Just as with the rest of the restaurant industry, sustainability is a topic that is near and dear to consumer’s hearts. Customers want to know where their drinks are coming from and if they are being sourced in an ethical way. Research shows that consumers are willing to pay for these types of drinks.
Bartenders are also looking at sustainability by using their resources in the best way possible. Often times, creating a zero-waste cocktail cuts down on bar costs. Even taking steps to not use plastic straws anymore is beneficial cost wise and with customer approval.
Mocktails are making a comeback. Offering mocktails at a bar might seem strange but it can be a great way to reach a whole new set of customers. But these mocktails are not your momma’s Shirley Temples. These are more complex and intriguing then just throwing some grenadine in a Sprite. Like their alcoholic counterparts, these drinks are more intriguing than ever with the use of unexpected flavors and fresh ingredients.
Expect to see more sour beers than ever. Not only are sours gaining popularity, but they are getting the subcategorization they need. Beers like kettle sours, fruit sours, goses (a traditional German-style unfiltered sour wheat beer), and solera (a process of aging by which fractional blending occurs to create a finished product of a mixture of ages) will all be separated out for customers to peruse.
While the flavor of sour beer’s flavor is old, American brewers have only learned how to safely produce it en masse for a little over the past five years. It draws a market for drinkers who are not traditional beer fans. People such as wine and cocktail lovers.
Gin, while an old favorite for some, has started gaining an even bigger following the past several years. Gin is huge news in the Northern Hemisphere, with European gins the most in demand around the world. Gin drinkers are becoming more experimental, seeking out new flavor and ingredients. Whether it is a classic gin and tonic or a gin with new flavor infusions, you’ll be seeing gin on more and more menus.
Almost everyone has needed some hair of the dog after a particularly rowdy night. Brunch drinks are here to provide that. They are a delicious antidote that is more popular now than ever. While Mimosa’s and Bloody Mary’s have long cornered the market, expect to see some new drinks. Especially drinks that feature locally produced ingredients and sustainability.
With the legalization of cannabis in some states, cannabis-based drinks have started to appear on menus. Cannabis drinks are not all about a new way to get high. By mixing it into a drink, it will add an herbal undertone, no matter the ingredient you use. The exact flavor varies based on the strain of cannabis you use. Though it does have a surprisingly versatile flavor pairing with liquors.
While it isn’t a drink, distillery tours are bigger than ever. Whether it is a bachelor party just looking for a few good drinks or someone looking to learn the ins and outs of distilling, offering tours is a great way for distilleries to increase profit. It is also ideal for creating brand awareness and loyalty. When someone tours the facilities, they form an attachment.
For example, when they might have walked right past your brand at the store, now after touring, they will see it and be more likely to put it in their cart because they feel like they have some investment in your distillery.
Plus, at the end of the tour, many attendees will purchase goods to remember the experience. Money for the tour, money for the goods, and increased brand awareness and loyalty. It is a win, win, win situation. Expect to see even more distilleries opening their doors to tours in 2019.
While trying to incorporate all of these trends might not work for your bar, one of them has the possibility to be a big hit. Staying relevant in the industry can mean the difference between a lucrative year and having to close your doors.
Have you started serving one of these drinks at your bar? Let us know in the comments below!