It’s been some time since “behind the bar experts” have taken me to task for a blog posting (and I kind of miss being yelled at), so, here are their predictions.
Let me know what you think (he said with trepidation).
The first prediction mentioned is that mezcal will “break through.” Frankly, I’ve been predicting that myself for a number of years. While I’m not an aficionado of tequila or mezcal, the latter has a small batch product quality not to mention allure and mystique – and the worm BS is not what I’m talking about.
Unfortunately, for Mezcal to break through it will take some clout and marketing support that most producers don’t have. Nevertheless, I continue to think it will grow.
My take: I agree with the forecast.
The second prediction is that cognac will become a cocktail ingredient. The magazine argues that the ceremonial “from the bottle” drinking patterns of rappers and hedge fund types will give way to its use in mixed drinks.
Really? When I was working in China, cognac was often served with food (in addition to before and after meals). When I asked why, many told me “strong food requires a strong liquor.” In other words, cognac likes to be alone.
My take: I don’t think so. Cognac and cola (Yack and coke) is probably as far as the consumer will go.
Finally, they predict that cocktails will get bottled (prepared) or be on tap. Pre-batched mixes allow for signature cocktails, save time and increases productivity. (Note that they are not talking about commercial premixed cocktails you buy in the store).
More and more trendy bars have started offering batch-made cocktails served from kegs instead of mixing to order.
My take: Increased productivity is a good thing but I want to see the bartender mix it in front of me, especially at $15 to $20 per cocktail. Besides, I don’t go to trendy bars as much as I used to.
What’s your take on these predictions? Got any of your own you’d like to share?