With or without alcohol, cocktails are one of the drinks preferred by many summer vacationers. What are the current recipes and trends in mixology? Experts on the subject share the 4 cocktails that are likely to gain popularity in 2024 and perhaps become one of the new standards in the field.
Summer is not over. This time of year, cocktails are all the rage with vacationers indulging in a refreshing and sweet treat. Whether it is a drink with or without alcohol, it can be found on sandy beaches, on the terrace of a sunny restaurant or simply in an establishment specializing in the art of mixology.
Lovers of these drinks looking for an original taste experience may wonder what the cocktail recipes are at the moment. That’s good because we might have the answer. In the columns of the magazine Forbesseveral mixology experts share their analysis of current trends. Here are the 4 types of cocktails that will gain popularity in 2024, according to these specialists.
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Spicy cocktails
If cocktail enthusiasts are looking for freshness during the summer, the most discerning palates will be happy to enjoy recipes with a little more character… and pepper. In any case, this is the observation shared by a New York mixology expert. “I recently saw someone make a sauce with pepperoncini (a variety of peppers) and I immediately wondered why people didn’t use pepperoncini in cocktails.”explains Marshall Minaya, beverage director at LolitaAt Mrs. George and at Valerie from New York.
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And to add: “It is often used as bloody mary topping or whatever, but with the right ingredients, I think pepperoncini could be a fun new way to do it spice up your cocktails“. An opinion shared by another expert on the subject. “I think that in the near future, more obscure variants will begin to be used in drinks, both for their taste and their strength, overbidder Chris Moore, manager of the bars at Down NoMad with our colleague.
Make alcohol cocktails
With or without alcohol? Faced with this Cartesian dilemma for some cocktail lovers, bars are deciding to cut the pear in half to offer new low-alcohol recipes. “Low alcohol drinks are here to stay, for now anyway”says Marshall Minaya. And to add: “Bartenders around the world are starting to sip on low-alcohol refreshments, like a White Vermouth & Soda with lemon zest or an iced Sherry & Soda.”
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A point with which another drinks expert agrees. “We’re not done make alcohol cocktailsbut I think the classics are missing”, says Betty Woodward, director of catering at the hotel Heronin Virginia. A strong trend from 2024, which represents an opportunity to bring certain classics in mixology up to date. “We will continue with that see variations of Old Fashioned and Negronisbut with aperitifs or prosecco. Bartenders always find a way to reinvent the classics to adapt them to the spirit of the times,” she adds.
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Floral and fruity cocktails
The abundance of fresh ingredients in the summer season pushes mixology experts to multiply fruit and flower combinations. “There mango and saffron, strawberry, pineapple and pandan (a tropical flower from Asia, ed.note) etc. Trends that incorporate all these elements push the boundaries by clarifying fruit to use forced carbonation, milk punch, homemade distillates and fermentation of discarded fruit peels.assesses Amir Babayoff, from Ophelia’s.
A trend that could give a second round of life to the mixer among bartenders’ accessories. “Personally, I really hope to see the return of the blender. The electric blender was considered a hugely important innovation when it was introduced during the golden age of cocktails, when the upper crust of American society flocked to enjoy frozen daiquiris in Cuba.recalls Chris Moore. For him, using the blender in mixology is as technical and artistic as watching a bartender juggle a shaker. “Although ice cream makers have inherited the space to some extent, blenders have a special place in my heart because using them during serving is as much a skill as shaking, stirring or tossing.”continues the mixology expert.
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Well-garnished cocktails (for better or for worse)
THE cocktails with elaborate garnishesand sometimes a little too impressive, constitutes another trend that is likely to establish itself in mixology. A development that is emerging in light of the growing role of social networks, viewed negatively by certain experts in the field. “I’m torn between Dave Arnold’s teaching on it garnishes should only serve to enhance the flavor of the cocktail and nothing elseand what social networks sell”explains Marshall Minaya.
If his choice seems to tip the scales, the mixology expert believes that the current place for social networks can lead to a change in relationship to the garnish in cocktails. A point that does not fail to raise certain concerns in light of the time and investment made to satisfy the expectations of customers, impatient to share a photo of their beautiful cocktail on Instagram Or TikTok. “I lean more towards the traditional toppings or nothing school, but I see toppings all over social media that require days of preparation. It is worrying for bars that focus on hospitality and solid cocktails and now have to add overly complex garnishes”entrust the specialist. In some cases, the garnish is so extensive that you no longer know whether it is a cocktail or a complete dish.
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