Orange wines also appeared more frequently than ever before, often presented on menus in a combined rosé and orange section. Wines Chill Out: Chilled selections of red and sweet wines appeared on menus across the United States.In addition, bartenders are mixing sparkling wine of all styles and prices into their cocktails to add effervescence, crispness or sweetness to the experience. Throughout the tour, more sparkling options were available by-the-glass and had a more prominent presence on top wine lists. Bubbly Is Popping: Champagne and sparkling wines continue to climb in popularity on drink menus.Sophisticated and Spirit-Free: Non-alcohol offerings at the country’s top bars, restaurants and hotels now are just as elevated, delicious and pricey as their alcoholic counterparts, featuring similar ingredients, flavors and presentations just without alcohol.Around the country, mixologists are giving new life into this classic, incorporating a variety of creative ingredients such as amaro and coffee liqueurs or brandy with espresso or cold brew. Caffeinated Comeback: Once the darling of the ‘90s bar scene, the Espresso Martini took center stage as the standout cocktail of the tour.Adding ice or heat, like with stamped ice or smoked ice, also was common. These included the use of acids sugars and syrups salt herbs and spices coffee and tea and the use of fats beyond animal fats. Beyond Basic Balancers: The team found many cocktails that were made using an innovative variety of methods or modifiers to balance the drink or add layers of flavor.Uncommon Combinations: Bartenders were mixing spirits not commonly used together to create new and interesting cocktail flavor profiles such as Scotch and corn liqueur, rum and cognac, and gin and mezcal. ![]() ![]() Analysis of the findings of the Liquid Insights Tour revealed that top trends fell into three distinct categories: cocktail trends, wine trends and presentation/execution trends.
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