The Cocktail Trends To Expect in 2017
The spirits industry has never been more exciting or more poised for disruption in 2017. Here, some of the industry’s most innovative mixologists break down the cocktail trends on tap this year.
Locals Only “More and more often, I have guests who sit down and immediately ask what I might have in the way of a local spirit or beer,” says Anne Robinson, head bartender at Westlight , the new, always-busy rooftop bar in Williamsburg’s William Vale hotel. “People are getting more adventurous and are curious to learn about these new producers that are popping up not just in New York, but across the country, so I think that instead of having their say, rum and coke with an old standby, 2017 will see people giving that new liquor that was distilled a few subway stops away a chance.”
Rum, the New Tequila? “2016 was all about tequila for me,” says Robinson. I have a feeling 2017 will end up being massively about rum. Maybe that’s because I’m headed to Martinique for a bit very soon, and imagine touring those distilleries and drinking my weight in Ti Punches will influence my passion for sugar cane pretty heavily. Rum just makes me think of sunshine and good vibes, which I think we’ll need a lot of in 2017.”
A Return to Fine Dining “Drink trends for 2017 — and the industry as a whole — will be about putting the emphasis back on the guest experience and returning to the era of fine dining. Attention to detail — serviceware, glassware, ice programs — and making as much as possible in-house, or incorporating local producers of spirits and ingredients will be important,” says Frankie Solarik, co-owner of Toronto’s BarChef , a dimly lit haunt in the city’s ultra-hip Queen West stretch. “With guests having increased access to information through the Internet, I feel people working in the industry are appreciating this and really starting to consider themselves professionals and taking great pride in providing the guest an exceptional experience.”
Less Juice, More Spirits “In the past, there has been a big influence in the industry with speakeasies and library style designs,” says Solarik. “I feel we’re going to be getting away from this and moving towards a more contemporary and progressive approach – not only with design, but also with cocktail programs and glassware. As a whole, guests are becoming more adventurous with their palates and moving towards more spirit-forward options on cocktail menus. Darker spirits like rum, bourbon, etc., will increase, moving into more adventurous flavors like Islay scotch and mezcals.”
Getting High “Whiskey and soda, whiskey and ginger, gin and tonic, rum and coke. They are all simple spirit-mixer combinations, and yet, so very popular,” says Chicago-based bartender Julia Momose, who made Food & Wine’s short but sweet ‘Best New Mixologists of 2016’ list. “More and more bartenders are taking highball and diving into the two-ingredient combination to a deeper level by switching up the ingredients, and paying more attention to the method of building this beautiful drink.”
Aquavit, the New Gin? “As juniper is to gin, so is caraway to aquavit,” says Momose. “From there, the possible flavor combinations are practically endless, providing bartenders with a flavorful ingredient that can revive classics and become the base of modern classics itself. Gin had its time and its rise over a few years, now it’s time for aquavit. I’ve had a love affair with aquavit for a few years now, and I’m excited to see it highlighted in more bars and recipes in 2017.”
Heritage & Tradition “We continue to champion grower-producer brandy for its deep agricultural roots as well as its heritage of production that has been passed down from one generation to the next,” says San Francisco-based veteran bartender, Craig Lane, who doles out drinks at contemporary hotspot, Bar Agricole . “More and more, such spirits are often undervalued or overlooked because they aren’t flashy or new, and, in an industry that is so often dominated by carefully manicured perceptions of luxury, status, and branding, these traditional spirits can have a difficult time gaining respect outside of their limited regions of production. Without hesitation though, I would easily rank Adrien Camut Calvados from Normandy, Domaine Boingneres, or Chateau de Ravignan Armagnac from Gascogne, and a small but important group of Cognac makers like Dudognon as being some of the finest spirits in the world simply because that’s what they do, and not because they’re trying to meet some sort of market demand.”
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3 Cocktail Trends to Look Out for in 2017
Like fashion and food, the landscape of cocktails is largely predicted by popular trends. Thanks to the resurgence of tiki drinks like the Jungle Bird, refined disco sips like the Harvey Wallbanger, and concoctions that questioned everything you thought you knew about a particular spirit (hello, Sherry cocktails !), 2016 was a fun time for liquor lovers. But with a new year comes new trends and new techniques. Here are three things to look out for in 2017.
Latin American and Caribbean Influences
Cocktails Made with Fermented Beverages
Mood and Personality-Based Cocktails
What are you excited to see in your glass in 2017?
Beverage Trend Forecast: Cocktail Trends for 2017
The buzz around cocktails continues to grow and has expanded outside of trend-setting cities like New York and San Francisco. With the growth of cocktail culture, the perceived cocktail snobbery of hip speakeasies and exclusive bars has begun to subside. Cocktails are becoming more approachable again with amazing concoctions being stirred and shaken in every type of bar and restaurant around. The cocktail trends in 2017 will continue what has already begun: high-end cocktails without the pretension.
Service Will Shine
When cocktails took off a few years ago, one of the flaws associated with high-minded drinks was bad service. Terms like mixology and speakeasy became dog whistles for hipster service and cold-shouldered barkeeps. The perception that your bartender was a very serious person who cared more about resurrecting dusty cocktail recipes than providing hospitality wasn’t true in all cases.
But cocktails are now fun again. And good service is back at the top of your local bartender’s to-do list. Taking your job seriously is a good thing. Taking yourself too seriously is not. And with a emphasis on good service again, the knowledge and expertise that serious bartenders have can be shared with guests and leveraged to create a great experience.
