A burgeoning cocktail culture is encouraging brands and venues across the globe to focus on a thirsty new generation of drinks consumers – we look back at the predicted trends for 2016.

Were these the biggest cocktail trends of 2016?

In January 2016, we talked to spirits industry experts and cocktail innovators on what they believed to be the cocktail trends to watch for the year ahead.

These are a number of consumer evolutions driving the development of the trade – from the growth of gin-centric menus to the increase of at-home cocktail creations.

Now, as we ready to welcome a new year we take a look at the last 12 months to see whether our expert’s predictions came true.

Click through to the following pages to see if their predictions were right. 

‘Tapastails’

“Small cocktails at lower prices – known as tapastails. Everyone loves tapas these days, it’s a trend in restaurants that’s just not getting old, so why not do the same with cocktails? I’m thinking less of the conventional and rigid ‘flight’ concept that’s already been done with whiskies and beers – it’s more about a sampling menu where guests can choose a selection of small cocktails to try at their leisure in 75ml measures. This style of drinking is cropping up more and more, especially in the Asian scene.”

– JJ Goodman, founder, London Cocktail Club

While the trend may be at large in Asia, small cocktails don’t seem to have made its way to becoming a global trend. On the other hand, low- to no- alcohol cocktails and spirits continue its rise as more and more consumers are becoming more health-conscious as bars including Juice Co. launch healthier cocktail menus.

Scotch cocktails

“This year and into next there is going to be a rise in Scotch cocktails, whether it’s with infusions, twists on classics or originals. Bourbon has had a big boom for the last few years but it’s starting to slow. People are drinking more of our Scotch cocktails compared to any other spirit. A good Scotch cocktail is a sign of a good bartender, and with more and more of the world’s best bartenders based in the UK, the bar is being raised. Whisky alone is on a high, and will be for the next few years because gin has now peaked.”

– Simo, owner, Milroys of Soho

“This year we’re going to see more Islay and peated whisky being used in cocktails. Bourbon and blends have often been first choice for cocktails, but the unique smokiness of peated whisky opens a door to new flavours. Consumers are now much more open to drinking cocktails where the spirit takes the lead and is enhanced by the other ingredients. Tequila and Mezcal have helped to pave the way for smokier cocktails and this year Islay whisky will get its chance to shine.”

– Andrew Milne, events co-ordinator, The Whisky Exchange

While Bourbon has always been at the forefront of whisky cocktails, Scotch proves its worth as an innovator in the industry. With global Scotch whisky volume exports increasing for the first time in three years, this suggests a strengthening in global consumer demand. Renowned bartender Ryan Chetiyawardana created a Burns Night cocktail in celebration of Scotch whisky earlier this year.

Fermented ingredients

 

“Over the past few years, the cocktail culture has exploded. There is now more demand than ever to push the limits and to keep up with the increasing demands of our guests, both in quality and pace. Though batching has now become commonplace, I think the next big push will be the use of preserved ingredients, acids, oils and vinegars to balance drinks and take the place of fresh fruits and citrus. Interesting things happen when you preserve ingredients and they keep for great periods of time, sometimes improving as they do so. As a part of this, I also see collaboration between brewers and bartenders as something to watch out for. Fermented ingredients have such a big part in what we do and yet it is rare to see a bar taking that process into the kitchen with them.”

– Oscar Eastman, head bartender, Eau-de-Vie, Melbourne

“I really think the trend will kick off this year with the help of our Melbourne chefs, who are understandably obsessed with the foodie equivalent – sauerkraut, pickles etc. Think Kombucha, Kefir, Kvass. These ingredients add layers of funky flavour that’s really fun to work with.”

– Jack Sotti, general manager, Boilermaker House, Melbourne and last year’s Australian Diageo World Class winner, taking third place globally

While fermented ingredients haven’t quite taken off in 2016, more and more bars have been tapping into the fruit and vegetable trend which can be seen in our list of top shrub cocktails using home-grown produce in bars across the globe. Spirits are also taking cues from natural ingredients including Freya, the “world’s first” spirit made from birch tree sap, and Vidda Tørr Gin, made with botanicals foraged from the Norwegian wilderness including meadowsweet, heather and bilberry. 

Amaro

“Following the popularity of aromatic bitters and vermouth in recent years, we will see this trend develop further and Amaro will begin to feature more prominently in 2016. As we saw when Amaro di Angostura won best new product of the year at Tales of the Cocktail 2015, Amaro is the one to watch and more brands will begin to invest more heavily in the category to drive traction with bartenders around the world.

“The true meaning of Amaro has been somewhat lost in translation; from Amaro in Italian, to bitter in English. I would rather prefer to use the word digestive. Choosing Amaro as a base in cocktails can add a layer of complexity to the final drink; there are so many different expressions with a wide range of flavours and aromas that allow for such infinite variety.

“One of the most popular cocktails at BAR8 is the AMAR8, created with Nardini Tagliatella, Averna, Cynar and Strega, and topped up with tonic water. We have seen over a decade of cocktail resurgence and I believe it’s the right time for the Amaro category to move beyond the trade and start to gain more visibility amongst consumers.”

