The ExperienceSensory

A good cocktail has the ability to connect you to a feeling, elicit an emotion, and evoke a memory. Mixologists are thinking beyond taste and pushing boundaries to create 360-degree sensory experiences. The future holds more elaborate foams, infusions, craft ice, rims, and garnishes. Look for caviar-infused cocktails and cocktail-infused caviar. Here, the mouthfeel and delicate pop of the juicy spheres capture the familiar taste of a classic Kyr Royale.

Kyr Caviar

20 oz. vegetable oil

3/4 cup crème de cassis

2 grams agar-agar powder

1/4 cup sugar

« Fill a tall glass with vegetable oil and place in the freezer for 30 minutes.

« Stir crème de cassis and agaragar powder in a saucepan on high heat. As the mixture begins to boil, quickly add the sugar and stir to dissolve. Bring back to a boil and remove from heat. Let the mixture cool for 2 minutes and remove the glass of vegetable oil from the freezer.

« Using a dropper, transfer the mixture into the glass by squeezing little drops into the cold oil. Continue the spherification process before the mixture solidifies in the pan. Scoop the spheres out using a small slotted spoon or pour the oil through a sieve to collect them, then drop them in cold water for a few seconds to wash the oil off. Serve in a small bowl with a small spoon, or in a flute paired with Champagne.

Mindful Consumption

Many mixologists and drinkers are saying goodbye to sugarladen mocktails and instead welcoming the sophisticated and ever-evolving nonalcoholic beverage category. Zeroproof cocktails are here to stay and are part of a greater mindful movement that embraces better ingredients, sustainable alternatives, and transparency as a whole.

ABLOOM

3/4 oz. freshly squeezed lemon juice

3/4 oz. pomegranate blueberry lavender syrup (recipe below)

1 oz. grapefruit juice

2 oz. chilled jasmine tea

Pomegranate Blueberry Lavender Syrup

1/2 cup blueberries

1/2 cup pomegranate juice

1 cup agave

1 cup water

1/2 cup culinary-grade lavender (organic, if available)

« Add all ingredients into a shaker with ice and shake until well chilled. Strain into a highball glass with fresh ice, rimmed with an array of botanicals.

« Combine all ingredients in a small saucepan over medium heat. Stir until the agave has fully dissolved. Remove from the heat and let steep for 15 minutes. Pour through a fine-mesh strainer, pressing the blueberries to get all their juices. Transfer to a clean jar, cover, and keep refrigerated for up to 2 weeks.

The Martini Madness

Sooner or later, all standards are new again. Such is the case for the sultry, spirit-forward martini. The timeless template is suddenly awash with classic, low-proof, and modern iterations running the full gamut of flavors, from floral and aromatic to bold and savory. There’s certainly a martini for every mood. Here’s a fragrant and tempered play on the martini with pear eau-de-vie, bianco vermouth, and gin.

THE ORCHARD 50

1 1/2 oz. Spring 44 Dry Gin

3/4 oz. bianco vermouth

3/4 oz. St. George Spirits

Eau-de-Vie Pear Brandy

2 dashes cardamom bitters

« Add all ingredients to a mixing glass. Add ice and stir to chill. Strain into a coupe glass and garnish with an expressed lemon peel.

The Nostalgic Brew

The future also looks a lot like the past. Prepare to see more nostalgia and ’90s escapism in your glasses, as the desire to re-create cleaner iterations of classic cocktails continues. Think: reformulated Cosmopolitans, apple martinis, Long Island iced teas, and all-blue drinks reimagined with quality ingredients. This cycling through fresher takes on old drinks is also spurring a tiki revival and a new rum revolution.

AZUL

1 1/2 oz. Pa’lante Botanical Rum

1/4 oz. Pierre Ferrand Dry Curaçao

1/4 oz. crème de violette

1/4 oz. blue simple (recipe below)

3/4 oz. fresh lemon juice

2 dashes grapefruit bitters

« Add all ingredients into a shaker with ice and shake until well chilled. Strain into a coupe glass. Garnish with fresh meringue with swirls of blue simple and gold dust.

Blue Simple

1 cup coconut sugar

1 cup water

1 tsp. blue spirulina powder

« Add the coconut sugar and water into a small saucepan over medium heat. Stir until the sugar has dissolved. Remove from heat and add the spirulina powder. Mix until well combined. Keep in a tightly sealed container, refrigerated, for up to a month. «