24 Jan 2018’s Cocktail Trends: Fermented Flavors and Fat-Washed Spirits
On many cocktail lists, this “back to basics” approach will involve a focus on bar standards that every bartender knows how to make, but with an elevated approach. For Chris Gutierrez of Las Vegas’ Corduroy, this allows for an emphasis on quality ingredients and excellent technique. “As bars and bartenders push the limit of creativity, I think there will be a strong trend of offering recognizable, re-creatable and approachable cocktails, with fewer but more thoughtful (local, seasonally fresh) ingredients,” Gurierrez told Observer. His newest menu reflects this. “In support of this direction, Corduroy’s recent menu change offers some minimal-ingredient classics made meticulously. The Moscow Mule, Irish Coffee, and Old Fashioned are examples of commonly known ‘simple’ cocktails where mindful preparation can differentiate the end result significantly.” Read the full article