The 100 mixologists selected to attend the annual Grand Marnier and NAVAN Mixology Summit (www.mixologysummit.com) also participated in a survey by Marketplace Measurement Worldwide to determine today’s top mixology trends. Among the highlights of the results:
Tradition Meets Bar Chef – Just over one-third (34 percent) describe themselves as Traditionalists, while 30 percent are self-described Culinary/Bar Chef mixologists.
Fresh in Focus – Regional culinary trends and fresh ingredients are prime influencers of today’s mixologists, especially the Culinary/Bar Chefs. Nearly three-quarters of respondents cited “Fresh Ingredients” as the leading trend in mixology. Citrus, orange and berry were named the top three flavors used in cocktails, while other flavors mentioned included passion fruit, pomegranate, guava, pineapple and grapefruit.
Do It Yourselfers – Syrups and infused spirits were the top two picks for ingredients the mixologists prefer to make themselves. Additionally, the Culinary/Bar Chefs cited more frequent use of bitters and spices than other mixologists.
Economic Impact – Restaurant-based mixologists reported feeling the effects of the economic downturn the most, although the majority said guests still call for top-shelf brands. What’s more, 70 percent of the mixologists declared certain cocktails to be recession-proof: Margaritas, Martinis and Manhattans.
Bar Blog Fans – Mixologists are highly likely to read or write blogs, with Traditionalists most likely to read blogs daily and Culinary mixologists serving as frequent bloggers. This indicates the mixology community is a connected and engaged one, apt to share insights, ideas and information.