Following from the Top 10 Cocktail Trends of 2018 and Bartenders’ Best and Worst Cocktail Trends 2018, in the third and final part of our cocktail trends 2018 series, we asked bar industry professionals from Australia to share their cocktail trend predictions for 2019.
Cocktail Trend Predictions for 2019:
Hayley Dixon – Tequila Specialist for Proximo Spirits Australia
A trend that I am noticing and welcoming with open arms is simplicity, balance, temperature and dilution! In past years we have seen a dramatic rise in complicated ingredients, that read well on paper, thrown together to make a cocktail that quite simply, does not taste that great. It is the idea you need yuzu bitters in your drink because it reads well when in fact Angostura would have been the better option. This trend feeds directly into good quality, fresh ingredients. Keeping it simple, but seasonal. A freshly juiced pineapple in season does a lot more for flavour than 2 tinctures, a smoked glass and 3 unnecessary garnishes.
I have seen a step back towards training those coming up in the industry on the importance of the classics. Mastering balance, temperature and dilution. Knowing which ice to use when and why. Knowing when to reach for a great London Dry style gin like Brokers over that really floral, citrusy Australian gin for that dirty martini.
Expect to see agave spirits continue to rise. Consumers have become a lot more welcoming of the category which means bartenders are beginning to utilise them more. Both tequila and mezcal have been seeing growth across backbars and cocktail lists around the country, it is exciting to walk into bars and have a selection of agave spirits to choose from, not just the one, and to see guests sipping on them or trying them in cocktails.
At Jose Cuervo, we have seen dramatic increases in sales across all of our 100% agave products. Keep your eyes peeled for some new releases into the premium category from Proximo in 2019!
James Snelgrove – Australian Brand Ambassador, Seedlip Drinks
2019 will see a huge focus on truly inclusive beverage programs where the conversations surrounding drinks will move toward produce and flavour and away from ABV. We have seen key bars and restaurants around Australia championing this concept where the importance of guest experience, whatever way in which they choose to enjoy the venue; be it with alcohol, low alcohol, or sans alcohol. We at Seedlip will continue to further support this through the Nolo concept and training around the world and allowing for better drinks for the consumer, no matter how they choose to drink.
The ebbing trend of accountability for all ingredients within the bar concept will delve directly into cocktails becoming a means for delicious new flavours being used in exciting ways, but most importantly, with the story of the produce singing through with a further educated clientele. Bartenders knowing exactly where their produce comes from, was transported, and how they then interact with it is incredible. This direct link from producer to venue will showcase a story that is bigger than the venue itself and is a very exciting trend for the industry at large to become involved with. Information surrounding consumer drinking is that people are happy to spend more on a better produce and experience; and with that, a better story.
Grazia Di Franco – Mancino Vermouth & Rinomato Asia Pacific Ambassador, Proof & Co
Local produce, seasonal ingredients and sustainability are certainly a movement that’s growing more and more, and not just from those who work in hospitality. From a consumer point of view, people are much more curious and informed, thanks to social platforms and the knowledge is growing from both sides. There’s a lot of sensibility regarding the plastic problem, which I would love to see growing and not only linked to the single straw, e.g., a plastic cup with a paper straw is not exactly a solution.
Flavour wise, our palate is changing as well as the way we see and create our drinks due to the wave of fermented food/beverage techniques, low abv, raw ingredients. This will remain a big trend in 2019.
Aesthetic wise, we can see that drinks are looking very minimal, clean and simple. We give a lot of importance to the quality of the ice, and we are slowly starting to see importance given to glassware, which I hope to see much more of in the upcoming years.
Another big trend that’s growing more and more in our bar industry (almost exploding) is the use of social platforms. It’s getting so fast and so far, that it’s almost a challenge of who is posting first, or who has come up with the most interesting or “sophisticated” word for describing a very simple prep or ingredient that would sound more unusual. I often see it distanced from reality.
But in any case, Vermouth is the way to go!
Emmanuel Conde – Ambassador NSW and TAS, Cerbaco
Simple drinks. Because we don’t want drinks and headaches to go together.
First, simple choice: “I want this”, which translates into clear offerings on premises, and informed customer service off premises. No more cocktail bibles, or 20 different bourbons on the shelves, most coming from the same factories… not sure. More, “have our house punch”, or “this is the best bourbon I tried this year, and that’s why”.
Second, simple serve: a bit of show at the bar is great. I believe most of the fun comes down to the personality of the bartender, more than the actual “scenario” around making a drink (flame, smoke, flair… not sure). Simple serve that you can replicate at home. Enjoy is the keyword.
Third, authenticity, which is close to simplicity I suppose. And I can’t resist mentioning authentic spirits like Armagnac or Calvados. Vermouth has a spot here, close to wine, with a nice twist, and Australia is making some amazing ones. Aperitifs as a moment combining drinks, food and friends is a great, fun, authentic way to live.
