Has the Old Fashioned become the new Manhattan? Some bartenders ran the numbers for me.
Details.com likes me to write about the trendiest of trends, so I skipped the big macrotrends like mezcal and expensive bourbon, and focussed instead on the small stuff.
The flavored whiskey trend continues to grow. The first 9 flavored whiskeys are from Diageo brands, while the other three are white whiskeys and a sherry-finished bourbon.
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.