{"id":17945,"date":"2011-01-21T11:33:33","date_gmt":"2011-01-21T19:33:33","guid":{"rendered":"http:\/\/198.46.88.49\/?p=17945"},"modified":"2011-01-21T13:33:51","modified_gmt":"2011-01-21T21:33:51","slug":"drink-to-that-experts-outline-5-trends-on-the-2011-alcohol-forecast","status":"publish","type":"post","link":"http:\/\/198.46.88.49\/food\/drink-to-that-experts-outline-5-trends-on-the-2011-alcohol-forecast","title":{"rendered":"Drink To That: Experts Outline 5 Trends On the 2011 Alcohol Forecast"},"content":{"rendered":"

Last year we saw the introduction of a bacon flavored mixer<\/a>, this year we saw alcoholic chocolate milk<\/a> and questionable single serve packaging<\/a>, so what’s next when it comes to drinks in 2011? We asked a few mixologists and liquor experts for their take on what will be big at the bar in 2011.<\/p>\n

The Experts<\/h5>\n
Michael Adasko<\/strong> is a native Brooklynite and catering manager at Shiraz<\/a> , a boutique New York event company. He has designed cocktails for Versace, Crate & Barrel, Google, Tommy Hilfiger, Microsoft, Target, Diane Von Furstenberg as well as Belvedere Vodka, Chandon and Johnnie Walker.<\/p>\n
Duane Fernandez<\/strong> is a 7-year industry veteran who competed on the second season of NBC’s On the Rocks: The Search For America’s Next Top Bartender<\/em>. \u00c2\u00a0Currently the head bartender at NYC’s Donatella and D Bar, his drinks have been featured in GQ and the New York Times.<\/p>\n
Ori Geshury<\/strong> is based in Philadelphia, and serves as the\u00c2\u00a0Head of Development, Training, and Research for the\u00c2\u00a0Mixology Wine Institute<\/a>, a division of the Professional Bartending Schools of America.<\/span><\/strong><\/p>\n
<\/span><\/strong>John Lermayer<\/strong> is a New Yorker based at\u00c2\u00a0The Florida Room<\/a> at Delano Hotel in Miami. He has created beverage programs for multiple properties in the Morgans Hotel Group, and has received numerous awards including Canton’s 2009\/2010 Bartender of the Year.<\/p>\n
Dean Phillips<\/strong> is CEO of Phillips Distilling Company<\/a>, a family owned, Minneapolis based spirits company that produces a full range of distilled alcohol including organic and flavored vodkas, rum, whiskey. The company introduced the luxury vodka category in 1995 with Belvedere and Chopin, and now produces 70 brands across various spirit categories.<\/p>\n

The Trends<\/h5>\n
Salt and Brine Are Catching On<\/h3>\n
$\"\"$ <\/a>A bacon flavored mixer is definitely different, but is it unusual enough to become a trend? According to many of the experts we spoke with, it is.<\/p>\n
“We are seeing a lot of requests for kimchi, smoked salts, and pickled vegetables \u00e2\u20ac\u201c the savory cocktail is in,” says Adasko.<\/p>\n
Fernandez \u00c2\u00a0notes “I notice that people are going for some spice in their cocktails recently. I am already working with Chipotle infused alcohol as well as incorporating other spices and peppers to play along with this trend. I see this coinciding with spring cocktails.”<\/p>\n
Geshury attributes the more experimental drinks to an increase in communication between the bar and the kitchen. “My friend lives in Brooklyn and reported a New York trend of homemade pickle brine chasing a shot [of whiskey].”<\/p>\n
In Miami, Lermayer isn’t receiving the requests for peppery or pickled additions, but has seen people “going back to spirit on spirit cocktails with more bitters. Essentially variations of classic cocktails. They are looking for drinks where the flavor of the spirit breaks through.”<\/p>\n
When it comes to the decision of which flavors spirit makers experiment with, Phillips crowdsources inspiration, taking recommendations from distillery guests. “We\u00e2\u20ac\u2122re constantly experimenting with unusual flavors \u00e2\u20ac\u201c many of which are suggested by visitors on a whiteboard in our laboratory. From indigenous honeysuckle and prickly pear to exotic mangosteen, our master distiller, Jim Aune, always has some interesting concepts cooking,” he says. “I just tried a caramel sea salt spirit in our lab that is begging to be bottled.”<\/p>\n
In Brief<\/strong>: Cocktails have taken cues from desserts for a while.\u00c2\u00a0If you’re in the kitchen and have considered an unlikely ingredient, go ahead and mix it up because the main course is the next inspiration for mixed drinks.
