Drink Up These Bar and Beverage Trends for 2019

As 2019 is ramping up, beverage and bar industry experts have reported the emerging trends for this year. While 2018 trends like special dietary options, plant-based alternatives and barrel-aged cocktails are still popular, 2019 brings newer trends like fermentation and CBD cocktails.

Most of these customer preferences come from the millennial generation (birth years from the early 1980s to early 2000s). Research has shown that by 2020 nearly half (46%) of all U.S workers will be millennials, overtaking baby boomers as America’s largest generation. This generation considers themselves “foodies” and they budget for dining out a little differently than the general population -- spending 14% more on their last meal out, according to research from Datassential.com.

When it comes to food and beverage, millennials are fans of novelty and love trying things that sound interesting, even if they are not sure they will like it. They will even pay more for a premium product that has attributes like sustainable, organic and all-natural.

Although millennials rely on review sites like Yelp and social media to choose where they dine, most will go out of their way to dine at a place they know and love. This makes it more important for operators to make a good first impression to earn repeat business.

Sustainability and food waste are still hot topics in 2019

While the ban on plastic straws in some cities was only the beginning, consumers are interested in seeing more sustainability for the foreseeable future. According to a recent study from Indiana University, customers are willing to pay an average of 22 cents more per 12 oz beer bottle if the product is sustainably sourced. Those who are willing to pay premium prices are generally more aware of their purchasing power.

Customers are also more interested in where their coffee and tea are coming from. Partnering with coffee or tea venders who utilize sustainable farming techniques and are transparent about their practices will attract those customers who want to feel good about where they spend their hard-earned dollars.

Another aspect of sustainability that is growing in popularity is zero-waste or reduced-waste cooking. With many bars near the kitchen, bartenders are finding ways to maximize every ingredient that gets utilized. For example, some are using scraps from vegetables to infuse with vodka and gin.

Globally inspired flavors

Most millennials like to feel connected to other cultures, giving rise to the ethnic ingredient trend. Spices like cardamom, ginger, cayenne and chili varieties have grown in popularity by about 20% since 2017, according to Imbibe. Customers want to try beverages that sound interesting. For coffee, maybe a dash of the Moroccan spice blend, Ras El Hanout, to top it off and create a buzz for your bar or restaurant.

Non-Alcoholic beverage trends

1. Mocktails are the new functional beverage

Customers are becoming more interested in beverages that offer function. Patrons are more interested in beverages made with different types of tea or Kombucha that offer a variety of health benefits like increased energy, brain function, weight loss and overall gut health. Even better if these alcohol-free options look identical and have the same garnish as their boozy alternatives.

Wait… what is it? Kombucha is a fermented tea and is made by adding a symbiotic colony of bacteria and yeast (a.k.a. scoby), along with sweetener, to brewed tea. The scoby kicks off the fermenting process, converting the sugar and bacteria to acid, resulting in a tart, slightly carbonated drink that is low in alcohol (less than 0.5 percent), which is considered non-alcoholic.

A few trendy bars in popular cities such as Brooklyn, N.Y. and Denver, Co. have taken to fermenting their own Kombucha with added ingredients, to attract a bigger audience.

Mintel research shows that about 38% of bar operators attribute increased sales of non-alcoholic beverages to ingredients like matcha, activated charcoal and aloe vera. And, most times, just as much work goes into making one of these drinks as an alcoholic beverage, so operators are still charging premium prices.

2. Nitrogen and cold brew are still hot

While 2018 saw the rise of in-house brewed coffee (still popular), 2019 will see new brew trends. The market for specialty coffee drinkers has grown from 9% to 41% in the past two decades, according to the Specialty Coffee Association. This number is likely to grow based on the buying habits of millennials.

Cold brew coffee is one of the fastest growing menu items for fast casual and quick serve restaurants and bars across the nation. This type of brew refers to the method in which it is made, not how it is served. No matter if served chilled or warm, coffee beans brewed at a cooler temperature and for a longer period produce a unique taste. Usually smoother, less bitter and more nuanced than coffee brewed with hot methods.

Another specialty coffee craze that has entered the market is nitro coffee. A craft brewing phenomena that involves infusing coffee with nitrogen gas, giving the drink a strong and rich, creamy texture like dark beers.

