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On this week’s podcast we’re wanting again on the rising tendencies from 2015 when it comes to bars, spirits and cocktail flavours, in addition to taking a a take a look at the place I feel 2016 will take us.
Bar Traits 2016
As bars grow to be an increasing number of specialised providing menus based mostly on single spirits, Gin parlours, Whiskey bars and Tiki bars to call however just a few, in addition to the proliferation of Speakeasies and different bars actually taking a maintain of the basic and pre-prohibition drinks, 2016 will see this pattern proceed with bars getting much more particular of their choices.
Gin and Tonic specialists will department away from cocktail centered Gin parlours for instance, craft beer specialists will proceed to thrive and maybe even fork into stout bars, IPA bars and so on.
Spirit Traits 2016
Following on from the rise in craft spirits and beers in 2015, extra boutique distillates will come to market in 2016 and past, however shifting away from the un-aged spirits like vodkas and gins and into segments like rums and whisk(e)y, with non-scotch single malts and single barrel craft model choices gaining floor.
High quality Tequilas and Mezcal will acquire way more following exterior the Americas.
Cocktail Traits 2016
Whereas 2015 has popularised using salt in cocktails within the craft motion, 2016 might nicely see it transfer into extra mainstream shops like Friday’s and different chains.
Use of Sherry and Port in cocktails will proceed, together with a rise in using particular vintages of wines referred to as for in recipes. Batching and barrel aged cocktails may even flourish, and there’ll seemingly be commercially accessible variations of those coming to market earlier than the 12 months is out.
Bartenders will proceed to take cues from the bleeding fringe of delicacies making use of the excessive finish tools like centrifuges and sou vie, however extra will start to spill over within the different path with Cooks benefiting from bar methods comparable to creating completely clear ice to be used in deserts.
The Gin & Tonic Experiment
Within the coming weeks we’ll be making a video testing as many service types for the common-or-garden Gin & Tonic as potential – attempting completely different garnish fruits, zests, herbs and manufacturing methods to search out the final word G&T. I’d love your contributions so please, drop us a message on Fb or tweet me your favorite service for the basic gin and tonic!
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