What’s in store for mixology in 2019? According to Kimpton Hotels & Restaurants’ fifth annual Culinary + Cocktail Trend Forecast we can expect to see reimagined mocktails, mushroom-infused spirits, the rise of flavored alcoholic seltzers and exciting food and drink pairings.
Each year, the Kimpton Culinary + Cocktail Trends Forecast reveals the flavors, ingredients and philosophies that will be explored by bartenders in the year ahead. Trends are uncovered via a survey of over 100 chefs, sommeliers, general managers and bartenders from 80+ Kimpton restaurants and bars.
Here are the cocktail trends they’re predicting …
New flavours & regional influences
Turmeric and rose emerged as the top new flavors you’ll find in cocktails, with tarragon and celery root as runner up ingredients.
Vibrantly green matcha has taken coffee shops and Instagram by storm, but according to bartenders the next trending beverage may contain one or more of the following: moringa, goji berries, pandan, fenugreek, genmaicha or mate.
North African, Japanese and Latin American culture will also be heavily influencing drink menus. Examples include harissa-infused mezcal and plantain-infused scotch.
Not your mother’s mocktail
A resounding 80% of bartenders will be featuring more non-alcoholic cocktails on their menus in 2019. Virgin cocktails are more inspired and complex than ever before thanks to new non-alcoholic spirits like Seedlip, house made syrups and tonics and the use of fermented ingredients.
A 360 approach to sustainability
Eighty-eight percent of bartenders consider sustainability whenever they design a cocktail for their menu and are embracing new approaches to sustainability including edible garnishes, on-site bee hives, room temperature cocktails, and bar and kitchen menus featuring fewer ingredients that are incorporated into multiple items.
Funky fungi & obscure vegetables
Mushroom beverages such as fungi Irish coffee, mushroom and thyme infused vodka and mushroom tea with sparkling wine are taking both kitchen and bar menus by storm.
Nearly 70% of bartenders are experimenting with mushroom-infused spirits, mushroom broth or tea.
Last year saw a surge in vegetable cocktails with ingredients like corn, beans and beets but according to bartenders, more obscure vegetables such as tomatillo, chayote, fiddleheads, jicama and sunchoke are being used to create more surprising and elevated flavour combinations.
Savoury cocktails also continue to be inspired by the kitchen with Cacio e Pepe martinis and a gin cocktail featuring cucumber, mint, Greek yoghurt and lemon to emulate gyros.
Spritzers are the new wine coolers
Move over wine coolers, because flavoured alcoholic spritizers are hot right now. Sixty-three percent of bartenders are considering using a flavored alcoholic spritzer with either a seasonal fruit puree, herbal garnish or splash of citrus for a light and refreshing drink.
Off-the-wall ingredients & pairings
Chorizo, jackfruit, anchovy, perennial grains, endive, yuzu (sour Japanese fruit), black sapote and blessed thistle are some of the more bizarre ingredients likely to appear on bar menus in 2019.
Wine and cheese will always be the queen of food and beverage pairings, but bartenders are experimenting with new combinations including wild boar heart and burgundy, oysters and gin, crickets and pisco, Latin cuisine and scotch as well as some crowd favorites like champagne and fried chicken.
New wine & beer trends
We’ll see the new wave of natural winemaking and the emergence of new grape varietals, leading to more unique flavor combinations and elevated blends.
US beer lovers can expect an uptick in dry-hopped sours, bright kolsch style beers and more respect paid to fruit and spiced beers that appeal to beer drinkers looking for more distinct flavours.
When it comes to fan favorites, frozen rosé and Aperol spritz were the two cocktail sensations of 2018. According to Kimpton’s bartenders, a marriage of the two will create the most popular drink of 2019 – Aperol frosé.
