The Top 2017 Cocktail Trends, According to Bartenders

How will we all be sipping in the New Year? We spoke with a number of top London bartenders and industry pros to hear their take on 2017’s cocktail trends.

Back to Basics

According to our own Master Distiller Jared Brown, one of 2017’s key cocktail trends will be a move back to basics. “2017 will see the return of the classics. Abandoning extravagance, bartenders will focus on cocktails that use few ingredients.” Specifically, he thinks that Negronis, Martinis, and Arnauds (the latter a classic serve of gin, dry vermouth, and cassis) will dominate drinks menus.

Bobby and Mia Hiddleston, formerly of Callooh Callay and now behind Soho’s new Bar Swift, echo JB’s prediction. “Consumers are educating themselves at a fantastic rate, and they are less willing to believe smoke and mirrors nowadays. Next year, we predict a move towards classic serves — nothing weird or obscure, just simple ingredients done properly.”

Christina Schneider, formerly of Happiness Forgets and now at Som Saa, is also heralding vodka’s rising stocks. Until recently, she says, vodka was either cheap or showy, and wound up “drowned in energy drinks, sodas or juices. But lately, more and more small produces are focusing on quality rather than packaging.” The result? “Drinks like vodka Martinis and Clublands are making a comeback. And rightfully so.”

Hospitality

Many of the industry pros we spoke to say that customer service will be a key focus in 2017. Aidan Bowie, 2016’s World Class GB Bartender, predicts that “bars will work more towards guest engagement and satisfaction,” and that they’ll do so by imbuing their menus with storytelling and emotions.

Declan McGurk, Bar Manager at the American Bar at the Savoy, agrees. “I would really like to see a trend moving in favour of the guest,” he says. He reiterates that creative menu approaches will be an important avenue for getting guests interested in cocktail making and cocktail culture.

But in 2017, bartenders will also have to be speedy, according to The Gibson’s Marian Beke. “Timing is very important. People like great drinks but don’t want to wait 45 minutes for them. It’s more important than ever to execute cocktails of the highest quality within the shortest time possible.” Entertainment and live music will also be key components of the year’s guest experience.

Flavours and Ingredients

What about what’s in the drinks? We heard a few predictions echoed over and over again, from low-ABV cocktails and a continuing interest in vermouths, port, sherry, and amari to a preference for less sweet, even savoury drinks. “Less citrus and sugar and more effervescence and excitement is the desired route for our tantalised tastebuds,” as Leon Dalloway of Gin Journey succinctly puts it.

Another soon-to-be-big-trend? “Fermentation will play a big role in cocktail trends for 2017,” according to Martin Siska, Bar Manager at Scarfes Bar at Rosewood London; he cites kombucha and other complex, funky concoctions. Simone Caporale, formerly of the Artesian Bar, agrees, saying we should look for “kombucha and water-based kefir” on London cocktail menus.

And then there’s a renewed focus on seasonality — especially where citrus is concerned. Leilani Vella, Sipsmith’s own USA Head of Market, points to unreliable citrus quality (and the soaring cost of imported limes) as a catalyst for bartenders to approach acidity from a new angle. “Perhaps the most notable change in the States as of late is the search for alternative acids to replace citrus,” she says. Vinegars, shrubs, and even ingredients like acid phosphates and lactic acid will find a place in cocktails in 2017.

Sustainability

Closely following issues of seasonality are broader questions of sustainability — and Ryan Chetiyawardana of Dandelyan is at the forefront of eco-friendly bar culture.

In 2017, as drinkers become aware of their consumption, “bars and restaurants will grow to be even more conscientious about their sourcing and offering,” he says. “This will include an increased focus on sustainable practice but also it will see people champion their producers and suppliers more, with a focus on ethically produced ingredients.”

