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Robot Mixologists: Next Drink Trend


Just like robot sushi chefs, printed burgers, and robot waiters

The days of missing your party because you're mixing up cocktails are now over; Eater tips us off to a new Kickstarter project Bartendro, a drink-making robot.

Of course, this isn't a robot with hands and arms that will literally shake your cocktail for you (you're going to need this machine), but it does do basic mixed drinks with precise measurements. Operated by a tablet/smartphone app, the robot measures and dispenses alochol, mixers, and more, reportedly handling more than 200 drinks a night.

Creators Rob Kaye and Pierre Michael have turned to Kickstarter to fund the commercialization of the robot bartender. Currently, the project has raised $54,592 on Kickstarter, out of the $135,000 goal. The app itself comes with helpful cocktail suggestions, such as the Brown Cow, Gummy Bear, Kamikaze, but shell out $249 or more and you could get a Shotbot or a Bartendro once production finishes. Sooner or later, you could have a completely robot-run restaurant in your own kitchen.


5 merry cocktail recipes: Home mixologists rejoice!

The interior of the Miracle pop up at San Francisco's PCH will be similar to the original pop-up in New York City (Courtesy of Miracle).

Deck the Halls' Pecan Flip is made with Anchor Steam Christmas Ale and pecan orgeat. (Cherlyn Medina/Deck the Halls).

Deck the Halls is a holiday-cocktail pop up in San Francisco featuring a penguin wall and other festive decor (Photo: Deck the Halls)

The Alembic's spirit-forward Tequila Egg Nog is a crowd pleaser for your holiday parties. (Courtesy of The Alembic)

Nick Mautone, author of Artisanal Kitchen's "Holiday Cocktails," is currently the managing director for the iconic Rainbow Room in New York City (Artisan Books)

Nick Mautone's Blood Orange Sparkler is an ode to winter, with fresh blood orange juice and sparkling wine leftover from Christmas Eve dinner. Try it in the morning while opening gifts ((Photo: Lauren Volo)

This Pumpkin Cider from Nick Mautone's "The Artisanal Kitchen: Holiday Cocktails" adds a savory kick of real pumpkin or butternut squash to balance the drink's sweetness. (Courtesy Lauren Volo)

The cocktail scene is abuzz with a definite holiday spirit this winter. As temperatures dip and party season gets underway, you may be inspired to don that Santa hat when mixing the latest nogs, punches and cocktails.

The holiday cheer started with two San Francisco holiday cocktail pop-ups — one from the East Coast and the other homegrown. Now a deluge of creative, seasonal cocktails are making this a December to remember. Blood oranges. Christmas ale. Nutmeg syrup. It’s all going in the glass.

“I love the trend,” says Nick Mautone, managing director of New York City’s Rainbow Room and author of the new book, “The Artisanal Kitchen: Holiday Cocktails” (Workman, $13), which features celebratory sippers like a Blood Orange Sparkler and savory takes on warmers, including Pumpkin Cider. “For me, it’s the continuation of something I have always felt was happening, the integration of beverage and food programs. A great seasonal cocktail now makes a meal, and what better time to experience that than during the festive holidays.”

At Miracle, the Christmas pop-up at Pacific Cocktail Haven in San Francisco’s Union Square, you can stop in after ice skating or last-minute shopping to sip wintry cocktails with clever names like Muletide, a mezcal-based sipper featuring Amontillado sherry, allspice dram, ginger and lemon, or the Fa La La La La, La La La La, made with gin, aquavit, hazelnut liqueur, cardamom, vanilla, lemon, egg white and club soda.


13 New Spins On The Classic Mint Julep From Top Mixologists

One of my favorite cocktails out there is the mint julep. Famous for being sipped during the Kentucky Derby each year at Churchill Downs, the cocktail—traditionally made with mint, sugar, bourbon, and crushed ice—can actually be adjusted slightly for a unique spin on the classic drink.