Pre-batching Cocktails
While the theater of mixing drinks is great for customers, waiting 15-20 minutes for a drink is never fun. That’s why more bars and restaurants are pre-batching their cocktail ingredients to speed up service. Pre-batching cocktails is a smart move, especially in restaurants. And as more restaurants build high-end cocktail programs, you will see more bar managers electing to pre-batch their cocktails to expedite service. Timing in restaurants is crucial, and drinks must be made quickly in order to keep the flow of service intact. You can’t wait 15 minutes for a cocktail if you’re food arrives in 10 minutes.
A slow-building trend in cocktail bars is an obsession with ice. But before you scoff at the idea of an “ice program” and label it cocktail snobbery, there is smart science driving ice programs. The ice you mix a cocktail with or use to chill your drink ultimately dilutes your drink and will affect the flavor and full experience of the cocktail. It stands to reason that ice matters.
One of the first ice programs to gain notoriety in the cocktail world was started at The Aviary in Chicago. The Aviary actually has an ice chef on staff. And they aren’t the only ones. Cocktail havens GreenRiver and The Sixth, both in Chicago, have in-house ice programs now, too. And while full-on ice programs won’t be a staple in every bar across the country, a new appreciation for ice will make an impact in the industry. There are even ice companies who supply bars with cocktail ice.
There is also a lot of fun you can have with flavored ice and how that can affect a cocktail. At The Sixth, they serve a cocktail called Silly Rabbit that uses flavored ice cubes representing different pieces of Trix cereal.
Glassware is a big deal for beer. Certain beers call for specific glassware to be served in. And cocktail bars have long been serving libations in ornate glassware. It’s like bringing out the good China for a holiday meal. Martini glass have been swapped out for coupes and other stemmed ware like Nick and Nora glasses.
But cocktails bars are also using kitschy glassware that brings some goofy fun to cocktails. Often reflective of the drink being served, the glassware is an extension of the drink. Take a look at this cocktail served in a snow globe.
House Made
A cool, DIY-trend taking over the bar scene is bars making their own bitters, sodas, and tonics. This is a great way for bartenders to get creative and potentially cut costs.
You’re only limited by your imagination when you make your own flavors in house. Though making your own tonic can be labor intensive at times, the results are worth it. Experimenting with spices and fruits will give you different flavor profiles and unique pairings. Creating tonics with specific liquors in mind builds a stronger connection between a liquor and its mixer. It’s a great way to take something simple, say, a gin and tonic, and put a unique twist on it with a flavored tonic.
More Beverage Trends to come
This was the second article to highlight Uncorkd’s Beverage Trends Forecast for 2017. Look for our next segment on restaurant technology trends for 2017.
Cocktail Trends for 2017
As a tastemaker, I’m often called upon to read the tea leaves of the future and I’ve found a few items that I’d like to share to make your life and your thirst more interesting.
Here are my Cocktail Trends for 2017…
• Sherry in Cocktails: I don’t know about you, but I really enjoy a teaspoon of Dry Fino Sherry added to the top of my Gin and Tonic. Perhaps this is because the Spanish have raised the bar with regard to the humble Gin and Tonic. How do they do this? Pretty simply, by adding a teaspoon of sherry over the top of the drink. Problem solved.
• Barrell Bourbon Whiskey: If you should see a bottle of Barrell whiskey, buy it. It’s ultra rare stuff- never chill filtered, or caramel colored. This is bottled at the barrel strength, usually north of 110 Proof. This is, without adieux, the good stuff.
• Gin: Darn it I love gin. From Barr Hill, crafted from raw honey and grain to Boodles- made from all grain, to some of the variants from other countries (like Spain!), gin is hot, hot, hot. Barrel aging gin means sweeter flavors across the tongue. The coloration you see is usually from the whiskey cask speaking another language, leaching the natural color of the dark, sticky bourbon whiskey right straight into the gin. This is not just color but the rich flavors from the whiskey itself.
• Schnapps: Hmmmm. Are you thinking what I’m thinking? If so, you’re wrong. I’m absolutely not calling for you to drink that stuff that says peppermint or cinnamon on the label. Far, far from. What I am asking for you to try is a true eau de vie. One that is made on family farms all over Germany. One particular brand that I love is named Schladerer. Distilled in the Black Forest region of Germany, it deeply warms your heart. Win-Win!
• Wine: Of course I’m a wine guy from day one. And as anyone who knows wine realizes there are far more funky varieties every day on the market. I call for drinking wine made with indigenous grapes. There are quite a few wines that are made with grapes other than Cabernet or Merlot or Chardonnay. You don’t have to go overboard on price either. It’s perfectly within reason to assume that just because the price is low, it’s bad wine. Far from bad are inexpensive wines. They have few, if any advertising dollars or what I call the pretty label syndrome where the label art costs more than what is actually inside the bottle. To me this says, bad wine- stay away!
• Syrups: My work as a mixologist is hard enough- creating cocktails that are delicious takes much time. I try to get it all done, but there are some ingredients that are tough to source. That is where the burgeoning field of syrups come into play. I’ve been working with quite a few and my favorites are: Fruitations, for their evocative tangerine, cranberry and ruby red grapefruit flavors, (now available in the NYC area!), Royal Rose Syrups- I’m very fond of their handcrafted-cardamom and clove syrup when mixed into Mezan XO Jamaican Rum. I discovered recently a product named The American Juice Company and they take juices to a higher level of the freshness and quality quotient, plus their names are truly creative with Lady Lychee and Johnny Pumpkinseed standing out in my memory. Cocktail Crate is hand-making some memorable flavors including a Spiced Old Fashioned which is just lovely with Barrell Bourbon Whiskey. Try using cocktail syrups with plain seltzer water for a tasty daytime treat!
