Bacardi Martini Australia has revealed its predictions for the cocktails that will shape 2018.
Interestingly, the trends don’t include any ‘contemporary’ cocktails, rather the classics that stand the test of time are expected to make noise this year.
From the Spritz to the Pina Colada, Bacardi’s ambassadors are looking forward to keeping things and focusing on well-executed timeless cocktails.
“Classic cocktails will never truly go out of fashion, and on the flip side were never really out,” said Peter Hollands, Bacardi-Martini Australia Brand Ambassador. “It is true however that every few years we start seeing them being given a bit more attention. I’m happy to say that this is that year.
“Simple drinks made allow a bartender to focus on the individual guest and tailor the flavours without being limited by a bespoke menu.
“So in 2018 revisit some of your favourites, engage your guests with a recommendation off menu, and enjoy the great drinks that last.”
Here are a selection of Bacardi’s favourite recipes:
MARTINI AMBRATO SPRITZ
• 45 mls MARTINI & ROSSI Riserva Rubino
• 60 mls MARTINI & ROSSI Prosecco
• 60 mls sparkling water
Method: Combine and garnish with an orange twist and oregano bouquet.
BACARDÍ FIZZY COLADA
• 30 mls BACARDÍ OCHO
• 15 mls BACARDÍ Coconut Flavored rum
• 30 mls fresh pineapple juice, strained
• 90 mls coconut water
• .25 tsp citric acid
• 20 mls sugar syrup
Method: For a classic Piña Colada, combine all ingredients into a blender and mix until frothy. For a fizzy spin, chill all ingredients then pour into soda siphon. Cap and seal siphon, charge siphon with one CO2 soda charger and shake vigorously to incorporate and carbonate. Stream cocktail from siphon into an ice filled hurricane glass. Garnish with a pineapple fan.
FRENCH 75
• 60 mls D’USSE ® cognac
• 15 mls lemon juice
• 10 mls simple syrup
• 90 mls parts Brut champagne
Method: Combine cognac, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with champagne. Stir gently and garnish with a long lemon twist.
50/50 MARTINI
• 50 mls BOMBAY® gin
• 50 mls NOILLY PRAT® Dry vermouth
Method: In a mixing glass, stir spirits over ice, strain into a coupe glass. Garnish with a lemon twist.
MARTINI & ROSSI NEGRONI
• 30 mls OXLEY Gin
• 30 mls Campari
• 30 mls MARTIN & ROSSI Riserva Speciale Rubino
Method: Combine ingredients and stir until chilled and diluted. Strain over cubed ice into Double old-fashioned glass. Garnish with an orange slice.
CAMERON’S KICK
• 45 mls DEWAR’S® 12 Blended Scotch Whisky
• 30 mls TEELING® Small Batch Irish Whiskey
• 20 mls lemon juice
• 15 mls orgeat
Method: Combine ingredients in a cocktail shaker, shake, fine strain into a punch glass with a large chunk of ice. Garnish with nutmeg or orange oils.
BOMBAY GIN & TONIC
• 45 mls BOMBAY Sapphire gin
• Tonic water
Method: Pour gin into ice filled highball and top of with tonic. Garnish with a lemon wheel and rosemary.
MAI TAI
• 45 ml BACARDI Ocho
• 15 ml SANTA TERESA® 1796 rum
• 20 ml fresh lime juice
• 15 ml orange curacao
• 10 ml orgeat
• 10 ml Rich Demerara Simple Syrup
Method: Combine all ingredients in a crushed iced shaker and until the tin is frosted. Pour contents of the tins into a double rocks glass. Garnish with half of a lime and a fresh sprig of mint.
BOBBY BURNS
• 60 ml CRAIGELLACHIE 13 Speyside Single Malt Scotch Whisky
• 30 ml MARTINI & ROSSI Riserva Speciale Ambrato
• 10 ml part BENEDICTINE®
• 2-Dashes Angostura (aromatic) Bitters
Method: In a mixing glass, stir spirits over ice, strain into a coupe glass. Garnish with a luxardo cherry.
MARTINI AMBRATO & TONIC
• 60 ml MARTINI & ROSSI Reserva Speciale Ambrato Vermouth di Torino
• 60 ml Tonic Water
Method: Combine Ambrato vermouth and tonic water over ice in a wine glass and stir gently to combine. Garnish with a wide lemon peel and your herb sprig of choice if desired.
