Minimalist drinks
Any bar worth its salt is now focusing much more on the quality of ingredients; bartenders are fancying themselves as ‘liquid chefs’ and this shows when you read some of their menus, home-made this, infused that, distilled something or other. Simplicity is catching on to highlight one or two incredible flavours or ingredients. There’s something beautiful about clean, simple drinks and it allows people to recreate drinks at home too.
Try: Whiskey Thyme, a simple combination of Bulleit Bourbon, jasmine syrup with thyme and lemon zest.
DIY: Jazz up your normal gin and tonic by making yourself a little rosemary syrup. Sugar water and rosemary heated together in a pan and left to cool will transform your after-work tipple. A twist of grapefruit wouldn’t go amiss either.
Aperitifs & Amaros
The ever growing popularity of aperitifs, amaros and bitters is more than likely to rise through the year. FYI – aperitifs are dry pre-dinner drinks, amaros refer to a group of herbal, bitter tasting and usually Italian liqueurs usually drunk after dinner.
Try: Kamm and Sons aperitif is mixed with Chapel Down English sparkling wine, soda and elderflower.
Drink Clean
People are more concerned about what they put into their bodies nowadays; the consumer is a lot more educated in drinks than they were 10 years ago, drinking better but less. Superfood Collins containing Gin, Blueberry, Pomegranate, Blackberries and basil – full of antioxidants! Other key ingredients which will feature heavily this year are Coconut Water, Agave – ‘Nectar’ not ‘Syrup’ & Manuka Honey.
Something Savoury
Ingredients that you’ll find in your pantry or fridge will also crop up on cocktail menus everywhere so don’t be put off by drinks containing sugar snap peas, pumpkin, squash, fennel, beetroot… the list goes on. These ingredients have a savoury sweetness to them which makes them perfect for breaking down and drinking.
So there you have it. No need to embarrass yourself with an ill-informed drink choice when you’re back on it.