Bar trends for 2013
Trends that were on the up-swing in 2012 will really take flight this year! Here’s what we are likely to see in 2013 in bar and beverage:
- Cocktail flights: Why should beer have all the fun? Flights of cocktails allow for pairing, sharing and sampling multiple drinks and comparing how the variety may enhance or interact with each other.
- Brown Booze: Bourbon & Rye took hold in 2012 and will continue to flow in 2013 with “brown booze” being the rage (including higher-alcohol content beers and ales.)
- Veggie juice: Accenting with herbs has evolved into mixing with veggie juice. Celery juice, cucumber water, fennel, carrot – expect the kitchen to join the bar this year.
- Low-alcohol drinks & Artisan sodas: Low and non-alcohol drinks will become popular, especially with cola sliding in popularity. As New York bans gargantuan-sized soft drink, so might go the nation. We’ll see an increase of flavored carbonated beverages with a healthier approach – herbs, berries, lemongrass, hibiscus, basil, teas. Juicing is on the rise and juice bars will be more and more available
- Beer Cocktails: With the rise of craft beer over the last two years, the array of styles and flavors will naturally be utilized in creating mixed drinks.
- Infused flavors moves to tequila: Its been done with just about every other major spirit; expect to see flavored tequila becoming popular in 2013.
- Soda Fountain Inspiration: It started last year and will continue to rise in popularity: shakes, egg creams, floats and parfaits you remember as kid but this time with bourbon, chartreuse, rum, liqueurs – the gamut!
- Barrel Aged Cocktails: Batched cocktails aged in a barrel allows a whole other level of flavor complexity and creative approach to mixology, and more and more bars and restaurants are adding it to their menus.
- Cocktails on Taps (or bottled or canned): Perhaps for convince, perhaps its a gimmick, but we’ll see cocktails contained in pouches, boxes and bags, bottles and cans, making the imbibing of spirits even more fun.
Did we leave anything out? Is there a bar trend you think (or hope!) might make a splash this year? Have you a favorite watering hole that seems to be pushing the edge of creativity and inventiveness? Leave your comments and tell us what you think!
3 Responses to “Bar trends for 2013”
Yes please, I’ll have 1 of each!!
Nice to see that mixologist/chemists; think pharmacies of old(Rexall drug stores.) are back in the game. I have been experimenting with 5 trends on the list the past 10 years or so. Tequila cocktails made with bitters,basil, ginger and orange peel infused tequila and the bottled and chilled for a few days. Cream liqueur and spirits due amazing things once combined and chilled for a week or so. Adult Ice Cream; well haven’t you had a Maker’s Mark Coke Float with Jim Beam ice cream. Beer cocktails; does the Car Bomb count? I think yes, and what a beauty. Slainte,
Charlie Oat , CT Publican
I have not had a Maker’s Mark Float with Jim Beam Ice Cream, but I’ll have to investigate that one! LOL I haven’t played with infusing tequila yet, but your suggestions are wonderful (I think I’ll start with orange peel, fresh from our tree!)
Thanks for sharing your thoughts and ideas!
“Cheers!”
Melissa Kay