515444 Sat May 03 07:42:27 -0700 2008 21 36 Spirits 0 3652777 Hi What are the new cocktails of the year- we have had our share of cosmo martini's, mojito's etc..... looking for some fresh new ideas- have any? Sat May 03 07:42:29 -0700 2008 188495 flameworkart 1 3652996 I'm gonna go with pomegranate anything. Down here in DC there are a few places capitalizing on house-infused spirits as well. Sat May 03 09:27:45 -0700 2008 3652777 165206 Unplugged 1 3653308 Seems like rye whiskey and Sazerac cocktails (Sazerac is both a brand and a cocktail) are quite popular these days. Sat May 03 11:50:56 -0700 2008 3652777 23657 MichaelG 1 3653976 This is an area I have been specializing in the past year or so. Having had over 70 different cocktails in NYC while doing research for a TV show I will be hosting, and writing articles the past week, I say: Rye has come back big, but that's old news. Also savory based cocktails that have herbs and spices in them like nutmeg (real old school) or rosemary. Flips, fizzes, and drinks with egg are real big, and real good. Some are going sweet, but most are going dry. While cocktails are going off in all directions, spins on 1800's style cocktails are the trend. No ifs, ands, or buts. And I like it. Sat May 03 17:17:32 -0700 2008 3652777 10732 JMF 2 3661045 I agree. Vintage cocktails, house-made bitters, etc. seem to be gaining even more popularity. It's fun to drink something my grandfather slugged down in years past... Tue May 06 08:27:27 -0700 2008 3653976 74451 vinosnob 1 3657415 Asian inspired seems to be big. Shiso leaf for muddling; exotic fruits (mangosteen, guava, passion fruit); teas used in combo with spirit (brewed) or infused into spirits. I like JMF's mention of 'savory' flavors, and inclusions of eggs, flips, etc. Variations of Pisco Sours have popped up places I've been. How about Cachaca...I think it's the next tequila - not just in caipirinhas... The stuff is good, it just needs some finesse to work it into the right recipe. Mon May 05 08:32:37 -0700 2008 3652777 23762 Papa Kip Chee 1 3658259 Not emerging, but still popular: House-infused liquors can be amazing. The vanilla tea-infused Makers Mark I had recently blew me away. Mon May 05 11:54:39 -0700 2008 3652777 41560 AlbertaHound 1 3659547 Gin and sour milk: you heard it here first. Mon May 05 17:19:07 -0700 2008 3652777 10143 MC Slim JB 2 3659860 You just made me spit my glass of gin all over my monitor! That's just not right. Mon May 05 19:08:53 -0700 2008 3659547 10732 JMF 3 3689485 Jonathan, For years when I tended bar I had the most interesting little old fellow that used to come in and drink cutty sark and milk, I kid you not... He passed away at 92, so who knows? However, I am not giving up my sapphire martinis anytime soon ;) Thu May 15 07:54:12 -0700 2008 3659860 73904 aynne35 4 3690873 I know of several older drinkers who drank Scotch and milk in the bad old days before they discovered that most gastric ulcers are caused by an easily treatable bacterium. (Irritating foods and booze were incorrectly blamed; milk was supposed to help, which maybe it did, a little.) Two Australian scientists got Nobels for identifying the baceterial cause. Thu May 15 12:47:00 -0700 2008 3689485 10143 MC Slim JB 4 3690961 Isn't that called a "White Cadillac"? Thu May 15 13:06:00 -0700 2008 3689485 77397 Eric in NJ 2 3661599 Funny, I've been thinking of playing with buttermilk, but Shirley you're joking. Tue May 06 10:35:21 -0700 2008 3659547 20717 sailormouth 2 3662471 hmmmmm...incorporate vanilla/maple and you might have some kind of herby pancake thing going? Tue May 06 13:49:42 -0700 2008 3659547 23762 Papa Kip Chee 3 3724217 Years ago, a friend of mine went to a wedding in New Orleans. He found it interesting that many of the local guests were having bourbon and milk at brunch the next morning. Tue May 27 11:49:02 -0700 2008 3662471 29732 cherie 1 3679577 In general, things that aren't so sweet. Fresh citrus, traditionally savory herbs like basil or cloves, darker versions of tequila and rum. Also, the use of agave nectar instead of sugar. Mon May 12 11:36:18 -0700 2008 3652777 11577 Pei 2 3689183 I have to admit I don't totally get the agave nectar, other than cache'. Feel free to set me straight. Too bad it'd look muddy (and I'm tempted anyway), but I think raw cane juice would be good in the right cocktail. Thu May 15 06:27:51 -0700 2008 3679577 12626 ted 3 3690104 Yes, it is not magical...just another sweetner. Actually, I don't know if you'd want it to have that much actual agave flavor..? I think someone just found out how to market this product/by-product - more power to them, but I am not yet running out to purchase some overpriced 'simple syrup'. Thu May 15 10:07:59 -0700 2008 3689183 23762 Papa Kip Chee 3 3702580 I like it in lime/lemon drinks because I feel like it's lighter and grassier than sugar syrup. It allows the citrus and a good silver tequila to really shine. But no, it's not a huge difference or a must have. Mon May 19 14:53:17 -0700 2008 3689183 11577 Pei 1 3684437 Not as a drink by itself, but Chartreuse VEP seems to be included in a lot of cocktail concoctions right now. Tue May 13 17:43:49 -0700 2008 3652777 91247 foodeye 2 3711026 have seen this as well, I think people are into muddling and following the mohito craze. I have been making a lot more old fashions with some interesting muddles. Thu May 22 06:08:08 -0700 2008 3684437 133355 jspear 1 3716758 Muddling is definitely a big trend in cocktails these days...some of my favorites include ones with cucumber and basil, or ginger and serrano chilis. Most are with vodka, and include a bit of lime. All are refreshing and not too sweet! Fri May 23 22:10:18 -0700 2008 3652777 134351 Morticia