Regardless of its changeable trends, 2019 is going to be epic!
Shayne Silver – Sydney Sales Manager, Vanguard Luxury Brands
Flavour wise, I see the humble banana making a comeback. In recent years, it’s been a tongue-in-cheek ingredient not widely popular since the 80’s, but with quality new modifiers and infusions available, this honourable fruit will find its way back onto cocktail menus in top bars.
With ‘LOCAL’ in the mainstream, seeking spirits from faraway lands has an exotic appeal, which makes Scandinavian (Scandy) spirits so intriguing; or we can thank the Vikings TV series for that? Expect to see spirits trending from this region.
The agave spirits category in Australia is going to blow up with super-premium tequila and its smoky cousin mezcal gaining mainstream popularity from bartenders advocating its provenance and earthy vegetal qualities, whilst American whiskey (rye in particular) expands, as more drinkers discover the spirit via classic cocktail culture.
Kate Moran – Assistant Brand Manager on Absolut, Malibu & Kahlua, Pernod Ricard Australia
As a long standing lover of Irish Whiskey I think it will start to become dominant, definitely in capital cities where there is a bit more of an appetite to try whiskeys, both new and old. There’s definitely a lot more noise around Single Pot Still whiskeys and their quality – fuelled by Redbreast Single Pot Still Irish Whiskey and its high rankings at spirits competitions the world over.
But in saying that – it’s heating up, so can’t wait to see some coconut cup filled with Malibu daiquiris this summer!
Dr Phil Gandevia – Brand Ambassador Archie Rose QLD, SA & NT
The War on the Straw will invariably continue, and this will translate towards an embrace of greater sustainability practices across all aspects of the bar. I’d like to see us consider how we use paper become an issue. The sheer number of paper napkins, coasters and the like used is astronomical. It would help if patrons didn’t purloin the nice leather or metal ones some venues provide!
Drinks wise, the Spritz and the Highball are my two picks of choice. People want simple, delicious effervescent beverages, that can be served quickly, and allow the integrity of good quality spirits to shine.
In terms of spirits offerings, I think you will see lots of diversification from brands, with limited edition releases and continued innovation, and a rise in collaborative projects.
Krystal Hart – Australian World Class and Gin Ambassador, DIAGEO
Australia is currently in a golden era of cocktails, ripe with experienced bartenders, with access to incredibly fresh produce in a cultural melting pot to draw inspiration from.
The future of mixed drinks and trends will be one of mindfulness. We will care more about the “decision to drink” when we drink, what processes go into our drinks and the social implications of the ingredients we source. In turn, trends such as sustainability, no/low and product to plate will reach new heights.
- No/low alcoholic serves will play more of role in food pairing (degustation) and flavour matching as a way of highlighting texture and a sense of occasion, instead of only being considered as an alternative to consuming alcohol. Example of venues who currently practice: Lume (Melbourne)
- Sustainability won’t just be a buzzword. Through an understanding of process, more cocktails will feature sustainable ingredients or substitutable ingredients that prevent wastefulness while still championing flavour. Example of venues who currently practice: This Must Be The End (Sydney) & Maybe Mae (Adelaide)
- Cocktails will feature spirits that socially support the ethos of the bar, for an example only native Australian spirits, or menus featuring only female distillers. Example of venues who currently practice: Bad Frankies
Sean Baxter – Juniper Freak and Brand Director at Never Never Distilling Co.
Australia’s spirit scene takes strong leads from international markets, however as our own small distillery movement continues to strengthen, expect some uniquely Australian trends to begin to emerge.
Australian gin will continue to grow and take more market share off the big brands. As more gin hits the shelves expect to see a greater diversity of Australian botanicals being explored as brands jostle for a unique selling point. This will continue to highlight the vast palette of botanical options available to producers locally but at the same time will also benefit those brands who continue to create traditional juniper-forward styles. This exploration of botanicals will also hasten the expected gin ‘fatigue’ as is being seen in the UK, where gin has begun to mimic the vodka boom of the late 90’s and early 2000’s with everything from bubblegum to fairy floss being used as flavourings.
There will be the expected glut of Shiraz Gin that seeks to carve out a piece of the legacy started by Four Pillars but I also anticipate some other unique creations that look to the wine industry for inspiration.
I also expect to see more variation in the white spirit category, with more experimentation in fermentation, raw materials, and specialist production techniques honing unique products. As the distilling community becomes tighter and more unified, also expect to see a greater sharing of knowledge, resources, and talent as we continue to excel in the global marketplace.
Also in the series… Top 10 Cocktail Trends 2018, Best and Worst Cocktail Trends 2018 According to Bartenders
Photo by Cocktails & Bars – © Copyright: All rights reserved.
