What's HOT and what's NOT? Here are my predictions for the INS and OUTS of the Drinks World in 2024
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- Опубліковано 3 лип 2024
- Working behind a bar you can't help but see some trends and patterns, so here are my thoughts on what we'll be seeing more of in 2024. Happy New Year!
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Non-alcoholic spirits are a trend that shouldn't be a trend. Congratulations to companies like Lyre that have managed to charge spirit prices for glorified cordial, but from a consumer point of view it doesn't make sense to go alcohol free and still get charged close to full price for alcohol free spirits or mocktails.
100% Especially as they don’t attract the same tax.
I would guess that the fact that many of them use the same ingredients and go through a distillation process contributes to cost. Add in the fact that they are selling a lower volume means they quite likely need to charge nearly the same amount as what it would cost to purchase an alcoholic version.
@@SteveFullerBikes sorry but this is bullshit. Non alcoholic beers and wines are produced in their alcoholic version and then the alcohol is distilled out of them, that's a lengthy and time consuming process where I understand the cost involved. Non-alcoholic spirits like Lyre are not actually distilled - it's on their website - they're made by a "meticulous blending of natural essences and extracts". The spirits that they're imitating are similarly priced, despite $30 of their cost being purely from Australia's alcohol excise. There is no way, either through volume or process, to justify a bottle of Gordon's being the same price as a non alcoholic gin.
@@hefudgedafrog Right, that "meticulous blending" is basically tea. Or, more accurately, a tisane. If they want to charge top-brand tisane prices, sure, but that's certainly not gonna be spirit prices. Fully agree with ya.
I think that is fair for larger companies, but smaller boutique ones like the one I featured here do distill the botanicals (and actually have to use more than you would for gin to get the same flavour as alcohol extracts flavour much more strongly). As mentioned they then also have the same costs of bottling, packaging, transport etc so it is really just the tax. Again it would be unfair to compare a boutique brand with a huge corporation so if you compare with a similar boutique gin it does sit around $30 less which seems about right to me.
Totally understand that not everyone is going to see the value but it’s nice to have options!
Interesting thoughts, Cara. Thanks. I always love a good dry 🍸, but drink 🍷(white or red depending) as my go to. Sure, add wines on your end. Thanks! ❤
Yes! Absolutely on the wine content 🙌
And yes for a wine deep dive!
Yes on the wine content please. 👏👏
Yes! Wine content please. Love the cocktails and would enjoy hearing about wine
On the topic of alternative wines, I'm a huge fan of Saperavi, a deep deep dark red varietal originating in Georgia. Dark fruit, leather, and a rich but not aggressive tannin backbone. Surprisingly, a winery local(ish) to me, Standing Stone Vineyard in Western NY in the US, grows it. Apparently it loves the Finger Lakes climate.
Great tips there!
What definitely would make huge success during 2024 is your interpretation of the Division Bell. It needs to be pimped up a bit and you are the perfect bartender to do that.
Some timestamps here
00:38 Sustainable and local booze
01:52 No and low drinking
02:37 Fun drinks
03:36 Alternative wines
04:37 Savoury flavours
5:13 I'm absolutely ready for a Tendril Lovin' episode.
It is in Strong, Sweet and Bitter if you have it 😉
YAY! Fun drinks are the best!! Great to see the personalized takes our bartenders can whip out. Our Shennelle is next level with her cocktails. She actually keeps notebooks of possibilities and makes customized drink options to present for each individual regular. She tell US what we want, and , damn she nails it every time.
Love that!
Spanish wines have always been my favorite!
The use of tequila and Mezcal has been a trend and continuing. Even in high end French and Italian restaurants you may see 2 or 3 special cocktails promoted with Mezcal and Tequila.
Definitely, has been a steady rise for a few years!
Happy Valentine 💝 🥰Gung Hay Fat Choy(Chinese new year) 🎉😬
I like the local booze idea. I am trying to find more distillers, especially whiskey, in the San Francisco Bay Area to go visit and promote.
Interesting video thanks Cara . I'm not into nonalcoholic drinks at all. Wouldn't mind seeing some stuff on ''Port's '' or Muscats .
Wine content? Yes, please. How about wine-based cocktails? I’m all for it…
Definitely! We have done a sparkling wine one here:
ua-cam.com/video/A_jBiwRpWXI/v-deo.htmlsi=Di-iMJb-W3BJ3Yl6
ua-cam.com/video/v634f-0cf60/v-deo.htmlsi=GXXDe4YYH-mBB9jt
Wine content, yes please!
Love the focus on local and sustainable. Lots of local distilleries are putting out quality gins, vermouths and liqueurs, and they're able to supply hospo in large reusable containers. We were literally in a bar in Wellington last week when the distiller from a local distillery rocked up with a large container of her gin.
Low/no alcohol has become a focus for us as both the hubby and I had fun health things last year, and want to mix up having tasty and complicated drinks. Haven't found a good spirit alternative, but shrubs are easy enough to make/buy. Have heard a lot of chat the last couple of years about the increase of interest in this area, there will be money once someone cracks a good alternative with a decent shelf life 😂
And so glad to hear you say fun! Booze is completely unnecessary, so lets have fun and enjoy ourselves 😂
Also... It's kinda cheating to release something a month in with predictions for the year 😜
Hahaha my editor was taking a well deserved holiday so only just got it back to post but filmed a while ago!
