How do food trends translate into cocktail trends? What do your clients want to be sipping during their favorite moments? Let’s have a look at some of the big trends in cocktails and mixology and how to use this information to your advantage when pitching your services for the holidays.
Drink your vegetables
One of the tippy top trends of 2015 is the rise of the veggie cocktail. Cocktails with carrot juice, cocktails with kale, cocktails with cucumber, cocktails with beet. Garnish it with a microgreen or a baby carrot and you have a “salad with booze dressing,” as the Huffington Post so aptly described. Garden–to-glass shows no sign of abating.
The Kubrick, from Los Angeles’ new Grandpa Johnson’s (an Art Deco-inspired cocktail club), combines Nolet gin with fresh carrot, ginger, lemon juice, and Darjeeling tea.
Adding a garnish of microgreen boosts the healthful appeal of this carrot juice-based cocktail from chef Kathy Casey. Photo by Kathleen Stoehr