What were the biggest bar trends of 2013?
2013 has been a year of innovation in the cocktail and bar scene – we take a look to see if any of our predicted trends for the year have come true.
We take a look back at our predicted cocktail and bar trends of 2013Looking forward at the beginning of 2013, the international cocktail and bar scene held great promise.
With establishments across the globe pushing the boundaries of bartending and challenging the mindset of mixology, the drinks industry knew it was in for an exciting year.
In January 2013, we asked some of the world’s best bartenders and friends of The Spirits Business what their predicted cocktail and bar trends were for the year ahead.
Let’s take a look at what these were and see if any of them came true.
Easy serve cocktails
This predicted trend certainly rang true in 2013, with the opening of bars such as Ryan Chetiywardana’s White Lyan, which serves only pre-batched cocktails, Artesian’s use of barrel-aged cocktails and the increased use of pre-mix cocktails in mainstream establishments.
What the experts predicted:
“Bottled cocktails (like those pictured above from Master of Malt) have been around for hundreds of years, and have seen a resurgence recently with many great bars having bottled single and multiple serves on their cocktail lists. An emerging trend is tapped cocktails, running cocktails through beer taps. Bars in the US have done tapped negronis and manhattans as well as many original cocktails. Tapped cocktails add a point of difference, ensure consistency and make serving the cocktail quick and easy. However some say the theatre and ritual of preparing and crafting a drink are lost.” – Perryn Collier, Alfred and Constance, Brisbane, Australia.
“I expect to see more ‘ready-mixed’ drinks, punch bowls, vatted drinks, and pre-mixed cocktails in speed rail bottles. It makes sense as both a time saving device and for better consistency – guests no longer see the visible mixing part of a cocktail as an essential part of the experience. Ambience, music, presentation and flavour win over.” – Tristan Stephenson, co-founder of Purl, London.
Fun
This prediction of fun is certainly evident from the bartending competition which have taken place this year, such as the Auchentoshan Switch competition, where fun serves were demonstrated in abundance.
What the experts predicted:
“The main thing I have seen is the ‘anti-blah backlash: a disturbing amount of high-end drinking establishments seem to have taken away the idea that drinking is fun. I think 2013 will see a much healthier display of bartenders having fun, serving up quicker and quirkier drinks in a much less ‘broom up the backside’ style. We are in a fun industry so let’s act like it.” – Mike Stringer, Hire the Barman, London.
Evolving flavours
Cocktails which let their flavours evolve in the glass have certainly been more prevalent this year, but perhaps 2014 will see this trend at a greater level.
What the experts predicted:
“Cocktails that evolve in the glass will become more prevalent – from herbs and spices that release their flavors as they sit in the cocktail to custom ice that imparts more flavor as it melts.” – Troy Sidle, Pouring Ribbons, NYC.
Interesting glasswear
All sorts of weird and wonderful bar wear has rose to prominence in 2013, as the drinks at London Cocktail Club, Nightjar, and New York’s the Dead Rabbit will attest.
What the experts predicted:
“Interesting vessels and elaborate garnishes will grow in popularity this year. Going beyond the cocktails in jam jars and teapots trend, I think we will continue to see bars pushing the boundaries when it comes to the vessels used for cocktails. The Aviary in Chicago utilizes very forward-thinking and unique vessels (such as the Porthole pictured above) and I think more and more bars will follow suit.
Large and elaborate garnishes are also making a comeback, not necessarily the large tiki-style garnishes but well thought out, adventurous garnishes that heighten the multi sensory experience of the drink. Not only do these garnishes look amazing but they also add layers of aroma, and in some cases are edible as well, adding another dimension in terms of taste. The bartenders at Nightjar in London are doing amazing things with garnishes.” – Perryn Collier, Alfred and Constance, Brisbane, Australia.
Bartender-owned bars
New bars such as White Lyan, owned by mixologist Ryan Chetiywardana, and soon-to-be open Big Easy, a joint venture by Nathan Marriman and Lee Potter Cavanagh, indicate this prediction has come true in 2013. There are sure to be many more to come in 2014.
What the experts predicted:
“Small independent but excellent owner-operated bars are one thing we have been missing a little so far in the UK – something from the States that had not really taken off until Happiness Forgets turned up in Hoxton Square. I’ve been massively impressed by what the guys at Happiness have done on a shoestring. Drinks and service have been excellent every time I’ve gone and they’ve caused a real stir in the industry. Hopefully this will be an inspiration for more bartenders to strike out on their own and make small, beautiful things happen.” – Edmund Weil, co-founder Nightjar, London.
Beer cocktails
Our sister title the drinks business recently compiled a list of top 10 beer cocktails, showing how prominent they have been in 2013.
What the experts predicted:
“The craft beer scene has really taken off in Australia recently and I think this trend will continue. The amount of new domestic and international beers available is remarkable and specialised beer venues are popping up all over the place. With the array of styles comes a huge spectrum of flavours and as a result I predict that we will see more and more of these beers being utilised in the creation of cocktails. Death and Co. in New York have a “noble hops” section in their cocktail list which utilizes different beers to add flavour to cocktails.” – Perryn Collier, Alfred and Constance, Brisbane, Australia.
Local spirits
New releases from brands such as Sipsmith, Chase and Adnams attest to the positive growth of local spirits in the UK in 2013.
What the experts predicted:
“Spirits made in the UK will steal the limelight this year, brands such as Sipsmith (pictured above), Adnams, and Sacred Gin.” – Yoann Lazareth, head bartender, Bulgari Hotel, London.
Whisky
Whisky of all kinds has been a staple ingredient in cocktails the world over, particularly those inspired by the Prohibition era.
What the experts predicted:
“The explosion of new craft distilleries in the States continues apace. The States seems to be finally on its way to regaining the diversity and quality of distilled drinks it enjoyed before Prohibition and there are constantly lots of fascinating new and revived brands on the market. I just hope that enough will find distributors in the UK at viable prices.” – Edmund Weil, co-founder, Nightjar, London.
“I think whiskey will be in full flow by the end of 2013. I know for a fact that a few companies are getting ready to push.” – JJ Goodman, co-founder, London Cocktail Club, London.
Non-alcoholic cocktails
Healthy and low alcohol cocktails have been pinpointed by drinks distributor Cellar Trends as a trend which will be continuing in 2014.
What the experts predicted:
“I think that non- and low-alcohol cocktails will be a popular trend. It’s attractive for the health conscious (consumer) and the GP conscious (owner).” – Tristan Stephenson, co-founder, Purl, London.
Floral flavours
While many bars have been embracing fun and fruity cocktails, this trend has not been as prominent as originally thought, with spicy, and rich cocktails taking the lead.
What the experts predicted:
“I think floral flavours in drinks could come back into fashion, especially through oriental flavours.” – Yoann Lazareth, head bartender, Bulgari Hotel, London.
“This year will be the year of fruity drinks, but combine this with floral flavours and you will have a supreme cocktail.“ – Sergiu Cucuiet, Barock, Romania
