Only three weeks until Super Bowl XLIX folks! Start planning your party now with some cool libations that foretell the future in cocktails for 2015. Will it be farm-to-glass with shrubs from nature or bitters au naturel? What will you see in that high ball or on-the-rocks glass? Trends from Liquor.com suggest there will upscale shots, fluid flexibility in cocktails and bars without live bartenders ~ say what? Yes, it’s the realm of robots maybe.
Pushed off the bar may be more sophisticated cocktails for a beer and a shot instead – or maybe just a solo shot.
And robotic bartenders may move mixologists out of the bar as in Royal Caribbean’s Quantum of the Seas or at home with Monsieur whose components serve up a precision cocktail by interfacing with your WiFi, Bluetooth 4.0 or Zigbee. It’s perfect for date night or entertaining a friend.
And then there is the trend for a DIY cocktail – create your own blend of cocktail for the mixologist to create for you. It’s your customized cocktail.
Home delivery is like Fruit-of-the-Month at Caskers Club where you can have your favorite spirit delivered to your door every three months or to your office as needed. Another option is to order special small batch, rare or ultra-premium spirits from around the world. On sale now is Elijah Craig small batch 12-year-old Kentucky Straight Bourbon rated the best 10-12 years bourbon by The Whisky Bible and the Wine Enthusiast.
Improved Ready-to-drink (RTD) cocktails – don’t want to play mixologist at home or order a robot bartender, there are new pre-mixed RTD cocktails on the market. Gone are the sweet, sugary to gag on pouches or bottled mixes. Crafthouse® Cocktails offers the Moscow Mule and Paloma created by world renowned mixologist Charles Joly. You can order Crafthouse® online: go to the West Lakeview Liquors or Binny’s website, as the products are currently only available for sale in four Midwestern states.
Be on the lookout for Baijiu, the spirit of choice in China, coming to bars in 2015. It is a rice or sorghum-based clear, pure grain alcohol with (supposedly) a vile smell and a nasty aftertaste. The Baijiu cocktail is being served at the Peking Tavern in Los Angeles called a Wong Chiu Punch; but I wouldn’t expect to see it on the East Coast any time soon, although a Baijiu bar is reportedly coming to New York in 2015.
Barrel-aged gins, aged in used whiskey barrels or rum and brandy casks, are gaining momentum among gin lovers. These gins are noteworthy for their complexity and layering of flavors.
First there was tequila, then mezcal. Agave lovers watch out for new Mexican imports - sotol, bacanora and raicilla. There might make up newly created Mexican-flavored cocktails on the bar scene soon.
Fast food restaurants are picking up the cocktail trend with crazy combos: Red Robin has its can-crafted cocktails™, skinny cocktails and beer milk shakes; Starbucks’ rapidly expanding after-dark program, “Starbucks Evenings,” focuses on wine and cheese sales.
Pure speculation is the brothy cocktail where the main ingredient is broth – quite possibly could work in a Bloody Mary with bouillon. You be the judge or maybe try it out at your Super Bowl party.
Cheers and may the best team win!
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