Trust The Teacher at Atlanta ' s Italian-inspired steakhouse The Americano , made with Kaiyo whiskey , mizu lemongrass shochu , yuzu and black cherry .
ECO-FRIENDLIER COCKTAILS
“ Sustainability ” is a buzzword that took its time to sink in , says Novick , and it took a few years of trying to figure out what it really means and how it fits into a bar program . “ Now , more pros are catching on that it ’ s not just about saving the planet , it ’ s also a savvy way to boost their bottom line in an era of skyrocketing costs . Reducing waste , creative ingredient repurposing , less energy consumption and sourcing locally can shrink your carbon footprint and your overhead .”
The Kimpton Culinary + Cocktail Trend Forecast notes that spiced fruit leather made from mangos , strawberries , apricots , peaches and plums , mixed with chili or habanero , can make a beautiful garnish that can enhance the flavor notes of its paired spirit . It ’ s also a sustainable way to use leftover or overripe fruit .
Freeze drying fruits or vegetables can also enhances both flavor and texture in beverages , says Kimpton ’ s report . “ This zero-waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life .”
One example is the Strawberry No-Garita at The Katharine Brasserie & Bar in the Winston-Salem , NC-based Kimpton Cardinal Hotel , which uses a strawberry powder and flaky salt rim finish .
EYE ON ASIAN FLAVORS
AF & Co . and Carbonate report that sesame , a common culinary ingredient , is finding its way into drinks — in multiple ways and forms . “ Embraced in Middle Eastern and Asian restaurants , where its culinary use is particularly prevalent , the versatile seed and its derivatives help create cocktails and drinks that feel on-concept , even where there might not be a strong cocktail cannon to draw on .”
For example , mixologist Fanny Chu created a Sesame Old Fashioned for the Year of the Snake . It ’ s made with toasted sesame-infused Tequila Don Julio 1942 , Chinese five spice syrup and aromatic bitters .
Monkey Thief , a Southeast Asian restaurant and bar in New York , has a spicy Margarita with sesame oil called the 7 Long Years , as well as the Green Carbo cocktail with mezcal , celery , kombu , green apple and sesame ; finished with CO2 .
Southern Glazer ’ s Wines and Spirits finds that lychee is gaining popularity across markets , “ bringing a soft , subtle sweetness and floral aroma to cocktails that complements the renewed Martini craze .”
Mezcal Unión Uno created the Lychee or Die Tryin , with Mezcal Unión Uno , Monin lychee syrup and lemon juice .
Meanwhile , gourmet flavorings supplier Monin has named yuzu its flavor of the year . “ Popular in Japanese and Korean cuisines , yuzu is a citrus fruit with a captivating and complex flavor profile ,” says Monin .
The company is highlighting another Southeast Asian fruit this year in its new Brilliance Energy line of products for operators : star fruit .
The Library Bar at Fairmont Royal York in Toronto has a reimagined the Piña Colada called the Fifty Year Storm , made with a coconut-pandan-wasabi cordial , fino sherry and yuzu juice in addition to the classic trio of rum , lime and pineapple .
The Americano , Atlanta ’ s Italian-inspired steakhouse from chef Scott Conant , has a cocktail called Trust The Teacher , made with Kaiyo whiskey , mizu lemongrass shochu , yuzu and black cherry .
And Tiki Taka , a new restaurant from chef and restaurateur Richard Blais in Scottsdale , AZ , offers the on-trend Yuzu Delicious with Haku Japanese vodka , pistachio orgeat , yuzu , vanilla and lemon , topped with pistachios .
LET US CLARIFY
Clarified cocktails will be the next “ it ” cocktail in the U . S ., “ since more professionals are waking up to the fact that this technique saves money , reduces waste and extends shelf life ,” says Novick .
“ There are countless ways to clarify drinks , some of which are trickier than assembling IKEA furniture , but still very doable ! No wonder every top international craft cocktail bar seems to have dedicated most of their menus to it .”
Indeed , Ben Yabrow , head bartender at Sip & Guzzle in New York , observed the clarified cocktail trend at top bars in London , Paris , and Madrid as well as pop-ups from numerous bars . “ While this can do things for texture , carbonation and presentation , it ’ s also important to note that clarified drinks
20 Cheers • Spring 2025 www . cheersonline . com