You think beer has gotten weird in 2015? Try ordering a cocktail. Yeah, we’ve been reliving some of the classic cocktail culture over the last few years, but now things are getting interesting. We’re talking about cocktails you inhale instead of drink, and drinks where the garnishes are given as much attention as the booze inside. Maybe my favorite trend we saw emerging this year? Table-side bar cart service. It’s old school, classy, and makes you feel like a boss. Here are our favorite cocktail trends from the year.
Women Embracing Whiskey
A traditionally masculine drink, whiskey invokes images of gentlemen’s clubs, pipes, and evening jackets. Increasingly, women confidently stand up at the bar and order whiskeys neat. Carefully selecting their favorite make, they know exactly how to assess all the notes, flavors, smells, and shades of a good whiskey, using language of a PHD candidate. A club, Women Who Whiskey, founded in 2011 in NYC, continues to grow its chapters globally, showcasing a formation of a ladies’ club. –Madina Papadopoulos
Room Temperature Cocktails
When something is described as lukewarm, it means it’s pretty boring. Cool and hot, now those imply excitement. For food and drink, there is rarely an in between. Rarely. But then, when that rare result is successful, it’s freaking delightful. The new cool/hot thing: room temperature cocktails. These tepid cocktails are yet another pleasant rediscovery of vintage cocktails. —Madina Papadopoulos
Try this room temp cocktail: Warm and Toasty
Courtesy of Lucinda Sterling of Middle Branch
Ingredients
1 ¼ oz. Louis Royer “Force 53” VSOP Cognac
½ oz. Domaine de Canton
¼ oz. Rhum Orange
Preparation: Stir and pour into a wine glass.
Matcha Cocktails
Suddenly, last summer, matcha became a “thing.” And it was a delicious, energizing, healthy thing. Then, suddenly, this summer, matcha cocktails were a “thing.” So it goes with mixologists, tempting us away from our healthy habits by dipping a carrot into vodka. Matcha has a distinct, earthy taste, and makes for a flavorful yet not too sweet, not to sour, cocktail base. And it’s supposedly detoxing, which might or might not balance out the most definitely intoxicating alcohol. —Madina Papadopoulos
Try this: Matcha Pineapple Cocktail
Courtesy of Tea-Ceré
Ingredients
1 1/2 oz. Vodka
1/4 tsp. Matcha Powder
1/3 cup chopped Pineapple
1/3 cup Sparkling Mineral Water
2 – 3 drops of honey
Preparation: Using Tea-Ceré to grind tencha leaves into fresh matcha powder (use for ease). Pour your vodka, pineapple and honey in a glass and muddle the ingredients together. Add matcha and stir until well-blended.? Pour the mixture over ice, and top with sparkling mineral water.? Stir well and garnish with fresh matcha powder before serving.
