Fall season ushers in new wave of flavors/cocktails
Operators devise innovative drinks to drive bar traffic as summer ends.
September 19, 2016
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There are no hard and fast rules for fall and winter cocktails. The run dates, spirits, flavors and presentations are at the operator’s whim. If there is a common denominator, it is creating excitement to drive bar traffic when summer fades, vacation ends and guests resume their everyday lifestyles.
However, flavors that recall the holidays, such as apples, citrus fruits and spices like cinnamon, allspice and cardamom, traditionally shine in fall and winter libations. In terms of spirits, it’s time for robust whiskeys, brandies and aged rums to get top billing over the lighter vodkas, gins and silver rums of summer.
Consumers are increasingly drawn to locally grown, seasonal food for environmental, thrift, freshness and health reasons, according to Euromonitor International’s Top 10 Global Consumer Trends for 2016 report. Seasonality in cocktails has a similar appeal.
In New Orleans, where Dickie Brennan & Company operates the Palace Café, Dickie Brennan’s Steakhouse, Bourbon House Seafood & Oyster Bar and Tableau restaurants, the arrival of fresh Louisiana oranges and other citrus fruits in fall and winter is a signal event for mixologists and bar patrons alike.