Whisky Magazine Issue 136
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How the culinary scene is having an influence
Recently I was lucky enough to be invited to present a piece on whisky and cocktails at Whisky Live London.
The talk detailed the history of the world of cocktails and how it evolved in to what we know today. To my surprise, most of the questions I was asked revolved around the future of the drinks industry and what trends are emerging. This is a subject I often avoid due to its speculative nature, nevertheless, this year I have been lucky enough to work with prominent and influencing brands which have offered me an insight into the emerging trends and what the world of cocktails may hold for us.
Across the United Kingdom, we are seeing a definite paradigm shift. Cocktails are no longer solely a premium product and are slowly becoming part of our everyday life. As a result, many neighbourhood bars are opening up, creating a boom in affordable cocktails.
To add to neighbourhood bars, the influence of the culinary scene on the cocktail industry is increasingly growing. There is much to learn from watching a chef, and as a result, many talented bartenders are dropping their cocktail books in favour of great quality cook books which inspire flavour, techniques and ethical responsibility.
The first drink I'd like to introduce is a cocktail I created for the Glenmorangie House, a pop-up which I ran in Soho during March. The Sweet Sixteen is a drink which was inspired by a classical combination of flavours, usually served with salad and cheese: pear, nuts, berries and hon...