2012 Cocktail Trend Predictions

What will be hot this year?

 


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2012 Cocktail Trend Predictions As the New Year begins, lists start to pop up all over the web, filling us in on the hot trends of the year past and those to emerge in the year to come.

Many of these tend to focus on fashion and food, with the two becoming ever more interchangeable as foodie dining becomes more and more "in fashion" itself. With that growth in novelty eating, the popularity of unique cocktails and liquors is growing as well.

As we enter 2012, this interest in more peculiar and novel liquors will continue to grow, bringing along with it plenty of new cocktail trends. Of the possibilities, we've put together a list of those which we feel are sure to catch on in 2012.

Read on for our six cocktail trend predictions for the New Year and let us know what other drinks you see gaining popularity in the near future.

Photo courtesy TeckCocktail via Flickr/CC

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Comments

  • Snooth User: Rich Tomko
    Hand of Snooth
    103444 2,868

    like the predictions --- i really think 2012 is when PUNCH emerges from the shadows (actually out from under a rock more like it). Similar to bars infusing their own alcohol, proprietary punch recipes could be great for repeat business. Half way through Wondrich's Punch tome - http://www.amazon.com/Punch-Delight...

    anybody have great punch recipes?

    Jan 10, 2012 at 1:57 PM


  • Snooth User: Amanda Schuster
    Hand of Snooth
    870341 1,996

    I also think this is the year for gin! So much so that former rum-focused bar El Cobre is renovating to reopen as an ode to gin-based cocktails. Especially now that aged Genevers have been imported to the states and whisky lovers are becoming keen on them (such as yours truly). There is so much versatility in this category. People who thought they didn't like gin are finding ones that suit them.

    Jan 10, 2012 at 2:55 PM


  • I really like the statistic about craft beer...so you mean to tell me that we are drinking less quantity but more quality? What a beautiful way to eat/drink/live! :)

    Jan 10, 2012 at 4:19 PM


  • Try this gin-based "perfect martini". It might change your life. http://www.thespir.it/cocktail-reci...

    Jan 10, 2012 at 4:21 PM


  • I agree with Amanda Schuster. About a year ago I started importing Diep 9, an award winning Genever from Belgium to the US. Whisky lovers enjoy our Old Grain Genever which has been aged in used oak barrels for 2 years and people who thought they didn't like gin have embraced our Young Grain Genever because its flavor profile is somewhere between a vodka and gin.

    Jan 10, 2012 at 4:56 PM


  • Snooth User: LibertyBar
    1016966 0

    Cool.

    Here at Liberty in Seattle, we're all over many of these, so we love seeing them get more attention. I especially like the "Liquors On Tap"...or, better...'Cocktails On Tap'.

    One that you're missing...? The combination of using coffee/espresso tech (Aeropress, Syphons) for use with cocktails. Not to mention, Barrel-aged Cocktails, Locally Produced Spirits, and local cocktail communities.

    Great job! Keep up the good work.

    Andrew Friedman
    Owner, Liberty
    Pres., Washington State Bartenders' Guild
    VP., Washington Distillers' Guild

    Liberty Loves You.

    Jan 12, 2012 at 7:16 PM


  • Snooth User: LibertyBar
    1016966 0

    Cool.

    Here at Liberty in Seattle, we're all over many of these, so we love seeing them get more attention. I especially like the "Liquors On Tap"...or, better...'Cocktails On Tap'.

    One that you're missing...? The combination of using coffee/espresso tech (Aeropress, Syphons) for use with cocktails. Not to mention, Barrel-aged Cocktails, Locally Produced Spirits, and local cocktail communities.

    Great job! Keep up the good work.

    Andrew Friedman
    Owner, Liberty
    Pres., Washington State Bartenders' Guild
    VP., Washington Distillers' Guild

    Liberty Loves You.

    Jan 12, 2012 at 7:16 PM


  • Dear Sir/Madam,

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    Trend Compass Team
    Epic Systems
    http://www.epicsyst.com

    Jun 26, 2012 at 5:05 AM


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