Top drink trends for 2015

10 years ago

Managers, bartenders and sommeliers at Four Seasons hotels and resorts have a front row seat at trends breaking at the bar. Here they share what they believe will be popular in the world of cocktails and wine this year.

Bring on the bourbon

It’s brown, bracing and produced only in the United States. Bourbon is having a big moment right now.

“It’s now the fastest growing part of the whisky market,” says Rosser Lomax, consultant to TY Bar at Four Seasons Hotel New York, who helped curate a world-class selection of bourbons—ranging from familiar favourites to incredibly hard-to-get finds—for the newly redesigned TY bar. “Bourbon is about subtlety,” he says. “That’s why it’s become so popular with our guests. You sit, work on it, and make it an experience.”

Among his top choices are the 1792 Ridgemont Reserve Bourbon, “a classic, premium bourbon that’s not terribly well-known,” and Parker’s Heritage Collection ‘Promise of Hope,’ “a connoisseur’s bourbon.” Heaven Hill Distilleries’ Master Distiller Parker Beam, who was diagnosed with ALS, created the limited-release bourbon. A portion of sales from each bottle goes to fund ALS research and treatment.

“In terms of spirits, people have the taste for it already,” says Mark Sayre, Sommelier and Beverage Director of Trio at Four Seasons Hotel Austin of bourbon and its rising popularity. “Americans are moving away from vodka, a clear, odourless spirit. It’s had its day, and people are looking for a more serious spirit. Bourbon fits the bill.”

Sayre loves experimenting with craft bourbons, in particular, to create more than just the tried-and-true standard cocktails. “For me, a balanced cocktail is the goal. It can lean towards more boozy or even masculine, but it must be drinkable.”

Stay local

It’s not just food that’s part of the local movement. This is the year where imbibing from local purveyors, brewers and distillers will be more important than ever.

According to Cory Cuff, F&B Operations Manager at Four Seasons Hotel Houston, “Texas-based distillers will be huge this year. We’re really seeing a national (and international) interest in what Texas is developing.” From acclaimed vodkas like Tito’s and Deep Eddy to bourbons from Balcones and Ranger Creek, cocktail lovers visiting Houston will have lots of local liquors to choose from.

“As a traveller, you want to taste where you’re going to,” says Bryan Feigenbaum, Director of Food & Beverage at Four Seasons Resort Scottsdale at Troon North. That’s precisely why Proof, the Hotel’s “American canteen,” features many Arizona-made beers, wines and spirits. Those seeking lesser-known finds should try Arroyo Vodka (female-owned and family-run) or Gold Miner Agave Rum. In the mood for something sweet? Feigenbaum says “spiking floats with local spirits” is popular with guests.

What’s old is new

Like fashion, trends in the world of cocktails are cyclical, often turning to the canon of classics for drinking inspiration.

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<p>“As people get away from fruity drinks, they’ve been open to more artisanal drinks, with vintage spirits and liqueurs,” notes Griffin Lawler, Assistant Manager at Four Seasons Hotel Chicago. The best part of vintage spirits and liqueurs is that even the veteran tippler is likely to unearth something they’ve never tasted before. One of Lawler’s favourite recent discoveries is Damiana, a Mexican liqueur similar to Yellow Chartreuse.</p>
<p>While classics are staging a comeback in Atlanta, they may not look completely familiar—Jose Detaille, Restaurant & Lounge Manager at Park 57 at Four Seasons Hotel Atlanta says that mixologists are reinventing them by using different spirits and techniques. “It’s a new twist on your grandfather’s cocktails.” For example, the Barrel Aged Manhattan pre-batches the drink’s ingredients (bourbon, vermouth and bitters) and ages them in a barrel. The classic rum and coke features a house-made cola with rum distilled in Georgia.</p>
<h3><strong>Back to basics</strong></h3>
<p>When the cocktail craze was in full swing a few years ago, it seemed the preparation (the shaking and endless ingredients) was the focus, rather than the drink itself. Thankfully, times have changed.</p>
<p>“This year we’re getting back to the basics,” says Aaron Joseph, Lead Bartender of Wit & Wisdom at Four Seasons Hotel Baltimore. “Drinks won’t have as many complex ingredients, and will instead spotlight three or four quality ingredients. As consumers have gotten more educated, they’re demanding better products.” A favourite is his version of a milk punch, called Sun of a Lion. He offers both dairy and dairy-free versions, so everyone can enjoy some.</p>
<p><strong></strong>Amir Vahdani, Director of Food & Beverage of Four Seasons Hotel Los Angeles at Beverly Hills agrees with Joseph. Even in a city that’s known for glitz and glam, locals are seeking just the opposite. “No more fussy drinks with lots of ingredients and molecular gastronomic methods,” says Vahdani of what will be trending this year. “2015 is all about simplicity.”</p>
<h3><strong>Wine trends</strong></h3>
<p>Now is the time to sip out of your comfort zone. There’s nothing wrong ordering a glass of Pinot Noir or Sauvignon Blanc, but there are plenty of other gems to discover and love.</p>
<p>James Tidwell, Master Sommelier and Beverage Manager at Four Seasons Resort and Club Dallas at Las Colinas believes that in 2015 wine drinkers will diversify their habits. Bigger brands, which have traditionally relied on advertising to get their names out, are now competing against “up-and-coming regions, grape types, producers and styles.” The wine list at the Resort’s Café on the Green boasts lesser-known varieties from all over the world, including natural wines from the Loire Valley and sparkling wine from Hungary.</p>
<p>As the economy has picked up in recent years, so has consumer confidence and spending. “People are spending more on wine, and it’s really opened the doors to getting more cult-style wines,” says Robert Davis, Sommelier & Assistant Manager of EDGE at Four Seasons Hotel Denver. “The value is in exclusivity.” One he particularly likes comes from winemaker Andy Erickson, a 2011 Leviathan Red. A blend of California Cabernet Franc, Syrah, Merlot and Cabernet Sauvignon, it’s “rich, balanced, has a great mouthfeel, and over-delivers for the price.”</p>
<p>Here’s another reason why you should try lesser-known wines this year: value. “The quality is incredible, yet the prices are reasonable,” says Kyle Trebilcock, Sommelier and Beverage Assistant Manager at Four Seasons Hotel Philadelphia. “Besides, the dining public is adventurous, and hungry for new and different things.” He looks to Eastern Europe, namely Hungary and Austria, for some surprising finds. Among his favourites is Weingut Christ, from Austrian grower Rainer Christ. “It’s fun because it’s an Austrian field blend and changes every single year. It could be part Riesling. It could be part Grüner. And it won’t be found anywhere else in the world.”</p></div>
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Matthew Stephens

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