\n<\/p>\n
But Sugar & Spice Still Have Their Place<\/h3>\n
Don’t count out the sweeter mixers and flavors yet though. We asked the experts to weigh in on fruit flavors and infusions that would make an appearance on drink menus.<\/p>\n
$\"\"$ <\/a>Adasko sees house-infused vodkas continuing their omnipresence on menus, a trend that Dean Phillips has also seen rising.\u00c2\u00a0\u00e2\u20ac\u0153Homemade vodka and whiskey-based infusions are beginning to gain momentum,” says Phillips. “Right now is a perfect time to light a fire and make a batch of apple and cinnamon infused vodka or cherry and vanilla infused Canadian whisky. Makes for a more interesting winter.\u00e2\u20ac\u009d<\/p>\n
When it comes to fruits, Fernandez is keeping an eye on exotics. “Dragon fruit is making its way to the U.S. I’ve been trying [to introduce it] for years now, although there is a very small window for use due to its seasonality.” He’s also big on pluouts, a hybrid of plums and apricots, for muddling and infusions. “As far as liqueurs are concerned, one of the bars I run does not even order liqueurs, as there are many unnatural flavors and additives involved. Playing along with the freshness factor, we prefer to create our own infusions with natural herbs and spices.”<\/p>\n
Lermayer predicts “tea flavors like chamomile, green, darjeeling, chai, earl grey are going to be huge with light spirits as well as dark spirits like whiskey and bourbon.”<\/p>\n
Geshury sees pomegranate continuing as a fruit flavor trend, but says that we should also keep an eye out for “sake and anything Asian.” He notes “the last top chef won by turning the Singapore Sling into a dessert,” and sees it as part of a larger trend in increased communication between the kitchen and the bar.\u00c2\u00a0He also sees alcoholic milkshakes as a huge trend and “alcoholic versions of anything you had as a kid,” from floats to bubblegum vodka.<\/p>\n
In Brief<\/strong>: We may have joked about it, but the homemade experimentation that led to Adult Chocolate Milk’s vodka combination<\/a> is gaining momentum. Alcohol makers and bars are taking note, so don’t be surprised to see dessert-like infusions, or alcoholic versions of everything from tea (beyond the Long Island kind) to milkshakes.
\n<\/p>\n
The New Martini Is…<\/h3>\n
Remember the late 90s and early aughts? If so, you’ll likely remember seeing apple martinis, pink martinis – martinis of every possible variant took over drink menus and martini bars were never cooler. While the martini hasn’t really been abandoned, it doesn’t get the same buzz that it did in previous decades. We asked the experts which cocktail they thought has the best chance of becoming the new martini.<\/p>\n
$\"\"$ <\/a><\/p>\n
Adasko thinks the martini craze was somewhat misleading. “In that time, anything served in a Martini glass with more alcohol to colorful mixer was a considered a Martini. In essence it was driven by the glassware, with a somewhat flippant disregard for the classics,” he says. He predicts the next big drink trend will also be driven more by the glassware than the drink itself. Likely “the classic coup flute (the original martini) or the Pint Glass \u00e2\u20ac\u201c Beer cocktails and large mojitos.”<\/p>\n
Lermayer agrees that most of the drinks people were ordering up were more about style rather than the substance of the drink, with many having\u00c2\u00a0\u00c2\u00a0“little or no resemblance to the original martini — gin, dry vermouth and bitters.” He’s also observed the rise of the mojito, and feels the variations that add fruit or spices are more honest to the classic formula. Going forward, he’s betting on a renewed interest in margaritas. “I think the Tommy’s Margarita will be the next big drink. It’s 100% blue agave tequila with fresh squeezed lime and organic agave nectar (the world’s healthiest sweetener). Its three ingredients make it easy to make and, with access to fresh agave nectar growing, it’s the most delicious drink in my opinion.”<\/p>\n
Fernandez also sees margaritas becoming the new martini. “The margarita is the # 1 cocktail in America at the moment,” he says. On top of the margarita being a classic, there is so much you can do with the ingredients to make fun variations (ie- flavors, mixers, sparkling). The possibilities are unlimited.”<\/p>\n
Phillips likens the martini to “network television before the advent of cable.” He explains that it \u00c2\u00a0“started simple, in black & white, then became colorful. It will always have its place, but the drinking audience will increasingly seek alternatives and dabble in classic cocktails, whisky drinks and whatever the trend of the month might be. Punches may already be replacing mojitos and flips and fizzes probably aren\u00e2\u20ac\u2122t too far behind.”<\/p>\n
In Brief<\/strong>: Unlike the martinis of the past which took the name, but not much else, mojitos and margaritas have already started to gain in popularity without sacrificing the true nature of the cocktail.