But not to fear — “this won’t be puritanical, as there’ll be a great wealth of new ingredients coming to the fore as new countries and passionate suppliers start to make their produce more widely available.” According to Simone Caporale, look out especially for “bergamot, chinotto, and yuzu.”

Feature images © Fairmont Hotels; Dandelyan

Restaurant and Bar Trends: Top 10 Cocktails for 2017

With a new year come new bar trends. Although there are classic drinks that enjoy a permanent spot on the menu, it’s important to keep up with your customers’ changing tastes by revamping your lineup to include some of these up-and-coming favorites. Stay one step ahead by stocking your bar with these spirits and training your bartenders so they’re ready to whip up these top 10 cocktails for 2017.

Scottish Whiskey Sour

The first drink on our top 10 cocktails list, the Scottish Whiskey Sour, puts a new twist on a longtime favorite from the pre-prohibition era. This subtly sour and sweet cocktail is a blend of 2 oz. Dewar’s Scotch, 3/4 oz. lemon, 1 oz. simple syrup, 1 large egg white, and angostura bitters. Garnish the cocktail with orange wedges and brandied cherries.

Prairie Buzz

A combination of coffee and liquor is a sure hit for customers seeking a novel dessert beverage. Make the sweet and perky Prairie Buzz with 1 barspoon cinnamon syrup, 1/2 oz. cream, 1/2 oz. cold brew coffee, 3/4 oz. amaretto, 1/2 oz. vino chinato, and 1 1/2 oz. Rieger whiskey. Serve over rocks, and garnish with nutmeg.

Pink Flirtini

When planning your 2017 cocktail menu, group drinks by mood or color. The Pink Flirtini—the name says it all—fits perfectly into this menu trend. Blend 1 oz. raspberry vodka, 1/2 oz. Cointreau liqueur, 1/2 oz. pineapple juice, 1/2 oz. cranberry juice, and a squirt of lime juice in a martini glass. Top it off with champagne, and garnish with raspberries and mint leaves.

Tequila Honeysuckle

Taco Tuesday is more popular than ever, and the Tequila Honeysuckle adds flair to a Latin-inspired menu. This cocktail includes 2 oz. Milagro Silver (blanco) tequila, 3/4 oz. honey syrup, and 3/4 oz. lime juice. Serve in a cocktail glass with a lime wedge on the rim.

Pomegranate Spritzer

The uncommon ingredients in the Pomegranate Spritzer will pique the interest of your clientele. This refreshing drink uses 1 1/2 oz. Pearl plum vodka, 1/4 oz. pomegranate drinking vinegar, and club soda. Pour all ingredients over rocks in an old-fashioned glass, and garnish with pomegranate seeds and mint leaves.

Pisco was a popular liquor in the 1850s, and it’s making a comeback among this year’s top 10 cocktails. The Chilcano combines 2 oz. pisco, 1/2 oz. lime juice, 1/4 oz. ginger juice, and 3/4 oz. simple syrup with ginger ale and a dash of angostura bitters. Other pisco drinks to add to the menu are the Pisco Sour, El Capitan, and Pisco Punch.

Sofie Sangria

Beer cocktails are one of the hottest bar trends on the rise, and the Sofie Sangria puts a new spin on a classic wine favorite. Combine 1/2 oz. agave nectar, 1/2 oz. lime juice, and 1 teaspoon of orange marmalade with ice, and pour in a wine glass. Top it off with 4 oz. farmhouse ale-style beer.

Garden Mule

Moscow Mules have been popular since the 1940s, so this brightly colored variation is a crowd-pleasing bar trend. Muddle cucumber slices, fresh blueberries, and mint leaves in the bottom of a copper mug. Add ice, 2 oz. vodka, 4 oz. ginger beer, and 1 oz. lime juice to a shaker and mix well. Pour in the mug and garnish with candied ginger and fresh blueberries.

