Onwards and upwards is where SB envisions the thriving global bar scene is headed in 2019. But which trends will be leading the way and shaking up the industry?

2018’s bar world was marked by a clear focus on sustainability and provenance, while a new wave of activist bartenders was instrumental in bringing the on-trade into a modern era.

There are a number of trends set to drive the development of the trade in 2019 – from a return to simple serves to an increase in Sherry-based cocktails.

Beyond the bar, the issue of health has also come to the fore with an increasing number of bartenders speaking out about their battles with mental health in an industry well known for its unsociable hours and after­-shift drinks.

Click through the following pages to discover the cocktail trends to watch in 2019. Have your own predictions? Let us know by leaving a comment below.

Sherry-based cocktails

Low­- and no-­abv cocktails have been one of the biggest trends to watch over the past year, and 2019 looks set to be a similarly exciting time for people who don’t want to go all­-out when it comes to booze.

While 2018 was undoubtedly the year of alcohol­-free spirits and vermouth-­based cocktails, 2019 is poised to make room for Sherry­-based libations. From simple serves such as a Sherry and tonic to more complex cocktails, the Spanish fortified wine is sure to make a growing appearance on bar menus.

On its latest drinks list, San Francisco cocktail bar ABV used Sherry to create its Dunmore Cobbler, which combines amontillado Sherry, pineapple, Scotch, lemon and bitters, while London bar Sack has become a mecca for Sherry purveyors. Its menu features creations such as the 54 Fizz, made from amontillado Sherry, umeshu, lemon, shiso and tonic.

Never ones to shy away from experimentation, expect bartenders to add Sherry­-based serves to their drinks lists throughout this year.

Simplifying serves

It wasn’t that long ago when ostentatious garnishes and lavish glassware were the norm, but cocktail serves look set to take a pared-­back approach in 2019.

Gone will be ingredients lists as long as your arm; instead, drink specifications will be shorter and simpler, and presentation will be taking a similar route.

Venues such as the American Bar at London’s Savoy hotel and BlackTail in New York already offer simpler serves with understated garnishes, a trend that follows an increase in the popularity of classic cocktails such as the Sazerac and Negroni, all of which are served up with suitably subtle appearances.

Without umbrellas, flowers and fruit adorning cocktails, the liquid, the ice and the vessel are left to do the talking. As cocktail presentation becomes simpler, this may become a driving force that encourages bartenders to innovate further and experiment with ways of making creations stand out through the power of flavour alone.

Closing the loop

In 2018, the on-­trade banished the straw. In 2019, the bar world looks ready to hone its waste reduction across the board.

As the world’s best bars cut down waste, more and more venues are sure to investigate ways to make the most out of what they have by reusing ingredients, and repurposing empty bottles and containers.

What started in pioneering venues such as Ryan Chetiyawardana’s Cub in London and Brighton restaurant Silo – which recently installed a machine that crushes empty bottles into sand to make crockery – is now spreading as other venues adopt similar practices.

After waste­-reducing duo Iain Griffiths and Kelsey Ramage of Trash Tiki travelled the world teaching bartenders to make syrups out of avocado stones and cordials from watermelon skins, you can expect to see an increasing number of bars recycling waste to make their own bitters, oleo-­saccharum and falernum syrups.

It’s ok not to be ok

There are few who would argue that bartending is the healthiest career. The late nights, long hours and close proximity to alcohol make it a tricky industry in which to maintain a balanced lifestyle.

In the past year, conversations about the health and wellbeing of those working in the industry have increased, and 2019 looks to be the year the mental health of the on­-trade comes under the spotlight. A number of charities and organisations have sprung up to highlight the subject. Bartender and former Bulleit brand ambassador Tim Etherington-Judge (pictured) launched Healthy Hospo to create a healthier, happier hospitality industry, while drinks industry charity The Benevolent has long supported bartenders.

As Alex Black and Makenzie Chilton, winners of Altos Tequila’s The Tahona Society Collective Spirit, begin tackling the challenges bartenders face in Canada, 2019 will be a turning point when the on-­trade takes a moment to say, ‘it’s ok not to be ok’.

Fermentation experimentation

In 2019, expect to see homemade fermented drinks such as kombucha and tepache appearing more frequently on the menus of the world’s best bars.

Kombucha, a drink made from fermented tea, has been making waves in the on-­trade for the past year, with bartenders experimenting with flavours and utilising the ancient Chinese drink to make low-­abv serves and innovative cocktails. Meanwhile, as the popularity of agave­-based spirits continues to rise, homemade tepache is likely to crop up alongside Tequila and mezcal on an increasing number of menus. Made from fermented pineapple, tepache is a great way to use waste pineapple skin and pulp left over after juicing.

While kombucha has already appeared in cocktails at venues such as the Beaufort Bar at The Savoy hotel in London, and QO Amsterdam recently launched an entire menu that was made up of kombucha cocktails, tepache’s moment in the spotlight is surely not too far behind.