• Coffee Liqueurs: I’ve tasted so many of these recently. Seattle Distilling is doing amazing things with their far West Coast coffee. Across the globe, Bepi Tosilini from Italy is a perfect example of why we need to drink more high end coffee, corrected of course with their own grappa. I tasted a coffee liqueur from Koval that I really liked along with one from St. Georges. Each different, each unique, capturing the aromatics of the bean perfectly.
• Tea in cocktails: I’m happy to say that tea is making its way back into craft cocktails. From the most humble Japanese Macha tea mixed with an earthy Rye Whiskey, to the most exotic ‘white’ tea with a Japanese malted whisky, this traditionally after dinner slurp is suddenly hot! Don’t think about plunking a bag of Lipton into a bottle of bourbon, that’s just wrong, don’t do it! I’ve been creating cocktails with Earl Grey tea syrup and botanical gin- served iced and still others based on exotic spiced teas, mixed with fruit liqueurs for added depth and character. Tea can be served hot or cold of course, adding new dimension- bringing just the usual to the highly unusual and therefore memorable. Even the hyper-variety named Bubble Tea is of great interest to me. Those juicy tapioca pearls offer constant amusement. Add a couple ounces of Rhum Agricole (fresh sugar cane rum from Martinique) the formerly ‘kids’ drink is taken rapidly to a very adult place.
• Ice: If your ice smells like garlic pasta, you’ve failed. If your expensive bourbon whiskey tastes and smells like blue cheese, yup- you’ve failed yourself. Here is a hint. Buy new ice trays made out of silicone. Never use soap on them only some warm water. Always double boil your water or use filtered water for your ice. Put two gallon sized freezer bags over the ice cube tray and freeze as usual. I don’t get too upset about the ice being perfectly clear. Your ice must not smell like what is in your refrigerator, otherwise the point of using ice is moot.
• Adding water to your whisky (e): I do it. Others do it too. It’s ok to add a bit of water to your high proof spirits. The addition of water (by the drop) may actually make your spirits easier to drink, and what is wrong with adding a bit of water? If you enjoy it, do it! No one is scoring you.
Holiday Punch (for at least 50 if they have two drinks)
It’s quite potent: please, make sure you use all freshly squeezed juices, no excuse to use frozen or bottled juice, ever!
- 1 bottle (750ml) Mezan XO Jamaican Rum
- ½ bottle (250ml) over proof rum of your choice
- ¼ bottle (250ml) brandy of your choice
- ¼ bottle Fruitations Tangerine Soda and Cocktail Syrup
- 1 quart freshly squeezed orange
- 1 quart freshly squeezed roasted grapefruit juice (split grapefruits, sprinkle with Angostura Bitters and ‘Sugar in the Raw’, roast for 45 minutes at 400 degrees, cool and juice- you’ll need at least ten of them for this punch
- 16 oz. Ginger Beer- please use cane sugar type only- no corn syrup soda ever!
- 1 bottle good quality sparkling wine, like a Cava from Spain
- Combine all the ingredients except for the ginger beer and the sparkling wine in a large punch bowl. Chill well with an ice insert to keep from diluting.
- Add the well iced Ginger Beer and the sparkling wine just before serving.. Serve in antique teacups with an added cube of ice, if desired.
Warren Bobrow is the creator of the popular blog The Cocktail Whisperer and the author of nearly half a dozen books, including Apothecary Cocktails, Whiskey Cocktails, Bitters and Shrub Syrup Cocktails, and his most recent book Cannabis Cocktails, Mocktails, & Tonics.
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Experts predict top cocktail trends in 2017
With many consumers looking to ease back on their alcohol consumption in favour of a healthier serve, we round up the trends that will be hitting the drinks industry – but not livers – over the coming 12 months.
These are the cocktail trends experts predict will be big in 2017
Constantly changing and ever-evolving – the cocktail scene globally is a diverse, complicated and multifaceted sector. Driven by a hunger for genuine innovation and a passion for meeting the exacting whims of each guest, bartenders are at a fascinating apex of the drinks industry, and have a vital role in the creation of the trends and nuances that affect the spirits sector far and wide.
While notoriously tricky to forecast and unpredictable in their formation and longevity, it is imperative that brands and operators of all sizes tune in to the trends of the sector in order to thrive. In our socially connected sphere, consumers in New York can see and experience digitally what like-minded imbibers are drinking in Singapore – and as such these leanings are borderless and have the potential to spread through the trade like wildfire.
So what will the on-trade and beyond be embracing in 2017? For UK distributor Cellar Trends, some compelling themes that emerged this year will continue to drive the drinking sector: health and wellbeing, authenticity, sustainability and an elevated serving experience. Premium-spirits sales are growing at 19% year-on-year, according to CGA data, compared with just 2% for mainstream spirits.
In addition, the continued rise of casual dining (61% of 19- to 34-year-olds surveyed for CGA Peach’s BrandTrack Report 2016 said they eat out once a week) has seen more cocktail occasions open up. Research behind this piece confirms that these themes are not only shaping the sector now, but they are here to stay for the long-term.
