Completely happy Christmas from the BartenderHQ Podcast

1. THE GREAT BRITISH TAKE OFF ✅

There’s a few components at play right here to counsel it’s going to be an enormous 12 months for British booze. Firstly, there’s been a gradual improve in gross sales of English fizz, with the class rising as some of the thrilling and promising developments within the wine world. Chapel Down are set to exchange Bollinger because the official sponsor of the Oxford & Cambridge boat race, rumours are circulating that Nyetimber have some tips up their sleeve and Gusbourne are going from energy to energy.

With Brexit too, and potential value will increase on imports, there’s alternative for British manufacturers to make some noise with a twist on custom. Already Tarquin’s Cornish Pastis, Darkish Matter’s Scottish Spiced Rum and Somerset Cider Brandy are competing with historically imported product.

2. FLAVOUR BEHAVIOUR ❌

2016 noticed an enormous improve in gross sales of flavoured spirits. Warner Edwards Rhubarb Gin noticed a gross sales improve of over 700% on 31Dover.com, and their new botanical launch, Melissa Gin was launched to nice acclaim. The flavour of the summer time, Pink Grapefruit, was imagined as a brand new Gin by Chase Distillery and a Vodka by Ciroc.

For 2017, new flavoured variants will probably be in abundance – however not simply white spirits and citrus combos. From beetroot, pomegranate and aloe vera, to cola & apricot and elderflower & grape, the flavours universe is increasing in each course throughout all classes.

Simply-drinks commentator Richard Corbett describes flavours in smooth drinks as “the important thing focus of innovation, created in response to broadening client tastes and expectations”. As prospects change into extra adventurous, with palates opened as much as world delicacies, so too will drink choices change into extra unique, unfamiliar and thrilling.

3. WAKE UP AND SMELL THE COFFEE ❌

Of all of the flavours, we’re predicting that espresso would be the stand-out star for 2017. We’ll be introducing V Gallery Espresso vodka – unbelievable neat, or with a splash of tonic, and Pirate’s Grog Ei8ht Espresso Rumis already on web site (and it’s superior). Made with chilly brew espresso, it’s main the way in which for spirits bottled with chilly brew as a part of the combination – not ‘infused’ however slightly prefab bottled cocktails.

It’s probably this can translate in bars too. Aside from the Espresso Martini, we’ve little new espresso creations so in 2017 we will sit up for mixologists placing a coffee-spin on flips, sours and swizzles. “Espresso is much less steady than tea and have to be brewed to launch its full spectrum of flavour, however its mixability shouldn’t be ignored. Whether or not steeped in a French press, pulled as an espresso shot, or made right into a syrup or liqueur, espresso is a difficult ingredient to include into cocktails,” wrote Jim Meehan in The PDT Cocktail Ebook. Maintain an eye fixed out then for Espresso Negronis, Espresso Cosmos and Espresso Daiquiris… coming to a bar close to you!

4. DRINK THIS WITH THAT ❌

Drinkers are demanding “a multi-sensory expertise in alcoholic drinks” – in the identical means they’ll expertise with meals. And the manufacturers are responding.

Food and drinks pairing now goes effectively past wine. Manufacturers are supporting spirits pairings which prospects can replicate at residence. Rebecca Quinones, world model ambassador for Ron Zacapa, says meals pairing is taking part in a key half within the model’s technique within the US. “We’re additionally partnering with cooks from key markets in several cities and doing a number of meals pairing to indicate Zacapa’s versatility,” she explains.

While wine and cheese won’t ever develop previous, standard new spirit and meals pairings for 2017 will embody Tequila with oysters, Gin with a prawn cocktail, Whisky with beef, Rum with pork, even Sherry with French fries and, naturally, Vodkas with caviar. Pairing particular cocktails with meals can be turning into more and more frequent as manufacturers discover in additional depth the connection between foods and drinks – throughout all classes, past wine and beer.

5. THE FROZEN PHENOMENON ❌

It began with Frose in summer time 2016, and it’s solely simply starting…

We predict an enormous freeze in 2017 as individuals begin to play with what’s attainable. White wine, white spirits, syrups, liqueurs – watch this house. Booze is about to get colder.

