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Imagen Ten new trends in mixology

Ten new trends in mixology

George Restrepo

1. Personalized Drink Menus. Different options to be chosen by each customer, the ingredients mixture they would love in their cocktails.

2. To give shape, aroma, and even coloring the ice cubes.

3. To include “Author Cocktail Bar” in the front of the place and the name of the barman who created the cocktails in the Drink Menu.

4. To serve the tonic with a teaspoon so that gas won’t go. But I have also seen making a little hole in the cap of the tonic, shake the bottle upside down with a little distance, and make the gas pour the entire content of the tonic in the glass to complete the Gin & Tonic.

5. Cinnamon in a Gin&Tonic with Bombay Sapphire, green apple with Citadelle, rose petals in Hendrick´s, a spring of rosemary with Gin Mare, grapes in G’Vine.

6. Tequila shot… instead of salt and lemon, with strawberry and pepper, orange and cinnamon. Mango or pineapple and salt.

7. Gastronomic combination of cocktails.

8. To serve cocktails during 30 years, count them and make a party for the ONE MILLION cocktail.

9. To be friend of a Bartender, at least in social media.

10. To think that molecular mixology is not the only trend.


Photograph and text: George Restrepo
Original article published in Bar Business Magazine (in Spanish).

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