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!