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Given the nature and spread of cocktail bars, it’s tough to pinpoint global trends. but Hamish Smith gets some insights from the experts

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IT’S THE INDUSTRY’S great poser: What are the new global cocktail trends? Well, as journalists, research and trend agencies may not readily admit, there is no easy answer – and certainly not just a handful of trends you can easily point to. Finding connections between what bartenders put in glasses globally is like a game of Snap with hundreds of thousands of players. That’s not helpful, given the topic of this feature, so let’s at least make some tentative observations.

First to the obvious statement: there is a big difference between the practices of high-end and mainstream bars – though the gap is starting to narrow. Of course, in the high end a bartender would rather commit hara-kiri with a bar spoon than admit to being part of a trend. Here, creativity is the ideology and copying others is virtual heresy. But there are some similarities in what these independent thinkers are up to.

Batched cocktails are undoubtedly back in business as we see craft bars moving towards higher volumes. Redistilling using rotovaps is now commonplace, as are borrowed-from-the-kitchen techniques such as sous vide machines. Flavour-enhancing ageing – be it in barrels or bottle – is popular, there’s clarification and fermentation, while a relatively adolescent art, has opened a new flavour dimension to drinking.

Ingredients-wise, there seems to be a move towards simple four to five-component drinks, but not necessarily simpler ingredients. A bar tour of London requires constant access to Google just to know what you are ingesting.

The move to local ingredients may be less evident in London but it is certainly a trend in markets wanting to put their own cultural stamp on their menu. Lighter drinks, perhaps as a reaction to the boozy, stirred-classics revival, seem to be on the rise too – bringing more health-conscious consumers into the fold. House creations remain the yardstick of any high-end bar, but innovative twists – be it techniques or ingredients – on classics are still frequent.

Down the food chain to mainstream bars, classics are very much establishing themselves, but you can find the likes of the Negroni or Old Fashioned in far more modest environments than ever.

Looking into the future, classics might well be the preserve of more mainstream or volume bars, while the higher-end venues – which have the trust of their clientele – will continue to offer their own creations. Spirits-wise, rum, gin, agave spirits and bourbon are trendy, vodka remains on nearly every menu and scotch and cognac get their share of the action.

That’s the view of this particular observer, but let’s widen the net to take in those of the most travelled of our industry. If anyone can spot a global cocktail trend, it is they.

GREY GOOSE GLOBAL BRAND AMBASSADOR

Joe McCanta

I’ve seen everything from clarified Espresso Martinis to techniques such as fermentation and individual ingredient ageing. Luckily we live in a time when the high-end cocktail bartender is someone you can trust to lead you and the guest is open to being led. Due to the incredible creativity in high-end bars I believe guests consume vodka in more adventurous ways in that environment.

I’m also seeing a lot of incredible post-Prohibition vodka cocktails popping up – especially the delicious Gypsy Queen and Royal Toast. Apart from that Le Fizz has become a real classic – I’m going into bars and seeing it served with other vodkas than Grey Goose, which is the best compliment I can think of. The Espresso Martini is finally having its place in the sun as well – the late, great Dick Bradsell would be proud to see yet another of his fantastic creations become a classic. In more mainstream bars I see staples you know you can trust – Moscow Mule, Bloody Mary and Classic Vodka Martini.

COURVOISIER GLOBAL BRAND AMBASSADOR

Rebecca Asseline

There has been a general interest in classic cocktails over the past few years, a revival of simplicity, perfectly executed, as opposed to overly complex creations. When travelling, I come across cognac cocktails such as the Sidecar, Sazerac and Classic Champagne Cocktails on most bars’ menus. At Courvoisier we focus on the Classic Champagne Cocktail.

I believe cognac has become more fashionable in cocktail bars over the past couple of years, with classic cocktails being revisited and a demand from the foodie world to experience cognac in new ways, including paired with food.

CHIVAS REGAL GLOBAL BRAND AMBASSADOR

Max Warner

I have seen diets coming into play in some markets, with gluten and dairy-free options replacing some well-known cocktail ingredients. For instance, chickpea milk is being used instead of egg white for scotch Whisky Sours, giving a creamy, slightly nutty flavour that is overall very tasty and still gives that classic velvety texture. I have also seen botanical flavours and flowers being used much more, in particular heather infused in honey and barley flowers dried and stirred into unrefined brown sugar for a delicate twist on an Old Fashioned.

Cocktail competitions such as the Chivas Masters make scotch relevant for bartenders and reminds them of celebrated classics, such as Morning Glory Fizz (created in 1888), Rob Roy (created in 1892), Blood & Sand (created in 1922), Starboard Light (created in 1954) and not to mention serves such as the Affinity and Scofflaw.

STREGA GLOBAL BRAND AMBASSADOR

Matteo Zed

There has been a big return for banana, coffee and cocoa liqueurs. Herbal liqueurs are also gaining an important market share. Brands such as Galliano, Chartreuse and Strega are now present in cocktails in the best bars in the world and, although they may seem very specific in taste, they have a great versatility and mixability with spirits. Bartenders’ interest is also growing around amaro, normally Italian, and French bitter liquers. In the east of Europe mastika liqueurs are the most in-vogue in mixology.

OLMECA ALTOS GLOBAL BRAND AMBASSADOR

Ramon Ramos

I remember when I first came to London – tequila wasn’t big at all. Nowadays in London and all around the world you can find a drink with tequila on every menu. People are familiar with quality tequila and with education programmes such as the Tahona Society the world is changing in terms of the way people view tequila. The world now knows not only about the Margarita but traditional Mexican drinks such as the Paloma, Batanga and Charro Negro.

There are different styles of tequila cocktails in different countries, with bartenders often using local ingredients. In South Korea you don’t find only Margaritas but a Kimchi Paloma, or you go to Ireland and you might see tequila and tonic in a local pub that normally only served Guinness. If you go to South Africa you can see tequila with biltong as a garnish, which actually works very well, just as the salt rim works for the Margarita. In London you can go to Dandelyan and have a Nixtamalised corn syrup with a homemade grapefruit shrub and tequila. There are also variations on classics such as the Negrita – a tequila Negroni which is served in the Savoy and the Connaught hotels.

PETER F HEERING CEO

Adéle Robberstad

I feel we have really pushed the limits with regard to creativity through the use of obscure, esoteric, and house-made ingredients, but I feel a return to simpler recipes that are easier to recreate will become more the norm. There is a reason a lot of classic cocktails have survived the test of time – they are usually made up of three to four ingredients that are available at most well-stocked bars.

The tiki revival has been rescued from grenadine and bad juices hell by bartenders who understand the appeal of goofy umbrella drinks but also understand the art of making great cocktails with great components.

Pre-batch cocktails are growing and classic liqueurs are an important part of that. On-tap cocktails will be especially efficient for restaurants as they begin to sell more complex drinks, because timing is so important in a restaurant.

I think we are also going to see a continuing expansion and evolution of east Asian-influenced drinks. We’re in for a whole new world of blended styles, flavours and experiences, but the classic liqueurs will come hand in hand in the modern classics.