I'm honestly not too excited for 2024. Although deep down I'm an optimist, the current situation in the world is unnerving to say the least. I do like your bar though. I'm either a connoisseur or a massive alcoholic that I recognize most of the whiskies in the background despite them being semi-blurred out))
I see Lagavulin which I love!!
@@christinecamley I also noticed, and next to the Lagavulin I saw a bottle of Ardbeg, also Laphroaig. I also spotted a bottle of Bowmore, and an entire shelf dedicated to Irish whiskies (Connemara, the obvious Jameson etc.)
A friend who works in the spirits industry is predicting Ancho Reyes cocktails will be the Next Big Thing
Haha fair, we have one with the Verde on at Bomba now and it’s very popular!
Crystal Punch Bowl :D
I went to a local distillery who just switched from Midwestern Grain Products catalog to their own whiskey as it got old enough. Just a great looking distillery and tasting room room, poor quality product. In our state, only three local distilleries have made that jump successfully with good/great products
Promote your distilleries and breweries first its way more economical and some of the nonalcoholic are getting fit to drink
I can’t stand batched cocktails. I know some bars have to do it for volume but to be honest it really takes away aesthetically from the art of mixing.
Now you don’t need someone that actually knows there stuff, now you can just stick any Joe smoe behind the bar and tell them to follow the batch recipe on the bottle.
The other draw back is you have no idea what’s in that batch bottle. The only person that knows is the person that poured it in and almost times bars with commisary kitchen will hire people that aren’t bartenders to set it up.
I’ve worked parties by myself and executed building drinks with 250+ people so I don’t know.
The next step after batching is having a robot behind the bar and people that have dedicated their lives to the craft definitely don’t want that
I totally understand this point of view with batching but I do think it depends on the style of service in each bar. I love when people enjoy the theatrics of things but a lot of guests do prioritise speed over that, especially where it is table service so they are not witnessing the display, just wondering why their drink is taking a while! I also don’t think consistency is a bad thing - I hate when I go to a bar and get a drink I love, and go back and order it again with a different bartender and don’t like it as much. A lot of top bars, even ones in the worlds 50 best etc will use some batched cocktails in the form of milk punches, barrel aged drinks, ferments, freezer martinis and so on to take some pressure off the bartenders. I would say that I’ve never worked in or seen a bar where it wasn’t the bartenders in charge of the batching so that might be an issue I’m not aware of. I definitely think that the time saved should be used to have better conversation with the guest and enhance the experience that way 😊
@@BehindtheBar bars with commisary kitchens at least in the San Francisco area will not have bartenders there just semi trained employees that don’t know the nuances of cocktail design. Further more they use perfect purée syrups and not fresh.
It’s a rough time to be a Bartender at least on the werr see coast. Seems the craft cocktail revolution is at its end and the new “everything now” generation don’t appreciate the work that goes behind making a good drink.
Same as every year for me. Rum and coke.
🤣
I think mixology has basically plateaued. Almost all of the lost knowledge and extinct ingredients from before prohibition have either been regained, recreated, or won't ever be. Newer trends like clarifying or fatwashing have diminishing rates of return. The leap between what was popularly considered a Manhattan in 1998 and the new standard that's been developed for that type of drink since the first mixology wave in the aughts was like going from horse and buggy to the combustion engine. There's clearly not going to be any future changes of that magnitude. I think cocktail bars should just focus on ambiance and hospitality. Some new processing gimmick isn't ever going to matter that much compared to the fundamentals. The first wave of institutions could get by because literally no other bars had the ingredients or even knew what to do with them. Suburban mall bars have Aquavit and Myrrh now. It's all just going to come down to how good an atmosphere the bar provides.
How has a Manhattan changed?
Before the cocktail renaissance, even pretty high-end bars would serve bourbon and martini & rossi red (which was probably expired because it wasn't kept refrigerated.) Thirty years ago it was actually pretty difficult to find rye or better vermouth. It'd probably be prepared shaken, and maybe be served on the rocks. In the 90s, "martini glasses" (which is what anything a cocktail was served in was called) were gigantic. You could always get something called a Manhattan, It'd just be bad.
Basically the chain restaurant Margarita in Manhattan form. There's a reason the cocktail renaissance happened, and garbage like that was a big factor.
@@christopherreed4723 right, but there really isn't a lot more to get out of it
@@uraniumrock8381 At this point the craft if mixology has, I agree, been firmly (I hope!) reestablished.
You have 155k subscribers. But, as of late, you have been using more and more liquors sourced from Australia. Which is understandable. But I bet if you look at your demographics, most of your subscribers are in the US and almost all of the Australian liquors that you use are not available in the US, especially in smaller cities such as where I live (Buffalo, NY). So please, either stick with more widely available (as in "world widely") liquors or refer us to liquor substitutes that are available in the US.
Hey pal, thanks for the comment. It’s definitely something I’m conscious of and do always try to explain what I’m using and what you could use instead when making cocktails (for instance I’m using a local gin with ABC botanicals which gives XYZ flavour profile so you can look for something similar). In this type of video I can only really speak to what I’m seeing personally but I do think I’m just showing Australian examples of some global trends 😊
@@shawnmiranda I totally agree with her using locally sourced liquors for her Australian channel. I was just suggesting that her audience is probably much wider than just Australia. She waxes poetic on the nuances of her Australian liquors and any help at all in finding suitable alternatives that have a wider distribution would be appreciated. After all, just within the bourbon category there are wildly different tastes, some of which might be more suitable for the cocktail she is mixing than would be others. And thanks for the recommendation of the book. I just ordered it!