With the beginning of the summer season fast approaching, it’s time to dust off the cocktail shaker, check the Aperol levels and start thinking of new and exciting concoctions to wow your guests. Of course, there are all the classics and go-to cocktails that we all (kind of) know and (mostly) love, but what are the latest trends and what will we be asked for most this year?
The standout spirits of the last few years have been Mezcal and Tequila, and those will be sticking around this year. Another trend is to take a well-known cocktail and change the base spirit. Combine this with the popularity of agave-based spirits; drinks such as Tequila Lemon Drops, Mezcal Negroni and Mexican Mule will go down a storm!
Oaxaca Old Fashioned
1 ½ oz tequila
½ oz mezcal
¼ oz agave nectar
2 dashes Angostura bitters
Garnish: orange twist
Add ingredients to a mixing glass with ice and stir until chilled. Strain into a rocks glass with fresh ice. Garnish with orange twist.
(From vinepair.com)
________________________________________________
Another sector that has seen massive growth recently is the mocktail – more and more people are turning to non-alcoholic alternatives and it’s time to offer something better than a Shirley Temple! There are so many ‘alcohol-free’ spirits, as well as fun ingredients that add an extra element such as various flavoured bitters, kombuchas and nut milks.
Alcohol-Free Irish Cream
¾ cup coconut milk
1 oz chilled espresso
2 teaspoons maple syrup
1-2 drops vanilla essence or extract
½ teaspoon cacao or cocoa powder
1 tablespoon light cream
Place all ingredients in a blender and blend on low until just combined. Alternatively, place all ingredients in a shaker with a few cubes of ice and shake well for about 20 seconds. Taste, then add more maple syrup and/or cream to reach your desired taste.
Serve over ice.
(From Mindfulmocktail.com)
________________________________________________
Finally, an element that can elevate any kind of cocktail is the garnish. Textured rims are particularly eye-catching. Traditionally salt or sugar, there are lots of alternatives that can be made ahead of time. For a sweet cocktail, crushed candy, nuts or popcorn will stick to a little golden syrup or something similar. Savoury alternatives could be poppy, sesame or nigella seeds. If you’re serving a creamy or coffee-based cocktail, perhaps a brush of toffee or caramel to stick on toasted coconut, pistachios or even chocolate chips.
Dehydrated fruits, whole and held on with a mini clothes peg, or crushed and sprinkled over foamy-topped cocktails are an easy fix to elevate a drink.
If you’re feeling really adventurous, dry ice or smoking your cocktails could be the ultimate wow factor. Smoking a drink is essentially bathing or infusing it with smoke to add depth of flavour and a little complexity.
Even if you don’t have a cocktail smoking gun you can still try the trend with wood chips (cherry, applewood or mesquite) and herbs (rosemary, sage or lavender for example).
Smoked Manhattan
3oz bourbon
1 oz sweet vermouth
3-4 dashes of aromatic bitters
1-2 maraschino cherries
A few smoking chips, citrus peels, and/or fresh herbs
To start, light your smoking chips or pellets with a kitchen blowtorch. Place the citrus peel and/or herbs on the burning chips/pellets. Blow the flame out and immediately cover the smoking pile with your cocktail glass. Do this on an old plate or slate cutting board.
While the glass smokes, make the cocktail by adding the bourbon, vermouth and bitters to a cocktail shaker or glass and stir vigorously to combine.
When you’re ready to pour your drink, quickly turn your glass over and pour in the drink while it still has some smoke in it. Then add the smoked citrus, herbs and cherry.
(From Missallieskitchen.com)
________________________________________________
It seems like there has never been a better excuse for a cocktail training session, so get your strainer ready, and get creative!