3. Cannabis/CBD infused drinks are No. 1

CBD became popular in 2018 as a novelty ingredient. Now, it is expected to stick around in 2019 and beyond as more people are realizing its health benefits. CBD is a cannabis compound that does not produce a high and is known to aid with afflictions including anxiety, depression, nausea and pain. According the National Restaurant Association’s 2019 What’s Hot Report, nearly 77% of chefs surveyed ranked cannabis/CBD-infused drinks as the number 1 trend for this year.

Alcoholic beverage trends

1. Locally produced, craft wine and liquor are the rage

The craft spirits market has grown 19% per year since 2015 and is forecasted to grow by 15%-20% per year through 2022, Lek.com reports. Craft spirits are produced by a licensed distillery that must bottle the products in-house. Craft producers are subject to a maximum volume of 750,000 gallons per year.

Distillers are often restricted to selling within their region, as many states do not allow shipping directly to customers. This bar trend creates the perfect opportunity for local bars to partner with local distilleries and offer more unique beverage items.

Wholesalers are saying that craft liquor will become more relevant to the industry than craft beer has been. The future in this sector is optimistic thanks to changing millennial preferences.

As far as craft beer is concerned, there will be no slowing down in 2019. The craft beer industry experienced a 5% increase in sales last year and 1,000 breweries are expected to open this year, Brewers Association reports.

2. Culinary cocktails with unique ingredients = must have

The bar is now being treated as an extension of the kitchen as mixology becomes more popular. Mixologists see preparing mixed drinks as a form of art and view alcoholic cocktails as culinary menu items. More attention is being paid to seasonality. Beverage directors who plan a cocktail menu based on seasonal vegetables and unique herbs and spices is what will win this year.

Since more people are becoming health-conscious (even when it comes to drinking), mixologists are using vegetables as a main ingredient; utilizing seeds, juice, roots and skins as the main feature in their recipes. Stems from herbs are also used as garnish, and scraps from the kitchen are infused with vodka as the industry becomes more aware of waste and as cocktail creations become more unique.

Prominent fresh flavors for 2019:

• Beets
• Cucumber
• Celery
• Turmeric
• Black truffle peels
• Greek yogurt
• Jicama
• Sunchoke
• Chayote

3. Floral Cocktails are blooming

Incorporating flora and fauna will be a huge hit in 2019, with rose flavoring as the breakout star.

Drinks that are pleasing to the eye are just as important as aesthetic food plating. Edible flowers are all the rage this year, adding a pretty garnish and subtle hints of flavor to seasonal cocktails. Elderflowers offer a slightly sweet note, while begonia flowers have a tart, Granny Smith apple flavor. As there are many edible floral options to incorporate into your drink menu, it might be best to find a local supplier of edible flora.

The most popular drink of 2019? The Frosé (frozen rosé and Aperol spritz) cocktail. According to bartenders everywhere, the marriage of these two drinks will be the frozen cocktail of 2019.

A Frosé recipe for your bar:

• Food Storage Container
• Bar juicer
• Strainer
• Blender
• Margarita glass

Ingredients (can be scaled up as needed):

• 1 bottle of rosé (750 ml)
• 2 oz Aperol
• 2 oz St. Germain elderflower liqueur
• 2 oz Cointreau
• 2 oz fresh lemon juice (or orange)
• 1 cup berries of your choice (raspberries or strawberries)

Instructions:

1. Add entire bottle of rosé to container and pour in Aperol, St. Germain, Cointreau and lemon juice. Mix together with berries in a blender and strain seeds through a mesh strainer afterward for a smooth finish.
   Tip: Add berries to Aperol and refrigerate up to 12 hours, prior to mixing, for a more infused taste. Don’t forget to strain the seeds.
2. Freeze mixture overnight and blend when ready to serve. If you have a frozen drink maker, pour the mixture into the machine and turn for about 30 to 40 minutes until slushy.
3. Pour into margarita glasses and garnish with additional berries or orange peels.

Our pros are here to help and advise you on new and used restaurant equipment at every stage of your business. Give us a call at 404-752-6715 (ext. 2 for sales) or stop by our showroom in the Atlanta suburb of Norcross at 6286 Dawson Blvd NE to speak with one of our experts today.