“The beauty of the Mint Julep is its simplicity,” says Tony Abou-Ganim, a Master Mixologist based in Las Vegas. “It offers a timeless template, a blank canvas as it were. The Mint Julep beckons the artistry of bartenders to give it their own interpretations, while not straying too far from its cherished roots.”

Town Branch Distillery, the first distillery to open up in Lexington. KY since prohibition, just launched a new bartender campaign around the drink to salute the 147th running of the Kentucky Derby this year.

The distillery collaborated with 13 of the best bartenders in the U.S to create new interpretations of the classic drink that pay homage to their hometown or other inspiration.

Even better, we’ve got the recipes for the whole lineup along with a personal statement on each from their bartender creators explaining their inspiration:

Recipe #1: Texas Julep

by Brett Esler, Idle Hands/Armadillo Den (Austin, Texas)

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2 oz Town Branch Kentucky Straight Bourbon

.5 oz Black-Peach Tea Syrup*

“Just outside of Austin, in the Texas Hill Country, you’ll often see ‘World Famous Peach’ stands peppered everywhere in the sweltering summer heat. And if you’ve ever pulled over to the side of the road to indulge, it’s easy to understand why. It’s also no secret how quenching a proper Mint Julep can be in said summer heat. So what better way to cool off by marrying the two together in this refreshing Julep riff with Town Branch Bourbon.”

Recipe #2: Back to the Track Julep

by Carley Gaskin, Hospitality 201 (Chicago)

2 oz Town Branch Kentucky Straight Bourbon

“Chicago has two seasons, the bitter cold winters and the absolutely gorgeous summers. I wanted to create a delicious Julep that could be enjoyed not only during Derby Season, but year-round! The honey adds a beautiful texture that pairs perfectly with the bright acidity of grapefruit and, of course, Town Branch Bourbon.”

Recipe #3: Vital Roots

by Sharfiq Cosby, Revival 1869 (Clayton, North Carolina)

2 oz Town Branch Kentucky Straight Bourbon

2 full droppers chocolate bitters (Bittermens Chocolate Mole Bitters is preferred)

1 barspoon Demerara syrup

1 barspoon orange marmalade (local, if available)

“My inspiration for this cocktail is a guy named John Dabney. As an African American bartender myself, I’m pretty sure many others wondered if any of these classic cocktails were invented by our own and if not invented, then popularized somehow. The Mint Julep is one of those cocktails. John Dabney was a African American slave from Virginia and his ‘Hail Storm’ Julep is the blueprint for Mint Juleps, in my opinion. Aesthetically and factually, this can’t be denied and anyone can fact check me on that. Mr. Dabney ushered in the use of crushed ice with the ‘Hail Storm,’ and this since then has been vital to Mint Juleps because, as the ice dilutes, the drink becomes more complex. I always say to myself, ‘If you're going to be anything, be vital,’ and I believe John Dabney was just that to cocktail culture.”

Recipe #4: One Mint Julep

by Rebecca Monday, Vaso at the AC Hotel Columbus (Dublin, Ohio)

2 oz Town Branch Kentucky Straight Bourbon

.5 oz Charred Orange Cordial*

“My cocktail’s name was inspired by the song ‘One Mint Julep’ by Ray Charles. As seasons turn in Ohio from winter to spring and summer, I find that Ohioans are in search of spring breaks straight into summer flavors. While making the One Mint Julep, I was able to combine spring and summer flavors of sweet oranges, methods of grilling and charring, as if in a backyard get-together, bright yuzu notes, and fresh mint to round out the cocktail, all while highlighting Town Branch Bourbon and giving homage to the classic Mint Julep. Vaso transitions with seasons as we are an outdoor rooftop bar and our community joins us in this transition by getting excited to sit outside and watch the beautiful sunset views. This cocktail was inspired by that season transition with a culinary twist.

