{"id":12537,"date":"2018-07-10T12:06:24","date_gmt":"2018-07-10T11:06:24","guid":{"rendered":"\/blog\/post\/these-are-the-biggest-cocktail-trends-in-the-uk-right-now\/"},"modified":"2024-01-18T10:09:11","modified_gmt":"2024-01-18T10:09:11","slug":"these-are-the-biggest-cocktail-trends-in-the-uk-right-now","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/these-are-the-biggest-cocktail-trends-in-the-uk-right-now\/","title":{"rendered":"These are the biggest cocktail trends in the UK right now…"},"content":{"rendered":"

Like keeping your finger on the garnish? As Bacardi Brown-Forman Brands\u2019 bartender education roadshow Jigger, Beaker, Glass approaches the final leg of its UK-wide tour, Shervene Shahbazkhani shares four cocktail trends to look out for now…<\/strong><\/p>\n

London has earned its place as one of the cocktail capitals of the world, but if you\u2019re seeking a tastemaker outside of the M25, you need to be a little more discerning. While there are plenty of cracking bars elsewhere in the UK (that aren\u2019t celebrated enough), by and large, the majority are still playing contemporary cocktail catch-up.<\/p>\n

<\/p>\n

\u201cIn other cities, these trends are completely brand new,\u201d says Shahbazkhani, head of brand advocacy UK at BBFB. \u201cSome have just started to get an ice programme, where you\u2019re sourcing from good ice companies and there\u2019s clear block ice that bars were doing in London five years ago. We thought it would be really great to share our insight with the rest of the country.\u201d<\/p>\n

\"SherveneShervene Shahbazkhani!<\/em><\/center>Enter UK-wide bartender training and education roadshow Jigger Beaker Glass. This year, bartending heavyweights from the likes of Artesian, Super Lyan, Coupette, Scarfes Bar and more shared their know-how with bartenders further afield via a series of live panel discussions.<\/p>\n

While the capital remains more competitive than in neighbouring cities and beyond (a number of London bartenders have PR agents, for example), there are more opportunities to learn and grow than staff in top venues were afforded 10 years ago.<\/p>\n

\"JiggerCocktail learnin’ happenin’ at Jigger Beaker Glass<\/em><\/center>\u201cThe bartending community has got a lot closer because of social media,\u201d Shahbazkhani says. \u201cIt used to be a little bit more cut throat, but it\u2019s still fierce in the way that you have to want to be really good at what you do to progress. These days bartenders are more savvy about what they need to do to support themselves.\u201d<\/p>\n

Staying ahead of the curve is imperative, and, as with any industry, trends are cyclical. Much like double denim and vinyl records, if a cocktail was considered a little bit cheesy or naff, it\u2019s probably cool now. Not every trend has made a comeback, FYI. Frosted tips = no.<\/p>\n

The Pi\u00f1a Colada however, is another story. \u201cA couple of years ago, bartenders were literally disgusted that I would order one,\u201d Shahbazkhani says. \u201cNow there’s a huge Colada comeback. It’s gone from kitsch to cool.\u201d<\/p>\n

Here, Shahbazkhani shares four key trends that are heading up the cocktail scene right now. Memorise them and impress your posse at the pub. But don\u2019t say \u2018posse\u2019, because it\u2019s still really uncool.<\/p>\n

\"Cocktail<\/center><\/p>\n

Complex serves<\/h3>\n

\u2018Complexity\u2019 is huge in London, says Shahbazkhani, pointing to the likes of Scout, Three Sheets, and Coupette. \u201cWhat they’ve done is super-interesting, and it’s a huge shift away from where we’ve been. If we look at the style of drinks that came out of the Artesian and Nightjar over the last five years, they’re all really theatrical, over the top garnishes, loads of ingredients,\u201d she explains. \u201cNow drinks are super simple and really clean in their appearance \u2013 highballs with minimal garnishes \u2013 but if you read the flavours there\u2019s so much complexity.\u201d This can be achieved in two ways, Shahbazkhani adds. By using really complex flavours in simple ways, or by using scientific techniques to create complex flavours.<\/p>\n

\"Cocktail<\/center><\/p>\n

Scientific techniques and anti-science<\/h3>\n

\u201cPeople are becoming a lot more knowledgeable in how to apply scientific methods \u2013 whether they\u2019re redistilling flavours using a Rotovap, or clarifying tomato juice so it comes out clear,\u201d explains Shahbazkhani. Thanks to the likes of bartender laboratory Crucible, designed as a co-working space for London\u2019s inventive minds, there\u2019s plenty of opportunity to practice. But equally, others in the city are using readily available tools to create depth of flavour. \u201cThere are two sides of the spectrum,\u201d she observes. \u201cYou’ve got bars like Scarfes Bar, where Greg Almeida is redistilling earth and making like really earthy flavours for drinks, and then you’ve got Chris Moore at Coupette, who is filtering through a coffee filter.\u201d<\/p>\n

\"Cocktail<\/center><\/p>\n

Sustainability and wellness<\/h3>\n

\u201cPeople are drinking less and exercising more,\u201d says Shahbazkhani. \u201cWe’re seeing that now translating in the way that people drink.\u201d The low-abv style drink will continue to grow, she predicts, and aperitivo hour will continue to dominate menus. Ultimately, we\u2019re all taking care of ourselves \u2013 and the planet \u2013 a little bit better. \u201cBars are challenging themselves to make sure that have a sustainable approach,\u201d she says. \u201cIf they\u2019re using pineapple in one drink, it’s applied to three other drinks too. If they’re using straws, they\u2019re biodegradable straws. They\u2019re making cordials and syrups out of the citrus they don\u2019t use.\u201d<\/p>\n

\"Cocktail<\/center><\/p>\n

Challenging flavours<\/h3>\n

You only have to look at the resurgence of the Negroni and emergence of the Aperol Spritz to recognise that our collective palates are changing. It used to be a bartender\u2019s drink, says Shahbazkhani. Now we\u2019re warming to bold, brave (and bitter!) flavours. \u201cLook at the coffee trend, or kale, or green juices, or even IPAs,\u201d she explains. \u201cThese are all super-bold. I think that more out-there flavour trends will be a bit more easily received than they might\u2019ve been five years ago.\u201d<\/p>\n

There you go. Wherever you are in the world, you know what to drink now.<\/p>\n","protected":false},"excerpt":{"rendered":"

Like keeping your finger on the garnish? 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Whether it\u2019s cocktail recipes and ingredients, hangover cures, Veganuary or shining a spotlight on spirits production processes, Annie has a nose for a story and is one of our favourite writers.","url":"https:\/\/www.masterofmalt.com\/blog\/author\/annie\/"}]}},"meta_description":"As Bacard bartender education roadshow approaches the final leg of its UK tour, Shervene Shahbazkhani shares four cocktail trends to try.","featured_image_url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2018\/07\/jiggerbeakerglass.jpg","amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/12537"}],"collection":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/comments?post=12537"}],"version-history":[{"count":5,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/12537\/revisions"}],"predecessor-version":[{"id":53859,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/12537\/revisions\/53859"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media\/12538"}],"wp:attachment":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media?parent=12537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/categories?post=12537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/tags?post=12537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}