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Big cocktail trends for 2012
By Gavin MacMillan
November 4, 2011
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 4,000 Cocktailians walk into a bar....
No, it’s not the beginning of a bad joke, but it’s really not that far from reality. This summer, thousands of bartenders from all over the world converged on New Orleans, La., for an annual pilgrimage to a trade show called Tales of the Cocktail. Tales celebrates everything wonderful and liquid that goes into a glass. The show identifies some of the newest industry trends, and gives attendees access to some of the world’s most creative minds when it comes to the bar.
Rather than a traditional trade show format, Tales is delivered through a series of seminars hosted and moderated by leading mixologists and to a lesser extent global brand ambassadors (although they are often one in the same). This year, five directors from BartenderOne joined the pilgrimage, and the results were outstanding. Not only did each of us learn something new, but we were truly inspired.
Here’s my take on the big trends for 2012. |
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Spirit forward cocktails
Spirit forward means a resurgence of cocktails like the Manhattan, Gin Martini or the Negroni, that are based solely on spirits, liqueurs or aperitifs, without the addition of juices and sodas. This means that you taste the quality of the spirit (assuming the spirit is of a quality worth enjoying) without adding a fruity mixer that masks the taste of the spirit.
Cocktail glassware shrinks
In the ‘90s glassware got much bigger. Now it’s getting smaller. Cocktail glasses have shrunk to their original proportions; 5 oz. instead of the staggering 12 oz. martini glasses that we were using (and many of us still are). It’s time to archive those fishbowls and start serving cocktails in appropriately sized glassware.
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Bitters are the new sweet
We have long enjoyed commercial bitters -- anyone who drinks Campari or has had a shot of Jagermeister has had bitters -- but the ones I’m talking about are added by the drop, and are often compared to seasoning food with salt and pepper. We’ll be seeing more of bitters, from the iconic Angostura bitters, to newcomers to the Canadian marketplace like Fee Brothers, Bittermans, and the Bitter Truth. All except Angostura are difficult to find, but not impossible.
Artisanal spirits 
There is no shortage of emerging companies making small batch spirits, by hand, in alembic stills (or copper pot stills). The distiller can adjust or craft the spirit so it finishes with a specific flavour profile, known as the distiller’s signature.
Anything but vodka
With the resurgence in brown spirits, namely whiskey, tequila, and mescal, there are some wonderful flavours available to work with. Don’t be afraid to experiment by picking up a bottle or two of something that’s not on your weekly order form, and see how your clients like it.
If each person who reads this article takes one of these trends and applies it to their bar, Canada will time travel light-years ahead to be a leader in bar culture. Think about going to Tales of the Cocktail 2012. The investment will pay dividends in engagement and motivation. Perhaps we’ll meet up for a cocktail or two. After all, it is New Orleans, home of Bourbon Street and the infamous French Quarter. And with thousands of bartenders in town, you can bet that it’s not too difficult to find a party.
See also:
About the author
Master mixologist Gavin MacMillan owns BartenderOne Corp., Canada’s leading group of bartender training schools. An award-winning bartender, bestselling author and blogger, he is considered one of Canada’s leading authorities on cocktails and mixology.
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