Mixologist and liquor industry consultant Sven Almenning is Founder and Managing Director at Behind Bars Industry Services in Australia. he says:
Mixologist and liquor industry consultant Sven Almenning is Founder and Managing Director at Behind Bars Industry Services in Australia. he says:
Gin is inGin is about to get its moment. Any cool and classic cocktail with gin as its base is capturing people's attention. Vodka will still dominate the cocktail range for its versatility. However, gin's subtle differences and personalities make for a great cocktail base. As far as classics go, the Negroni is the 'it' drink of the industry, while Ramos Gin Fizz, Collins and the Martinez are back in vogue. Modern cocktails will be well-balanced and punchy, with some of the character of the base spirit shining through.
Rituals and Theatre ruleGreat restaurants offer great experiences. Great bars need to do the same. Over the next few years, expect to see cocktail bars offer drinking rituals and drinks theatre for experiential enhancement. For instance, at eau-de-vie, a small cocktail bar that I own in Sydney, we use vintage cocktail shakers and outr ufffd serving vessels to add to the customer experience. One of them is a glass shaker cast in the shape of a lady's lower leg, replete with chrome high-heeled slipper. The Lady's Leg Cosmopolitan, the shaker's very own signature drink, sees Ketel One Citroen vodka played off against homemade cranberry sorbet.
Molecular mixology is inThe Molecular mixology movement is maturing (process of creating cocktails using the scientific equipment and techniques of molecular gastronomy). These methods enable the creation of greater varieties of flavour and different ways of presenting drinks using gels, powders, foams and atomised sprays.
Dark spirit makes a comeback Over a century ago, when the cocktail first emerged, it was predominately a dark spirits drink. Concoctions such as the Old Fashioned, Julep and Manhattan were all made with whiskies and cognacs.
