Slideshow: Ask a Bartender: What's the Next Big Trend in Cocktails?

Everything On Tap
Everything On Tap
"I love the trend of carbonated cocktails and kegged cocktails. At the Grand Cafe, we recently installed Green Chartreuse on tap, as well as a riff on the classic old fashioned, with Pierre Ferrand cognac and Green Chartreuse. It’s fun to have not only chartreuse on tap, but that chartreuse cocktail on tap too!" — Kristin Almy (Grand Café)
Going Savory
Going Savory
"Savory. As the cocktail scene has evolved over time we are seeing more and more culinary influence, which has opened the door for new ingredients. I think the influx of great specialty ingredients from Asia and the Middle East will steer cocktail culture to the more savory end of the spectrum. Soon you’ll be seeing cocktails that utilize different types of salt, sipping vinegars, cured meats, etc." — Robert Ortenzio (Yardbird Southern Table & Bar)
Pushing the Envelope
Pushing the Envelope
"I think the next trend in cocktails will be involving garnish, ice, or some radical change from what we conventionally think of as a cocktail.  Adding a shot halfway through enjoying a drink and completely changing the flavor and character of a drink. Infused flavored salts, exotic juices or spices, and drinks that are design to alter your mood, not just get you buzzed.  I think so many mixologists are pushing the envelope right now that you have to really think outside the box and be original." —Billy "Bonefish" Fannemel (Couloir Restaurant, Jackson Hole Mountain Resort)
Blenders Are Back
Blenders Are Back
"Bring on the blenders!" —Kevin Martin (Eastern Standard)
Global Ingredients
Global Ingredients
"I'm just looking forward to the global outreach we are having in the cocktail world. New spirits are becoming more and more available here in the US. It’s been great to try things like Fenny (feni) from India or the Chinese spirit Baijiu—more and more things to look forward to and play with!" —Bayardo De Murguia (Wood & Vine)
Carbonating, Bottling, Etc.
Carbonating, Bottling, Etc.
"I know that we have been playing with carbonation, bottling in-house, shrubs, and smoking things. I imagine that, and maybe pairing drinks with menu items." — Elizabeth Powell (ArtBar)
Collaborating With Kitchens
Collaborating With Kitchens
"I believe the next big trend is for restaurants to put more emphasis on their cocktail lists, by putting more thought into the recipes and collaborating with the chefs to create something that matches the food concept. Like when we created Juvia’s Purple Rain, we were in the pre-opening phase, eating in a Peruvian restaurant with the chefs when I tried this typical beverage called Chicha Morada. I immediately thought about making it into a cocktail. So the Purple Rain came to fruition with the help of our Sous Chef Kaoru Chang, who was born in Peru, and gave us his family recipe for the Chicha Morada." —Antoine Lecas (Juvia)
Pop-Ups and Taps
Pop-Ups and Taps
"I think you'll be seeing more and more cocktails on tap showing up in programs.  Pop-up bars have been going on for awhile as well, but I think they'll be more trendy just like food trucks have become now.  I also hope to see a more involved service aspect with the guests as well." —Brian Means (Fifth Floor)
Kitchen Influence
Kitchen Influence
"The next big trend in cocktails is using cooking techniques at the bar." —Todd Maul (Clio)