Experts predict 2015 cocktail trends

10th December, 2014 by admin



Pre-bottled cocktails have been behind bars for several years now, and the trend shows no sign of slowing down, appealing to busy bartenders for speed and consistency.

Tony Conigliaro at 69 Colebrooke Row led the way here, along with Saxon + Parole in New York, with Mr Lyan taking it a step further by serving only pre-bottled drinks. “By perfecting the drink before service, it allows you to focus on the relationship between the customer and the bartender, which is what it’s all about,” says Jay Zimmerman, co-owner of Williamsburg’s Basik.

Pre-bottled cocktails are going global too, according to bar owner and drinks consultant Paul Mathew, appearing in places like the Union Trading Company in Shanghai, the Quinary in Hong Kong, and Nutmeg & Clove in Singapore, where they are bottling drinks like a sous-vide Negroni and sealing them with wax.

Premixed supermarket cocktails used to be a poor man’s sugary imitation of a real drink, but now high-end bottled drinks are increasingly available to pour at home or on the go.

Looking further forward, we’ll see more cocktails being carbonated behind the bar and bottled cocktails will start to turn up in hotel mini bars.

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