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