Newness, however, will emerge, too. Read on for SB’s top trends to watch in 2017 – make sure these are top of the agenda when planning bar programmes for the year ahead.
Click through the following pages to discover the cocktail trends to watch 2017. Think our experts have missed one? Have your own predictions? Let us know by leaving a comment below.
The rise of the super tonics
Know your sugar?
“Because we’re a natural business and all we use is 100% natural, we are now looking at opportunities to use some of the natural sweeteners that are now available – plant-based ones such as stevia,”explains Andrew King, CEO of cocktail mixer brand, Funkin.
For others, indulgence is too big an overriding cocktail-purchasing driver to abandon: the sugar rush is just too compelling. “What is really important is taste,” Eline Madrona, international category development manager, spirits, at Marie Brizard Wine & Spirits (MBWS) is emphatic. “I want a strawberry liqueur with a very nice flavour – if we can make it with less sugar that’s perfect. If we can’t, never mind; our priority is taste.”
Drink your greens
It’s a development Funkin’s King has been keenly following – and responding to. “We are just launching a beetroot shrub into the on-trade,” he discloses. “We’re seeing a bit more of the savoury coming through.” MBWS’s Madrona also confirms this is an area she is looking at, even for the brand’s non-alcoholic syrups line.
A return to natural flavour
“There’s a lot of alternative flavours, maybe birch flavours,” she predicts. “People are looking for different flavours, but it’s more like salt and pepper to add to the drink.” One recent example includes Freya, a spirit claiming to be the world’s first to be distilled from birch sap, from new drinks group Pure Wild Spirits.
Green fingered
“The world of edible plants is still largely unexplored, which is exciting for bartenders, gardeners, foodies and consumers alike,” Billing asserts. “The importance of nature is also linked to sustainability, and venues advertising cocktails created by those who are mindful of minimising waste.”
Mikey Pendergast, brand ambassador, East London Liquor Company, agrees: “Health conscious cocktails will continue to be a big trend in 2017 with a focus on natural ingredients like cold pressed juices, coconut water and aloe.”
Getting tech-y
“The demand for technology in bars is increasing with technological alternatives to menus and ordering becoming more and more popular,” he says. “This will lead to an increased pressure for bartenders to adapt behind the bar as well.” Take rapid infusion cocktails – a technique that captures the top notes of flavour in seconds using nitrous oxide.
However, this tech boom is likely to have some fallout, adds Pendergast. “Having said that, I believe this movement will create a backlash in the industry pushing bartenders to get back to basics with more of a focus on creating engaging and personal consumer experiences.”
Low- and no-alcohol
For Davies, the secret to not only a great low- or no-alcohol drink is the base ‘spirit’. “It’s the brands that base the [no-alcohol solution] on an actual product that have been clever,” she says. Seedlip, the Distill Ventures-backed alcohol-free spirit which aligns itself with gin, “is the ruler of the category at the moment”.
Time vs theatre
Having said that, Billing acknowledges that “time is of the essence“, predicting that pre-mixed and ready bottled cocktails are here to stay.
In-house infusions
“Artisan crafted cocktails are becoming more prominent, with bartenders going back to traditional methods by infusing bacon, cheese, vinegars and bitters in their cocktails. All our classic cocktails are made with house-infused ingredients – we infuse our flavoured vodkas with our own ingredients, for instance citrus and wild spicy berries.“
Industry Experts Predict Top Cocktail Trends for 2017
Industry Experts Predict Top Cocktail Trends for 2017
The Bacardi Trade Advocacy Team lays out the top headlining cocktail trends of the year and what to expect in your glass in 2017.
The Bacardi Trade Advocacy Portfolio Team has one mission: To spread their knowledge and passion for the cocktail industry and collectively elevate the entire liquor community. As 2016 comes to a close, this team of experts has laid out the most noteworthy and impactful drinking trends at their peak that have swept through bars across the country this year and what to anticipate will make the most noise in the New Year.
From a deep-rooted interest in using locally sourced and homemade ingredients with a focus on health, to the revitalization of forgotten cocktails or once dismissed liquor categories, The Bacardi Trade Advocacy Portfolio Team has the insight on what have been the most talked about trends this year, what is here to stay, and what’s new for 2017.
Bacardi Trade Advocacy Industry Experts
2016 Headlining Trends:
Hillary Choo Jaroschy
“Fresher & Healthier is Better”
Hillary Choo-Jaroschy, South Florida Portfolio Ambassador
This past year the cocktail industry has seen a massive growth and demand for “fresher & healthier is better”. Long gone are the days of sweet and sour mix being used in every bar for speed, efficiency and flavor control. Today’s bartenders and bar managers are no longer afraid to create housemade juices, syrups, shrubs, sodas and are using more or almost exclusively fresh, health conscious ingredients. They are embracing this idea and taking it to the next level not only to ensure that whatever makes up their drink is delicious and fresh, but that those ingredients are better for the body as well.
Colin Asare Appiah
“Vodka IS BACK”
Colin Asare-Appiah, East Senior Portfolio Ambassador
Vodka has been making its way back into serious cocktails on bar menus this past year in a way no one saw coming. Gone are the days where the majority of bartenders looking down on this clear spirit. They are embracing it as an excellent ingredient choice, one that is flexible, approachable and most importantly, finally recognizing that the public wants it in their drinks.
