we must be careful that the experience we offer to customers reflects the true quality of the hookah and tobacco, not just a superficial display.
How can such items be properly incorporated into the menu? Can every establishment add these items?
There are many ways to attract customers, but if someone wants to include hookah cocktails on their menu, they should consider the following points:
Proper hookah design: A hookah must be designed to allow easy arrangement of fruits, preferably made of glass to provide better visibility. This design enhances the customer experience, making them enjoy the presentation and feel more satisfied with paying a higher price and returning again.
Understanding the target customer: Many of those who seek such hookahs are not true enthusiasts of hookah and nicotine. These individuals are more interested in being seen at a restaurant or enjoying flavored smoke. It is not difficult to satisfy these customers, and special services such as placing a vape inside the fruit or using creative garnishes and decorations for the hookah can be offered. This gives the customer a sense of purchasing something unique and special.
Focus on garnishes and decor: The hookah garnishes and decor should be designed in a way that enhances the customer’s visual experience, making them feel they have paid for something extraordinary.
Beauty and grandeur have always been attractive to people, and for this reason, menu-writing culture and education help maintain balance in all aspects.
Just as we have hookah styles with Russian, German, American, Turkish, Iranian, and Arabic flavors, we also reach classic flavors. Each style and country has its own fanbase, and these cocktails should be placed in the signature section of the menu, so people know that these hookahs reflect the creativity and signature garnishes and decor of the establishment.
This work is appealing when the establishment has the necessary equipment and skilled personnel for preparation and execution, and geographically, the customers have the purchasing power for this art.
If there is no sufficient staff, specialists, space, or facilities, the hygiene of the hookahs and customers will be at risk. This is an attractive idea that I have personally experienced, and I hope it is applied within the HoReCa industry. Additionally, it is crucial that proper education and professional training for this industry be taught in all universities and educational institutions.
Conclusion:
While hookah cocktails can add attractiveness and variety to a hookah menu, these services should not overshadow the quality of the hookah and tobacco. The main goal should be to introduce and strengthen the art of mixology and the quality of tobacco, rather than merely a superficial display. At the same time, to satisfy customers who are looking for visual and unique experiences, creative methods and appropriate design should be utilized.
„1.How do you feel about hookah cocktails?“
– Long time before I’ve been skeptical about it – some lounges sell it for huge money but the final product is the same as from simple classic shisha – just a smoke with some aroma. What change my mind – the lecture of Vladimir Denezhkin (brand chef of some famous lounges from Moscow and Dubai) – he said: there always gonna be such a type of guest who want to buy the most expensive shisha from your menue and it should look fancy and unusual, so everyone else from this lounge will see that he can afford it. You can think that cocktail shishas are stupid – but you will just loose such a guests.
„2.How to create such positions in the menu correctly so that it is easy for a hookah master to prepare any cocktail and not spend a lot of time on it?And will any small lounge be able to enter these positions or only premium lounges?“
– If you have a good cocktail (drinks) bar with a lot of ingridients (like frozen berries, mint, fruits e.t.c.) -its gonna be easy for you to implement cocktail shishas into your shisha menue. Just look which ingridients you already use in your drinks bar – think how can you build from it your cocktail shishas. Otherwise its gonna be difficult – you should buy non-shisha ingredients and keep it only for shisha menu – dubious investment
Раньше не любил кальянные коктейли и фруктовые чаши. Ну по первости конечно все баловались и на грейпе делали, на банане, яблоке. В колбе всякую всячину насыпать и наливать. Но потом приходит осознание, что все это мусор и можно так курить.
Но, то, что делают сейчас в заведениях – это нечто. Авторские кальяны вышли на новый уровень и теперь это не просто кальянчик – это теперь реально произведения искусства