Culinary influences from the kitchen are trickling into cocktail bars, especially inside fine dining.  In 2015 look for more infused spirits.  And not “easy” infusions like jalapenos in tequila, cucumbers in gin, or herbs in vodka.  Bartenders are stretching their creativity to include such recipes as rum infused with brown butter.  And savory “broth-tails” are threatening a takeover too—cocktails inspired by Vietnamese pho or lamb broth mixed with your favorite high-end whiskey, for example.  House-made ingredients are hot as well, allowing bartenders to showcase their inspirations in their own specially prepared bitters or shrubs they will use to make delectable drinks for their customers.

Another trend to watch for in your favorite bar is the explosion of bitter…in fruity cocktails, and even in simple drinks like gin and tonic.  The bitter gives your favorite beverage a complexity it is likely otherwise lacking, providing a balance of flavor.  If your bartender doesn’t suggest it, try asking for a dash of Angostura® or house-made bitters in whatever drink you are craving.  It will surely not disappoint!

As the saying goes, out with the new, in with the old.  Well, maybe I mixed it up a little, but what was once considered old is fast becoming new again.  Prohibition-era recipes are bringing back some obscure ingredients that haven’t been seen in more than 70-80 years—flavored bitters and even shrubs are quickly hitting the bar scene after a long hiatus.  What does this mean for you?  It means fresh new (old?) flavors combine for fantastic, refreshing drinks that invite you to have another…and maybe even another…how can you resist a second Peach & Bourbon Shrub, like this one:

Peach & Bourbon Shrub

2 oz bourbon

¾ oz peach shrub syrup  (the recipe for the shrub can be found here)

¾ oz cherry liquer

1 dash absinthe

And speaking of old, how about a little moonshine to replace your vodka?  This legally brewed white whiskey is never aged in a barrel, giving it a sweet, smooth flavor without the smoke/oak profiles found it its brown-colored counterpart.  You’ll be right in style if you order this white whiskey in your Moscow Mule or in a martini, and your taste buds will thank you.

Not much of a drinker?  Not a problem.  Low-alcohol cocktails and mocktails are also on the rise in 2015.  Supporters of this trend include the consumer, who wishes to drink responsibly.  But the mocktail/low-alcohol cocktail support doesn’t stop there.  It makes great commercial sense to operators who can entice their customers to drink more than just a cocktail or two, which equates to high sales at a much higher profit margin than if they sold, say, a soda.  Win-win for the bar scene!

No matter what your drink of choice, there is no doubt that you can find something that will please your palate.  Which of the cocktail trends tempts you?

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