Have a Drink?
I asked service industry friends to talk drink trends—today's trends and trends we hope go away. New Orleans is renowned for its vibrant and diverse bar scene and for hosting Tales of the Cocktail every July. Summer is rough for New Orleans and its bars and restaurants here. Let's applaud the ingenuity and adaptability of the people who keep our glasses full. And massive thanks to these friends for their insight and knowledge.
AB: Alexandria Bowler, Lead Bartender of Emeril's AP: Andy Pratt, Bar Co-Manager at Dovetail Bar CC: Chris Curtis, GM of Doris Metropolitan CD: Christoph Dornemann, Bar Manager of Arnaud's & The French 75 Bar CM: Casey Miller, Lead Bartender of Chandelier Bar CH: Chris Hannah, Head Bartender of and Partner at Jewel of the South ER: Ellie Rogers, GM of Sylvain ES: Eric Solis, Bar Manager of The Columns JO: James O'Donnell, Bar Manager of Fives Bar JS: Joshua Hall, GM of Chais Delachaise Wine Bistro LD: Liam Deegan, Partner at Barrel Proof LK: Liz Kelley, Lead Bartender of Cure ND: Nick Detrich, Partner at Manolito NJ: Nick Jarrett, Partner at Holy Diver WD: Will Garcia Dhonau, Bar Director of The Will & The Way AA: Someone above requesting anonymity WYA: Andrew Marin, Food and Cocktail Writer for Where Y'at Magazine |
WYA: What cocktail trends have you noticed this year?
Espresso Martinis
WD: People joke about them in memes, but…
ER: Espresso Martini reigns supreme.
JH: I secretly love them, but I wish they'd go away. We brew espresso to-order. It slows things down. But man are they tasty!
ES: The new Vodka Red Bull. Some outstanding riffs on the Espresso Martini. But most people ordering these aren't looking for craft or taste. Maybe I should be anonymous on this one?
Additive-Free Agave, Adventurous Palates and Distillers, Obscure Spirits
JO: People are drinking agave spirits and seeking out additive-free, high-quality stuff.
AB: Customers ask for additive-free tequilas or formerly uncommon spirits. Producers say "F the rules" for regulations around certain spirits, sacrificing calling it "X" on label and falling in a traditional category. Just making delicious juice.
AP: Less emphasis on aged spirits. Gone is the myth that brown spirits are the manly ones. Lots of funky rums, ancestral mezcals, aquavit, etc.
Savory and/or Asian Flavors
LK: Uptick in savory cocktails with culinary inspiration: spices, oils, herbs, and alliums.
CM: Asian influence on cocktail menus, like a Viet Orleans Colada or a Pandan Mule.
CD: Savory! Fish sauce, MSG, kimchi. Drinks inspired by pesto or "cold pizza." Savory doesn't have to be Dirty Martinis or Bloody Marys. Push the boundaries.
Aperitifs, Amaro, and Digestifs in Cocktails
CC: New amaro or apéritif that bartenders can bring a new approach to classic drinks or a newly balanced original.
AP: We're moving away from Fernet! Don't get me wrong, I love it. But for a decade, it's been a virtue signal: "Look how developed my palate is!" People now calling for other amaro styles and brands.
WD: Amaro forever! So much cool sh*t coming out to play with. Don't sleep on your digestifs.
Low Alcohol By Volume and Non-Alcoholic Cocktails
CM: Zero proof cocktails.
CD: We go through gallons of product just for mocktails.
LD: NOLA people have embraced NA because options got so much better.
CH: Some people even criticize bars that don't have those options.
ER: People drink more mindfully or not at all.
ES: Low ABV: spritzes, vermouth-based, highballs. Ice in these as well: spears, large cubes and spheres, custom ice help appearance, and the way a drink is consumed.
AP: Fewer drinkers in the younger generation, but they want to socialize. Creating low-ABV and no-ABV spaces is crucial.
THC/CBD Beverages
AB: Some excellent THC beverages being produced by local companies.
LD: THC seltzers have really taken off.
AA: They're big now in bars. It's not a great mix. People looking for alcohol alternatives treat these the same way they do alcohol, but they forget that they intoxicate differently.
Menu Clarity
ND: Explanatory cocktail names instead of clever ones.
JH: Better descriptions on menus. Before, it was just listing ingredients. Offer a description. Not everyone knows what velvet falernum is—they shouldn't have to!
