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6 summer cocktail trends to sip and skim
Memorial Day weekend is over and it’s officially summertime, which means it’s time to brush up on your summer cocktail trends. Find out what’s in and what’s out, so when you’re with clients, you can order a drink with confidence.
Brewing up coffee and tea cocktails
Though Irish coffee is a standard in bars and restaurants across the country, there’s recently been a boom in coffee and tea cocktails. The subtle spice notes add an extra layer of flavor—not to mention a caffeine kick. Get a sampling at Austin Java, which features spiked lattes and mochaccinos.
More from Mexico
If you were looking for the flavors of Mexico, tequila was the answer—until now. Mezcal is kicking tequila off the shelf and taking over the fiesta. And with it, it brought its two friends, sotol and bacanora. Like tequila, bacanora, mezcal and sotol are derived from agave, but bacanora and sotol offer a gentle contrast to tequila and mezcal’s bite. If you want to dump tequila for something less “spring break”, Eater‘s got the breakdown on agave spirits.
Amore for Amaro
When Forbes asked a group of top mixologists and spirits writers what they’re drinking in 2016, amaro was a popular answer. As American palates move away from the sweet and move towards the bitter, amaro is popping up on cocktail menus everywhere. Many distilleries are putting an American spin on the bitter, herbal Italian digestif, and it’s becoming increasingly popular. If you’re interested in trying this liqueur, book an event at Cantine Italian Café & Bar.
Shout-out to sherry
Sherry is making a comeback. Over the last six months, many bartenders have started to experiment with lower-alcohol spirits, and sherry is a flavorful drink that fits the bill. The fortified wine is incredibly versatile and is frequently being used as an ingredient in cocktails or served on its own. Vogue has the scoop and where to go for sherry cocktails.
Say goodbye to the standard glass. Many bars are introducing more creative glassware. Whether it’s to accentuate the drink’s playful theme or complex flavors, fun glasses are sliding across bars. According to First We Feast, Joaquín Simó of Pouring Ribbons uses elegant glasses to enhance the flavor and appearance of his drinks.
Shake up the temperature
After a quick hiatus, frozen drinks are coming back. Whether it’s the standard margarita or a frozen G&T, prepare for a few brain freezes this summer. In Thrillist, Ann Tuennerman also notes a push for room-temperature cocktails. The trend has been slowly picking up, and it could become “the next big thing”.
Now that you have the inside scoop on summer cocktail trends, book a cocktail event and drop some knowledge on your clients. They’ll be impressed, you’ll feel cool and no one will go thirsty.
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