Cocktail Trends for 2012
Kevin Brauch Tells Us the Secrets of Mixology Cocktail Trends for 2012
By Stacey Newman

When Kevin Brauch isn't a Thirsty Traveler, or reporting from the scullery of Iron Chef America, he is an aficionado—a big fan of the intricately and lovingly crafted cocktail. Who better to identify the beverage trends we can expect to see emerging in 2012?

This year, Kevin says that some burgeoning practices will carry over from 2011. They may have been quiet, little movements in the secret world of mixology, but they are going mainstream this year! One such movement is the barrel aging of flavour-infused spirits, for example vodka infused with orange and touches of the house (and we can get far more imaginative than that). Oak barrel aging is one means of resurfacing the art of mixology. Barrel aging brings tailored personalities and flavours to the cocktails of 2012. Using barrels made from American, French, Limousine or Canadian Oak, the barrels are partly filled with spirits like vodka, whiskey, rum, bourbon (any spirit can be used), then infused with bitters, and other ingredients to produce truly unique, regionally influenced mixed drinks.

The warm dark-wood and toile-patterned space of the Toronto Temperance Society proves the perfect atmosphere for discussing the passion and integrity that drive mixologists and patrons alike. Kevin states emphatically that the notion of integrity must include an establishment's ambience and its service, as much as it does its cocktails. Kevin describes the nuances of beverage mixing as he sips an Aviation cocktail—a lovely, feisty cocktail made from gin, lemon juice, maraschino liqueur and crème de violette (or substitute crème Yvette, equally heavenly). Historically in North America, mixology emerged of necessity. During the days of prohibition, there was bad moonshine and homemade spirits, which prohibition-era mixologists would rectify with sugars and flavours to make the spirits palatable. Hence the term Rectified Whiskey. Mixology is back, and so is the allure of stylized cocktails, sure to paint the palate with their pleasing flavours and textures.

There is a sense of camaraderie that is the essence of mixology. Not only between perfectly complemented ingredients in a barrel, but also amongst bartenders in a region. Bars are becoming fully integrated by sharing their cocktail recipes, rather than hiding them from the competition. Bartenders these days might pay homage to one another by serving the in-house mixture creations of a fellow mixologist, with featured guest-cocktail menus. This revival of the art of mixology has injected new life into bartending too. Kevin speaks of the art of good bartending, returning to North America, and very much alive in Europe where the Gentleman Bartender has continued to enjoy reverence over the decades.

In addition to infused cocktails, trends for 2012 include destination drinking, bartender artists, ice programs (the science of good ice is fascinating and complex), and spirit-specific establishments that will focus on one spirit such as whiskey, tequila, rum. Patrons can expect to experiment, to enjoy the company of a broad range of fellow tasters (don't be intimidated, this is a warm and welcoming crowd), to drink better cocktails, to learn something new, and to enjoy the simple balance of an inspired experience.

Last but certainly not least, Kevin says that bitters have found their way back to the stage. From the Fee Brothers bitters collection (you can find these on your supermarket's shelves), the Aztec Chocolate bitter has a smooth and bold kick to it, where the Fee Brothers piquant cherry bitter adds the perfect hint of sophisticated fruit flavour. These are just two of the many flavours of bitter out there. Bitters are enjoying their own renaissance on the scene in 2012, so don't be afraid to try some mixology of your own, using the internet to help you research recommended preparation methods. With the right ice, ingredients, ambience, and inspiration, the only thing left to bring to the perfect cocktail party or bar is the company—and that's up to you!

CHEERS!

Follow Kevin on Twitter @DrinkingRobot