How will the cocktail scene change in the next five years?
on 23/05/11 at 8:58 amSpirits
To ramp up this weekend’s reveal of the 2011 Class of Chronicle Bar Stars, we’re asking some of the best and most established bartenders in San Francisco a few questions about their craft, some serious and some a little less serious.
Question #1: What’s your least favorite cocktail to make? Answers here.
Question #2: What are your favorite watering holes? Answers here.
Question #3: How has the cocktail scene changed in the last five years? Answers here.
Question #4: Looking ahead to the next five years, how will the cocktail scene evolve?
Thad Vogler, Bar Agricole: “In the next five, bars will become more specific. Bars will become like restaurants, and they’ll each have their own style. Restaurant bars especially are often identical now. But you see a bar like Smuggler’s Cove. That’s a really good example of where things are going, and what we’re doing at Agricole — a specific style, much like you’d see with food … And I think there will be more and more attention to quality of ingredients. More local stuff is going to be used, not for political reasons, but if you look at the tradition of cocktails, small batch local spirits were always used.”
Erik Adkins, Heaven’s Dog: “I think that in the next five years we are going to see all of the neighborhood bars start to execute well made, unpretentious cocktails.”