Google recently unveiled a list of the most searched-for cocktails of 2015, along with a list of ingredients to properly craft these drinks. Kevin Yu, CEO and founder of SideChef, highlights five cocktail trends that can raise the flavor profile of anyone’s drink of choice:
Rise of bitter ingredients: While sugar is an essential ingredient in many cocktails, most lack the bitter components that create a complex flavor (even in sweet and fruity drinks). Adding a dash or two of Campari or Suze can enhance the flavor complexity of even the fruitiest drinks.
White whiskey is the new vodka: Unlike its brown counterpart, white whiskey never sees the inside of an aging barrel, resulting in a smooth and flavorful flavor that cannot be found in vodka. Expect white whiskey to be the center of many cocktailfavorites – whether it’s a Moscow Mule or a traditional martini.
Culinary cooking methods for bartenders: Mixologists are now utilizing classic cooking techniques to create unique and creative liqueurs (such as sous-vide liqueurs). In addition, more bartenders are creating their own bitters instead of simple syrups, as well as catching on to the molecular gastronomy trend.
Old school is new school: While the use of Prohibition-era recipes in cocktail bars is nothing new, a variety of obscure ingredients are finding resurgence in popularity. Bitters in flavors of all kinds (including rhubarb, chamomile and celery) will continue to improve too-sweet cocktails. Shrub, an even older concoction of vinegar, sugar and fruit, will also be popular among mixologists this year.
Low-alcohol and low-proof cocktails: Cocktails that are low in alcohol and in proof, which guests can drink without getting too inebriated, are not only more food-friendly, but are also appearing at more bars and restaurants. Such drinks are great for starting or finishing, to ease customers into the night or help them wind down.
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