Recipe #5: . And Miami On The Inside

by Pete Sierwuk, The Dalmar (Fort Lauderdale, Florida)

1.75 oz Town Branch Kentucky Straight Bourbon

The inspiration for this drink comes from a mix of those quirky names, the energy of hearing them called out with your race ticket clutched in one hand while holding an ice cold, refreshing Julep in the other. The feeling of excitement and adrenaline paired with refreshing mint, Bourbon and guava. Two of the best things about South Florida are the sunny days and the Cuban food. So I wanted to pair two of my favorite flavors from this combo: mint and pastelitos (guava pastries). The combination is refreshing, tropical, and every sip makes you long for the sunny, beach-filled days, hopefully with a winning race ticket in your hand.

Recipe #6: Apricot Julep

by Tony Abou-Ganim, Modern Mixologist (Las Vegas)

1.5 oz Town Branch Kentucky Straight Bourbon

.5 oz Marie Brizard Apry Liqueur

10-12 fresh spearmint leaves

“The Mint Julep is a creation that brings wisdom to fools, turns wallflowers into the life and soul of the party, makes the clumsy graceful, the weak strong, and brings sophistication and charm to the most ill-mannered lout.” —Gary Regan, “The Book of Bourbon”

Recipe #7: Best Coast Julep

by Sarah L.M. Mengoni, Kimpton Hotels & Historically Drinking (Los Angeles)

1.5 oz Town Branch Kentucky Straight Bourbon

2.5 oz mango kombucha (GT brand, widely available, is recommended)

.5 tsp white granulated sugar

“In making this Los Angeles-inspired version of a Mint Julep, I chose to use kombucha as a nod to the cult of health here in L.A. It’s the place where health food trends start, are propagated and become part of the identity of the city. The mango in the kombucha plays deliciously well with the toasty barrel aromas in the Town Branch Bourbon and reminds me of the Mexican fruit carts that are all over the city. The aromatics and visual appeal of mint in the classic Mint Julep are so important, and I wanted to recreate that effect. As SoCal is known for its citrus, lime was the perfect replacement. The aromatics from the oils in the peel add a subtle layer of complexity to the drink, and the palm tree garnish smells great and looks like a day at the beach. As it should, the Town Branch Bourbon shines in this cocktail, like the sun does every day in L.A.”

Recipe #8: Early Spring Julep

by Daniel Dufek, Shanghai Speakeasy (Madison, Wisconsin)

2 oz Town Branch Kentucky Straight Bourbon

.5 oz Early Spring Old Fashioned Syrup*

“This cocktail is sort of a love letter to both the Wisconsin Old Fashioned and a Julep. I love and hate both cocktails dearly. :) When they’re done well, they’re great and distinctive cocktails. When done poorly, they're pretty terrible. I’ve done Old Fashioned builds before, where I incorporate the muddled cherry and orange (that is so popular across Wisconsin) into a compound simple syrup, so it can still be executed like a traditional Old Fashioned (spirit, sugar, bitters, water). This drink uses a syrup that is based on that same idea. However, as a nod to this particular transitional season we’re in now, I’ve swapped out the cherry for pomegranate, and then utilized it here in place of the traditional simple syrup (or sugar) of a Mint Julep. It’s fruity, but still whiskey forward, and the bitters and acidity of the pomegranate molasses are a really nice foil for the sweetness of the sugar and mint.”

Recipe #9: Julep Old Fashioned

by Freddie Sarkis, Liquor Lab (Nashville, Tennessee)

2 oz Town Branch Kentucky Straight Bourbon

.25 oz Demerara syrup (2:1 Demerara sugar to water)

2 dashes Angostura Bitters

“Nashville is a city that loves whiskey, the ones made not far from here and the ones made just a little ways north. Giving a little Julep-inspired twist to a year-round favorite mixes it up and still keeps it simple enough that anyone can easily enjoy it in their own home without much fuss.”

Recipe #10: The Mint Chocolate Julep

by Anthony Baker, “Professor Baker” (New York)

1.5 oz Town Branch Kentucky Straight Bourbon

.75 oz crѐme de cacao liqueur

6 dashes Angostura Cocoa Bitters

“This is a typical Mint Julep recipe with a small twist. I added chocolate flavor using crѐme de cacao liqueur, which may remind drinkers of mint chocolate ice cream. I felt this was the perfect opportunity to mix these two commonly married flavors together using fresh mint instead of the usual crѐme de menthe.”