– Giuseppe Gallo, authority on Italian spirits, BAR8 at Gastrovino

Heightened interest in amaro is certainly starting to make some noise in the drinks industry particularly with the likes of new launches in 2016 including Asterly Bros’ Dispense Amaro, Liquid Riot Bottling Company’s Fernet Michaud and the UK launch of Angostura’s Amaro di Angostura.

Simpler service

“The days of dry ice, theatrics and quirky vessels is on the way out to be replaced by minimalism and complex flavour profiles. User friendly, luxurious yet refined serviceware will be utilised to deliver a drink that is judged more on its complex flavour profile than it is on the gimmicky accompaniments that come with it or the outlandish serviceware it is delivered in.

“In simplifying the delivery, emphasis will be placed on the preparatory techniques with more bartenders embracing the culinary techniques of sous vide cooking, vacuum infusions and pressure distillation.”

– Thomas Aske, co-founder, Fluid Movement

Simple serves and culinary techniques are set to come to the forefront with London’s groundbreaking White Lyan innovating the field as it transforms into a creative development space for collaborative projects next year, joining forces with some of the world’s leading chefs, pioneers, experimental centres and food labs. 

Gin-centric menus

“I believe that the gin category will undoubtedly continue to grow in UK and its momentum will be influential for cocktail trends in 2016. As reported at the end of last year, gin sales topped £1 billion and will continue to grow this year. On this basis, I expect that there will be more distilleries and new expressions from existing distilleries to satisfy the growing market. The category was covered quite heavily in the media last year and with it, consumers’ knowledge of the spirit increased.

“With its undoubtable popularity on the rise, I think bartenders will offer cocktails featuring more ‘craft’ and ‘newer’ spirits and move away from the more mainstream brands. Essentially, the consumer will have more to choose from as increased variations of the white spirit are seen on the backbar. It’s also worth mentioning that as the category grows, so will the development of new premium tonic waters catered towards the new generation of gin drinkers.

“Contrary to its former image as a spirit enjoyed by the elderly, gin is now very popular and almost fashionable with the youth and both sexes. In all, expect to see menus featuring more gin cocktails than anything else.

“On a more personal front I will be pushing the Sloe Gin Negroni as the cocktail of 2016 as it’s a personal favourite of mine.”

– Alfie Amayo, brand ambassador, City of London distillery

The gin market definitely made an impact in 2016 as the industry saw even more offerings than ever including London bar Mr Fogg’s Gin Parlour’s The Encyclopedia Gintonica menu which contained more than 300 gins from across the globe and the opening of London’s largest gin bar in Holborn.

Lighter cocktails

“I think the drink industry is really going to champion the lighter side of cocktails, in flavour profile, alcohol strength and also the settings they are served in Melbourne’s roof top bars will facilitate lighter style cocktails: think Spritz’s and Collins’ along with low alcohol bases such as white wines, sherry and vermouths being the key players as opposed to being modifiers.”

– Jack Sotti, general manager, Boilermaker House, Melbourne and last year’s Australian Diageo World Class winner, taking third place globally

“The rise of ‘non-alcoholics’. As a human race we’re getting more health conscious by the day, the news is constantly telling us about what’s bad for us and alcohol is of course no exception, but that doesn’t mean we’re going to stop having fun. Introducing the health conscious, low-cal, low abv cocktail,  and a comeback of the virgin cocktails that – let’s be honest – have previously lacked a lot of imagination.”

– JJ Goodman, founder, London Cocktail Club

“Guests are increasingly moving away from strong traditional drinks, preferring instead to experiment with fruity cocktails, or even mocktails.”

– Thomas Decan, food and beverage manager, Apero, London

Cocktail lovers have demonstrated their desire for low calorie cocktails, and spirits brand responded with “healthful” spirits initiatives as millennials are becoming increasingly concerned with their health and well-being. 

Experimenting with craft spirits

“This year bars will to continue their focus on supporting and seeking out local and independent producers who offer transparency and value, but with more of an emphasis on playfulness. 2015 was great to stretch perspectives on what you could achieve with small-production innovations, but in 2016 it’s time to have fun with those products – bring on the Piña Coladas!

“The biggest flavours that are going to get the most play are Amaro and bitters. There are a lot of complex profiles of bitterness for bartenders to grow with.”

– Mikey Pendergast, bartender, East London Liquor Company

Craft spirits from local and independent producers has shown its continued rise, according to collaborative research initiative The Craft Spirits Data Project, US craft spirits market is growing “rapidly”, recording 1,315 active craft distillers as of August 2016. Craft brands are also helping to redefine the luxury spirits market as craftmanship and innovation have come to the fore in spirits production. 

At-home cocktails

“People are going to be making better and more ambitious cocktails at home. They’ve seen what’s possible in the bars around town, and now they’re demanding more than just a glass of wine or a can of beer when they get home. Bottled cocktails and services like Shaken are helping to lower the barrier to entry, so a broader range of people can enjoy a really great drink on their own sofa.”

– David Varela, co-founder, Shaken 

In October, Beam Suntory backed Bartesian, the creator of an at-home cocktail machine set to launch in 2017. The ready-to-drink category is making leaps and bounds as many producers unveil their own bottled cocktail ranges including Campari’s bottled Negroni and Our/Vodka’s DIY infusion kits.