“Frozen Chic”
Adrian Biggs, Director of Trade Engagement
Frozen drinks have always been a fun way to imbibe but in the recent year, folks have been upping their Frozen game and translating these concoctions into expertly prepared cocktails. Cocktail bars around the country are fully embracing the idea of frozen by transforming upscale drinks into refreshing and complex libations utilizing tools like liquid nitrogen, turbo icemakers and of course the classic slushy machine.
“Banana is the New Black”
Chris Hopkins, National Accounts Portfolio Ambassador
Since early in the year, Banana has been making its way onto cocktail menus across the country. Whether it be the actual fruit pureed, as a liqueur, or spirit, it’s in in your drink. One of the biggest reasons for the banana focus in cocktails is the tiki renaissance that we’ve been seeing over the past few years. With the resurgence of interest in tiki all year round, and because of the year-round availability of the bananas, bananas cocktails are appearing on drink menus all over the states.
“Low ABV, Yeah You Know Me”
Areina Thomas, San Francisco Portfolio Ambassador
2016 brought a significant rise in appreciation for aperitif/aperitivo style cocktails as people are now enjoying the things once believed to only live in their grandparent’s liquor cabinets. Where there was once a void, there is now a growing taste for fortified wines and liqueurs, as they have grown tremendously in popularity through their increased variety, availability, and overall delicious flavor. Cocktails that are lower in alcohol content have become more widely appreciated and are changing drinking culture as we known it. Well-known cocktail bars around the country have elevated the standard of lower ABV cocktails, taking Sherry and Vermouth and opening people’s eyes to a world of cocktails that are nothing short of delicious. There’s another plus, low ABV cocktails won’t put you down for the count regardless of whether you are enjoying one at lunch or late night at your favorite bar. People are taking heed from the basic principle of the aperitif/aperitivo, which is to slow down and embrace time spent with others, allowing for more quality time with friends.
Movements & Trends to Come in 2017:
“A RUM Revival”
Colin Asare-Appiah, East Senior Portfolio Ambassador
Often seen as a warm weather spirit, or to be sipped only while on a sandy beach watching the sunset, rum has faced a stigma in the past with very little consumer awareness or interest existing outside of “occasion based” drinking. Luckily, the tides seem to be shifting with a new wave of a demand for expertly prepared tiki inspired cocktails and bartenders are seeking out rum brands that have an authentic story and unique taste that give them reason to include them on their back bar and on their cocktail menus.
“A New Look for Punch”
Colin Asare-Appiah, East Senior Portfolio Ambassador
The trend of Clarified Milk Punch is in the midst of its second historical revival, and most of the world is rediscovering it in either technique or spirit. Milk Punch dates back to 17th century England when the punch was the preferred tipple of diplomats, royals and the everyday drinker. With the influence of chef driven techniques elevating cocktail making and with access to more diverse ingredients and advanced technology, the quality of Milk Punch today is better than ever. Gareth Howell and Eamon Rockey who have been pioneering the process and create some of the best Milk Punches around delivered successful seminars at this year’s 2016 Tales of the Cocktail and at the USBG NE Regional Conference touting the Milk Punch as a big trend to pay attention to this year.
“Guilty Pleasure Drinks”
Jaymee Mandeville, West Senior Portfolio Ambassador
There was a time when 70s, 80s and 90s style cocktails were a no go in craft cocktail bars. They were looked down upon for their call of artificial ingredients or thought to be too sweet and unsophisticated. Bartenders have recently begun to revisit these decade old cocktails (Pina Colada’s, Appletini’s, Sex on the Beach) and re-imagining them with fresh, quality, housemade ingredients transforming them into delicious, complex and well-executed drinks. Craft cocktail bars around the country are stepping up to the plate and showcasing their adaptations on these classics and we have a feeling we’ll be seeing a lot more of this trend in the coming year.
“Everyday Beverages Reimagined”
Matt Tides, Chicago Bacardi Portfolio Ambassador
Bartenders of late have been exploring everyday beverages & indulgences and transforming them into innovative, progressive cocktails – a trend that is popping up all over the country. Coffee cocktails have been leading the charge this past year, but coming into the New Year, everything from tea, soft serve, matcha to kombucha to milkshakes will be making more noise this year as a larger number of bartenders start altering them into one-of-a kind libations.
“Take Me to the River: Health Focused and Inspired Bartender Activities”
Dan Long, Los Angeles Portfolio Ambassador
Bartenders are taking charge of their health and wellness and are turning to the brands they love to help them. The nights of consuming one too many cocktails at industry events will never go away, but brands are exploring new avenues to educate their trade audience, and bartenders are feeling great about it. At Bacardi we have organized Backyard Hikes where we explore the outdoors, community building commaraderie amongst the bartending community. In 2016 we hosted these in Los Angeles, Chicago and Puerto Rico. Watch our for new destinations in 2017!
“Libations of Luxury”
Duane Fernandez, Texas Portfolio Ambassador
In a time where exceptionally rare spirits regularly grace bar shelves with their presence, bartenders are breaking free from the notion that these spirits must be sipped alone and without interruption from additional spirits or modifiers. Ultra Premium Scotch Whisky, in particular, has been used more and more in cocktails. With delicate attention to detail and respect for the liquid coming from these revered, nearly sacred bottles, there is a new trend that has taken flight, where bartenders have begun featuring these spirits on premium and super premium cocktail menus. Rather than leaving the bottles to gather dusts, bars are presenting these cocktails as a beautiful way to enjoy what might be a once in a lifetime cocktail.