Recipe #11: The Stretch Runner

by Lucinda Sterling, Middle Branch and Seaborne (New York)

1.5 oz Town Branch Kentucky Straight Bourbon

.5 oz Cherry Heering Liqueur

6 to 8 fresh shiso leaves

6 to 8 anise hyssop leaves

10-15 fresh spearmint leaves

.5 oz applejack (New York State preferred), float

“My inspiration for The Stretch Runner was cherry liqueur, light and zesty in flavor, yet complementary to the oak and vanilla in the Bourbon. With so many great applejacks hailing from New York, I thought it would be a great partner with the caramel notes in the Town Branch.”

Recipe #12: Mountain Honey Julep

by Antoine Hodge, The Wine Bar & Cellar (Sylva, North Carolina)

2.5 oz Town Branch Kentucky Straight Bourbon

.5 oz Orange Blossom Mountain Honey Syrup* (2:1 honey to water)

“I am currently in Sylva, North Carolina working at The Wine Bar & Cellar and opening a rustic Southern Italian restaurant called Ilda. I chose to use mountain honey instead of simple syrup, not to disrespect the original Julep recipe, but to incorporate the amazing local ingredients I have in my reach and use them to reinterpret a Derby classic!”

Recipe #13: “No Kings”

by Deke Dunne, Allegory at the Eaton DC Hotel (Washington, D.C.)

1.5 oz Town Branch Kentucky Straight Bourbon

1 oz Don Ciccio & Figli Cerasum Aperitivo

Peychaud’s Bitters, sprayed

“Washington, D.C. has a rich history of graffiti art, from the legendary graffiti artist Cool Disco Dan in the ‘70s and ‘80s to the more recent iconic murals and pop-ups of the No Kings Collective. In order to pay homage to a criminally underappreciated art scene, I give you the ‘No Kings.’ No Kings is a Julep variation made with Town Branch Bourbon, which has notes of mint and cherry, and I combined it with Washington D.C.’s very own Don Ciccio & Figli Cerasum Aperitivo, a juicy, cherry blossom bitter liqueur. I then combined those ingredients with fresh mint and Peychaud’s Bitters, which has notes of cherry and anise. The spraying of the bitters is a representation of the amazing street art pioneers that spanned generations in Washington, D.C.”

Life is an adventure, and I’m always on the hunt for the next exciting journey. I’m a Lvl 1 Cicerone (beer sommelier) and spirits enthusiast based in San Francisco. I

Life is an adventure, and I’m always on the hunt for the next exciting journey. I’m a Lvl 1 Cicerone (beer sommelier) and spirits enthusiast based in San Francisco. I hold a Certificate in Whisky from The Edinburgh Whisky Academy and have been writing professionally for over 15 years. Beyond Forbes, my work appears regularly place like Fortune, Fast Company, and Conde Nast Traveler. You can follow what I’m up to now on Twitter @emily.


6 Mixologists To Follow On Instagram ASAP For Cocktail Inspiration And Brilliantly Boozy Recipes

From virtual cocktail classes to clever recipes, these top mixologists are using social media to . [+] help you step up your cocktail game.

In the face of a pandemic, social media has proven to be an inspiring, insightful and entertaining tool. DJs are spinning your favorite tunes during Instagram Live sessions, top makeup artists are sharing their most slay-worthy tips and others are also doing their part. Even your favorite mixologists are finding their place in this newfound social media renaissance. For those who may need a little cocktail inspiration, mixologists across the country are offering up their top recipes, broadcasting live cocktail workshops and more. And the mixologists ahead are graciously doing just that.

