Drinking trends for 2020 look set to reinvigorate the bar scene with a cool twist or two. Here are five of the best cocktails.
1 Alternative acids
Most cocktails typically rely on a balance of sweet, salty, bitter and sour tastes. Citrus fruit has traditionally made up the sour element. However, new alternative sources available now include vinegar‐based shrubs and acidic botanicals in cordials. Phosphoric and malic acid solutions like Hacha’s Mirror Margarita also provide an acid taste.
2 CBD cocktails
Last year, cannabidiol (CBD) stocks rose. With the legalisation of cannabis looking possible, CBD (a non‐psychoactive derivative of the hemp plant) is in the spotlight for 2020. It has taken the form of ready‐to‐drink shots and infused cocktail bitters. In Behind This Wall in London, infused syrups bring CBD to cocktails.
Where best to drink your cocktails? Many people enjoy the ambience of portable bars. You will find that portable bars at an event foster relaxed drinking among patrons.
More cocktail trends are dissected here: https://www.forbes.com/sites/claudiaalarcon/2020/12/29/2-industry-insiders-reveal-the-top-cocktail-trends-for-2020/#84310b660576.
3 Highball fun
A straightforward combination of soda and spirit, the highball can be readily mixed at home – but bars excel at it. The tall serve has seen innovative creations at Amsterdam’s Pulitzer Bar, the American Bar at London’s Savoy Hotel, and Singapore’s MO Bar.
For spirits fans, new products have been created such as the Langstane Liquor Company’s Scotch whisky, which is specially designed for highball mixing.
4 Kegged cocktails
Kegged cocktails look poised for a resurgence. The dispensing system suits big events and festivals, with craft cocktail bars getting in on the act too. London’s Fare Bar & Canteen, Amsterdam’s Super Lyan and Toronto’s Supernova Ballroom have all put in kegged systems.
Cocktails on tap ease stock‐taking, encourage speed of service and reduce energy usage and waste.
5 Tea Time
The search for innovation has recently led to the world of tea, with tea‐infused syrups and spirits hitting the menu. At London’s Lyaness, a tailor-made tea blend is served in partnership with the Rare Tea Company. Lyaness’s alcoholic Tea‐mooth is made entirely from the ancient ingredient.
Meanwhile, the US offers a vast variety of teas on tap. In Chicago, Kumiko uses tea infusions, bitters and syrups in its drinks.
Tea can be fermented to make kombucha, unleashing a rich variety of flavours.