“Opting for Aquafaba”
Areina Thomas, San Francisco Portfolio Ambassador
With cocktails like the Ramos Gin Fizz, the Clover Club, the Rattlesnake, and the beloved Whisky Sour, egg whites have been an essential ingredient to their recipes. It wasn’t up until this year that bartenders thought about making these cocktails without the use of egg whites. This came about with the discovery of aquafaba, the byproduct of cooking dried chickpeas or legumes in water, resulting in unique brine that has emulsifying and foaming properties. Bartenders have found that the aquafaba adds body to cocktails, offering a familiar velvety texture while also allowing for a creamy head that is similar to that found on egg white cocktails. Aquafaba is finally an ingredient that offers a beautiful mouthfeel, without the off-putting smell of eggwhites, to be enjoyed by vegans and non-vegans alike. While aquafaba may not entirely replace egg whites in cocktails, it is surely proving to be a delicious alternative.
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Every Trend You Need to Know for 2017
Contributed by Kara Newman Posted on Jan 04, 2017
It’s time to peer into the crystal ball and think about what we might find in our glasses in 2017. After a tumultuous 2016 , here’s a look at some developments likely to unwind in the year ahead.
1. The centers of cocktail creativity will shift
Sure, we’ll always have Manhattan, San Francisco and Chicago. But keep an eye on Brooklyn, Pittsburgh, Nashville, Charleston, San Diego and Houston —pretty much anywhere rents are cheaper and thirsty young people are flocking.
Trick Dog
2. Bar menus and concepts are here today and gone tomorrow
Bars are changing up menus on the regular (think Trick Dog and Pouring Ribbons ); some are changing the entire bar concept ( Counter Intuitive , which changes its theme and decor three times a year). It’s all about keeping people coming back for the latest and greatest.
3. Forget “coffee cocktails”
Peeking over the horizon, you’ll see vodkas (like Death Wish ) and whiskeys (like Fliquor Bean ) bottled with cold-brew coffee as part of the mix. No, not infused spirits—almost a prefab cocktail in a bottle.
Sazerac Sno-Cone at Mabel’s BBQ in Cleveland (image: Taxel Image Group)
4. Frozen drinks will go high-end
It started with frosé and will pick up speed this summer.
5. Consolidation in the spirits space will continue
6. Tequila has room to grow
Americans are consuming more tequila than ever before (according to the Distilled Spirits Council of the United States , it’s one of the fastest-growing categories, after whiskey ). Expect the trend to be driven by high-end aged tequilas and more tequila-based cocktails. The growth in tequila may also help boost other agave-based spirits.
7. The wild card is weed
Beer sales are taking a hit in states where marijuana is legal , and don’t think that’s not keeping spirits execs up at night too. From cannabis in cocktails to experimental weed-and-whiskey pairings, the spirits and cocktail industry is pondering how the two industries can play well together. We’ll just have to wait and see what unfolds in the year ahead.
8. Ready-to-drink cocktails will take off
Bottled RTDs used to be awful, but they’re about to get more respect. Ironically, bartenders will drive the trend to have you drinking better at home. Think about pioneers like Charles Joly ( Crafthouse Cocktails ) and barman turned distiller Allen Katz (who bottled Rock & Rye at Brooklyn’s New York Distilling Company and worked with comedian/actress Aisha Tyler on her new Courage + Stone cocktail line). More bartenders are quietly working on bottled cocktail lines (but we can’t name names just yet, sorry).
The Hottest Food and Drink Trends of 2017
At Food & Wine, we’re always on the lookout for the best new bites—we continually travel all over the country to check out buzzy new restaurants and taste the best products on the market. Today, we're looking into our crystal balls to predict what you'll be seeing on your dinner table in 2017. Spoiler alert: It's shaping up to be a delicious year.
Detroit Pizza
There are lots of variations of the classic pizza pie—from niche regional varieties to cheffed-up plays on the form. One of the food world's favorites this year? Detroit style pizza, with its thick, focaccia-like crust and toppings tucked beneath the cheese. Beyond Motor City limits, grab a taste of Detroit's iconic pie at Blue Pan Pizza in Denver and Emmy Squared in New York City.
With Japanese imports, like Osaka-based noodle chain TsuruTonTan, arriving in New York late last year, and homegrown spots like Ima in Detroit, these fat, chewy noodles are stepping into the spotlight.
Cauliflower may be the current "it" ingredient of Q1, but celery will be coming on strong in 2017. The mellow stalk is popping up in trendy restaurants all over the country—getting the kimchi treatment at Maybeck’s in San Francisco to playing the starring role in chef Ignacio Mattos’ artful salad at Estela in New York City.
It’s boom time for pasta, with more restaurants than ever exalting the art of the noodle. In Charleston, Michael Toscano gives the Italian noodle Southern flair at Le Farfalle, and anticipation continues to build for Evan Funke to open Felix in Los Angeles. Plus, cookbooks are preaching pasta's virtues to home cooks, with Sicily by Melissa Muller. Get in on the action by ordering Missy Robbins’ must-order malfaldini at NYC hotspot Lilia.
No Silverware Sweets
Put your spoon down and step away from it. Restaurants around the country are deploying dessert menus you can really dig into—with your hands. At Willa Jean in New Orleans, pastry chef Kelly Fields serves her chocolate chip cookies with a dough-flecked beater, and you can get your hands dirty with the pillowy monkey bread at Dan Kluger’s Loring Place in New York City.
