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He is also an advocate for mindful drinking and believes that non-alcoholic drinks should be just as creative and delicious as traditional cocktails. Beyond his work at Spago, he shares his insights into cocktailculture through writing and presenting. Ford's London Dry Gin oz. Stir with ice.
There are panel discussions and seminars on topics like the history of gin or cocktail clarification techniques, plus dozens of pop-ups where the international bar teams pair up with local bars to create a special menu highlighting local ingredients. The festival aims to be equal-parts educational and enjoyable.
In today’s craft cocktailculture, being forward-thinking with your drink program is important. Implement a cocktail menu that uses different spirits, such as vodka, gin, rum, tequila, and whiskey and different flavor profiles. Introduce seasonal cocktail menus and products to give your guests something new and exciting.
Copyright A Bar Above, generated with AI This herbal liqueur brings an earthy note to cocktails that isn’t easily replicated, and it comes in two versions, detailed below– one with a light olive color (Green) and one with a bright yellow hue (Yellow). Delicious Cocktails with Green Chartreuse: Copyright A Bar Above Bijou 1.5
Cocktailculture is no stranger to defying the laws of tradition, so what is it about Kalamatas et al. But when alcohol enters the equation, green olives remain king. Vodka Viability “Gin is a little less forgiving than vodka,” Tecosky says. What about the beloved black olive, though?
Either way, there’s no denying that Luxardo has ingrained itself in modern cocktailculture with a single stone fruit. The process starts with the harvest of the marasca cherries, which are immediately put in an alcoholic infusion in larch wood vats along with leaves and branches from the same trees for up to three years.
It’s a welcoming way to say ‘we got you’ if you don’t drink alcohol or just don’t feel like drinking alcohol tonight.” Cultural Collaboration Flavors, balances, counterpoints, textures, and spirits are usually the most obvious factors in how we differentiate one cuisine from another when we’re drinking.
The ’70s were when we fully transitioned into the industrialization of alcohol production,” agrees Chad Hauge, co-owner of Common Good Cocktail House and private whiskey bar Subourbon in Chicago’s west suburbs. This in turn carries over to bars like Hauge’s, where customers new to craft cocktails assume they run saccharine.
Smiling Wolf introduces a range of Functional Non-Alcoholic Spirits, harnessing the evolution of non-alcoholic spirits and propelling the category to a new level with the addition of functional ingredients designed to elevate the mind and spirit. The portfolio will expand to include Agave, Rum, and Whiskey in the coming months.
Most trends in alcoholic beverages begin in the USA and move eastward. Be it the craze for flavoured vodkas that is now a distant memory or the gin revolution that has swept through India in more recent times. Alcohol beverage giants like Bacardi and Diageo are also giving special attention to agave spirits in India.
Until 2020, vodka was legally required to be “without distinctive character, aroma, taste, or color” by the Alcohol and Tobacco Tax and Trade Bureau, but that language has since been dropped from the regulations. Ticking All the Craft Boxes Part of craft vodka’s current dynamism comes thanks to a change in the law. There’s nowhere to hide.”
Singapore’s burgeoning cocktailculture features an innovative approach to non-alcoholiccocktails, catering to the growing demographic of flex drinkers worldwide. Atlas Bar impresses with its expansive selection of gins and champagnes and with its stunning Art Deco-inspired interior.
When you talk to someone in the bar or booze industry about “Hey Bartender,” Douglas Tirola’s 2013 documentary chronicling the 21st century rebirth and rise of the American cocktail scene, one specific quote from the film is likely to be mentioned. Cocktailculture existed in a duality at the time of the film’s release.
When distilled true to tradition, authentic absinthe embodied a beautiful spirit that made an indelible impression on art and culture, including cocktailculture. For decades, absinthe owned an authentic place in cocktail history and therefore deserves a place in modern cocktail creation.
Four common ingredients (gin, Lillet or Cocchi Americano , Cointreau , and lemon juice), all in equal proportions, seasoned with a spritz of absinthe, adding up to that three-ounce magic number. The four-equal-part formula crops up often in the cocktail world. Liqueurs do have one advantage: alcohol.