LD: Bars are much better at communicating a drink's flavors rather than being obscure or purposefully mysterious.
Miscellaneous Trends
LD: Clarified forced carbonated highballs, infused spirits rather than syrups. Sous vide. Cocktails now about the finished flavor instead of balanced, simple drinks.
AB: "Jacking" (removal of water content by freezing). "Switching" (replacing water content with things like clarified juice).
ES: Elegance in simplicity. Highlighting fantastic spirits to showcase the distillation. Don't cover unique spirits up. Simple mods are better.
ND: Streamlining. Classics. Batched and ready-to-pour. It's reaction to the pandemic and to the reduced number of industry professionals.
JO: Disco era drinks, polished and elevated. Porn Star Martinis. Our fastest mover is essentially a lychee martini. Advanced technique and elevated drinks while staying accessible.
WYA: Any trends from yesteryear you're glad are gone? Or current trends you hope are gone soon?
Garnish Wisely!
LD: Garnishes that prevent you from holding the glass can go—painted, bee pollen, vertical salt rims…
LK: Let's do away with gratuitous garnish.
AB: Although maximalist garnish can look great, it's wasteful. A lot of it ends up in the trash.
"Mixologists" and "Bar Chefs"
AA: Abolish the term "mixologist." It's nails on a chalkboard. Pretentious. Has any good bartender ever used the term seriously?
AA: "Bar chef" is b*llsh*t. Stop. Unless you lead the kitchen of a bar, you're not a bar chef. You're only fooling yourself.
Miscellaneous Bad Trends
LD: Beer cocktails always sucked. "Skinny" drinks. Smoked cocktails.
ER: Glad to see less meat-fat-washing. It's always weirded me out, not gonna lie.
JO: Things are over-clarified. Milk Punches are great! I'll keep one in rotation, but one is enough.
CC: Overly complicated cocktails. They require longer time to make than to drink.
WD: Complaining. I used to complain about mojitos because they're a lot of work, but all cocktails are all work. Nothing is annoying anymore.
AP: No more prefab high-fructose corn syrup mixes that have plagued bars my entire career. Cocktail renaissance. Not every bar needs a high-touch program, but I hope more establishments are forced to care what they serve.
CD: I'd like overly acidic drinks to disappear completely. Everyone was afraid of sugar, so the industry overcorrected and forgot that balance is key. And that sweetness is necessary. People order a French 75, margarita, daiquiri with no sugar and then complain the drink isn't good. Drives me crazy.
ND: Fancy Jell-O Shots were a blip. Some things are not meant to have a glow-up.
CH: High proof bartender "handshakes." [Writer's note: He means free drinks or shots as a way of saying hello.]
WYA: Last time we did a piece like this was 2021. Are people drinking or ordering differently now, given the state of the country, economy, and world?
ES: People drink less, with more intention. They're educated about spirits after being locked up for COVID and trying to mix drinks at home. They now respect the craft when they go out.
LD: Everyone is educated…or has a device in their hand that knows more about product than any bartender could in the moment. People are adventurous but not trying to drink the weirdest thing or something unheard of.
CC: Craft cocktails used to be for "the industry cool kids." Guests are interested in trying new things and learning more about the creative process.
ND: Comfort and nostalgia. Specialized bars reducing in number but not going away. Leaning into the familiar…Manhattans and Espresso Martinis.
ER: Returning to the classics. What people want above all is a well-made drink.
NJ: Inflation's no joke. Costs more now than ever to visit or live in New Orleans. Less money to go around. People are more price conscious.
JH: People were blowing through high-end spirits in 2021. I mean premium like $30-$40 a shot. Tamed down now.
CD: Maybe it's our specific clientele, but surprising splurging. Economic uncertainty is high, but big-ticket items like $20 Old Fashioneds and $40 martinis are selling more than ever.
LK: People are deliberate with their choices. Whether it's cost-conscious or considerate of alcohol consumption, people give time and thought to what they're going to drink next.
CM: Folks are conscious of the brands they support: Black-owned distilleries, small Ukrainian vodka producers. People are increasingly aware of the world, where their dollars are going, and the impact they're making.
AP: Many establishments closed, more were forced to change operational structure. Customers are empathetic. Fewer people take hospitality for granted. Important for this industry to remain adaptable. People will always want to socialize. As long as we keep providing spaces thoughtfully, we will continue to thrive.
