TOP 7: Cocktail trends to watch in 2019

Kimpton Hotels & Restaurants fifth annual Culinary
+ Cocktails Trend Forecast, features the ingredients, flavours,
dishes and drinks that chefs and bartenders across the country will
be exploring and experimenting with in the new year.

New flavours & regional influences

  • Turmeric and rose emerged as the top new flavors you’ll find
    in cocktails, with tarragon and celery root as runner up
  • Vibrantly green matcha has taken coffee shops and Instagram by
    storm, but according to bartenders the next trending beverage may
    contain one or more of the following:moringa, goji berries, pandan,
    fenugreek, genmaicha or mate. 
  • North African, Japanese and Latin Americanculture will also be
    heavily influencing drink menus. Examples include harissa-infused
    mezcal and plantain-infused scotch.

Not your mom’s mocktail

  • A resounding 80 percent of bartenders will be
    featuring more non-alcoholic cocktails on their
    menus in 2019. Virgin cocktails are more inspired and complex than
    ever before thanks to new non-alcoholic spirits like Seedlip, house
    made syrups and tonics and the use of fermented ingredients.

 A 360 approach to sustainability

  • Eighty-eight percent of bartenders consider sustainability
    whenever they design a cocktail for their menu and are
    embracing new approaches to
     including edible garnishes, on-site bee
    hives, room temperature cocktails, and bar and kitchen menus
    featuring fewer ingredients that are incorporated into multiple

Featuring funky fungi + obscure vegetables

  • Mushroom beverages like fungi Irish coffee,
    mushroom and thyme infused vodka and mushroom tea with sparkling
    wine are taking both kitchen and bar menus by storm. Nearly 70
    percent of bartenders are experimenting with mushroom-infused
    spirits, mushroom broth or tea.
  • Last year saw a surge in vegetable cocktails with ingredients
    like corn, beans and beets but according to
    bartenders, more obscure vegetables like
    tomatillo, chayote, fiddleheads, jicama and sunchoke are being used
    to create more surprising and elevated flavor combinations. 
  • Savory cocktails also continue to be inspired
    by the kitchen with Cacio e Pepe martinis and a gin cocktail
    featuring cucumber, mint, Greek yogurt and lemon to emulate

 Flavored seltzer is the new wine cooler

  • Move over wine coolers, because flavoured alcoholic
     are hot right now. Sixty-three percent of
    bartenders are considering using a flavored alcoholic seltzer with
    either a seasonal fruit puree, herbal garnish or splash of citrus
    for a light and refreshing drink.  

Off-the-wall ingredients + pairings

  • Chorizo, jackfruit, anchovy, perennial grains, endive, yuzu
    (sour Japanese fruit), black sapote and blessed thistle are some of
    the more bizarre ingredients likely to appear on
    bar menus in 2019. 
  • Wine and cheese will always be the queen of food and beverage
    pairings, but bartenders are experimenting with new
     including wild boar heart and burgundy,
    oysters and gin, crickets and pisco, Latin cuisine and scotch as
    well as some crowd favourites like champagne and fried

 New wine and beer trends

  • We’ll see the new wave ofnatural winemaking and
    the emergence of new grape varietals such as Divico and Aromella,
    leading to more unique flavor combinations and elevated
  • Expect an uptick indry-hopped sours, bright kolsch style
    beers and more respect paid to fruit and spiced beers that
    appeal to beer drinkers looking for more distinct flavors.
  • When it comes to fan favorites, frozen rose and Aperol spritz
    were the two drink darlings that came to mind. According to our
    bartenders, a marriage of the two will create the most popular
    drink of 2019–introducing Aperol frose.

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TOP 7: Cocktail trends to watch in 2019
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Source: FS – All-Hotels-Blogs
TOP 7: Cocktail trends to watch in 2019