{"id":11050,"date":"2022-01-28T14:28:09","date_gmt":"2022-01-28T12:28:09","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=11050"},"modified":"2022-02-10T22:48:44","modified_gmt":"2022-02-10T20:48:44","slug":"9-cocktail-trends-for-2022-by-angostura-aromatic-bitters","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/9-cocktail-trends-for-2022-by-angostura-aromatic-bitters\/","title":{"rendered":"9 cocktail trends for 2022 by ANGOSTURA\u00ae aromatic bitters"},"content":{"rendered":"

It\u2019s safe to say that events of the past two years have changed the world, especially the alcohol industry. <\/strong><\/p>\n

\n

If 2021 was about adapting to the \u2018new normal\u2019, 2022 is all about thriving!<\/p>\n<\/blockquote>\n

As a brand that\u2019s been around for close to two hundred years, ANGOSTURA\u00ae aromatic bitters is as important to the bartender as salt and pepper is to the chef. Without it, there would be no Manhattan or Old Fashioned or Whisky Sour. Angostura has its finger on the pulse and this year is no different.<\/p>\n

Angostura spoke to their friends in the know to find out which cocktail trends you can expect to see more of in the coming year.<\/p>\n

Health-conscious<\/strong><\/p>\n

In the last few years, mindful drinking was trending, with many opting for low-ABV or non-alcoholic drinks, but now we\u2019ll see that get pushed further. \u201cCompanies and brands seem on a mission to bring health drinks and cocktails together, as people are more conscious of what they are consuming and also healthy lifestyles are trending,\u201d says Bruce Dorfling<\/a>, restaurant and bar manager at KZN\u2019s Lucky Shaker<\/a>. He says you can expect to see more cocktails that are low calorie or that include medicinal extracts. \u201cLook out for oxygenated drinks and even collagen added to the mix, with bars being brighter and well-lit to suit.\u201d<\/p>\n

Convenience comes first<\/strong><\/p>\n

The rise of delivery service apps made buying food, drinks and groceries even simpler while being stuck at home. It\u2019s easy to see why we\u2019d all like our cocktails to be just as convenient. \u201cMany people are looking for convenience and simplicity,\u201d adds Ts\u030cepang Molisana<\/a>, 2016 Veritas Young Wine Writer of the Year Award winner and host of the \u2018In My Kitchen<\/a>\u2019 podcast. \u201cAnd this will translate into more quality ready-made cocktails.\u201d Consumers want to be able to enjoy the company of their friends, rather than spend an hour trying to put together drinks, but quality matters \u2013 think pre-batched cocktails in a bottle from your favourite haunt.<\/p>\n

Tiki-resurgence<\/strong><\/p>\n

We\u2019ve seen the Tiki cocktail rise, fall, rise and then fall again. It was huge in the 60s, made a comeback in the 90s, but mixologist at David Higgs\u2019 new cocktail lounge Zioux<\/a>, Bheki Khumalo<\/a> aka Jozi\u2019s Dapper Bartender says don\u2019t count the Tiki out just yet. Though the drink was seen as kitschy before, Bheki says you can expect to see mixologists put their own modern take on the island drink. \u201cYou are going to see more mixologists infusing those typical \u2018Tiki\u2019 flavours into the rum and looking at clarified tiki cocktails.\u201d Also, you can say goodbye to those tiki mugs. \u201cSimple is better \u2013 we\u2019ll focus on four or five ingredients instead of the 15 that would be used before and it\u2019ll be served in a Martini-glass, tumbler or highball.\u201d So, no crazy straw?<\/p>\n

