Topic: State of the Industry/Trends
Herbs, spices, exotic citrus. People want big, fresh, balanced Flavors.
Ridding the bar of HFCS and the explosion of craft, fair trade and organic spirits is amazing. Consumers are beginning to 'Drink Like they Eat' and recognize they can drink green deliciously.
Sort of. Guests who watch the 'show' at the bar do, but we need to be conscious of timing to not turn off guests with their first craft cocktail experience.
I think they are awesome as long as the chef and mixologist share ingredients between the pairings to create seamlessness as well as if the cocktails have comparable alcohol to a glass of wine.
Tea, big time. Plus fresh savory herbs in drinks, gin and Amaros to add sweetness and complexity.
Vodka. Unless you are infusing it, it's boring. It is the ubiquitesse boneless, skinless chicken breast of the cocktail world.
The chill is in the air for fall and winter, and you've got spirits to shake up. What spirits are you most excited to work with right now?
Calvados, Bourbon, hum, Scotch, reposado Tequila
San Francisco and Chicago
Flips and egg white cocktails are “in.” Are you whipping egg whites behind the bar this season for any drinks?
A 'hum Flip' A whole egg dry shaken with 2 ounces of hum, finished with a large ice cube and shaved nutmeg.
Cool micheladas are HOT. This Mexican beer cocktail is showing up on beverage menus all over the place. What are your tips for the perfect michelada? And are you currently mixing any up on your drink list?
Serve them tall with ice. Helps to keep the temperature cool with the added heat from the chilies.