Overview: The world of mixology has seen its fair share of trends come and go. While some have made a lasting impact on the industry, others have fallen by the wayside as bartenders seek to elevate their craft and provide a more authentic experience for customers. In this article, we’ll explore the cocktail trends that expert bartenders never want to see return.
The Full Story
From over-garnished Bloody Marys to lazy bartending, there are several trends in the world of mixology that have fallen out of favor with many industry professionals. One trend that has sparked a collective groan from bartenders is the use of tiny clothespins for garnishes. “I’ll be happy if I never see an herb anchored to a glass by a clothespin again,” says Eduardo Porto Carreiro, beverage director and sommelier at Rocket Farm Restaurants in Atlanta.
Another trend that has lost its appeal is spherification. “More often than not, the payoff just isn’t there,” notes Libby Lingua, owner and operator of Highball in Phoenix. While some bartenders see value in incorporating new techniques into their craft, others believe it can be a gimmick rather than a thoughtful component.
The era of neon-colored cocktails has also been met with skepticism by many industry professionals. “Those cocktails relied heavily on artificially colored liqueurs for visual impact,” says Michael Mesch, bar manager at St. Roch Fine Oysters and Bar in Raleigh, N.C. With the availability of natural ingredients that deliver vibrant colors and real flavors, bartenders are seeking to move away from this trend.
Production & Profile
The trend towards complex, ingredient-packed cocktails has also fallen out of favor with many industry professionals. “I think we’ve moved back to a more refined style that values precision and prioritizes balance,” notes Kayla Wenzel, bar manager at Native Fine Diner in Greenville, N.C.
Furthermore, the use of fake sour mixes instead of fresh lime juice has been met with disdain by many bartenders. “Using fake sour mixes is not giving the consumers a true taste of what a cocktail is or should be,” says Agustina Sofo, head bartender at Estereo and Estereo FM in Chicago.
Brand & Industry History
Cocktail trends have ebbed and flowed over the years. In 1862, Jerry Thomas revolutionized cocktail culture with his book “The Bartender’s Guide.” Thomas was soon followed by legendary barman Harry Craddock and later Dale Degroff whose recipes and techniques helped start a cocktail renaissance.
Centuries and decades later, a glance across cocktail menus or around bar rooms reveals the persistent influence of these powerful figures and their creations. However, there are still trends that some believe are better left in the past.
What This Means
The shift away from certain cocktail trends has significant implications for the industry as a whole. As bartenders seek to elevate their craft and provide a more authentic experience for customers, they must also consider the impact of these trends on their business model.
For example, moving away from complex ingredient-packed cocktails could mean reducing inventory costs and simplifying menu offerings. Similarly, using fresh lime juice instead of fake sour mixes can lead to cost savings and improved customer satisfaction.
Consumer Takeaway
The shift towards more refined cocktail styles has a direct impact on the consumer experience. By moving away from overly engineered cocktails and embracing natural ingredients, bartenders are able to create drinks that are both delicious and visually appealing.
In conclusion, while some trends may be cyclical in nature, others have fallen out of favor with industry professionals due to their over-reliance on gimmicks rather than thoughtful components. As the world of mixology continues to evolve, bartenders must balance innovation with authenticity to provide a truly exceptional experience for customers.
Source: Read the original article