The reboot<\/strong><\/p>\n

Talking about nostalgia. The return of Carrie, Miranda and Charlotte in the Sex and the City<\/em> reboot And Just Like That<\/em> saw a 204% increase in global searches of the show\u2019s famous serve, the Cosmopolitan, according to online drinks retailer The Bottle Club. Award-winning editor and writer specialising in drinks and World\u2019s 50 Best Bars Academy Chair, Leah van Deventer<\/a> chalks this trend to our longing for pre-Covid days. \u201cIn fashion, this has manifested in the resurgence of baggy, stone-wash jeans and scrunchies; in cocktails, this is translating to a trend towards drinks of the same era, like Cosmopolitans and Amaretto Sours.” ‘Baby\u2019 mixologists not familiar with the 80s and 90s will get to learn a whole new genre of drinks.<\/p>\n

Bitter is better<\/strong><\/p>\n

Jay Chiwala<\/a>, liquid innovator and bar manager at Cape Town rooftop bar Tjing Tjing<\/a> says that in 2022 more people will want bitter-forward cocktails. \u201cNot just in taste, ANGOSTURA\u00ae aromatic bitters elevates the appearance of cocktails.\u201d This is never more evident than in a traditional sours cocktail. Plus, a dash or two in your vodka and soda will add that aromatic finish in an otherwise simple drink AND it is even great in a margarita. \u201cIt adds a layer of complexity and brings flavours together while not taking anything from the classic but giving it a boost.\u201d<\/p>\n

The return of simple, classic cocktails<\/strong><\/p>\n

Ts\u030cepang says that we\u2019re seeing a growing appreciation for the OG cocktails. \u201cThere seems to be a turn to the classic cocktails like the martini, negroni and the Brandy Old Fashioned with a touch of ANGOSTURA\u00ae aromatic bitters.\u201d This trend may have been helped along by Daniel Craig\u2019s final James Bonds outing, but these cocktails are also easy enough to make at home…<\/p>\n

Home mixologist gets better<\/strong><\/p>\n

After being forced to whip up our own drinks during the pandemic, we\u2019ve grown a taste for entertaining at home. \u201cThe more dedicated cocktail enthusiasts will likely try perfect the classics,\u201d says Leah. \u201cOthers will look for quick fixes with a difference; instead of mixing up a whisky and soda or gin and tonic, for example, they may try a Campari and soda or vodka and ginger ale, to keep things interesting.\u201d Either way, Leah says that more home mixologists will be ensuring they have a bottle of ANGOSTURA\u00ae aromatic bitters on hand. \u201cIt\u2019s a necessity in many classic recipes, and a simple addition of a few dashes is an easy way to make a basic highball more balanced (and more sophisticated looking).\u201d<\/p>\n

Members-only<\/strong><\/p>\n

Bruce explains that exclusive memberships and subscriptions are on the rise for themed bars and dinner clubs. \u201cPeople want a sense of exclusivity and also less crowded, safer spaces to take them away to another world,\u201d he explains. \u201cThe pandemic has forced us to change our interaction styles with others and so this was inevitable and also a good thing for the respect for greater hospitality.\u201d<\/p>\n

Connection<\/strong><\/p>\n

The most important trend we\u2019ll see, though, is that people are feeling safer and more confident in coming together. \u201cPeople are looking to connect, after an extended time apart, few things rise to the occasion like glasses clinking in a toast,\u201d ends Ts\u030cepang.<\/p>\n

Trends come and go but, supporting our restaurants and bars never goes out of fashion. This year is the time to reunite and order an ANGOSTURA\u00ae aromatic bitters cocktail from your local hotspot.<\/p>\n

For more bittered food and drink recipes, visit www.angosturabitters.com<\/a>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s safe to say that events of the past two years have changed the world, especially the alcohol industry. If 2021 was about adapting to the \u2018new normal\u2019, 2022 is all about thriving! As a brand that\u2019s been around for close to two hundred years, ANGOSTURA\u00ae aromatic bitters is as important to the bartender as…<\/p>\n","protected":false},"author":1,"featured_media":11051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-11050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=11050"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11050\/revisions"}],"predecessor-version":[{"id":11052,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/11050\/revisions\/11052"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/11051"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=11050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=11050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=11050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}