Cocktail Trends As mixing cocktails evolves into an art form, bartenders more than ever have to keep up with the latest trends. Our council of mixologists helped us identify several emerging trends.
Hand-Crafted Cocktails and Boutique Liquors Nikki Poliakoff at Prohibition notes, “A trend that has taken a forefront as of late are the craft cocktails made with fresh local produce and boutique liquors.” Stefan Huebner at Heist agrees that local and hand crafted spirits are the wave of the future. “Small independent distillers are following the craft beer guys’ ethos,” he says. “We’ll also see more fresh garnishes and hand squeezed juices. We are moving away from sugary juice-base cocktails into more spirit-forward (aka Booozy) cocktails.” Lucas Johns at Tilt on Trade predicts that cocktail mixology will become even more creative. “I see a day when each bar will have its own list of unique house drinks,” he says. Flavored Whiskies and Moonshines Flavored vodkas have dominated the cocktail scene for the last several years. Now whiskey distillers are getting in on the act with a variety of flavored products. Fireball Cinnamon, Yukon Jack Apple, Bird Dog Peach, and Dock 57 Blackberry are among the favorites of our bartender informants. Flavored moonshines, mostly from Carolina-based distillers, are popular in cocktails as well. Firefly, for instance, makes moonshine in peach, apple pie, cherry, caramel, and strawberry flavors, as well as
the traditional White Lightning. This distillery, located just outside Charleston, South Carolina, also makes Firefly Vodka, and several popular flavored vodkas, including Sweet Tea and Peach. Natural Ingredients any bartenders are turning to more natural ingredients to create healthier versions of favorite cocktails. Stefan Huebner, for instance, makes his own fresh sour mix , squeezes all lemon and lime juices in house, and makes Bloody Mary mix from scratch. “I also make my own bitters,” he says. Lucas Johns, over at Tilt, mixes many of his cocktails with Jones Pure Cane sodas, moving away from the high-fructose corn syrup found in most sodas. Johns also reaches out to the chefs at the Wooden Vine nearby to make simple syrups infused with natural mint and other flavors.
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Beer Cocktails One of the main trends we noted in cocktails at bars around the city was the number of drinks combining beer with other liquors. At Tilt on Trade, Lucas Johns has created an entire drink menu of beer-based drinks, often featuring brews from local craft breweries. “We call them Hoptails,” he says. “And they are very popular.” At Heist, Stefan Huebner says, “I run a cocktail bar in a brewery, so I’m a big fan [of beer-based cocktails]. You can’t always hit every flavor profile in every beer. So a 1/4 ounce of liquor here, a 1/2 ounce there, and you’ve got an amazing cocktail.” There’s nothing hotter to shoot, mix or stir than Fireball Cinnamon Whisky. It’s a favorite for mixologists and a modern day Jager alternative.
Darci Frank Serves Up A Tasty Side Car at Tilt on Trade
CLTS TOP BARTENDERS ARE MODERN DAY ARTISANS. LET’S HAVE A LOOK...
Phillip Loftin
Todd Bayley
Phillip began his bartending career at Town Tavern before moving on to SIP. “I honestly never planned on bartending, but I started doing it and enjoyed it,” he says. “I don’t really look at it as working, I think of it more as getting to go out and make money while I’m doing it.”
Cinnamon Apple (beer cocktail) Fireball Cinnamon Whisky Ginger liqueur Splash of gingerale Top it off with Woodchuck Hard Apple Cider
A single father of two, Todd Bayley juggles his bartending job with parenting his two boys, ages 5 and 6. But that’s not all he juggles. Todd is a flair bartender, trained in juggling and flipping bottles for the entertainment of guests, and has competed in more than 20 flair competitions across the country. He’s a ten-year veteran behind the bar, working his magic at many Charlotte venues including Bar Charlotte, Alive After 5, Whisky River, and Suite. Todd currently practices his extreme bartending skills at Label in the NC Music Factory. Todd says: “I love my job as a bartender! It is one of my passions in life. I love getting paid to have fun, the night goes by fast, and you get to meet a bunch of interesting people.” Favorite cocktail right now: Firefly Vodka, on rocks with a splash of water and a wedge of lemon, or mixed with lemonade. Favorite shot: Fireball Cinnamon Whisky straight up.
