Hi this is Chris from Abarabove.com. Today we will be exploring the new trends in mixology and examining some of the new standards that are out there, so stay tuned.
New Trends in Mixology
One of the new trends that we are seeing in the market right now, is focused on how we deliver our cocktails to our guests. Pre-batched cocktails are becoming a new trend out there. One example is Canon in Seattle who bottle carbonate pre batched cocktails so they can give to their guests table-side, or if you are in a busy bar you can have this in your back pocket. When 15 people walk up and say what do you recommend? “We have these amazing drinks, that are in these cool bottles, they are fantastic and I highly recommend them.” It cuts down on your execution time and they are still fun.
Cocktails on Tap
Another place that comes to mind is a place called Jaspers corner in San Francisco. What they are doing is unique and different and following the same path that wine has taken over the last few years. They will pre-batch their Negronis and place them in a keg and have them on tap. So with the same philosophy, you can be in a busy bar and have amazing cocktails and still be able to interact with your guests.
Another trend that we are seeing in the market now is that many of the high end bars are complimenting their amazing cocktail program with an equally amazing soda program. There are quite a few of them out there right now that are doing this. Slanted door is one of the first that comes to mind. There is new establishment that opened a little over a year ago in San Francisco called Ice Cream Bar that focus strictly on these old soda Fountain style sodas and creating this cool experience. Definitely keep an eye on this trend.
One of the new techniques that I’ve seen that is making its way through the mixology community is a technique called nitro infusion. Essentially what you are doing is you’re cutting down the amount of time that an infusion takes from hours, days, months down to literally seconds or minutes. How you do it is to put your ingredients that you want to infuse into an iSi whip cream canister, with your alcohol. Next close the canister and add a nitro charge to it while shaking. Then add one more nitro charge and shake it a little more and let it rest for a few moments. Next you will release the pressure from the canister and after all the pressure has been released, then open the canister and you’re done. This will give you a lot of freedom to concept out drinks and create infusions and bitters on the fly. This is very powerful technique to have and master behind the bar.
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