There has been a large-yet-slow-moving trend towards fuller-flavored spirits and cocktails. We've seen a rise in smoky Islay whiskies and mezcals; dark sipping rums; vodkas and tequilas with character; and gins booming with botanicals. In mixers we see the rise of spicy ginger beer, and in cocktails we've seen drinkers embracing boozier and bitter cocktails like the Old Fashioned and Negroni.
The next chapter of this fat-washing has arrived. Now crafty cocktailians are moving beyond grease into other fatty liquids like coconut, olive oil, cocoa, butter, and even nut fats. Sounds filling? Fattening? Foolish? Not at all.
It seems that every bartender is using salt in their cocktails now - whether they tell you about it or not. Here's a trend piece for Details.com.
In my latest story for Details.com, I wrote about the return of apples in cocktails and spirits. The story mentions the return to drinks after the great Appletini shame and lists a ton of mostly-new apple products.
Common techniques and ingredients chosen by bartenders in an international competition, despite their diverse backgrounds and locations.
Many aged tequilas are hitting on the market that are decolorized. After aging for a certain amount of time they picked up color from the barrels. Then these were filtered to make them clear again. This is quite common in white rum, and now increasingly common in tequila.
Celebrities seem to think this tequila craze is a whole thing, so they're partnering with brands or launching their own. On this page I'll try to keep track of them all. Clyne, Roger Roger Clyne's Mexican Moonshine [website] "Arizona-based recording artist Roger Clyne has, for the past fifteen years, created a fan-focused community that meshes music with all forms of merriment infused with southwestern culture and mythologies. To that end, he created the award-winning MexicanMoonshine line of fine tequila, which has just released its third marque, Añejo." Clooney, George and Gerber, Rande Casamigos [website] "The tequila's name, Casamigos, was inspired...
Have you looked through your December magazines yet? In just about every one that I get (and I get a lot of them), there is a recommendation for a specialty cocktail syrup of one flavor or another as a suggestion for gifting. By the time I noticed this, I'd already written my latest story for Details.com, which we ended up calling Syrups are the New Bitters. It's not to say that you no longer need bitters now that there are more syrups on the market, but rather where once there was a lack of variety of bitters on the market...