Global cocktail trends 2019

The MONIN company has conducted extensive research into trends in mixology and bar business. We present you the results: below are the main directions that bartenders around the world are developing.

Focus on health

Bartenders begin to talk about the healthy habits of customers.

• The drinks consist of 100% plant ingredients: vegetables ( beets , celery, red peppers, carrots , dill, avocado), flowers (chamomile, lavender), herbs, berries (elderberry), herbal infusions, cold-pressed juices .
• The recipe contains superfoods and special “earthy” flavors: spirulina, matcha , kombucha, turmeric, cabbage, pandan, pollen, ginger, tapioca, cocoa, root vegetables, mushrooms, truffle, nuts, tonka bean .
• Cocktails are prepared based on teas and herbs: green tea, rooibos, cascara, etc.
• Special ingredients are used that have a therapeutic effect ( antioxidant, anti-inflammatory, soothing, etc.).

Adventures and Adventures

Experimentation becomes the mantra: bartenders work on new flavors and create unique, if not conceptual, flavor combinations.

• The recipes are based on dairy products (yogurt, kefir) .
• An oil/fat infusion technique is used, in which animal fats are mixed with alcohol.
• Bartenders are experimenting with the colors of drinks and leaning towards spectacular presentation (acid colors, sparkles , glow in the dark, serving with liquid nitrogen ).
• Transgressive ingredients are gaining popularity: absinthe, cannabis and cannabidiol, wormwood, cinchona powder (quinine), tobacco liqueur.

Conservative approach

Getting back to basics is the key. Bartenders focus on the heritage of predecessors, preparation methods and basic ingredients.

• Retro cocktails based on classic spirits are not losing ground. Bartenders and brands tell stories and serve drinks in vintage bottles and glasses. The legend of the cocktail and the heritage of the brand are important.
• Craftsmanship , independent production of components using long processes of infusion , preservation, and adherence to traditions are in fashion.
• Polysyllabic cocktails are contrasted with simple drinks with fewer ingredients .
• Anti-cocktail bars “without pretension” are appearing as opposed to advanced speakeasies.
• A culture of aperitif cocktails is developing as a ritual that accompanies socializing with friends. 

Technology is everything

The bartender's arsenal includes new technologies, culinary practices and high-tech tools.

• Mixologists are increasingly using such culinary techniques as fermentation, infusion ( infusion ), maceration, decoctions, carbonation (sparkling cocktails), nitro (cold nitro cocktail), water baths, sous vide, pickling, carving on ice (large blocks of ice) , food pairing.
• Non-standard equipment is used: vacuum boilers, paint shakers, drip coffee makers, rotary evaporators, submersible circulators, centrifuges.
• Theatrical menus are being created, the possibilities of augmented reality are being actively used: self-service technology is spreading (touch screen, radio frequency), drinks are served from beer taps, menu pictures come to life using phones, cocktails become part of the interactive experience, the consumption process is gamified.

Defender position

Conscious consumption, habits and active social interaction become the ideological guidelines of the bartender.

• Zero waste bar concepts are being actively introduced, where bartenders strive to minimize wastewaste and recycle inorganic materials, use seasonal ingredients, adjust the water supply so that less water is consumed, and use environmentally friendly packaging.
• Bars participate in social life: the bar has a socially significant purpose, be it political overtones in drinks, gender equality in hiring, or raising donations to support the most vulnerable segments of the population.
• Non-alcoholic cocktails are becoming as important a part of the bar menu as regular ones - for those who prioritize maintaining a healthy lifestyle. The category of low-alcohol drinks, fortified and sparkling wines is actively developing.

Following temptations

Bartenders invent unique concepts based on selfish behavior and consumerism.

• Bars develop signature drinks, trying to exceed guests' expectations, and hold private tastings of cocktails and liqueurs.
• Customization has also affected the bar business: guests are offered the most personalized menu and cocktails to suit their mood.
• Limited editions appear behind the bar: small batches of gins, mezcal, etc.
• Bartenders strive for multisensory (aroma, color, presentation) and creating scandalous concepts: the more extravagant and bizarre, the better. Drinks should attract attention.

Which ideas and trends are closer to you?