Whiskey And Rosemary (Erika Moore and Raquel Ravenell)

One look at the Instagram feed for the Atlanta-based duo known as Whiskey And Rosemary and you’ll likely want to step your cocktail game up pronto. Not only are their cocktails absolutely gorgeous, but the pair makes good use of intriguing ingredients like eucalyptus raw cane syrup, chickpea water (aquafaba), and frozen spinach. One of their latest creations, the Campfire cocktail, is just as nostalgic as it is creative. This sip from Whiskey And Rosemary is created using ASW Tire Fire Whiskey, St. George Terroir Gin, marshmallow syrup, BBQ sauce, flamed cinnamon and bitters. Oh, and it’s deliciously topped off with a piece of beef jerky.

Brynn Smith

If you’re a lover of pretty, boozy things, then you’ll find ample inspiration on mixologist and bar manager, Brynn Smith’s Instagram feed. With a flair for the romantic, Smith’s cocktails come beautifully garnished with herbs, flowers and other boozy niceties. And for those looking to brush up on their cocktail skills or just shake things up, Smith’s feed now features a handful of “Quarantined Bartending” videos.

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Jarrett Holborough

You can easily find an array of inviting cocktails on Jarrett Holborough’s Instagram feed, but if you catch him on the right day you might even find yourself taking part in a virtual cocktail class. As barman at Atlanta’s 12 Cocktail Bar, Holborough’s cocktails are about as craft as they come, but they still boast a straight-forwardness that makes them perfect for mixing up at home. For example, one of his latest sips is a refreshing combination of Santa Teresa Rum, lime juice, mint syrup, orange juice, pineapple and Santa Teresa Cacao Spice Bitters.

Cocktail Bandits (Johnny Caldwell and Taneka Reaves)

Another mixology duo, Cocktail Bandits are no strangers to social media thanks to their following of over 30,000 on Instagram. Not only can Caldwell and Reaves be found at spirits and cocktails events across the country, but these “curly ladies who talk cocktails daily” have also released their own book, “Holy Spirits: Charleston Culture Through Cocktails.” The book, which is their debut publication, offers an overview of Charleston cocktail culture through an urban perspective.


3. Two Chicks Cocktails

Two Chicks Cocktails are sparkling ready-to-drink true canned cocktails. They’re made with real premium spirits — tequila, vodka, whiskey, and gin — and all-natural fruit and botanicals. Two Chicks Cocktails has six available natural flavors, namely: Citrus Margarita, Vodka Fizz, Paloma, Vodka CuTea, New Fashioned, and Apple Gimlet.

Two Chicks Cocktails are a great alternative if you want to serve cocktails but don’t have time to go through the elaborate preparations. It’s like the real thing! And here’s the proof: below is the recipe for an Apple Business Cocktail which is recreated using the Two Chicks Sparkling Apple Gimlet.

Ingredients

  • 2 oz. of dry gin
  • 1 oz. of apple juice
  • ½ oz. of lime juice
  • ½ oz. of honey
  • Garnish: Apple slices

Steps to Make

  1. Gather the ingredients and mix everything in a cocktail shaker with ice cubes.
  2. Shake vigorously. Strain the mixture into a rocks glass.
  3. Add ice cubes.
  4. Garnish with apple slices.
  5. Serve and enjoy.

Southern Glazer’s Mixologist – Five Cocktail Recipes

Southern Glazer’s Wine & Spirits (“Southern Glazer’s”)—the largest North American wine and spirits distribution company— recently identified the top cocktail flavor and ingredient trends heading into 2018, following an extensive tasting tour across the U.S. led by an expert team of national sales staff and mixologists. The Company visited 55 of the top mixology and restaurant bars in New York, San Francisco, Los Angeles and Chicago and tasted nearly 250 cocktails.

Here are the top trends uncovered along with custom cocktails that demonstrate these trends created by Southern Glazer’s Mixologist, Debbie Peek.

Garden to Glass: The garden to glass trend opens many new doors when looking for additional flavor and color options using existing kitchen ingredients. For example, widely available and often used in restaurants food menus, the snap pea is being muddled in cocktails individually or blended and strained for its juice as a preparation step at the bar. More mixologists are using carrots to blur the line between vegetables and fruit juices. Yellow peppers are versatile, bright in color, and offer a stronger cocktail flavor than the snap pea that can stand up to spirits like tequila and mezcal, in addition to vodka and gin. Herbs typically used in food preparations can also be utilized.