Spiced Almond Milk Punch

The brunch crowd will love sipping this creamy, wintertime cocktail. Blend 1 cup almond milk, 3 Tbsp. brandy, 1 Tbsp. orange spice syrup, and 1/4 tsp. vanilla extract for one minute. Serve cold over ice, or warm it over medium heat and serve in mugs for a hot treat.

This smoky, Southern-inspired cocktail includes 1 oz. rye whiskey, 1 oz. jasmine liqueur, 1/2 oz. ginger liqueur, 1/2 oz. fresh lime juice, and 2 dashes of orange bitters. Serve over rocks in an old-fashioned glass. This aperitif pairs perfectly with classic bar foods or traditional Southern-style cuisine.

What are your favorite up-and-coming bar trends? Have any new or rediscovered must-try drinks your customers are loving lately? Let us know in the comments below.

Maya Deleon is a freelance writer who specializes lifestyle, health, and business articles. When she’s not at her computer writing an article or blog, you’ll find her with her nose in a book and her toes in the sand soaking up the sun on the beach.

Any views, opinions, advice, or endorsements herein are the author(s)’s and are not necessarily the views of Groupon or its partners.

2 Comments | + Comment

Nice Post, you have mentioned top cocktail in 2017, I have enjoyed some other cocktail like, lavender Moscow mule, night owl etc.

Thanks for the feedback (and for reading)! Lavender Moscow mule sounds delicious.

Cocktail Builder's Blog

Tips, tricks, and advice for mastering mixology.

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?

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).

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.

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.

Chilled Magazine

You Might Also Like

Chilled Drink of the Week: Wang Dang Dula

Must Mix: Jägermeister Grün with Envy

Social Stats

Most Popular on Chilled

November 21, 2017

November 21, 2017

November 21, 2017

November 21, 2017

November 20, 2017

November 20, 2017

November 20, 2017

November 17, 2017

November 17, 2017

November 17, 2017

Most Recent on Chilled

FEATURED COCKTAIL

Join Our Newsletter

Sign up today for a complimentary print subscription to CHILLED MAGAZINE!

Chilled Magazine is dedicated to the beer, wine and spirits industry,

specifically geared for bartenders and mixologists.

FREE FOR BAR INDUSTRY PROFESSIONALS!

No obligation. No credit card required. No hidden fees. No recurring billing.

2017 Beverage Trends: New Elixir of Health?

From plant waters, to snack and new protein-based drinks: 2017 will mark the success of the most outlandish beverage trends, delicious and healthy.

By Monica Rossi on November 02, 2016

Quenching our thirst looks like being an increasingly bizarre activity in the future, if it is true that the 2017 will mark the success of the most outlandish beverage trends, stretching the limits of what is considered to be recherché.

Alas . they will not be elixirs of eternal youth and they will not make us invincible, but they will certainly be healthy and, at least for the time it takes to empty a glass, we too can feel like celebrities: Beyoncé for instance is apparently mad about "plant waters," in other words, watermelon water.

Which brings us to beverage trend number one.

Beverage Trends 2017: Plant waters, increasingly refined

Did you ever imagine being able to drink maple water one day? In actual fact, it has been creating a buzz since last spring. But what if we were to say that you can also drink birch or cactus waters?

Is the "plant waters" trend a completely new phenomenon? Yes and no. A lot of time has passed since the craze for "coconut water," and just when we thought the trend had fizzled out, the incessant demand for beverages with "a difference" has led to the launch of maple water, followed by that of birch sap and then "cactus water."

There has been talk of this fashion for some time now. Birch sap, which is a typical product of the high latitudes of the Northern Hemisphere (that is to say, from Belarus to Sweden and from Romania to Estonia, comprising England and Scotland), is practically unique as far as sourcing is concerned: in fact, it can only be harvested between the end of winter and the start of spring, when sap resumes its frenetic circulation through the trees.

Moreover, it has also earned the label of "super food": rich in anti-oxidants, amino acids, mineral salts and xylitol. And its taste? What if we were to say it tastes like spring water with little or no sugar and a hint of pine plus . a breath of fresh air?

