HOME > Chowhound > Spirits >

Discussion

What are the new cocktails trends for 2008

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I'm gonna go with pomegranate anything. Down here in DC there are a few places capitalizing on house-infused spirits as well.

    1. Seems like rye whiskey and Sazerac cocktails (Sazerac is both a brand and a cocktail) are quite popular these days.

      1. 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.

        1 Reply
        1. re: JMF

          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...

        2. 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.

          1. Not emerging, but still popular: House-infused liquors can be amazing. The vanilla tea-infused Makers Mark I had recently blew me away.

            1. Gin and sour milk: you heard it here first.

              7 Replies
              1. re: MC Slim JB

                You just made me spit my glass of gin all over my monitor! That's just not right.

                1. re: JMF

                  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 ;)

                  1. re: aynne35

                    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.

                    1. re: aynne35

                      Isn't that called a "White Cadillac"?

                  2. re: MC Slim JB

                    Funny, I've been thinking of playing with buttermilk, but Shirley you're joking.

                    1. re: MC Slim JB

                      hmmmmm...incorporate vanilla/maple and you might have some kind of herby pancake thing going?

                      1. re: Papa Kip Chee

                        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.

                    2. 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.

                      3 Replies
                      1. re: Pei

                        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.

                        1. re: ted

                          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'.

                          1. re: ted

                            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.

                        2. Not as a drink by itself, but Chartreuse VEP seems to be included in a lot of cocktail concoctions right now.

                          1 Reply
                          1. re: foodeye

                            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.

                          2. 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!