  • 1 ½ oz. Vodka
  • 2 oz. Lemon Sour
  • 2 Strawberries (quartered)
  • 2 Thyme Sprigs
  • Method: Muddle strawberries, lemon sour and thyme. Add vodka and ice. Shake, pour into an empty old fashioned glass.
  • Garnish: Lemon wheel and thyme sprig.

De-Cloy: Although sweet drinks aren’t going away soon, consumers have shown with hoppy IPA beers and intense coffees that they’re interested in bitter flavors when it comes to beverages. On a beverage menu, bitter flavors as accents versus the lead flavor may appeal more to the masses and allow bartenders to cut the sweetness of added sugar in fruits, wine, whiskeys and rum. Aperitifs, historically a pre-meal palate cleanser or after-meal stomach settler, are now being used as accents in cocktails. Teas and coffees, like macha tea or cold-brews, can provide complex flavor and subtle bitterness through tannin or even color. There are also a variety of other types of bitters being used to de-cloy beverages and add complexity such as Angostura, Peychauds, orange, celery, and mole bitters that can be purchased or made in-house.

  • 1 ½ oz. Spiced Rum
  • ½ oz. Simple Syrup
  • 2 oz. Cold Brew Coffee
  • Top with Tonic
  • Method: Build in an ice filled tall glass.
  • Garnish: Orange peel.

Globalization: More and more mixologists have been visiting specialty grocery stores or online retailers that offer a wide range of global foods and spices. Middle Eastern inspired ingredients like turmeric are taking off. Tumeric also has anti-oxidant and anti-inflammation properties and works well infused in gin-based drinks. Ginger and nutmeg are also being grated as an accent flavor for strong aroma and flavor. Remember, seasons and spices are very versatile, so when looking through the spice rack, consider not only what could go in the drink but also how the drink could be rimmed or garnished.

  • 1 ½ oz. Rye Whiskey
  • ¾ oz. Fresh Lemon Juice
  • ¾ oz. Chinese 5 Spice Syrup
  • 1 oz. Pineapple Juice
  • Method: Shake all with ice. Strain into an ice filled old fashioned glass.
  • Garnish: Dried Pineapple

Aromatics: To add aromatics to cocktails, we’re seeing several ingredients used that offer the mixologist control when adding aromatics to cocktails. Smokiness is a slippery slope. While it can provide a unique layer of complexity, if not applied carefully, it can quickly overtake the drink. By having a variety of levels of smokiness from smoked lapsang souchong tea, to different varieties of scotches and mezcals and even burning wood or herbs, mixologists have a variety of ways to maintain control. Also using “splits” in cocktails has become more prevalent to demonstrate that the drink can be more than the sum of its parts. You can consider bridging these flavors by mix and matching equal parts mezcal with tequila and scotch with bourbon in familiar cocktails for a new twist.

Smoked Orange and Rosemary Old Fashioned

  • 2 oz. Bourbon
  • ½ oz. Simple Syrup
  • Orange Peel
  • Cherry
  • Rosemary Sprig
  • 3 dashes Angostura Bitters
  • Method: Muddle syrup, orange, cherry, rosemary and bitters. Add bourbon and ice. Stir. Strain into an orange and rosemary smoked ice filled old fashioned glass.
  • Garnish: Cherry and rosemary sprig.
  • Smoked Glass: Smoke rosemary sprigs and an orange peel on a wooden plank with torch.

Bubbles: Bubbly ingredients are already likely behind your bar and underutilized. Like vegetable juice, bitter liqueurs and bitters, bubbles are also yet another way to cleanse the palate when used with other sweet or herbal ingredients. For broader application, look at them as platform ingredients. Accent ingredients like spirits or flavored spirits and bitters can provide unique twists on classics your guests will understand and enjoy. Soda, for instance can add frothing action to your cocktails and egg whites can provide a unique softness in flavor to beverages. Beyond just flavor, these bubbly ingredients can provide the visual impact that can take a great cocktail to the next level visually to drive incremental orders.