A more assertive and satisfying taste is offered by cactus water, also known as prickly pear water, which may even oust coconut water and aloe vera juice. In actual fact, cactus water is a mix of prickly pear extract and concentrate with the addition of water and natural aromas.

In brief, it is not sap, but something else all together. It's a little like watermelon water, which shares many healthy characteristics with cactus water (to learn more click here and here), as well as a rosy future if we believe the forecasts of analysts such as Julian Melletin of the New Nutrition Business, according to whom plant waters in general will generate a turnover of four billion dollars from now until 2025.

In 2017, "high" pressure will be healthy

If watermelon water is not water, then what is it? Mixed watermelon juice, flesh and skin, with a dash of lemon. Never pasteurised, but high pressure processed, because juices, concentrates and extracts – along with cold tea and coffee – will be prepared more frequently by means of HPP (High Pressure Processing), to maintain the nutritional properties of the ingredients.

The only downside is that unpasteurised, these beverages have a very short shelf life. They must be consumed shortly after purchasing, in the same way as fresh milk.

Beverage Trends 2016: Coffee, tea and infusions

Tea, coffee and infusions will be subjected to certain manufacturing processes to safeguard their original tastes and aromas. Hence, a preference for whole tea leaves instead of extracts for the iced teas of the future, which will also shun the addition of sugar because what really counts is the natural flavour of the tea itself.

The same can be said of coffee: so, throw away any powders or freeze-dried products and replace them with coffee beans that have been only slightly roasted, if at all, for grinding, as you need them to ensure a more textural flavour.

Let's drink . lunch

Time is short and it is often a mountainous task to reconcile lunchtime with all other daily commitments. For this reason, "snack drinks" will become increasingly popular.

Does this topic remind you of the appetite suppressing drinks of the 1980s? Forget it. The new "drinkable meals" are delicious and healthy, as well as boasting many ingredients now riding the crest of the fine dining wave: linseed, quinoa, chia or buckwheat, for instance, go hand in hand with juices, fruit extracts and blends, pulses or vegetables, enabling you to fill up on fibre, vitamins and mineral salts.

Other drink and beverage trends tell us that.

After years of unsteady and erratic performance, spicy drinks now seem to be enjoying a boom: juices and soft drinks mixed with cayenne pepper, chilli pepper, wasabi or ginger are increasingly popular.

Iced Matcha is also expected to sell well – only available, however, in tetra pack or cans, since light can alter the properties of this renowned Japanese green tea – together with plant protein drinks (spirulina, lentils, rice, soy or hemp for example), to respond more effectively to growing dietary needs, particular lifestyles (veganism etc.) and to an ever greater focus on environmental sustainability.

You May Also Like

A Year that Promises to be Sour and.

From drinking vinegar to matcha tea, why sourness and bitterness are the two flavours w.

10 Beer Trends Predicted for 2014

What's trending in the beer world? Here are top 10 beer trends predicted for 2014. Chec.

Green Thumb

An incredible recipe from 'The Aviary Cocktail Book', a beverage cookbook with recipes .

belitakin123 said on October 31

Your blog inspires me every time when I read it. I love reading blogs. I don't excite always by reading blog posts. But in your blog I find something that implies in blogging. Anyway, you’re unquestionably a great blogger and you have a skill to make your reader to keep reading your blog again and again. Keep up the magnificent work. Continue moving the people!

Keep updated with the FDL newsletter

Last blogs

Food & Drinks

22 Dishes from Belgium's New Two-Michelin-Star.

Enjoy dishes and pics from Belgium's three new two-Michelin-star restaurants: Boury, La Source and Vrijmoed.

Food & Drinks

Red Wine Body: Light, Medium, Heavy

What do people mean when they say wine body? This simple chart explains red wines by placing them in light, medium or heavy bodied categories.

