A landlord has launched a new cocktail company offering pre-made drinks which could help "save pubs and bars".

Owner of The Canal Tavern, in Gravesend, Clifford Rodrigues, created Indulge Infusions during the pandemic after customers were asking for takeaway alcoholic drinks.

The award-winning bartender said: "We were not able to supply them then but I thought we are not going to be in lockdown forever.

"From that, I came up with a small idea of putting bar-quality cocktails into a bottle which are ready to drink.

"The goal was to produce high-end cocktails by infusing ingredients with people's favourite spirits.

"I made a few samples with the support of the former owner of the pub and thought I had a great product on my hands."

Indulge Infusions sells premium bottled cocktails, in 100ml or 150ml bottles, which are ready to serve with a shelf life of one year.

Clifford has created nine different flavours and has put his twist on traditional recipes such as an old fashioned with orange peel infused whiskey and a negroni but with saffron infused gin.

"It is made behind the bar here and each drink has an alcohol which has been infused by us," he said. "It is all handmade and packaged in Gravesend.

"It is quite a big market out there. I wanted a USP and this is it."

He explained as the drinks are ready to serve it can allow other bars, pubs or restaurants to enter that market without having to train a mixologist.

Clifford added that the industry is facing a lot of pressures, one of which is hiring and keeping skilled staff.

He said: "A lot of restaurants want to do cocktails but they do not have the means to train up staff.

"These bottles are a great opportunity for them to maximise drinks revenue with a good profit margin, minimising costs, spillage and wastage.

"This is a way we can save other pubs and bars through cocktails."

Indulge Infusions are already sold at The Canal Tavern, micropub The Mole Hole and Julius Caesar Italian Restaurant in Gravesend.

It also sells gift boxes and is available for bar hire.

Clifford, 39, started his career working in the hospitality industry in 2002 in Dubai.

"For the first year I was just washing glasses and I thought I am not here to do that forever, I wanted to do something," he said.

"I got behind the bar and started learning how to make drinks. There was someone who wanted to teach me and I did not look back."

He worked his way up to bar manager at the popular Ikandy Ultralounge in the Shangri-La Hotel, Dubai, before moving to London in 2012.

In 2016, he moved to Gravesend and was travelling back and forth for work before landing a job at the pub in Canal Road which he now owns.

Clifford is planning to refurbish the public house and restaurant later this year and has high hopes for the future of his cocktail business.

He said he is looking to launch new flavours of the pre-made drinks every year and create seasonal specials that could be sold in every bar in the town.

For more on Indulge Infusions, visit indulgeinfusions.co.uk.