Showstopping Sundaes
Following the Black Tap fervor of 2016, we’re seeing more maximalist sundaes spring up across the country. Portland, Oregon ice cream mavens Salt & Straw opened Wiz Bang Bar in the same city, with four nostalgic sundaes on the menu—including PB&J and strawberry shortcake. Chef Andrew Carmellini imagined a dreamy date with Sophia Loren for the espresso- and rum-charged sundae for two at Leuca in New York City.
Alternative Flours
Chefs are finding more and more reasons to swap all-purpose flour with other grains, like spelt and buckwheat. Best New Chef alum Kevin Fink mills up to 15 grains at time at his aptly named Emmer & Rye in Austin, while fellow BNC alums Jeremiah Stone and Fabian von Hauske make buckwheat the base of their chocolate-hazelnut tart at NYC’s white-hot wine bar Wildair.
Spices like rose and cardamom are showing up in popcorn, nut butters, ice cream and caramels. Rose perfumes saffron popcorn from Oregon’s Masala Pop, while cardamom joins gingersnaps in a scoop at 68-year-old, small-batch McConnell’s Fine Ice Cream based in Santa Barbara, California. You can also catch a whiff of orange blossom in La Boîte's Apollonia N.29 Chocolate Popcorn.
We’re entering a golden age of bakeries with cultish new spots attached to restaurants—or striking out on their own. Instagram star and pastry chef Antonio Bachour opened his first project, Bachour Bakery + Bistro in Miami, while in Los Angeles, celebrated pastry chef Roxana Jullapat is opening Friends and Family, a bakery and lunch spot with former Cooks County chef Daniel Mattern. Carbo-load now with the spinach and feta pie from Mah-Ze-Dahr or red-eye danish at High Street on Hudson, both in New York City.
The sugarcane spirit is having a moment, with new rum-focused distilleries setting up shop across the country, like District Distilling Co. in Washington DC, Rocker Spirits in Littleton, Colorado, and Albany Distilling Co. in Upstate New York. And we’re seeing a bump in bars with False Idol in San Diego, Cane Rhum Bar in Charleston and BlackTail in New York City.
Alternative Sugars
Coconut sugar is becoming increasingly popular as a granulated sugar replacement—look no further than Julia Turshen’s chocolate almond-meal cake hot off our February cover. Pastry chefs are following suit, like Michelle Karr-Ueoka who relies on reduced apple juice and coconut sugar for her desserts and Tracy Obolsky who opts for maple glazes and apple cider to make dairy-free caramel as she works on her permanent location of Rockaway Beach Bakery in New York City.
This vibrant root, prized for its antioxidant and anti-inflammatory effect, is showing up everywhere—in Golden State Lattes at The Butcher’s Daughter’s in NYC to spice rubs. It’s on restaurant menus, too, with chef Louis Tikaram’s coconut clams with sea beans at E.P.&L.P. in Los Angeles.
An influx of new businesses are looking to transform the food delivery space, from early-to-market outfits, like Maple, to ever-expanding meal kits, like data-based Plated and international healthy service Hello Fresh. Uber debuted restaurant delivery service UberEats in over 50 cities, while David Chang’s Ando is a delivery-only restaurant and will continue to expand their NYC zone this year.
Quick-Service Boom
More blockbuster chefs are getting into the QSR space, bringing their haute sensibilities to an everyman audience. Daniel Patterson and Roy Choi continue to evangelize Locol throughout California, while Del Posto’s chef Mark Ladner and pastry chef Brooks Headley left the Italian icon to open their own spots, respectively gluten-free pasta spot Pasta Flyer and vegetarian-focused Superiority Burger, both in NYC. Now the Eleven Madison Park team is readying to open their first fast-casual spot in New York City, Made Nice.
All-Day Restaurants
Daytime dining continues to dominate, thanks to chefs like Jordan Kahn building beautiful breakfasts at Destroyer in Los Angeles and the packed Tartine Manufactory in San Francisco. April Bloomfield makes the midday meal a special occasion with the lunchtime-only chopped cheese at White Gold Butchers in New York City.
Chef Farms
More chefs are closing the sourcing gap and breaking ground on their own farms, from Jessica Koslow in Los Angeles to April Bloomfield in Cornwall, England. Greg Baxtrom plants green gifts from friends and fellow chefs in the backyard of Olmsted in New York City.
World Class predicts the cocktail trends for 2017
Are bartenders the new chefs? The World Class: Future of Cocktails report says they're set to get even more experimental, forecasting fluorescent drinks, fragrance menus, genderless cocktails, and bartenders who'll be your best friend (for 30 minutes).
World Class, one of the most respected bartender competitions in the world, has partnered with renowned future consultancy, The Future Laboratory, to delve into the future of cocktails and reveal the trends set to revolutionise our drinking experiences.
The report explores an exciting cross-pollination of cultures as globe-trotting cocktail drinkers spark new experiences, court controversy and over-turn boundaries. Here's what's coming next.
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Pablo Pasti Mangialavori in action at Limantour in Mexico City. Photo: Supplied
The customer isn't always right
Once upon a time, the customer was always right. The next generation of bartenders are more willing to voice their opinions and giving up on trying to please all of the people, all of the time. You wouldn't go to a Michelin starred restaurant and tell the chef how to dress a salad, so why tell an experienced bartender how to make a mojito?
