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Decades into the 21st century cocktail boom, we’re reverting to old patterns in search of newness. Contains retro. Dive is chic. And less is definitely more. But just as celebrity-branded mixed drinks and espresso martinis are slipping out of the zeitgeist, some cocktail types, techniques and tinctures are making the rare leap from decadence to mainstream.
And if you’re looking for the next big thing in cocktails, or just something permanent, head to America’s largest market. I spoke to five of New York City’s most active bartenders, drink designers, and managers to get their take on what’s really trending among discerning drinkers. Among their insights, five trends stand out, all of which have the potential to become pillars of America’s cocktail scene. Some are newer than others, but they’re all gaining momentum.
More importantly, they’re all trends value Hug me. If it’s not popular in your area yet, wait. It may become unavoidable before too long and I hope things get better.
savory cocktails
Bartenders often consult each other for inspiration, but more often they look to other areas of hospitality to inform their drinks.
“I’ve always been inspired by chefs and culinary experts, but now more than ever it feels like those worlds are colliding,” says Annie, bartender at Bloomlin’s Travel Bar. Liu says. “Vegetable, herbal and savory cocktails are finally getting the recognition they deserve.”
Flavorful, umami-forward drinks are becoming especially popular in New York City, fueled by the success of bars like the award-winning Double Chicken Please. Tim McKee, content creator for Spirits and host of the podcast Five Drinks or Midnight, says his menu includes “Japanese Cold Noodles” (Bacardi Superior, pineapple, cucumber, coconut, lime). , sesame oil) and “Cold Pizza” (Don Furano). Blanco, Parmigiano Reggiano, charred toasted tomatoes, basil honey, egg whites).
hyper localization
Customers are becoming increasingly knowledgeable and picky, and are moving beyond “small batches” when it comes to spirits. They seek out new and esoteric flavors and origins. Jonathan Adler, beverage director at Shinji’s Bar in New York City, sees a growing demand for increasingly localized spirits.
“With the agave boom, I think we’ll see more regional spirits like sotol and raisilla appearing on menus…[B]Artender continues to be excited about using these in drink formulations. ”
Jamaica Collins cocktails, left to right, mezcal and epazote tonic, mole and ginger frozen … [+]
Lu agrees, but places more emphasis on regional traditions, cocktails and cooking methods, such as the Batanga cocktail, which is popular on social media. Connecting a drink to a region’s famous traditions is an increasingly important formula for going viral.
interactive drinks
Of the five primarily positive trends that stood out from my conversations, one created some division. It’s an interactive drink. There comes a point when it becomes unclear whether the customer is getting more value from the drink or from the theater surrounding the drink.
And of course, more interactive elements mean more preparation for bartenders, which can potentially make a difference when it comes to the ultimate drinking experience.
“It’s a love-hate trend right now,” McKee says. “Bartenders are incorporating elements of theater and interactivity into their cocktail presentations to create memorable and engaging experiences for their customers.” McKee points to the resurgence of cocktail tossing, while others are using utensils and glassware. He pointed out that this includes everything from the taste of the product to the materials assembled by the customer.
Tom Cruise performs tricks as a bartender in a scene from the movie “Cocktail”, 1988. (Photo provided by) … [+]
minimalist cocktails
This is not a new trend. The post-pandemic wave of bars are making a name for themselves by executing the basics extremely well. Extra chilled martinis and perfectly executed highballs come to mind. The desire for the finest leads some customers (myself included) to look for simple classics and compare from one property to the next.
Adam Montgomery, bar manager at Hawksmoor in New York City, sees this as an effort to let individual flavors shine elegantly.
“We started seeing this style of cocktails on the rise last year, and I think it’s here to stay well into 2024 and beyond. Creative bars do more with less. Fewer ingredients are used, and at least the menu There are fewer ingredients on the list, and drinks are becoming more technical and focused on one or two main flavours.”
Non-alcoholic options at lower prices
The most enduring trend, and indicative of the drinks space in general, is a move toward greater diversity in non-alcoholic and low-alcohol options. And it’s not just for people who don’t drink. Cocktail enthusiasts are increasingly looking for ways to alternate alcoholic drinks or simply increase their options when they ditch the sauce. Of course, experienced drinkers are picky eaters and have higher bar expectations for non-alcoholic beverages. For example, offering zero-alcohol options that cover a range of flavors, from sweet to smoky to bitter, is important to providing a wide range of choices.
“The non-alc category continues to grow at an incredible rate and shows no signs of slowing down in 2024,” Montgomery said. “Many new products are coming to market, and bars are leveraging them in more creative and original ways than ever before.”
McKee says the move to increase options in this category also leads to social inclusion.
“I think this trend has become more about inclusivity. It’s not, ‘Hey, this is my sober friend, can I have a soda in a fancy glass?’ You’re part of the party, too.” ”