Popular examples include old-fashioneds, martinis, and Negronis — but upgraded with higher-end spirits. Since they’re usually the stars of these drinks, quality matters.
“These spirits are a little pricier because they have so much flavor complexity, and in a spirit-forward cocktail, this taste comes through more so than a fruity cocktail like a margarita,” he said.
The bar manager highlighted Macallan single-malt Scotch, Blanton’s bourbon, and Don Julio 1942 tequila as spirits to watch.
Single pours are also more common than you may think.
A classic espresso martini is an elegant cocktail for a night out.
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Hailey Knight, the beverage director at Félix Cocktail et Cuisine, said espresso martinis have won and maintained their status as a trendy signature cocktail for affluent customers.
“Its adaptability to different settings and times of day adds to its appeal,” she told BI. “The caffeine is also appealing in social settings to stay energized during evening events or after dinner.”
Classic cocktails with a luxury twist are becoming a fan favorite.
Champagne and caviar is already a classic combo, but mixologists are doing more with the delicacy.
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Hector Maneiro, a bartender at Only Love Strangers in New York, told BI that caviar — yes, fish eggs — has become the ultimate cocktail garnish.
“For the wealthy, it’s a way to showcase their discerning taste and appreciation for the finer things in life,” he said. But it can also pair well with some types of alcohol.
“We use classic Ossetra caviar for our martini because of its delicate, nutty flavor and buttery texture, which complements the clean flavors of gin or vodka perfectly,” Maneiro told BI.
A quality, 1-ounce tin of Ossetra caviar typically costs at least $100. But when the bar is shouldering the up-front cost and using it as a drink garnish, customers can enjoy the delicacy for a fraction of the price.
Drinks with quality, locally sourced ingredients are highly sought after.
Most cocktail bars now serve fancy mocktails.
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Frankie Gabriel, the director of restaurants for TH/RST Hospitality Group’s Sweetbriar in the Park South Hotel, told BI that mocktails and drinks with lower alcohol content have been a steady trend among their customers in the past few years.
They’re popular for those trying to gradually go completely alcohol-free and individuals who just want a lighter aperitif, like Le Moné.
“Drinking an aromatic spritz in the sunshine has taken the place of a scotch and cigar in a basement,” he told BI.
Ledbetter said many of his customers have been particularly interested in Hugo spritzes with St-Germain elderflower liqueur, muddled mint, and prosecco or Limoncello spritzes with the Italian lemon liqueur and prosecco.