Bartenders are now using 'gender neutral' language to describe, name and serve cocktails.
As Benjain Padrón Novo, owner of Mexico's Licoreria Limantour explains: "I always get customers asking me to sweeten the drinks we serve, even though by doing so it'll dilute the taste of the spirit or the fruit. So, now, we just say no – and explain our reason to the guest. It's all part of the education process."
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Operation Dagger in Singapore - the fake CCTV cameras in the toilets are the least provocative thing here. Photo: The Singapore Food Blog
Provocative theatre
To exhilarate and trigger a reaction from customers, bars are starting to add theatre to the experience, leaving a strong impression with patrons.
At Operation Dagger in Singapore, a dramatic cloud of lightbulbs on the ceiling greets drinkers, while owner Luke Whearty's installation of fake CCTV cameras in the toilets adds a provocative dynamic.
His cocktails are pure theatre too: vodka infused with pH-sensitive blue pea flower and bright lemongrass, which when mixed with champagne, the bubbles transform the cobalt liquor into fluorescent pink.
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Pantone colours replace traditional drink names at Trick Dog in San Francisco. Photo: Cindy Loughridge
Next generation menus
Cocktails have evolved significantly over the years but menus have largely stayed the same until now. Innovative bartenders are now going against the traditions of the trade and thinking about new creative ways consumers can relate to drinks and navigate the menu.
Rather than having traditional names of cocktails, new menus invite exploration and engage with the drinker. Trick Dog, in San Francisco, has replaced all cocktail names with astrological signs and Pantone colours, while Fragrances at The Ritz-Carlton in Berlin is the first bar where you can order drinks based on perfumes and aromas.
Cocktails with feelings
In the next decade, look out for bars who ditch the traditional menus and list their cocktails by mood instead. Drinks will be tailored to conjure a specific emotion – you may be given a red cocktail to stimulate confidence, a yellow one for friendship or a black drink for discipline.
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The Ritz-Carlton in Berlin matches cocktails with famous fragrances. Photo: Supplied
Using sense of sight and smell to direct cocktail drinkers' emotions, Seymour's Parlour in London is using scent to plug into pleasurable and nostalgic memories, emitting the smell of freshly-mown grass to summon images of spring and smoked pine to plunge guests into a cosy autumn evening.
Cocktails are now being used to tell a story and transport drinkers to exotic places. Local spirits such as Baijiu (distilled from wheat or glutinous rice from a 5000-year-old recipe) are being used to introduce people to Chinese traditions.
Forward thinking bar Artesian in London taps into the personal experiences of customers asking about recent holidays and creating a cocktail that captures that mood and essence in a glass.
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Seymour's Parlour is part hotel, part speakeasy. Photo: Supplied
Introducing the micro-friend
People are looking for instant connections to savour the here and now and bartenders often fit the bill. A new trend, 'the micro-friend', sees bartenders focusing on building relationships with customers in the short time that they have with them.
According to Australian Tim Philips, former World Class Bartender of the Year, some 'micro-friendships' are built in as little as 30-45 minutes, equivalent to the time it takes to drink one cocktail.
"Making a micro-friend is all about getting that emotional connection with someone quickly and definitely has an effect on how much people like your bar," he explains. So expect your bartender to ask you questions about your weekend, work and family life to turn you from a customer into a friend
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The craft cocktails industry is booming. Photo: iStock
Fluid identity patrons
According to the UN, a record 232 million people are living outside the country in which they were born. Considering ourselves 'borderless', we define ourselves more by our lifestyles or musical tastes than we do by our country of origin.
Ahead-of-the-curve bar owners are catering for drinkers who have a healthy disregard for conformity
The days of drinks being considered 'manly' or 'girly' are over. Boundaries are blurring and as society evolves beyond traditional gender norms, people are feeling liberated with their choice of tipple. Bartenders are now using 'gender neutral' language to describe, name and serve cocktails.
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The Olympic spirit was well and truly felt at London's Artesian. Photo: Supplied
Look out for 'Brosé'– men unapologetically enjoying rosé wine and women confidently sipping an Old Fashioned.
A career, not a job
As consumers become more clued up and demand more at the bar, the role of the bartender is evolving too. Global competitions such as World Class Bartender of the Year show how professional bartending relies on sharp skills, creative vision and an ability to wow; fluid identity in action.
Alex Kratena, founder of global drinks collective P(OUR) explains: "The best bartenders now have to keep up with the assertive, knowledgeable and worldly cocktail drinker – so they have to be at the top of their game and offer that extra something".
This has led to exciting career prospects as bars invest in their staff more than ever, sending them around the world to develop local heroes that will further grow the cocktail scene.
Licoreria Limantour supports its bartenders who save up to train abroad in order to hone their skills, while Outrage in South Africa equips staff with all the skills they need – from sourcing key ingredients and tools to running a full service bar.
Pushing the boundaries
Bartenders are a multi-talented bunch, increasingly with fluid identities of their own. Part chef, part barista, part patissier – this role now extends far beyond the bar.
Pushing the boundaries still further, these multi-skilled bartenders are challenging their customers over what constitutes a cocktail.
"The most memorable course I had at The Clove Club, was this hundred-year-old Madeira," says Mike Knowlden, co-director of Blanch & Shock.
"They pour you a tiny bit, which you get to taste, and then they pour a duck consommé over the top, and it becomes a duck soup effectively. It left me with a fascinating thought: why can't a consommé be a cocktail?"
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