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Culinary cocktails
Among predicted bar trends for 2013
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Pairing food and liquor as well as locally sourced and inspired drinks were among
2013 bar trends identified by a survey from the National
Restaurant Association (NRA).
The NRA surveyed nearly 200 professional bartenders – members of the United
States Bartenders' Guild - to find the hottest trends on
restaurant drink menus in 2013.
2013 Trends:
- Onsite barrel-aged drinks
- Food-liquor/cocktail pairings
- Culinary cocktails (e.g., savory, fresh ingredients)
- Micro-distilled/artisan liquor
- Locally produced spirits
- Locally sourced fruit/berries/produce
- Beer sommeliers/Cicerones
- Regional signature cocktails
- Beer-based cocktails
- Locally produced beer
"Artisan products, local sourcing and culinary creativity are trendy on restaurant menus, and our new research shows that to also
be true behind the bar," said Hudson Riehle, senior vice president of research and knowledge for the NRA.
"Increasing recognition of mixology has elevated restaurant drink menus to a new level that allows bartenders to showcase their skills
in blending textures and flavours similarly to how chefs approach food in the kitchen. This is good news for today's
increasingly sophisticated and adventurous consumers, who have a wider variety of alcoholic beverages from which to choose when dining out."
Source: http://www.hotelsmag.com
