The Bar Journal

Bar industry is moving so quickly these days and its almost impossible predict what will be the next “big thing”, but I want to share some thoughts from my personal experience, are you the next one?

1.   Micro goes macro: In 2010, we saw Tuthilltown Distillery – Hudson Whiskey line go worldwide with acquisition, marketing and distribution by the UK-based William Grant & Sons. The sale was considered a giant leap for the craft distilling movement as larger brands took notice. I‘m guessing we‘ll continue to see small batch spirits take on more of the market this year.

2.    Bartender-owned bars: Word on the street is a number of high-profile bartenders are saving their pennies to open the bars of their dreams this year. Mr. Jim Meehan started the trendy with the famous PDT in NYC, recently the ambassador legend Xavier Padovani in London open up a UK brunch of the Parisian ECC. I expect to see more of these rec-room-style bars serving crafty drinks–or, bartender‘s bars, if you will. Who`s next?

3.   Cocktails on tap: We‘ve seen wine on draft, and as previously mentioned, mixologists are readying for alcohol-infused libations from the soda gun. In Las Vegas classic cocktail such Moijto, Margarita and Daiquiri are serve on draft. In San Francisco, Fernet (which flows like water there) is on tap at a couple of bars. It‘s only a matter of time before NYC, London and Sidney gets fizzy with this trend.

4.   The punch bowl floweth: This is already old news in NYC and London, but I‘m excited to see how other cities adopt this trend. I‘m also hoping we see a wider variety of punch bowl sets on store shelves. We have dedicate a piece to Rich Hunt and his libations recently.

5.   Wood works: Whether barrel-aged cocktails are embraced beyond drink nerds or not, one thing is for sure–experimentation with various cooperage is a continuing trend. In 2010, for instance, we saw Excellia Tequila finished in Cognac casks and Maker‘s 46, featuring original Maker‘s Mark finished in barrels with staves of seared French Oak.

Celebrity Chef Gordons Ramsey aged his own Ale in Bourbon cask.

6.   Live entertainment: Expanding on 2010′s love affair with piano bars, I wouldn‘t be surprised to see more cocktail bars adding vintage music, vaudeville and other shenanigans to the menu, with customers sporting more sophisticated attire to match. “The re open American bar at Savoy Hotel in London  is  clear  example,  and  personally I do think music and cocktail is an harmony alchemy”.

7.   Anyone can be a mixologist ?

As educational programs teaching the craft of cocktail-making and organizations such as the USBG, BarSmart,  Southern Wine & Spirit of Nevada’s Academy of Spirits & Fine Service – headed by Francesco LaFranconi,  continue to go mainstream, more and more amateurs are finding the confidence to make complicated drinks.

Some ―bar-tweenies‖could use more training. Of course, just like anything else, only the strong will survive–but the opportunity to get schooled is there.

Did I forget enything? What do you think will be the next news?