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.

We predict Atlanta’s top 5 cocktail trends for 2017

Madeira, apple brandy, Champagne slushies and low-ABV cocktails will all be trending in 2017. Photo: Beth McKibben

Drinking in 2016 brought us amaro, orange and canned wines and the rise of gin and tiki. So, what does 2017 have in store for adventurous imbibers like us? We did a little research over the holiday break, chatted with a few industry experts and waded through waist-deep lists of predictions to find the five forecasted booze trends we think will make their mark in Atlanta this year.

2. Turmeric and coconut

The apple brandy and rye-based Electioneer from Kimball House. Courtesy of Kimball House

4. Brandy and Madeira

5. Martinis and frozen booze

A glass of 1995 D’Oliveira Madeira paired with the foie gras Monte Cristo at Ticonderoga Club. Photo: Beth McKibben

A cocktail expert predicts

“For years, people have often classified drinks as “girly” or “manly”, but with a much-welcomed emphasis on hospitality, I believe you will see less gender stereotypes attached to cocktails. Cocktails as a culture should be inclusive and inviting, not segmented and with rules. ”

In other words, drink what you like and let others worry about their cocktail hang-ups.

As for spirits, Cribb wants you to give blended Scotch a chance. He predicts Irish whiskey is due for a comeback. And, Cognac, “…as soon as American whiskey drinkers realize that Cognac isn’t too dissimilar, the boom happens.”

Wine experts weigh in

Clarke Anderson, sommelier and assistant general manager of no. 246 in Decatur agreed with our prediction on fortified wines , “Wine in cocktails will continue to be a trend. Madeira and sherry make great savory additions to boozy whiskey drinks. I’d like to see more people enjoying vermouth as an aperitif this Summer.”

Anderson expects sparkling petillant naturel (pet-nat) wines along with rosé to be big on Atlanta’s patios beginning this Spring. And, he predicts canned wine and cocktails to be your go-to poolside imbibes.

Eric Crane, sommelier, and director of education for Empire Distributors agreed with Anderson, saying rosé is here to stay having become a year-round staple on wine menus.

As for Madeira, Mr. Crane gave us one more reason for Georgians to drink this fortified wine, “When the Declaration of Independence was signed, it was toasted with Madeira taken to the signing by Button Gwinnett. These wines are fantastic and are a great way to end a meal.”

Crane predicted the future of wine saying, “I think we are due for a “retro movement” in wine. I see more and more people rediscovering Chardonnay and Merlot. I also feel Australian wine will be back in a lot of people’s glasses. The wines being produced there in the $15 to $35 range are some of the best things going right now.”

View Comments 0

Turmeric and coconut, really?

There are no comments yet. Be the first to post your thoughts. Sign in or register.

Recent Posts

Categories

Recent Comments

Sign in using your profile

Sign in using your existing account

Sign in using your profile

Sign in using your existing account

Sign in using your profile

Sign in using your existing account

You're Almost Done!

Please confirm the information below before signing in.

Create a New Account

Just One More Thing.

We have sent you a verification email. Please check your email and click on the link to activate your profile.

If you do not receive the verification message within a few minutes of signing up, please check your Spam or Junk folder.

Thank you for registering!

We look forward to seeing you on [website] frequently. Visit us and sign in to update your profile, receive the latest news and keep up to date with mobile alerts.

Click here to return to the page you were visiting.

Create a new password

Don't worry, it happens. We'll send you a link to create a new password.

Email sent

We have sent you an email with a link to change your password.

Sign in to complete account merge

Resend Email Verification

Click submit to receive another verification email

Your Verification Email Has Been Sent

Check your email for a verification link

Shortcuts

Member Center

Follow Us

© 2017 Cox Media Group. By using this website, you accept the terms of our Visitor Agreement and Privacy Policy, and understand your options regarding Ad Choices. Learn about careers at Cox Media Group.