Hot New Spring Cocktail Trends From Hot Bartenders
on 21/03/13 at 11:56 amBooze News
A craft-cocktail movement has taken over bars in the last few years—mixologists are concocting libations with as much precision as a Five-Star chef. Farm-to-table ingredients have become even more important, and last year, the James Beard Foundation added an Outstanding Bar Program category to its annual awards, more proof that artisanal cocktails are thriving. Our Startle.com editors chatted with mixologists around the world to find out what we can look forward to in the world of cocktails this spring.
Tony Conigliaro: Mixologist/owner of 69 Colebrooke Row in London
What will be the big spring cocktail trends in London? At the moment, we’re looking at Greco-Roman drinks and how they used to flavor their wines with herbs, spices and honey. I think this year people are looking at simpler cocktails. They’re moving away from all the overelaborations and just making complex flavors with a few ingredients.
What ingredients do you think will be relevant this spring? I see a lot of oyster leaves around—you know, the borage family that tastes of oysters. I’ve seen a lot of fresh herb flavors, too, and we’re using a lot of pollen.