Biggest Current Drink Trends According to specialists

Predictions about the hospitality business are somewhat fruitless. Restaurants that were beginning to grow again have been closed down by the omicron variety, supply chain problems continue to be a problem, and restaurant employees are experiencing unheard-of levels of burnout.

However, some professionals in the sector are anticipating the cocktails that could become popular in the coming year. Customers are yearning for traditional drinks with a twist as they look for a little normalcy.

Simple cocktail

“I’ve found many guests prefer cocktails they can understand, with three to four ingredients. The more unfamiliar ingredients in the drink, the less likely they are to order it unless the service team can passionately speak to each ingredient in a manner that can disarm the guest. So you’re more likely to have a guest order a cocktail with gin, citrus, and some herbal or floral component than a 12-step cocktail.” — Chauncey Jenkins, General Manager of BRUN Lounge in Richmond, Virginia.

Upgrade of classic

Classics will get an upgrade.
“Classics are classics for a reason, and it is the new standard for restaurants to provide elevated old-fashioned, fresh margaritas, negronis, and martinis. The consumer has become a cocktail connoisseur, knowing their stuff and raising the bar on expectations. They want rare spirits, stories of the distillers, that one-of-a-kind drink mixed up by the bartender specifically for them, and rum, lots of rum.” — Dominique Gonzales, mixologist and founder of Root Elixirs

“During the pandemic consumers were experimenting with different flavors and looking for unique ingredients to incorporate into classic drinks, from local honey to chili peppers. They were looking for fun, playful ingredients to liven up their cocktails.” — Gabriel Urrutia, Brugal 1888 Brand Specialist.

Low and no-alcohol drinks to get better

“I’ve seen a lot more energy put towards low or no-alcohol drinks and I’m glad for the diversity of offerings. I think the alcohol-free spirits industry is in its infancy, but there’s promise there in the hopes you can keep the bar as a center of the community for everyone, regardless of their interest in cocktails. There’s room for everyone at the bar.” — Matt Ray, cocktail expert and experience team leader at The Sazerac House in New Orleans

“This is a really exciting category right now. We’re seeing amazing non-alcoholic drinks on menus, and we’ve included more selections on our own lists. We’re having a lot of fun with the bar-barista environment, sharing ingredients like our spiced chai recipe and matcha tea to make both cafe drinks and non-alcoholic drinks. Often the dining experience revolves around alcohol, which can de-center the human connection, the real reason we go out. For those who want to drink a little alcohol, but not go crazy, it’s nice to have the option to self-regulate and still feel a bit fancy, enjoying a composed drink.” — Erin Scala, Beverage Director of Birdie’s and Common House

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