DISCOVER THE WORLD CLASS 50
The definitive guide to the finest drinking experiences
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.
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LOOKING BACK: TRENDS OF 2013
Which classics are making a comeback; which recipes in revival? Is fruit in fashion, vermouths in vogue, or seasoning in season? We asked those in the know what they thought best represented the key trends in cocktails last year.
1) AN EXCESS OF FRESH
Quality was king this year for many of our bartenders, with a discernible emphasis on excellent local produce in season. ‘Fruit has been major this year, thinking about what’s in season and is delicious is key,’ explains Luke Ashton, ‘then using these great products in reworked classics or new creations – it could be using the juice freshly squeezed or seasonal berries for garnish.’ Moisés Sierra Sáenz thought that organic elements in particular had been prominent, alongside ‘cross-cultural’ concepts, and Laura Schacht agreed: ‘I’ve seen a move towards more natural and local ingredients, especially organic ones.’
2) KITCHEN CRAFT
Another popular trend this year was an increased use of the culinary arts in cocktail making. ‘The distance between the kitchen and the bar becomes smaller each year,’ says Allanking Roxas, ‘with more drinks using cookery techniques and savoury ingredients.’ Varun Sudhakar also thought a wider range of cooking methods and equipment were being applied in preparing recipes, while Kirill Runkov noted that ‘bartenders in Russia have started spending more time in the kitchen working on their own components,’ in preference to using standard commercial products.
3) TROPICAL TASTES
Our third big signature style of 2013 was an increase in the popularity of exotic, fruit-laden offerings. ‘Everywhere I look I see punches,’ says Mario Seijo, and Jérôme Kaftandjian saw the same trend in Paris: ‘Tiki cocktails are really popular, and punches too.’ The same was true further east with Ricky Liau who noticed a definite ‘push towards tropical Tiki style drinks here in Hong Kong,’ while in Singapore Zachary de Git spotted a distinct ‘trend stirring up around vintage punch recipes’.
