How Restaurants and Bars are Pushing the Boundaries of Drink Crafting

The past years have been marked by the popularity of Negronis and home bartending, but as we move forward, the cocktail scene is evolving with exciting innovations like monogrammed ice cubes, Carajillos, hyper-seasonal cocktail menus, and a new era of low-calorie culture. In the dynamic world of gastronomy, the art of cocktail making is experiencing a renaissance. Restaurants and bars are pushing the boundaries of mixology, introducing trends that cater to the diverse and sophisticated tastes of today's consumers. From CBD and botanical infusions to sustainable spirits and low or no-alcohol options, modern cocktails are brimming with creativity. Techniques like smoking and aroma infusions, along with edible garnishes, not only add flavour but also enhance the overall sensory experience, making each drink a unique journey.

CBD and Botanical Infusions

One of the most intriguing trends in modern mixology is the incorporation of CBD and botanical infusions. Cannabidiol (CBD), a non-psychoactive compound found in cannabis, has found its way into cocktail shakers and glasses. Known for its potential health benefits, such as reducing anxiety and promoting relaxation, CBD-infused cocktails are gaining popularity among consumers looking for a unique twist on their drinks. “At Byg Brewski, we are pioneering the future of mixology by embracing trends such as CBD and botanical infusions, sustainable spirits, and low or no-alcohol options, while utilising innovative techniques like smoking, aroma infusions, and sous vide methods for our drink infusions. Our cocktails are meticulously crafted to provide a unique sensory experience, enhanced by edible garnishes including homemade marshmallows and fresh herbs,” Manoj Nandakumar, Head of Bars, Byg Ventures commented. 

Botanical infusions, on the other hand, celebrate the natural flavours and aromas of herbs, flowers, and spices. Mixologists are turning to ingredients like lavender, rosemary, chamomile, and hibiscus to create complex, aromatic cocktails that tantalise the senses. These infusions not only add depth and character to drinks but also offer a more health-conscious alternative to traditional sugary mixers.

Sustainable Spirits

Sustainability is a growing concern across all industries, and the world of spirits is no exception. As consumers become more environmentally conscious, they are seeking out sustainable spirits made with eco-friendly practices. Distilleries are responding by adopting methods such as using locally sourced ingredients, implementing energy-efficient production processes, and reducing waste.

Additionally, the concept of "grain-to-glass" is gaining traction, where distilleries control the entire production process from farming the raw ingredients to bottling the final product. This approach ensures quality, reduces carbon footprint, and supports local agriculture. Brands like Ketel One and Bulleit Frontier Whiskey are leading the way in promoting sustainable practices in the spirits industry.

“We are committed to sustainability, creatively using leftover herbs to make herb salt for rimming our signature cocktails, and incorporating pickle brines to add a distinctive twist to our creations,” Nandakumar informed. 

Low or No-Alcohol Options

The demand for low or no-alcohol cocktails is on the rise, driven by health-conscious consumers and the growing "sober curious" movement. These cocktails, often referred to as "mocktails" or "low ABV (alcohol by volume) drinks," offer the same complexity and enjoyment as traditional cocktails without the intoxicating effects. “Our cocktails are replaced with liqueurs instead of sugar, where we make our liqueurs in-house, with different methods and techniques. While some have less than 2 percent sugar, others are made using jaggery,” Rahul Kamath, corporate beverage head of India at Passion F&B commented.

Mixologists are getting creative with these beverages, using ingredients like shrubs, kombucha, and artisanal syrups to craft flavorful and refreshing drinks. The focus is on balance and complexity, ensuring that the experience is satisfying even without the alcohol. This trend is not just about abstinence but about offering more inclusive options for all guests, regardless of their drinking preferences.

Smoke and Aroma Infusions

Adding a theatrical element to cocktail making, smoking and aroma infusions are captivating both bartenders and patrons alike. Smoking cocktails involves infusing drinks with the essence of smoke, using techniques such as smoke guns or smoked glassware. This method imparts a rich, smoky flavour that can elevate classic cocktails like the Old Fashioned or Manhattan to new heights.

“Our mixology program at Yauatcha continued to innovate by introducing trends like clarification, smoke infusion, and carbonation. A prime example is our Guava Picante, where we used the milk punch clarification technique to make the cocktail clear, mellow, and more approachable for everyone. Our Smoke and Chill cocktail is a crowd favourite, enhanced with hickory liquid smoke that adds an extraordinary barbecue flavour,” Merwyn Alphonso, Bar Manager at Yauatcha Mumbai shared. 

Aroma infusions, on the other hand, focus on enhancing the olfactory experience. Using ingredients like citrus peels, spices, and herbs, bartenders create aromatic mists or vapours that complement the drink's flavour profile. This multisensory approach not only enhances the taste but also engages the sense of smell, making the cocktail experience more immersive and memorable.

“We have a cocktail called Mog. In this drink, we use a flavour blaster to create the aroma infusion. This drink is inspired by the Goan Carnival,” Kamath added. 

Edible Garnishes

Gone are the days when garnishes were merely decorative. Today, edible garnishes are an integral part of the cocktail experience, adding both flavour and visual appeal. From candied fruits and edible flowers to savoury elements like bacon strips or cheese skewers, the possibilities are endless.

Edible garnishes allow bartenders to experiment with contrasting flavours and textures, creating a harmonious balance in each sip. For instance, a sprig of fresh rosemary can add an aromatic touch to a gin and tonic, while a slice of dehydrated citrus can provide a burst of tangy flavour. These garnishes not only enhance the drink but also serve as a delightful treat for the eyes and palate.

The world of cocktails is undergoing a dynamic transformation, driven by innovation and a desire to create unique, memorable experiences. Modern mixology is surely to embrace diverse trends that cater to a wide range of preferences.

“There is a fascinating trend in the cocktail world lately where bartenders are getting creative with smoking techniques, aroma infusions, and edible garnishes. Today, most restaurants and bars use this as it not only elevates the visual appeal of a drink but also provides a multi-sensory experience that engages the taste, smell, and sight. Incorporating these elements to a simple cocktail can become an interactive journey for the bartender and the guest, leaving a lasting impression,” Hitesh Keswani, managing director at Aspect hospitality commented as a concluding note. 
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As restaurants and bars continue to experiment and innovate, the future of cocktails promises to be an exciting blend of tradition, creativity, and sustainability. So, the next time you raise your glass, take a moment to savour not just the drink but the artistry and imagination behind it. Cheers to the future of mixology!