6. CASH RICH TIME POOR ✅❌

Able to drink cocktails noticed a gradual improve in gross sales on 31Dover.com final 12 months, however because the time-poor drinker turns into conscious of high-quality, straightforward, quick drink options we predict the likes of Tails and Casso cocktails will probably be packed in lots of a summer time picnic.

Liquor.com agree, highlighting the expectant nature of millennials particularly that means they don’t wish to wait round in a bar for cocktails after they can seize a ready-mixed on the go to sit down and sip within the sunshine.

7. THE SOBER SCENE ✅❌

Drinks manufacturers have upped the ante with their non-alcoholic and low ABV choices. Dry January 2017 has seen year-old Seedlip – the world’s first ‘non-alcoholic spirit’ propelled into the highlight. Low ABV drinks resembling Belsazar Vermouth proved standard in the summertime of 2016 and the pattern is prone to come into its personal in 2017 – we’ll be sipping Rose Vermouth and Tonic ought to the British summer time ever come to fruition…

Low ABV drinks are one of the best ways to begin a meal they usually excuse early-afternoon (late-morning?) consuming in a means that, say, a Scotch on the rocks doesn’t! So we predict that we’ll be taking a leaf out of our European counterparts and having fun with Aperol Spritzs slightly than double-shot G&Ts… no less than, some of the time…

8. DRINK YOUR FIVE A DAY ❌

Herbaceous, vegetal flavours are going to be BIG in 2017.

While sugar and citrus make up the bottom of most nice shaken cocktails, these two parts together with candy fruit flavours have dominated basic cocktail combos and spirit flavours for too lengthy now. Extra savoury flavours have been slowly creeping into the cocktail shaker, impressed by the the umami of a Bloody Mary and experimental mixologists resembling Wealthy Woods and Ryan Chetiyawardana.

Cocktails with hints of truffles, mushrooms, celery and carrot are usually not unusual and because the exploration of botany flavours continues, this can slowly unfold throughout the drinks trade as 2017 ticks over. And never simply in cocktails. We’ve already two gins that suppose they’re greens: Celery Gin from Rutte and a watercress gin from Twisted Nostril.

So, see ya later candy fruits, we’re looking for cocktails and spirits that includes the likes of roasted grapes, salt-roasted plantains, smoked tomato water, puréed purple peppers, snap peas, corn and even fermented seaweed…

9. ROOT TO LEAF CLOSED LOOP COCKTAILS ✅

We’ve had molecular cocktails and (as above) savoury cocktails have gotten ever extra standard – however a pattern is rising for ‘closed-loop’ cocktails which might be made with elements that historically individuals would throw away….

The motion is being championed by the aforementioned cocktail mavericks Ryan Chetiyawardana of White Lyan and Dandelyan, and Wealthy Woods of Duck & Waffle. These renegade bartenders upcycle elements others would bin: Ryan has turned lemon husks right into a candy falernum syrup utilized in a gin bitter and Wealthy launched a daring cocktail menu final summer time that includes banana skins, tomato stalks, avocado stones and even burnt toast.

“By controlling each a part of the manufacturing course of we’re in a position to considerably cut back waste,” says Chetiyawardana. His Moneypenny Martini featured espresso oil extracted from used espresso and a espresso distillate from leftover espresso grounds. Throughout city within the Heron Tower, Wealthy Woods  agrees “It’s not nearly throwing liquid in to a glass, it’s aware consuming – from nurturing the expansion of roots and shoots to decreasing waste by harnessing flavours from produce that society tells us is previous its finest”.

Will this sustainability-driven “root to leaf” motion make it’s means into at-home cocktail creations? Maybe not in 2017, however as we change into extra conscious of our waste, that is the beginning of a pattern that can develop over the following few years for positive.

10. GINNOVATION ✅❌

And eventually, the Gin revolution very a lot continues.

Certain, let’s imagine that is the 12 months for Craft Rum, for Tequila and Mezcal to lastly make their mark – but it surely’s not. Sorry.

Gin continues to go from energy to energy with scrumptious new craft creations from everywhere in the world providing playful and thrilling new botanical combos. And we, similar to all of you, nonetheless can’t get sufficient of fine ol’ Mom’s Wreck.