What are the trends that will rule the cocktail world in 2016 Leading mixologists give us the lowdown:
What will the world of tipple look like in 2016 Well, when it comes to cocktails, expect some of the old — and a lot of the new! Mixologists around the globe have weighed in on what cocktail trends will come to the fore over the coming year, and there seems to be a consensus on a few points:
Classic cocktails will continue to be popular — but will be served up with a twist. For instance, think of the Moscow Mule being served up instead as a Mexican Mule (with tequila) or an Irish Mule (with Jameson whisky)!
Locally available ingredients will find their way into more and more cocktails, and will be preferred by mixologists over frozen/canned/preserved ingredients. So don’t be afraid to sample some of that kadipatta flavour in your cocktail!
If you aren’t a fan of all things saccharine, then this trend will certainly make you happy — savoury cocktails are going to pick up steam, and how! Umami flavours, seaweed, mushrooms — don’t be too surprised if you find them floating in your glass.
We got two leading mixologists to share what they’re most excited to blend behind the bar in 2016, and how they’re incorporating the trends de l’année in the drinks they serve up. Here’s what they had to say:
Pranav Mody For the infusion: Take 12 halved strawberries; 1vanilla pod; 1 bottle of vodka of your choice and seal them all in a 1 ltr mason jar for two weeks. Store in a cool, dark place and give it a gentle shake every day. For the cocktail: 2 strawberries; 45 ml strawberry and vanilla-infused vodka; 15 ml triple sec; 30 ml sour mix; 50/50 lime juice and sugar syrup; 2 mulberries In a Boston shaker, muddle one strawberry. Add vodka, triple sec, sour mix and shake. Pour into a glass. Cut the mulberries carefully in a way that its caviar comes apart and lightly stir it into the cocktail. Add a strawberry to the rim. Pranav is mixologist/manager at The Sassy Spoon
I’m planning a complete makeover for our bar menu, centered on fresh ingredients. Fresh fruit are always in season, so I’ll be using a lot of those.
I do have lots of changes in mind for my guests — one thing they’ll need to be ready for is concoctions that use cumin, black pepper. And of course, coriander — the herb world is huge!
As a New Year special, I’ve prepared a cocktail that’s a mix of basil and strawberries (as they’re in season) and the magic of wine with grape juice. Jackson is the mixologist at Radio Bar
