It’s that time of year when restaurant menus transform, welcoming the arrival of spring. In the beverage arena, that translates to lighter, refreshing, and sparkling drinks with a hint of citrus.
Think basil lemonade with a splash of vodka.
So, what are people ordering at their favorite watering holes and restaurants as we welcome the season of new beginnings, growth, and reawakening?
Let’s find out.
Plant-Based Fat Washing
Fat-washing is in, with mixologists creating velvety-smooth cocktails by adding fat to alcohol, freezing it, and then removing it, leaving behind a silky sensation and infused flavor. While popular fats include brown butter and bacon fat, today’s vegan fat washing supports the plant-based movement.
Consider a sesame oil-washed gin martini or a coconut oil-infused dark rum. It becomes a tropical wonderland of bright spring flavors when combined with ginger liqueur, lime juice, and falernum.
This trend accompanies the extra sensory experience today’s guests long for. Do your bartenders and servers know the mysterious origins of falernum and its Barbados beginnings? Beverages that come with a story are in high demand.
Going Viral
How often has a customer walked in and asked for a beverage that left your bartenders searching social media? It’s a land where odd drink combinations go viral, and 10 million views later, people expect to order it at their neighborhood bar.
Interested in a Corona Sunrise or tequila and apple juice? TikTok followers are. The latter involves a simple combination of tequila and apple juice with a fresh apple wedge. Corona Sunrise adds tequila, orange juice, and grenadine to one of America’s favorite beers. And, of course, don’t forget the lime.
Chasing Experiences
Much of the younger crowd is looking for quality over quantity. Today, it’s not about the alcohol content but rather the experience. Crafting a premium cocktail and presenting it in a unique and beautiful manner makes guests feel like they’re part of an unfolding story that won’t be repeated on a nightly basis.
Passing Fancies, a cutting-edge bar in Birmingham, made Franklin & Sons LTD’s list of the top 50 cocktail bars. Here’s one of their fresh spring takes on the classic El Diablo, served in a chilled highball glass.
Create 16 ounces of fresh bell pepper cordial by juicing red bell peppers, straining them through a cheesecloth, and adding an equal amount of sugar by weight. Keep refrigerated.
Bell Pepper Diablo Ingredients
- 1.25 oz Don Julio Reposado
- 0.75 oz Bell Pepper Cordial
- 0.5 oz Lime Juice
- 2 oz Ginger Beer
This drink complements the trend toward DIY ingredients, such as house-made syrups, bitters, and cordials.
The Power of Agave
With more families in Mexico launching their own brands, the sense of authenticity ensures that interest in mezcal and tequila continues to thrive. Strawberry mezcal margaritas is one trending example, bringing a smoky flavor to this classic drink.
Following the house-made syrup trend, Employees Only, a popular New York bar that often makes the world’s 50 best bars list, created Ready Fire Aim. This uniquely named cocktail is a crowd-pleaser that incorporates Siete Misterios Mezcal with house-made honey-pineapple syrup, fresh lime juice, and dashes of Bittermans Hellfire Bitters.
Nostalgic Cocktails Made New
Bartenders’ unique takes on classic cocktails continue to make headlines. Alongside the Ready Fire Aim, Employees Only serves Fraise Sauvage, a drink combining Fords Gin with wild strawberries and Tahitian vanilla finished with EO Prosecco.
On this trend-setting bar’s cocktail list, you’ll find many of today’s talked-about ingredients, including banana juice, lychee, agave nectar, house-made grapefruit cordial, a unique take on a ginger smash, and drinks clarified with coconut and almond milk.
Is it time to upgrade your cocktail menu and delight in spring’s arrival? With April quickly approaching, the answer is a resounding yes. Here’s to new beginnings.
