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Hottest cocktail and bar trends for 2014

Looking forward to the year ahead, the global cocktail and bar scene has never looked brighter – we take a look at what trends experts believe will dominate in 2014.

Hottest-cocktail-and-bar-trends-2014
We ask some of the world’s best bartenders to tell us their predicted cocktail and bar trends for the year ahead

Last year, the cocktail and bar scene was ruled by everything from American whiskey and mocktails, to floral flavours and fun serves.

But, as our panel of the best bartending brains in the business suggest, 2014 will see even more creativity and innovation in the cocktail and bar scene than ever before.

For the year ahead, industry experts are predicting a return to basics in customer service, an increased use of house spirits, interactive cocktail-making, and food-flavoured drinks, among others.

Take a look at what cocktail and bar trends some of the best bartenders in the world predict will dominate in 2014.

Customer service

Customer-serviceNathan Merriman, bar manager, Big Easy, London: “Bartenders are slowly realising that the guest experience is just as important, if not more important, then the drinks they are serving. So I predict that there will be a return to basics and a much greater focus on customer service.”

Irish whiskey

Irish whiskeyJack McGarry, head bartender, The Dead Rabbit Grocery and Grog, New York: “The biggest thing I’m seeing right now and can see continuing throughout the year is the explosion of Irish whiskey. The Irish Whiskey category is the fastest growing sector in the industry. However, having opened The Dead Rabbit we can see that most drinkers will choose Jameson Original Irish Whiskey, which doesn’t really illustrate the beauty of Irish whiskey. We want to show how Irish whiskey can be utilised in a world class beverage program.

“Our new menu is going to be groundbreaking and our whole intention is to address this. We are dedicating over half of our new menu to Irish whiskey cocktails and pushing consumer’s interpretations of how Irish whiskey can be used – it’s an extremely versatile spirit.

“You also have Middleton undergoing a massive expansion. Redbreast 21 Year Old and Green Spot Irish Whiskey are the next in the pipeline. Tullamore Dew is building its own distillery as are Dingle Irish Whiskey and we have also heard of a couple of other distilleries in the pipeline. Its a really exciting time for Irish Whiskey.”

House-made products

House-made-spiritsTom Aske, co-founder, Fluid Movement: “This year I see a trend of house bottled and marketed products, including homemade, bottled ingredients. In turn, I also predict last year’s trend for theatricality will slow in favour of complex drinks with a simple but beautiful presentation.” 

Tequila

TequilaImants Zusmanis, bar manager, Kensington Palace Restaurant and Fish Shop, London: “My personal hope is that it will be year of Tequila. Good quality aged Tequila. I believe that this spirit is rarely used in all its beauty. There are amazing flavours to be discovered, and I think good Tequilas have to be sipped in the same way as good whisky or Cognac. We just need to put aside our terrible memories from late nights out shooting low quality, cheap Tequila and waking up with terrible hangover.”

Spanish take-over

Spanish-gin-and-tonicJames Connolly, head bartender, Enrique’s School For Bullfighting, Perth: “I think the Spanish gin and tonic thing is really going to take off outside of Spain. We serve this style at Enrique’s and it’s amazingly popular. Also, I see that more bars specialising in Sherries and vermouths will start to appear too.” 

Food-flavoured cocktails

Food-cocktailsRentato De Benedicts, bar manager, Bunga Bunga, London: “These days, mixologists have become so adventurous when creating new cocktails, that it is no longer enough just to put a spin on a classic cocktail. What I think will be the next step, however, is to put a spin on classic and popular meals.

“More and more bartenders are focusing on sourcing fresh ingredients and finding well balanced flavours with drinks becoming increasingly similar to desserts and or actual foods. A couple of months ago a pizza-favoured cocktail was even created in the US, using a selection of the ingredients and flavours of an actual pizza but served as a liquid. It tastes like a pizza, but is carb free – what a great idea.

“This got us thinking here at Bunga Bunga and come January we will be launching a whole menu dedicated to pizza cocktails.”

Interactive cocktail-making

Interactive-cocktail-makingJJ Goodman, founder, London Cocktail Club, London: “This year is gearing-up to be amazing for The London Cocktail Club and other bars alike. For us, it’s all about interactive serves for customers. We have created an amazing interactive serve that comes in a flat pack box with instructions inside of how to make the the drink – lots of fun!” 

Modern classics

Classic-cocktailsFrancisco Santos, Rivoli Bar & Lounge manager, The Ritz, London: “In our view at the Rivoli, the trends taking off in the UK revolve around consumers rediscovering the classic cocktail, but with a more modernised approach to them – they will be made with new techniques and methods taking them to a completely new level.

“Guests these days are more demanding about what they drink and are also more educated, this changes the game completely. 
Cocktails need to be unique to each venue, with bespoke serves covering all senses: sight, hearing, touch, smell and taste. 
Drinks need to be more interactive and, as bartenders, we need to create experiences for the guest rather then just serving them a drink.”

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