Top 5 Cocktail Trends For 2018
IMAGE CREDIT: Broadsheet Sydney
From gin to frosé, smoke-infused rye whiskies, and “cocktails with feelings”, 2017 certainly added a tantalising taste to our tumblers during cocktail hour. And, according to our bar team, 2018 will be no exception. Here are the top five cocktail trends for 2018 that are sure to make an appearance at your favourite El-Phoenician Group locale.
From gin to frosé, smoke-infused rye whiskies, and “cocktails with feelings”, 2017 certainly added a tantalising taste to our tumblers during cocktail hour. And, according to our bar team, 2018 will be no exception. Here are the top five cocktail trends for 2018 that are sure to make an appearance at your favourite El-Phoenician Group locale.
1. RUM
While gin, with its myriad of intoxicating herbal notes, caught our attention last year, this year will see us turning our tumblers towards a decent dose of rum. This sugar cane (sometimes molasses) ferment has gained a lot of traction over the years due to its ease of use — boasting fruity sweet, or grassier notes, dependant on preference — and now, certain variants of rum have shed their old image and emerged into the world of high-end drinking. As such, it is sure to appear front and centre on most cocktail lists this year.
2. FRIESLING
Spending summer days sipping the delicious frosted pink of a frosé — or a frozen rosé — may seem tough to beat. However, this year we’re saying a adieu to our old hot weather favourite, and will be opting for her lighter, softer, sister – the Friesling.
As the name suggests, this wine-based cocktail contains frozen riesling. Mixed with a little peach-infused vodka and a squeeze of lemon, it offers a dry, yet zesty beverage.
3. LOCAL LIQUORS
In the name of all things ethically-sourced and locally-grown, local bars are opting to stock a few of their shelves with spirits sourced from up-and-coming Australian distillers.
The burgeoning Australian spirits market has made its mark on the international scene with a string of awards. Bold whiskies from Tasmania, spicy gins from Melbourne, and sweet coffee liqueurs from the Central Coast, have managed to pique the interest of even the most discerning critics.
4. FORAGING
This year, mixologists will also be taking a shining to infusing their cocktails with produce that is native to Australia. Think finger limes, wattle, or wood sorrel, to add a lick of flavour to your favourite mixer.
These foraged species are sure to add something inherently Australian to your cocktail. However, they won’t be in lieu of the old favourites. You’ll still find more traditional palate pleasers — such as limes, honey-infused syrups, and cultivated herbs — making their way on the list and into your drink.
5. GOING ITALIANO
Where once only old-school Italian trattorie would serve an assortment of amaro, campari, and good old Aperol, nowadays three-Michelin star restaurants, the world over, are reserving shelves for the bitter sweetness that comes with every drop of Italian liqueur. And, due to their continuos popularity, cocktails, such as the Aperol spritz, Campari-fuelled Americano, and the classic Negroni, will still feature heavily on cocktail lists in 2018.
