2015 trends: Shaking up cocktails

Bill Anderson at Vie in Chicago incorporates some funky ingredients.

What we’re seeing:

We’re growing old waiting for dudes with overalls, newsie hats and handlebar moustaches to carve our ice cube and toast a starfruit to rim our glass. However, that doesn’t mean we want you to skimp on house-made, artisanal ingredients—just get that drink to the girl at the end of the bar before she gets up and walks away. Oh, and the pig’s blood and olive oil in our drink was nifty the first time, but we probably won’t order it again.

What they’re saying:

Darren Tristano, Technomic: Interest in beverages is constantly changing. Once something comes into vogue, there is always a niche group of beverage enthusiasts who then try to find the next “undiscovered” gem at bars.

In the kitchen:

• At Mott St, beverage director Nate Chung regularly incorporates unlikely ingredients like Chicago’s Garrett popcorn and Mott St’s signature Crème de Figue.

• The Fig & Olive’s eponymous drink features cucumber-infused vodka, blood orange olive oil, egg white, simple syrup, celery, lime juice and blood orange puree.

• The Midnight Rambler in Dallas features Valerian Essence (Romancing the Stone cocktail); and aromatized beef stock, hoisin, sriracha and fish sauce (Pho-King Champ shot).

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