Are you ready to find a fish in your glass?
During the next 5 years regionalism and seasonality will pass from the plate to the glass, all that is unusual such as healthonism will be protagonist
yoga and red wine
By Donatella Cinelli Colombini Brunello Casato Prime Donne
In the near future we will see in beverages the same sort of evolution as seen in food, with proposals of niche products which are very local and change with the season. A way of revenge for all that is “handmade” and “homemade”, all this becomes trendy because made in small quantities and different. To eat and drink becomes something sophisticated <<food and drink as an experiential luxury and reflection of their personal identity.
As often happens this news comes from Drinks Business who in turn got it from a report in 2015 by “Future Food and drink” by the studio J Walter Thompson Intelligence and regards a survey on the UK and USA populations.
And, as always in trends here too there is a handicraft and an industrial dimension.
sex on the beach cocktail
Here the colossuses create hybrid drinks like the American from the whisky Whistlepig who launch a special type aged in barrels used for Sauterns and for Madeira. And also the Innis & Gunn beer infused with Bourbon.
In the cocktail sector there is a revival of the 1970’s – Grasshopper, Tequila Sunrise and Sex on the Beach – sometimes the ingredients have been substituted with more natural and fresh ones, in some the additions are fun such as edible sand or fish (hopefully not real!).
The chefs of Mazi Mas
Healthonism now occupies an important place in consumption, so as well as more natural ingredients now we have yoga before drinking and dancing all night long and there is even someone who has organize a fitness gym with dj and open bar.
And now about wine, with milennials there is now a consumer that is less formal, that uses crew-cap and does not find it strange that wine can be sold in a carton, and makes cocktails with wine. Young consumers like rosé wines (65% according to Nielsen) and they like rituals such as sabrage to open Champagne bottles. In other words knives and explosions are all the rage, so says Patrick Cappiello from the Pearl & Ash restaurant in New York