\n<\/p>\n
Speaking of Popular Drinks and Pop Culture<\/h3>\n
We’d be remiss to talk about the next martini, without acknowledging the pop culture boost that helped to propel the original martini craze (even though there’s some agreement that you may not have actually been drinking martinis). That’s right, Sex and the City. The same show that led bus loads of tourists to the Magnolia Bakery for cupcakes also played a role in making the martini glass the de facto drink accessory. With shows like Mad Men and Boardwalk Empire that feature alcohol as something of a supporting character, are period pieces the new arbiters of modern nightlife cool?<\/p>\n
$\"\"$ <\/a><\/p>\n
Adasko says “pop culture is so fragmented and it tends to be that the actual cocktail culture is one step ahead of media. We could see eccentric cocktails with kitschy names and designer embellishments (Lady Gaga) or mysterious deep hued steaming cocktails (Twilight).”<\/p>\n
Nearly everyone agreed that both Boardwalk Empire and Mad Men were heavy influences in the revived interest in straight drinks and prohibition era brands though.<\/p>\n
\u00e2\u20ac\u0153It seems like Boardwalk Empire generated some new interest in Canadian Club, a brand with a wonderfully rich history (as evidenced by the pre-prohibition stash still resting in the basement of New York\u00e2\u20ac\u2122s 21 Club). I expect mid-century brands and cocktails to continue the climb back to the mainstream as American culture begins to reacquaint itself with authenticity,\u00e2\u20ac\u009d says Phillips.<\/p>\n
Geshury points to Mad Men actress Christina Hendricks’ letter to men in Esquire as further evidence: “she\u00c2\u00a0said ‘We want you to order Scotch. It’s the most impressive drink order. It’s classic. It’s sexy. Such a rich color. The glass, the smell. It’s not watered down with fruit juice. It’s Scotch. And you ordered it.’<\/p>\n
There’s a return to strong straight drinks for men because of Boardwalk Empire and Mad Men, and interest in craft mixology in part because of -believe it or not- a Lady Gaga song where she’s angry that her ex would rather sip drinks at NYC’s Death and Company over spending time with her.”<\/p>\n
Lermayer hasn’t noticed an overwhelming throng of Boardwalk Empire or Mad Men influenced orders, but “can say that you can’t underestimate the power of pop culture and television. A current example would be Entourage and its launch of Avion tequila. Literally overnight, South Beach hipsters were pouring in looking for this brand.”<\/p>\n
In Brief<\/strong>: If you’re looking to tap into drink trends that will resonate with patrons, or just an idea for look no further than the popular TV shows in the market you’re targeting.
\n<\/p>\n
Beer and Wine Are All About Small Brews and What’s Near You, Spirits Trend Towards the Unlikely<\/h3>\n
Finally, though beer and wine don’t have the benefit of any period piece television programming, the trends seem to be more universal.<\/p>\n
All of the experts mentioned micro brews and craft beers from local breweries as beer trends that aren’t going anywhere. Lermayer sees these beers taking over the menus at local restaurants and bars. “In New York City, it’s easier to find Allaghash White on a menu than a Budweiser,” he says.<\/p>\n
$\"\"$ <\/a>Local and organic wines are also enjoying a moment, but they’re just one more option for the well rounded wine lover who is increasingly seeking out wines from unexpected places. “My friend who works for the State Stores in Pennsylvania keeps imploring them to buy more South American wines, they can’t keep the Malbec on the shelves,”says Geshury. Lermayer has noticed wines from Spain, Greece and emerging wine regions becoming more popular.<\/p>\n
Phillips contrasts this with “increasing interest in unique whisky expressions, rums and liqueurs from far-away lands. Thankfully, both trends indicate more engaged, thoughtful and sophisticated consumers.”<\/p>\n
Lermayer agrees: “I love the fact that real, artisanal liquors like Domaine de Canton, St. Germain, Aperol, etc can be found on most back bars.”<\/p>\n
In that growing sophistication in consumers, a trend of drinking differently is likely the next step.<\/p>\n
“The obvious answer would be the pairing with food” says Fernandez. “This has always been essential with wine. Now that cocktails have evolved and with the micro brewery, it\u00e2\u20ac\u2122s no longer [restricted to] beer and burgers and pre-dinner cocktails.”<\/p>\n","protected":false},"excerpt":{"rendered":"
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