New Spring Cocktail Trends that will Make Your Bar a Star Attraction
Craft cocktails are taking center stage this spring and mixologists are adding a gourmet touch to their drink offerings utilizing everything from fruits and herbs to honey and homemade liqueurs.
If you are looking for ideas to add new appeal to your bar’s drink menu, here are winning drink trends that will be sure to make your bar a star attraction this spring.
Greco-Roman drink trends are in:
In a Forbes article entitled Hot New Spring Cocktail Trends, Tony Conigliaro, mixologist/owner of 69 Colebrooke Row in London, said that more mixologists are looking at ways to add a Greco-Roman twist to their beverage menu with simpler cocktail creations and the addition of herbs, spices and honey to wine varietals.
Add some bubbly to cocktails:
Expect to see more house-carbonated cocktails on the bar menu this spring and summer, adding aroma and flavor to traditional flat cocktails. Just a touch of carbon dioxide is the trick to making regular cocktails refreshing and fun.
Craft beers continue to remain a favorite:
Good news to all of those beer connoisseurs out there, craft beers won’t be going away anytime soon, according to this article posted on fave, Top drink trends for 2014. In fact, craft brewers are now beating large beer producers. Technomic’s “2014 Special Trends in Adult Beverage Report: State of the Industry” report states that craft beer production was up 9.6 percent in 2013, while overall beer production fell 1.4 percent.
Get your mad scientist on:
One other trend we can expect to see is molecular cocktails, featuring ornate and outrageous garnishes, infusions and the like, mirroring ingredients found in a science experiment.
An Irish whiskey explosion:
The Irish whiskey category is the fastest growing sector in the industry, Jack McGarry, head bartender, The Dead Rabbit Grocery and Grog, New York, told The Spirits Business. In fact, he says that The Dead Rabbit will be dedicating more than half of its new drink menu to Irish whiskey cocktails.
Olive oil mixology:
L.A. bartenders interviewed by foodable say martinis will be featuring infused olive oil. In L.A., head to Fig & Olive for the Extra Virgin, a garden-inspired cocktail with muddled celery, cucumber vodka, blood orange juice, lime juice and housemade blood orange-infused olive oil. Sounds interesting!
Bars will be adding more tea infusions to their drink offerings, such as “Antebellum” with Bourbon, Blood Orange Tea, Lemon and Mint, served at the recently opened New Orleans-inspired eatery, Bo’s and Parm’s “Chinatown Sling” with tea-infused Gin, Cherry and Aperol.
Revival of retro cocktails:
According to a GQ article, many bartenders are giving long forgotten cocktails new life, such as the Cosmopolitan, White Russian and Margarita. For instance, Red Rooster Harlem, serves a new twist on the Cosmo called Cosmo No, which does away with cranberry juice and adds Combier, Creole bitters and Belvedere Ruby Red Grapefruit.
We hope these ideas have inspired you to give your bar’s drink menu a refreshing twist and look forward to hearing what new spring beverage concoctions you come up with. Let us know!
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