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2016 Cocktail trends – Hit or Miss? by Philippa Barker

Cocktail image 09012017

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At the start of 2016, we worked with professional cocktail mix brand, Finest Call and distributor Cellar Trends to predict what we can expect to see rise and fall in the cocktail industry for 2017. With this, the team of drink connoisseurs and marketing professionals highlighted eleven trends set to take the industry by storm in 2016.

1. Back to basics – classic cocktails with a twist

2. Molecular Mixology – gels, foams, powders, atomisers, smoked cocktails

3. Regional inspired cocktails – British Classics, Asian, Caribbean

4. Unique spirits – Pisco, Cachaca, Mezcal, Digestives such as Amaros & Bitters

5. Unique ingredients – vegetables and shrubs, dried and smoked fruit

6. Low calorie cocktails

7. Apertif based cocktails – spirit-heavy cocktails with less fruit and sweet ingredients

8. Disco cocktails – fun cocktails but still high quality

9. Homemade ingredients – gin infusions, barrel ageing

10. Serving vessels – theatre will remain a key trend

11. Rise of premixed cocktails and cocktail solutions

 

With the year all done and dusted, we took the chance to see what predictions triumphed in 2016:

 

2. Molecular Mixology – we saw ‘Molecular Gastronomy’ hit the UK food scene a few years ago and only recently did we start to see this tipple down onto the cocktail industry. The Alchemist recently expanded its offering to Liverpool providing drinks bubbling in dry ice, whilst London’s Breaking Bad style bar saw customers step into a chemistry-inspired cocktail lab where they are offered Nitrogen Cavitation to infuse their drinks.

4. Unique spirits – consumer’s appreciation for ‘hand-made’ products is continuously growing and 2016 has seen more artisan products making their way into cocktail menus. Bars such as the Cocktail Trading Company in Brick Lane, London opened recently with a specific focus on unusual and rare spirits from around the world. Like the sound of that? Then ‘APairOTeef’ might be up your street, a refreshing mix of Pisco, Cardamom-pear infusion, white balsamic and sparkling wine.

9. Homemade ingredients – craft has been and will be for a while a key element within the food and drink industry. From the explosion of small-scale breweries to the sourcing of local ingredients, mainstream to independent bars are tapping onto this trend. Only recently did restaurant and bar chain, Missoula, launch their new menu featuring their brand new ‘Steeped’ section offering a fresh selection of premium spirits infused with familiar tastes of Vanilla, Earl Grey Tea and Jasmine.

With 2017 already set to be a big year in terms of food and drink, the enthusiasts here at Lucre are excited to see what there is in store.

 

 

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