Mixology is defined as the art of mixing cocktail recipes, and it is one such form of art that is constantly changing to keep up with the demands of the customers. Bargoers are constantly looking for the next new “thing” that pushes the limits of what can be done with cocktails. Each year, new trends emerge that seem to spark a new or slightly new direction that the art of mixing drinks seems to take. This year there are several new and exciting cocktails that have been developed that can be a wonderful addition to your drink menu. Here is a look at some of the new cocktail trends for 2020 that will be sure to make their way to Miami cocktail bars.
- Asian Whiskies
- Tea-infused Cocktails
- Agave Spirits
- Classier Boilermakers
- Small Production Bitters
Scottish Whiskey Sour– a fresh twist on the extremely popular prohibition-era cocktail, the Scottish Whiskey Sour features Dewar’s Scotch, lemon, simple syrup, egg white and angostura bitters. To finish the drink off, garnish with an orange wedge and brandied cherries.
Prairie Buzz- this delectable dessert cocktail will be a favorite with coffee lovers. The Prairie Buzz cocktail is made with cinnamon syrup, cream, cold brew coffee, amaretto, vino chinato and Rieger whiskey. Served on the rocks and garnished with nutmeg, this sweet drink packs a bit of a buzz.
Garden Mule– a spin-off of the classic Moscow Mule, the Garden Mule is a brightly colored alternative that is made by muddling cucumbers, fresh blueberries and mint leaves at the bottom of a copper mug then adding ice, vodka, ginger beer and lime juice. Garnish with candied ginger and fresh blueberries.
Oracle– there are many Southern-style cocktails, and the Oracle is one more. Rye whiskey, jasmine liqueur, ginger liqueur, fresh lime juice and orange bitters make up the Oracle that will pair extremely well with just about anything on your menu.
Let’s look at what’s trending on menus around the country
A love for local. As our country begins to take a concern in the health of the environment, economy and our bodies, more consumers want to stay local. This extends to alcohol. If you don’t already serve local brews, do some research and see what taps you can get on the menu.
A preference for fine dining. Guests want fine dining, chic experience when they’re paying to eat out. Cocktails ought to be well-garnished, well-crafted, and served to aesthetic perfection.
Back to tradition. Forget the new, flashy, promotion-prone alcohols. Consumers want the OG spirits back, and we’re excited about it. Dive into the brands with rich heritage, old brand stories, and more to offer than a good buzz.
Lose the juice. Enter an interest in well-being and sugar intake, and you can bank on significantly lowering your juice inventory. Give customers an alternative to juice, maybe in the form of spirits. Darker spirits like bourbon and rum are running into Islay scotch and mezcal- beware!
Rum is rising above tequila. If you somehow missed the tequila craze of 2016, here is a head’s up for the incoming: rum. For every cocktail that consumers love they want to see an alternative with the sugar cane booze this year. For all of our weight sakes, let’s hope this trend is short-lived.
Shifting from gin to aquavit. That’s right, the flavor combinations are equally endless, and we’re watching a shift from the old time preference to this year’s beloved aquavit.
Besides having an innovative and trendy cocktail menu, the success of your bar comes down to how efficiently you monitor compliance of your standard operating procedures. Integrating POS systems for bars, network video cameras, and your established operating procedures can provide more than just simple transaction records. Working with Glimpse, you will get video audited reports that will identify areas of high-risk and help your bar capture all revenue and reduce unnecessary costs. To learn more about how Glimpse can improve the operation of your bar and to schedule a demo, visit https://glimpsecorp.com/contact/.