Kimpton Hotels & Restaurants fifth annual Culinary + Cocktails Trend Forecast, features the ingredients, flavours, dishes and drinks that chefs and bartenders across the country will be exploring and experimenting with in the new year.
New flavours & regional influences
- Turmeric and rose emerged as the top new flavors you’ll find in cocktails, with tarragon and celery root as runner up ingredients.
- Vibrantly green matcha has taken coffee shops and Instagram by storm, but according to bartenders the next trending beverage may contain one or more of the following:moringa, goji berries, pandan, fenugreek, genmaicha or mate.
- North African, Japanese and Latin Americanculture will also be heavily influencing drink menus. Examples include harissa-infused mezcal and plantain-infused scotch.
Not your mom’s mocktail
- A resounding 80 percent of bartenders will be featuring more non-alcoholic cocktails on their menus in 2019. Virgin cocktails are more inspired and complex than ever before thanks to new non-alcoholic spirits like Seedlip, house made syrups and tonics and the use of fermented ingredients.
A 360 approach to sustainability
- Eighty-eight percent of bartenders consider sustainability whenever they design a cocktail for their menu and are embracing new approaches to sustainability including edible garnishes, on-site bee hives, room temperature cocktails, and bar and kitchen menus featuring fewer ingredients that are incorporated into multiple items.
Featuring funky fungi + obscure vegetables
- Mushroom beverages like fungi Irish coffee, mushroom and thyme infused vodka and mushroom tea with sparkling wine are taking both kitchen and bar menus by storm. Nearly 70 percent of bartenders are experimenting with mushroom-infused spirits, mushroom broth or tea.
- Last year saw a surge in vegetable cocktails with ingredients like corn, beans and beets but according to bartenders, more obscure vegetables like tomatillo, chayote, fiddleheads, jicama and sunchoke are being used to create more surprising and elevated flavor combinations.
- Savory cocktails also continue to be inspired by the kitchen with Cacio e Pepe martinis and a gin cocktail featuring cucumber, mint, Greek yogurt and lemon to emulate gyros.
Flavored seltzer is the new wine cooler
- Move over wine coolers, because flavoured alcoholic seltzers are hot right now. Sixty-three percent of bartenders are considering using a flavored alcoholic seltzer with either a seasonal fruit puree, herbal garnish or splash of citrus for a light and refreshing drink.
Off-the-wall ingredients + pairings
- Chorizo, jackfruit, anchovy, perennial grains, endive, yuzu (sour Japanese fruit), black sapote and blessed thistle are some of the more bizarre ingredients likely to appear on bar menus in 2019.
- Wine and cheese will always be the queen of food and beverage pairings, but bartenders are experimenting with new combinations including wild boar heart and burgundy, oysters and gin, crickets and pisco, Latin cuisine and scotch as well as some crowd favourites like champagne and fried chicken.
New wine and beer trends
- We’ll see the new wave ofnatural winemaking and the emergence of new grape varietals such as Divico and Aromella, leading to more unique flavor combinations and elevated blends.
- Expect an uptick indry-hopped sours, bright kolsch style beers and more respect paid to fruit and spiced beers that appeal to beer drinkers looking for more distinct flavors.
- When it comes to fan favorites, frozen rose and Aperol spritz were the two drink darlings that came to mind. According to our bartenders, a marriage of the two will create the most popular drink of 2019–introducing Aperol frose.