Cocktail fans turn to hot toddies, tipplers sip warm brown whiskies and wine drinkers often put away the rosé in favor of something deep and red to keep the winter chill at bay. It may be meyer lemon season and time for light aperitifs on the west coast, but in colder climates cocktail fans seek out beverages to warm them up inside and out.
“They’re going for a lot of the same things that they’ve been going for for a while, a lot of bourbon and whiskey, but they’re getting a lot more creative this winter,” said Adrian Watson, owner of mobile bartending service VIP Mixologists.
Aged rums are growing in popularity as people get more adventurous, he said, and hot eggnogs, ciders and exotic liqueurs in flavors like pomegranate are pleasing more palates. One new specialty for VIP, which serves cocktails made with fresh, organic ingredients, is a hot cider made with fresh apples, cinnamon and aged rum, and another is a chai tea spiked with bourbon and cinnamon. (read more…)
Consumers may mark the passing of 2014 with a midnight glass of bubbly, but odds are they’ll begin and end the evening with cocktails boasting a burst of cinnamon, a dash of ginger or a hint of mint. Flavored spirits grew more popular this year, and the trend is set to continue growing in 2015 with the rise of more artisan and small-batch products.
Cinnamon has been a particularly popular flavor for whiskey and other spirits this year, but ginger has been on the rise and next year is likely to bring even more ginger-flavored spirits and ready-to-drink cocktails.
“It fits in well with that savory-sweet spice trend, so if you’re going to mix it in anything else, it will provide those notes to the finished product,” said Kirsten Wemer, lab manager at Flavorman in Louisville, Ky. Her company works with clients to create new beverage recipes. “Ginger is the next cinnamon.”
Flavored spirits have been around since the 1980s and preferences are cyclical, but often when perennial favorites come back around they come with new twists, Wemer said. (read more…)
Changing state laws around the country have fueled a rise in craft distilleries in the past decade or so, and their artisan experiments are fueling the latest whiskey trends. The number of craft distilleries in the state of New York alone has grown to 50 since the state began cutting licensing fees in 2002, and there are 12 in the borough of Brooklyn alone, said Colin Spoelman, co-founder and master distiller at King’s County Distillery.
Spoelman grew up in Kentucky, the state that produces 95% of the world’s bourbon supply. He learned early on to make moonshine, which is basically bourbon before it’s aged, he said. When he moved north to Brooklyn, Spoelman set up a still in his apartment and started making the kind of moonshine whiskey he grew up with.
“Then I started getting very popular,” he said with a laugh. “So I looked into getting a license. (read more…)