7 Cocktail Trends to Embrace & 4 to Avoid
on 27/06/11 at 8:33 amBooze News
“Goat, pork desserts, and grilled cheese weren’t the only trends we spotted at the Food & Wine Classic in Aspen. I also attended a seminar devoted to what’s hot (and what’s not!) in the world of mixology. At The Cocktail Guide, New York’s most famous bartender Jim Meehan, of PDT, and Food & Wine‘s Kate Krader discussed top trends when it comes to drinks. Wondering what you should seek out and stay away from the next time you hit up your local watering hole? Read on.”
Cocktail trends to embrace:
- Chef cocktails. More chefs are getting behind the bar and mixing up drinks. A great example of this is Chicago’s Grant Achatz. The chef, who made his name at Alinea, has recently opened a bar called Aviary.
- Heat. See a drink that has muddled jalapeño or serrano chile as an ingredient? Order it!
- Green market ingredients. Bartenders are thinking beyond fresh fruit and are incorporating any ingredient found at the farmers markets into drinks. Think herbs, vegetables, and edible flowers.
- Smoke. Mezcal, tequila’s smoky cousin, was everywhere at the festival!