Just your regular old cocktails and mocktails don’t cut it these days. People look for unusual beverages in the same way that they prefer to sample different cuisines. The desire of people to experiment with various beverages makes the task of mixologists more exciting and challenging. The popularity of cocktails has grown over time thanks to the mixologist who typically creates the beverages and cocktails from scratch in accordance with the bar’s aesthetic and makes the house-made syrups, tinctures, and other ingredients that go into the drink.
The top five trends for mixologists are listed below:
1. Low and no ABV (Alcohol by volume) category
Cocktails containing small amounts of alcohol and mocktails with no alcohol by volume are becoming more common. Low-ABV beverages are cocktails using sake, vermouth, sherry, and other fortified or aperitif wine varieties as the primary ingredients. It gives customers the option to socialize with friends while still feeling like they are taking part in all the excitement with a creative low-ABV or zero-ABV cocktail.
2.Local and farm fresh ingredients
Locally sourced ingredients and more house-made ingredients are the big trends in cocktails. This emphasis on obtaining high-quality ingredients as well as increased variety enables the mixologist to enjoy a continuous variety of new and evolving flavour profiles. Local produce will continue to play a significant role in bar programmes across the nation, including fruits, vegetables, syrups, and tonics.
3.Use of various acidic flavours
Different citrusy flavours are used by various bartenders to give their cocktails that zing. One reaches for the lemon or lime too quickly. When experimenting with yoghurt for sour foods, there are numerous opportunities for taste, acidic twists, and amazing texture. But yoghurt is but one illustration. You can use vinegar, verjus, sherry, or citrus stock. While leaving the usual fruit on the shelf, there are many chances to add the intriguing sour flavour to your drink.
4.Unique ways of garnishing
To improve the presentation and flavour of their beverages, bartenders are experimenting with methods that cooks have been employing for decades. All around the country, cocktails include innovative garnishes like edible glass, tuiles, and freeze-dried ingredients.
5.Mezcal cocktails
In terms of mezcal cocktails, where there is smoke, there is fire. Bartenders and customers enjoy this liquor since it has a similar basis to tequila but with more smokiness. One will start noticing one or two mezcals on menus in every restaurant due to the potent depth of taste and variety that various mezcals have.
The items provide the mixologist with an engrossing story as well as a variety of flavours that give a cocktail more conceptual and sensory weight than the usual, well-known ingredients. Today’s mixologists go a long way in coming up with creative beverages and cocktails to keep the consumers coming back to the bars for a variety of fresh menu items.
