It takes effort and some tweaking to create a well-balanced, interesting cocktail menu (check more on menu design website inspiration). Keeping things interesting and fresh for your regulars may keep them coming back, and it's also a wonderful way to bring in new consumers. Keeping up with shifting trends in the bar industry may help you keep your products current while remaining true to your brand. Try adding the recommendations below into your drink menu if you're looking for a few simple improvements.
The Daiquiri, the Jack Rose, the Manhattan, the Martini, the Old Fashioned, and the Sidecar are Embury's six fundamental beverages.
A good menu should be brief, accessible, understandable, and appealing to the eye. We mention the components for our beverages first, then add a point of interest at the end of anything about the glass or dish that makes folks curious.
The modifier is an element that is added to the base to give the drink the flavour and smoothness that is desired. It helps to soften the sharpness of the spirit's burn.
Mixologists can balance flavours similarly to how a chef produces a dish of food by going the savoury way. While this isn't a new notion (think hot bloody marys and salt-rimmed margaritas), bartenders are experimenting with savoury flavours in new and inventive ways. Cocktails made with vegetable juices, such as carrot or beet, are not only visually appealing, but they may also add new flavour aspects to your menu. Cocktails with ingredients like roasted red peppers or spicy jalapenos are also popular.
Fat-washing is the practise of infusing savoury flavours into a drink with fats such as butter, duck fat, or oil. To fat-wash, combine your spirit of choice with a liquid fat (such as melted butter). Allow the mixture to rest at room temperature for several hours before chilling. Skim the fat from the top of the drink after it has solidified. Fat flavouring has been added to the spirit.
To get you started, here are a few savoury cocktails:
Bullshot is made with vodka, beef bouillon or broth, and Worcestershire sauce.
Gin, grapefruit juice, and rosemary syrup make up the Rosemary Salty Dog.
Thyme Gin, fresh thyme, lemon juice, sugar, lemonade
Cocktail pairings, like wine pairings, give a plethora of choices due to their varied nature. Here are some suggestions for traditional drink meal pairings:
Ceviche, jerk chicken, samosas, or pulled pork are all good options for a margarita.
smoked salmon, charcuterie platter, curry, or fish and chips with gin and tonic
Shrimp cocktail, hummus and chips, grilled salmon, or stuffed mushrooms are some of the Martini options.
Scrambled eggs, risotto, lobster, or lox on a bagel
Dates coated in bacon, pork chops with seasoned and toasted walnuts, or duck confit
Using a hyperlocal source for your supplies is a fashionable approach to appeal to ecologically or health-conscious customers. Growing your own fruits, herbs, and vegetables is both cost-effective and gives you complete control over how your harvest is handled.
Consider keeping a small garden plot on your property or someplace nearby if it's practical for your pub or restaurant (check out types of restaurant menus here). You may also attempt breeding your plants to get unique flavour characteristics or maintain heritage quality. While growing enough produce to meet the demands of your whole meal menu may not be feasible, the modest quantities necessary for cocktails make the task much more achievable.
Teas, ranging from Earl Grey to Chamomile, are infiltrating our drinks with their warming, fragrant flavours. Tea works nicely with a range of liquors, both hot and cold, and the delicate flavours won't overshadow the subtleties of top-shelf selections. Tea is not a novel component for mixologists, as it is with many other cocktail fads. In fact, tea is a key ingredient in most old-school party punch recipes. However, although the old classics might serve as a homage to the past, more current versions may appear on menus near you.
To get you started, here are a couple tea-infused cocktails:
White rum, loose black tea, pineapple juice, apricot liqueur, simple syrup, lime and lemon juice, bitters; Black Tea Rum Punch: white rum, loose black tea, pineapple juice, apricot liqueur, simple syrup, lime and lemon juice, bitters
White rum, lime juice, sugar, brewed and cooled green tea, mint, green tea mojito
Chamomile Tequila Sour is made with tequila, chamomile simple syrup, and lime juice.
Using apothecary-inspired substances isn't a new idea; rather, it's a modern take on an old notion. This is because many people think that cocktail recipes originated as medicinal concoctions.
Tonic water and bitters are two very popular cocktail ingredients.
Both of these substances have their origins in medicine. Gin's juniper flavour is thought to have come about because juniper has long been used to cure a variety of ailments. Fernet and Sambuca, both of which began as digestifs and are still thought to help digestion after meals, are in the same boat.
While the folkloric character of the ingredients contributes to the mood of the drink and the tone of the whole experience, the herbal medicines that make their way into today's cocktails are more for flavour than anything else. The rise of interest in medical cocktails can be attributed to a variety of factors, including the popularity of health beverages like kombucha and the desire to include unusual ingredients into gourmet cocktails.
Here are a few examples of popular therapeutic concoctions:
bourbon, honey, lemon juice, and hot water
Gin, lemon juice, and honey make up Bees Knees.
Spiced rum, brown sugar, butter, honey, cinnamon, nutmeg, cloves, and boiling water in a hot buttered rum
While consuming alcohol isn't always healthy, indulging in an artisanal cocktail now and again may be beneficial to the soul. A emphasis on high-quality products, innovative flavour combinations, and a dash of herbal medicine can help your drink menu make more money. Offering one-of-a-kind drinks that aren't available anywhere else may be a huge lure for your bar. While you may want to maintain some of the old favourites, embracing some new ideas to the way you create cocktails may give an interesting experience for your visitors.
Don't forget to check out our cocktail menu covers.