1. BATCHED COCKTAILS
Due to consumersbecoming more educated on recommended, standard and historic serves, bars havehad to turn their focus on ensuring that the quality and consistency of theirdrinks stays at an optimum level. One very popular way of doing this is throughbatching cocktails in large volume and then either pre-bottling completedcocktails or by using the batched bulk cocktail and adding it into a draughtsystem to serve drinks on tap. Benefits also include accurate cost control.
2. SIMPLICITY & QUALITY OVEROVER-COMPLICATION
Recent years have shownan ever increasing trend of homemade ingredients such as bitters, liqueurs andother infusions. Often these house-specialized ingredients take hours ofunnecessary and costly preparation when a simple, quality, commercialalternative already exists. A new trend of simple, great tasting cocktails(using great quality commercial ingredients that can be produced at speedwithout over-complication) is rearing its head.
3. GIN-CENTRIC MENUS
The gin category is evergrowing with new brands being launched every week due to the global leniency onlegislation on the rectification and flavouring of spirits. Hand-in-hand withevery new gin brand, comes a new suggested serve and a signature cocktail tocomplement each brand. The category shows no sign of serious immediate decline,so expect to see many more G&T menus and ‘ginspired’ cocktail lists.
4. BEER COCKTAILS
Whilst lager-tails arenothing new and drinks like the Michelada and the Beer Shandy had a cultfollowing for many years, with the growth of the craft beer section, there is adirect parallel to be drawn with the growth of the beer cocktail category. Morebeer types, styles and flavours being produced have and will continue to resultin more experimentation within this category.
5. UPRISE OF THE APERITIVO HOUR
Pre-dinner drinks, akathe aperitivo hour, was perfected in Italy and is showing signs of growthglobally with bars designing drinks to deliberately help induce your appetite.Drinks like the Negroni, Americano and the ever popular Aperol Spritz are becomingever more popular, not only under millennials, but right across the consumerbase.
6. INTRICACIES RATHER THAN GIMMICKS
Cocktail Gimmick,defined as a cocktail produced or served in such a way as to attract attention,publicity, or trade, have in recent years over shadowed quality and service.Look forward to bars serving cocktails that still focus on enticing the senses,but created more tactfully rather than ‘showy’, whilst ensuring efficienttimely good service.
7. LOW TO NO ABV COCKTAILS
Responsible drinking isa global phenomenon and ‘low to no ABV’ cocktails as a category is beingcemented into the world’s best cocktail menus. Furthermore, the global healthmovement has shown consumers being more aware and focused of the long termeffects of alcohol consumption and the need has risen for more cocktails withlower alcohol content and for those with the complete omission of booze.
8. INHOUSE SPIRIT BLENDS
As small batch ‘craft’spirits become more and more available (and more expensive), bars are startingto produce their own spirit blends, using a number of different selectedexisting spirit brands within a category for the purposes of using this‘new-blend’ spirit in signature cocktails. This trend not only allows bars tocreate their own signature spirit blends according to taste, but if doneeffectively can yield high profit margins to boot.
9. FERMENTED COCKTAILS
Fermenting cocktails andin-house ingredients using specialized brewer’s yeast allows bars to createunique cocktails and ingredients. Whilst consistency is tricky, due to theprocess needing to be heavily regulated, more and more bars are followingsuite, creating never before tasted cocktail creations.
10. CLOSED LOOP COCKTAILS
Sustainability in bars has becomemore of a focus point for leading bar operators – not only from anenvironmental perspective, but also to ensure increased profit margins. Focusedoperators aim to use all raw products during cocktail production and to keepwaste to an absolute minimal.