One of the most interesting things about being a part of the team here at Jacquie’s Gourmet Catering is that the food and beverage landscape is continually changing. And since we love to experiment with what’s new, we’ve asked a few of our favorite mixologists to weigh in on what they are recommending from the bar this season.
“In general, there's a mix of old favorites and new innovations gaining in popularity,” says one of our bartends. “So whether you prefer sweet or savory, simple and fun, or wildly elegant – this year’s bar menu is nothing short of fascinating.”
Here’s what what’s trending:
The martini is back and more versatile than ever!Our most-requested martini is still the ever-popular expresso martini. But we are also experimenting with infusing traditional spirits (think gin or vodka) with savory ingredients such as olive oil, pickle juice or botanicals. The result is unexpected, offering a fresh take on an old favorite.
Botanical spirits are also in the spotlight, adding vegetal and herbal accents to cocktails without overwhelming their flavor. Our bartends are having great conversations with guests, offering complex flavors, providing a refreshing, layered taste.
Clarified cocktails offer a cleaner, smoother drinking experience. Often mixed with specialized soda waters, clarified cocktails allow lighter flavors to come through, providing a refreshing and lighter sip that often prompts calls for seconds.
Low-Alcohol and non-alcoholic cocktails are definitely still on trend. More sophisticated than ever, mixologists are creating beverages that offer depth and texture without less (or no) alcohol and no compromising on flavor.
Pickled cocktails are gaining favor. (Case in point: Matthew McConaughey's pickle margarita.) That has now become a trend that's gaining momentum. The Pickleback (pickle juice and vodka) has been around since it went mainstream in 2006. Even pickle-lovers admit it's a funky combination, but it’s fun and try-able, which is a big part of the point.
Split-base cocktails are also trending. For instance, if enjoy a classic Sazerac with rye whiskey, changing out half the rye for cognac gives it a wonderful surge. It’s all about the creativity and the flavor.
The spritz is a part of the larger trend toward cocktails with lower alcohol content. But that's only part of it. Our bartends are using botanical-forward and savory spritzes, and having a lot of fun naming their drinks. Wildly popular!
Lychee is also popping up. This exotic fruit brings a soft, subtle sweetness and floral aroma to cocktails. This, along with other Asian ingredients, creates balanced flavor profiles that appeal to a wide range of palates.
There you have it! Plenty of new concoctions, interesting combinations, and fun and exotic new drinks. Be sure to ask our event planners for a bartender or two that knows how to create and fulfill your party’s distinct zen – and watch the fun unfurl!
