If anyone should know what 2016 will look like in beverages, it’s Max Traverse. As the man behind Hong Kong’s Mahalo and Honi Honi, Max takes a look at the most popular spirits of 2015 and makes his predictions for the coming year.
“2015 was an interesting year for cocktails,” said Max. “In the beginning of the year, we saw an huge uptick in rum and gin drinks which carried through early winter. Vodka made a comeback as the spirit of choice toward the end of the year, when people looked toward classic drinks such as the Moscow Mule and the Vodka Gimlet.”
Max predicts that 2016 will see simple, traditional spirits such as cognac and brandy regaining popularity. “Calvados, an apple brandy made in Normandy (France), has been the recent drink of choice for beverage aficionados and we are starting to see it catch on with our regular guests,” said Max. “A dark spirit, the flavours of apple and pear are balanced with butterscotch, nut, and chocolate, making it sweet and simple enough to drink on its own. People really enjoy it during the cooler winter months.”
Looking ahead to spring, Hong Kong’s annual Rum Fest will set the tone for the popular distilled sugarcane beverage, predicts Max. “After our annual Rum Fest in May, people are always looking for different ways to consume the spirit. This year, I think people’s familiarity with the spirit will ignite a rise in sipping rums. At Mahalo, we make an infused version by adding fruits and spices to Clément Rhum, making it perfect to drink slowly.”
As Hong Kong’s hot summer approaches, Max expects to see a renewed interest in shrubs, the beverage also known as drinking vinegar which first became popular in the 17th and 18th centuries. “There is a reason why shrubs have been around for so long,” said Max. “Infused with seasonal fruit, herbs and spices, shrubs are the perfect refreshing beverage for a warm day.”
2016 trendsetters can find their way through Mahalo’s “treasure map” menu of drinks, starting with glass of Calvados this winter, sipping rums this spring and trying an age-old shrub, just in time for Hong Kong’s 30 degree days.
