Trends in the cocktail world – part one

World Class bartenders are taking the evolution of cocktails to the next level – forever finding new ways of incorporating subtle flavour notes and unique textures into sophisticated cocktails that stimulate all the senses.

Their passion and creativity will be showcased internationally at the World Class Bartender of the Year Global Finals, taking place in Johannesburg and Cape Town from August 30 to September 4.

World Class has identified some cutting-edge trends currently employed by the most exceptional bartenders around the world.

Here’s the first:

Trend #1: BITTERS

Popular cocktails are traditionally quite sweet, often incorporating fruit juices and cordials – with sugar as a core ingredient in many mixed drinks, such as Appletinis and Cosmopolitans.

By throwing a dash or more of bitters into an otherwise fruity cocktail, new layers of depth and complexity can be added to its flavour.

Made from alcohol infused with aromatic plant extracts, a rich and spicy drop of bitters can perfectly balance a cocktail. Bitters are a staple ingredient in the classic cocktails such as the Old Fashioned and the Manhattan.

“There’s been an explosion of dashing-type bitters on the market. The fact that these are deemed as a food item (as opposed to spirituous) has made it much easier for start up entrepreneurs to break into this space. Bartenders all over the world have jumped into the retail bitter game. Just 10 to 15 years ago, you had two or three options – now there are hundreds. Exotic spices, local flavours, spicy, savoury, salty, herbal… all making their way into the mix,” says Erik Lorincz of the Savoy Bar in London, who won WORLD CLASS Bartender of the Year in 2010.

Look out for more cocktail trends on Wednesday.