Deep Sunset (beer cocktail) Orange Vodka Orange juice Simple syrup Splash of grenadine Top it off with Blue Moon
Applesauce Shot 1 oz. Sour Apple Pucker 1/4 oz. Fireball Cinnamon Whisky 1 oz. Pineapple juice. Shake w/ice, strain into shot glass.
SIP (Uptown)
WHAT INSPIRED YOUR NEW FAVORITE COCKTAIL? BEER? MOONSHINE?
Nickname: Flop Favorite shot: Baby Guinness (Patron XO and Baileys) Favorite drink right now: Orange vodka and Sprite Favorite beer: Coors Light
PHILLIP’S COCKTAILS
Dragon Tamer (great for the ladies) Bacardi Dragon Berry Sprite Splash of sour and cranberry juice
LABEL (NC Music Factory)
TODD’S COCKTAILS
Cinnamon Toast Crunch 1oz. Fireball Cinnamon Whisky 1 oz. Chila Orchata Cinn. Cream Rum Shake with ice. Strain into a martini glass. Garnish with a cinnamon stick.
Stefan, a graduate of CPCC’s culinary arts program, operates his own company, Creative Cocktail Consultants, and is an investor in Weegee’s Lounge, a nationally recognized cocktail bar in Chicago, Illinois.
Stefan Huebner Heist Brewery (NODA) Cocktail Sensei he veteran of 16 years behind the bar, Stefan has accumulated an impressive list of accolades for his skills in mixology. In 2010, he made the top of GQ magazine’s most inspired bartenders list; in 2011 he mixed cocktails for the Sundance Channel; and in 2012 he was named QC Exclusive bartender of the year and won Tito’s Vodka “Best Bloody Mary” contest. He’s been a regular participant in Tales of the Cocktail, an annual orgy of mixology held in New Orleans. Stefan’s unique takes on the cocktail have been featured repeatedly on NBC’s Charlotte Today, on NPR, and in articles in all the local publications from the Charlotte Observer and Creative Loafing to elevate and QC Exclusive. He’s been the featured mixologist at Charlotte’s Taste of the Nation for the last three years, and contributes his time and talents to many worthy causes, including St. Baldrick’s and Rain. Before his arrival at Heist, he spent time behind the bar at Cosmos Cafe, Breakfast Club, Weegee’s Lounge, Mythos, and Re:public.
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IS IT A POWERUL BREW? OR A BEER COCKTAIL? BLURRED LINES
Favorite thing about bartending: “No days are ever the same. Everyone has a story.” Favorite liquors: Whiskey, gin, chartreuse. Favorite drink right now: A properly made old fashioned.
STEPHAN’S COCKTAILS
The Autumn Apple 1 oz. Fireball Cinnamon Whisky 1 oz. Carriage House apple brandy 1/2 oz. fresh lemon 4 oz. fresh sour mix Shake all ingredients in tin and strain into coupe glass The Almond Sour 1 oz. Fireball Cinnamon Whisky 1 oz. Amaretto Disarano 3 oz. fresh sour Build over ice Garnish with orange slice Olde Fashioned Robbery 1 1/2 oz. Larceny Bourbon 1/2 oz. simple syrup 1 slice orange 3 brandied cherries 2 dashes angostura bitters Muddle bitters, orange, cherries and simple syrup Add bourbon, strain over ice Garnish with cherry and orange slice.
Jason Smith and Lucas Johns
Splash of ginger ale Shake and pour into a martini glass with a graham cracker rim
Nikki Poliakoff PROHIBITION (Uptown)
Nikki Poliakoff, the expert behind the bar at Prohibition, began her bartending career at Dixie’s Tavern and Buckhead Atlanta. She enjoys her job because of its fast paced environment and the interaction with her patrons. Nikki says: “The energy behind a bar always keeps you on your toes. You’re never bored. As a bartender you wear many hats aside from the person serving drinks. You can be, and a lot of times are, the customer’s best friend, therapist, match maker, or someone who simply turns a bad day into a good one.” Favorite Cocktail Right Now: “I’m a simple girl. I love my vodka as most females do. If I’m out ordering a drink it will typically be a Tito’s Handmade Vodka and water with a splash of cranberry and a lemon wedge. Light, simple, refreshing, and low cal. If I’m switching it up a bit I’ll stick with vodka but go with a classic, the Moscow Mule (vodka, muddled limes, and ginger beer served over ice.)”