Canadian whisky has unique differences among consumer demographics when compared to other whiskey categories, according to a 2022 MRI-Simmons USA National Consumer Study on the beverage alcohol that participants drank in the past six months. The survey found that Canadian whisky appeals to more women than any other whiskey, with 41.8%
The bartender thrusts a Hulk green cocktail into your hands and you take a sip, allowing the melon-flavored concoction to wash over your taste buds. A Japanese Gin & Tonic,” they respond, hands already busy prepping the next drink. It’s less the base of a cocktail, and instead used with a little more intention.”
It’s no secret that innovative and thoughtful cocktailculture is part of the Loews Hotels identity. Launched last summer, across all properties, this program invites guests to imbibe on low or no ABV cocktails, crafted with the same precision and care as their alcohol-centric counterparts. oz Roku gin.75
. “Ted” Breaux, an absinthe expert, highlights the evolution of cocktailculture, noting that the early 2000s were dominated by vodka and flavored vodka. prohibition on absinthe in 2007, alongside the rise of more complex spirits like agave, gin, and amaro, have contributed to a broader trend toward stronger flavors.
Upon researching the many lauded tomes of the historic cocktail canon, Nicola Nice felt there was something missingnamely, the perspective of women. A doctor of sociology, Nice’s personal fascination with cocktailculture led her down a rabbit hole in search of women’s stories and contributions.
There are spirits and then theres spirit, and El Guapo embodies bothin no small part because the leader of the brand, Christa Cotton, came of age in a craft cocktailculture ripe with creativity. All of their products are alcohol free. Try some in a white rum, dry gin or even Aquavit based cocktail for a new dimension of flavor.
Apart from this, the high import duties on alcoholic beverages inflate prices, making premium and luxury rums less accessible to a wider audience. Gurjas observes that the growth trajectory of rum in India also faces several bottlenecks, primarily rooted in consumption patterns and representation in the cocktailculture.
Nathan Oliver, beverage director, The Benjamin Hollywood , Los Angeles I think shots are great for camaraderie’s sake but I also think there is a want or a need to cool down the alcohol intake. However, with the renaissance of modern cocktailculture, bars have been tasked with bringing creativity to the cocktail world.
Although cocktail is the catchall term for any alcoholic mixed drink, its truly a rather strange, nonsensical descriptor for such concoctions. Although the term first appeared in print in 1798, it wasnt until 1806 that cocktail shared the definition it bears today.
Unlocking TikTok Mixology: From Trend to Your Home Bar Mastery (Image: A split screen showing a trending TikTok cocktail video and a home bar setup with ingredients and tools. TikTok has become the epicenter of modern cocktailculture, with innovative recipes and eye-catching presentations captivating millions.
The Rise of Functional CocktailCulture The functional cocktail movement is not merely a passing fad, but rather a fundamental shift in how we approach alcohol consumption. Teas: Herbal, green, and black teas can serve as excellent non-alcoholic bases, contributing their own health-promoting compounds.
The Rise of Functional CocktailCulture The functional cocktail movement is not merely a passing fad, but rather a fundamental shift in how we approach alcohol consumption. Teas: Herbal, green, and black teas can serve as excellent non-alcoholic bases, contributing their own health-promoting compounds.
Join us on a journey to redefine cocktailculture, proving that indulgence and environmental responsibility can coexist harmoniously. Citrus Peel Bitters: Infuse citrus peels with high-proof alcohol and spices to create aromatic bitters. Herb Stem Infusions: Infuse herb stems with vodka or gin to create flavorful infusions.
Consumer Trends: Low-ABV and non-alcoholic spirits are gaining momentum alongside traditional favorites. CocktailCulture: Bartenders are driving trends and creating new opportunities for innovative brands. Innovation Matters: The demand for unique flavors, craft spirits, and sustainable options is increasing.
This focus on local flavors not only enhances the quality of cocktails but also supports local economies and promotes sustainable practices. Consider the rise of indigenous Peruvian fruits in pisco sours, or the use of native Australian botanicals in gin. Check the regulations for importing alcohol and other ingredients in your region.
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