Delivering pizzazz in cocktail drinks Infusions, liqueurs, tactics make the drink By Rick Zambrano
Rosas El Jalisco cocktail at BG Lounge. Photo by JS2.
Restaurants are keeping it fresh in 2019, both from an ingredient perspective and with their plans for their beverage programs. They’re also waxing savory and herbal. According to the What’s Hot 2019 Culinary Forecast, published by the National Restaurant Association, savory, fresh and herb-infused ingredients are a top trend. More than half of restaurant operators plan to add new adult beverage items in 2019, suggests the report. In the casual-dining and fine-dining segments, about 70 percent are introducing new drinks. Bartenders and mixologists are leaning to the adventuresome, savory and herbal, yet keeping things familiar. “A dash of angostura RESTAURANT C-SUITE | Restaurant news that’s fresh, informed, inspired (by you) 6
or other bitters can also really add that medium palate of savory you’re missing when a cocktail falls a little too tangy or sweet, says Patrick Cook, beverage director, Hyperion Public Studio City. Bitters, when used in moderation, can be a great unsung hero.” At Hyperion, guests enjoy the Ventura Boulevardier, which combines Wild Turkey Rye, Punte E Mes, Cynar 70, Mole bitters, and orange peel. Mole Bitters deliver hints of chile and chocolate that can add richness and depth. Cynar 70 not only delivers a kick to the drink but balances it with “a rich, sweet (but not too sweet), nutty, mildly bitter finish,” said Food and Wine of the high-proof liqueur.
