On trend

30 August, 2017

TP: For me, it’s everything. This is not a trend. This is how it should be forever. Australia’s biodiversity means there’s always something in season. We try to be sustainable to achieve a better GP margin. If you’re buying an orange for 50 cents, it makes sense to want to use the whole product – skin, pith and flesh.

JB: Flavours and ingredients indigenous to where I am working are important to me. I have created a live solera system here in Dubai. The UAE government is seriously committed to creating a green society and I am always looking for new, innovative ways to support sustainability here.

MW: Massively. Our bar focuses solely on British produce. Another focus is always finding ways to use ALL ingredients. They have to be exhausted before they go in the bin.


VK: Yes for sure. We have a lab in The Clumsies that allows us to work in a very creative way.

SS: We use a high-speed Breville juicer to juice oranges, grapefruit, apples, and pineapples to order.

AL: One of the key elements with Quinary is the multisensory approach, which we build based on innovative tools and equipment such as the Rotavapor, centrifuge, sous-vide and dehydrator.

JB: I use all kinds of technology and I am continually experimenting with new equipment, however I only use things such as the sous-vide, sonic prep and rotary evaporator if it helps create the drink’s concept.

MW: We have a lab in the basement to create all our own flavours and we have different ways of extracting flavour. We focus more on produce than spirit.


VK: Classic cocktails will be always classic cocktails. It’s like the bible of our industry. It’s a big legacy for every bartender and it’s a good way to try to create the future classics for the next generations.

SS: Classics such as the Aperol Spritz, Negroni and Old Fashioned continue to grow in popularity and I don’t see signs of them dwindling any time soon.

JH: In San Francisco, I have always felt original cocktails were favoured more highly than classic ones, as opposed to other cities in the US where it is the opposite. I believe that classics are right around where they always have been in the time of my career, no more and no less.

AL: Classic cocktails have found solid ground in the hearts of the people here, and they are definitely here to stay.

TP: That’s a big debate. They’re not growing or dwindling comparatively to modern cocktails. However, the way they’re being made for the customer is changing. More bars are pre-batching or bottling classic cocktails.

JB: More often I see many classics on menus across the city and at Zuma we have noticed that our classics are extremely popular, especially straighter drinks such as the Old Fashioned.

MW: I actually think they are growing, not within my bars but I think classic cocktails and the recipes should be challenged. Diversity in the industry is amazing and shows how much our industry is growing.


VK: The traditional trend of fermentation and preservation is coming through now. I also believe, along with the trend of low-abv cocktails, the carbonation techniques will become a new big trend.

SS: Negronis and more bitter flavours. Rosé and flavoured ciders (such as Austin Pineapple Cider). People also love the idea of cocktails on tap and bottled cocktails.

AL: The obsession of putting cocktails in all sorts of glassware, from the whimsical and charming to the ones that are downright bizarre.

TP: Bartenders are too serious. If I see one more picture of a guy or girl behind the bar with their arms crossed staring into the camera looking miserable, I’m going to ice-pick myself in the leg. Cheer up. Let’s have fun.

JB: Barrel ageing is extremely popular across Dubai right now. There are a lot of bars playing with wood, seasoning and ageing.

MW: I think the biggest trend is the guest shift/travelling bartender – this is bringing the global cocktail community closer together. As we move into the future more bartenders will share ideas, which I will champion. I will be releasing a code to my online cocktail database later this year that will have all of my drinks from all the bars I have worked with in the past.

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Tess Posthumus

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