Trends in the cocktail world – part two

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

Trend #1: FRUITS AND PLANTS

Vegetables such as beet, carrot, fennel, and even snow peas are getting a good workout. Organically grown and authentically-sourced ingredients are popular among mixologists for the substance and unexpected flavours they can add to a drink.

The continued partnership between bars and farmers’ markets and local growers is making the sourcing of quality products easier than ever. As chefs have listed their purveyors, bars are also proudly talking about theirs. On the other side of that coin, the ever-shrinking world has allowed bars to access produce from all corners of the planet making for the heavy influence of international flavours that would have been nearly impossible in the pre-internet era.

Some bartenders are jumping on board the idea of “foraging” for wild ingredients and edibles – everything from pine needles to bamboo shoots to berries – to invest their creations with authentic local flavours. “From garden to glass” is becoming a popular movement among craft cocktail makers.

“Bartenders are putting just as much thought and effort into sourcing their ingredients as chefs. Discerning drinkers want to know where their drinks are coming from, and bartenders have a responsibility to ensure the quality of every ingredient is vouched for,” said Charles Joly of the United States, who currently holds the title of the best bartender in the world having won the World Class Bartender of the Year competition in 2014.

Look out for more cocktail trends on Monday.

* The World Class Bartender of the Year Global Finals will take place in South Africa from August 30 to September 4.