NIKKI’S COCKTAILS
American Pie Martini 1.5 oz Apple Cinnamon Midnight Moon Moonshine 1 oz Pinnacle Whipped Vodka 1 oz Absolut Vanilla Vodka
Spiced Cake Martini 1.5 oz Fireball whisky 1 oz Frangelico 1 oz Baileys Shake and pour into a martini glass with a cinnamon rim Bootleggers Lemonade 1.5 oz original Midnight Moon Moonshine Dash of simple syrup Dash of honey Fresh squeezed lemon Shake and pour over ice Finish off with Sprite Garnish with a lemon Boozehounds Honey Raz Tea 1 oz Jack Daniels Tenn. Honey 1.25 oz Firefly Vodka Splash of Razberry Schnapps Water
Lucas Johns TILT ON TRADE (Uptown)
Lucas started out cooking on the hibachi grill at Jillian's before moving behind the bar at Have a Nice Day Cafe, Phil's Tavern and Grand Central. In 2004, he was invited to become operating partner at Dixie's Tavern, first in Charlotte, then in Greenville, SC. Presently, he's the operating partner at Tilt on Trade, a bar that takes its name from the dis-
ENERGY COCKTAILS YOUR FAVORITE VODKA. YOUR FAVORITE ENERGY DRINK. WE HAVE A NEW FAVORITE: VODKA CHILLED AND PLAYBOY ENERGY DRINK.
Want to try the new Playboy Energy Drink? TEXT “NRG” to 69696 FINALLY IN CHARLOTTE.
tinct slant in the old building’s floor. What? You never noticed? Must be those cocktails! Favorite drink right now: Crown with a splash of Diet Coke. Change he'd like to see: "If I had my way, I would legalize gambling. There are only a few vices that are better than drinking and playing cards..."
LUCAS’S COCKTAILS Dark & Cherry Hop-tail Guinness Captain Morgan rum Amaretto Coke Grenadine and a cherry
Coco Chatabeer Coconut Rum Touch of Rum Chata Top off with Jones Root Beer Soda Copper Caramel Hop-tail OMB Copper Butterscotch liquor Irish Cream Touch of Sprite and Coke Top with a cherry Angry Fireball Angry Orchard Cider Fireball Whisky Mix and enjoy
Doc’s Pop McGillicuddy Mentholmint Jones Berry Lemonade soda Add grenadine for sweetness Serve in a martini glass
THE NEW BREED A WELL-MADE COCKTAIL IS ALL ABOUT THE LAYERS. FLAVORS COMPOUND IN EACH SIP, JOINING TOGETHER FOR AN EXPERIENCE NOT UNLIKE ART . CLEARLY THE MODERN PRO MIXOLOGIST IS CHARTING NEW TERRITORY. WHO KNEW THAT SO MUCH COULD BE DONE TO ENHANCE A VICE WE ALL ENJOY SO MUCH ALREADY?
Dragon Slayer BARTENDER CONTEST ncourage your favorite bartenders to enter a “Dragon Slayer” photo showing off his or her most creative pour of Fireball Whisky, then get all your friends to vote. The winning bartender receives a trip for two to New Orleans for the Fireball Whisky Dragon Slayer Halloween Party. Bartenders can enter by posting their photos on the Fireball Facebook page at facebook.com/FireballWhisky. Bartenders can submit their photo entries, captions, descriptions and other relevant details on this customized contest tab. Only one entry per bartender is allowed. Bartenders and bars can share their entries via their social channels to get more votes. Voters will need to friend the Fireball Whisky Facebook page to vote. All Fireball Whisky page fans (bartenders or not) can vote for their favorite bartender’s “Best Dragon Slayer Pic.” Fans are restricted to one vote per bartender. The lucky (and popular) bartender will receive a trip for two people (adults 21+) to New Orleans, including two nights in a deluxe French Quarter Hotel, an AMEX Gift Card for food and drinks, and VIP Access to the Fireball Whisky Halloween Dragon Slayer Party with the Fireball Guys – Jeff and Bob, Fireball’s National Ambassadors. The contest ends on Monday, September 30th at 11:59pm CST, so tell your favorite bartender to “hit the Fireball” and get a picture entered to win. Good luck to all the Dragon Slayers behind the bars of Charlotte.
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