Not all liquors and liqueurs are meant to be interchangeable

"Substituting different liquor or liqueurs from recipes can be a big mistake," he told INSIDER. "Try following the recipes as close as possible because a small variation can change the flavor profile."

Namely, if you're just really craving a good margarita and all you have on hand is vodka, it's probably worth heading to the store. Without that agave flavor you'd find in tequila, your cocktail just won't taste the same.

Of course, there are some classic cocktails with common, time-tested liquor alternatives, like the gin martini versus the vodka martini— but, for the most part, cocktail recipes call for a specific liquor for a reason. The other ingredients in a recipe are meant to complement the flavors of the base liquor and a random swap based on convenience is unlikely to achieve the same balance.

"As mixologists, when creating new drinks we may fail several times before finding the perfect combination," Ceselka said. "An at-home bartender may want to stick to exact liquors and measurements when figuring out new cocktails."


Molecular mixologist Eben Freeman also serves powdered cocktails. He makes dehydrated rum and coke by mixing cola-flavored popping sugar with rum powder. I guess this has no alcohol content so maybe we should call it powdered virgin cocktail.

Molecular gastronomy chef Heston Blumenthal serves his famous whiskey gums at his restaurant The Fat Duck. The whiskey gums have the shape of a bottle and are served on a photo frame with the map of Britain (photo above). Each whiskey gum is made from a different whiskey and it is placed on the map indicating the region where it was made. He also has a wine gums version.

Molecular mixologist Freeman has also jellied gin and tonic and has served it on lime chips and sprinkled with "tonic" powder. The “tonic” powder, which adds fizz to the edible cocktail, is a mixture of baking soda, citric acid and powdered sugar. Molecular gastronomy Chef Michael Han serves gin and tonic gums in his Singapore restaurant. The gum is served on a cold stone and the diners are told to place the gum on the tongue and let it melt in the mouth.


Best Natural: Powell & Mahoney Classic Margarita

Simplicity and natural ingredients usually make for the best Margarita mix, as exemplified in Powell & Mahoney’s Classic Margarita mixer. No artificial flavors or preservatives are used here—just non-GMO ingredients like lime juice, cane sugar and organic agave syrup. And, while you’re at it, why not try some organic-certified tequila when using this to make a Margarita?


Trend alert: Beer meets craft cocktails mocktails on the rise

Young consumers are cutting back on alcohol and switching to drinks with a lower ABV or none at all.

Flavor experts, mixologists and chefs at syrup producer Monin spend anywhere from 18-24 months working on a new syrup in the US, constantly tracking global trends. Darren Loscalzo, VP of innovation at Monin, cites his team’s dedication and on-the-ground work as reasons for their success in developing trendy flavors.

They spend their time researching what’s popular with consumers online and also hit the streets for ‘innovation trips.’ Through meetings with bartenders and mixologists and exploring the food and beverage scenes of different US cities, they are able to what might be the next big trend in flavors.

Next-level cocktails

According to Loscalzo, using beer as an ingredient has gained popularity in cocktails and other recipes. The traditional beer concoctions like micheladas (a Mexican drink similar to a Bloody Mary) and beermosas (a mimosa made with beer instead of champagne) are more about mixing beer into an existing drink rather than utilizing it as an independent ingredient.

Mixologists are beginning to use micheladas and beermosas as a jumping off point for more in-depth beer cocktails. Beer adds “an additional flavor profile to a standard cocktail, ​[like] adding a sour beer or a wheat beer to give it a little bit of acid or take away some of the sweetness,”​ Loscalzo told BeverageDaily.

These elevated cocktails haven’t hit the mainstream yet, with more the more basic micheladas and beermosas dominating menus. But they are being explored at more high-end, niche establishments that may specialize in craft concoctions.


Watch the video: The automatic drink mixing machine -- robot bartender cocktail dispenser (December 2021).