Local Spirits

Hurricane Sandy brought New Yorkers together in ways we never thought imaginable. Everyone worked together to support the city and aid in relief. #DineOutNYC was a successful trend and all the local spirits showed their support as well. The importance and awareness of supporting local brands shined in November and December and will thrive through the New Year. More and more we're seeing bars and restaurants carrying local brands and including them on their cocktail menus. This year let’s keep on supporting our neighbors and toast to local, independent spirits.

Rise of the Dark Spirits

2012 was the year for bourbon and it seems people haven't had enough of it. Venues have noticed the popularity of the trend and are putting more focus on dark spirits and less on clear ones. Bourbons, dark rums and brandy are everywhere and people are becoming more knowledgeable about tequilas as well, often opting for an añejo for sipping. As our palates become introduced to these dark spirits in cocktails and with the economy improving, 2013 will focus more on sipping finer spirits neat.

Twists On Classics

Though innovative cocktails with names inspired by movies (such as the Derek Smalls or Say Hello To My Little Friend) have excited the adventurous patron, the classics have never left. For those who like to stick with the classics but experiment just a tad, now it’s easier than ever. We’re seeing Manhattans made with rum, Old Fashions made with tequila, and more and more margaritas with mezcal.

Less Spicy… More Spices

While jalapeno was hot in 2012, we’re noticing cocktails are taking on flavors from spices and herbs and steering away from heat. With winter upon us, cinnamon is prevalent on many menus as is cardamom, sage, and smoky salt. Bitters were big in 2012 and will continue to pop up in unexpected flavors in 2013.

Lastly, one trend we hope to diminish: The spiked smoothies… leave the smoothies for the sober cleansers!

Cheers and Happy New Year from BoozeMenus.com!