What a contemporary bar is looking for? Check out paths for ethyl maturity

In recent months, the global cocktail has been showing clear signs of maturity and sophistication . Industry is distancing itself from merely visual trends and walking to a More intentional reinvention where taste, technique and sensory experience occupy the center of the stage.

One of the most significant transformations is in the form as bartenders reinterpret classic cocktails using new techniques and showing new paths for the construction of flavors. Processes such as milk clarification (Milk Punch), fat-washing washes and vacuum infusions are no longer common, but they are present in the copyright menus.

However, the use of techniques that require specific equipment, such as laboratory centrifuges, electronic distress, lyophilizers and even the use of stabilizing and acidic enzymes (citrus, malic and tartaric), allowing more purely flavors, velvety textures and controlled complexity in the glass.

At the same time, the Consumer public is increasingly open to the unexpected . Copyright with unusual ingredients – such as flavored Martinis with pistachio, olive oil, sesame or even mushrooms – are becoming popular.

There is a growing appetite for cocktails that cause surprise but that maintain elegance and balance. The contemporary bar no longer seeks to replicate classic formulas, but to reinterpret them with identity and intention. Personalization, both in taste and in the presentation, has become a decisive differential.

Experience beyond the glass

Another axis of this transformation is the setting. The drinking experience became part of a larger narrative that involves sound , light , temperature , decoration and even the team behavior .

Urban bars have been exploring immersive themes, such as the concept of “Après-Ski”, which transports customers to a mountain scenario, with fuller drinks, hot lighting and a warm climate.

At the same time, the popularity of the so -called “Listening Bars ” – Intimate spaces that combine high level cocktails with analog sound systems and refined musical curatorship, often with vinyl as protagonist. In these places, sound and drink do not compete: they complete themselves, creating a unique sensory experience.

With the arrival of warmer stations in the northern hemisphere, the menus also reflect the seasonality . Fresh, floral and fruity ingredients dominate the menus, bringing lightness and liveliness to the glass. Herbs harvested on the day, local fruits, edible petals and even fermented vegetables have been incorporated into recipes that change according to climate and time.

That valorization of freshness and from seasonal ingredient approaches cocktails from other areas of contemporary gastronomy, such as the kitchen of origin and the movement Farm to Glass.

What is the future of contemporary cocktail?

While creativity blooms, industry also begins to look critically at some practices that no longer make sense.

There is a growing desire to abandon overdone cocktails, made more for photos than for taste. Excessive ornaments, uncomfortable glasses, unnecessary foams and purposeless performic presentations have been increasingly questioned.

Contemporary cocktails requires intentionality: each technique, ingredient or visual choice needs to have a function.

The future of the cocktail is not in extravagance, but in coherence

Thiago Bañares

There is also a movement against free use of exotic ingredients that are not linked to the bar concept or local terroir. On the other hand, Interest in regional, seasonal and sustainable inputs grows .

The origin of the ingredients began to import as much as their taste, and the bartender gains a role similar to that of a chef: someone who translates time, place, and liquid culture.

The future of the cocktail, therefore, is not in extravagance – but in coherence. The next generation of bars will be one that will be able to balance creativity and context, technique and sensitivity.

There will be spaces where drinking will be more than an act of consumption: it will be an aesthetic, sensory and affective experience. Where luxury will be less in ostentation and more in well thought, well performed, and, above all, true.

*The texts published by the insiders and columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomy.

Who is Thiago Bañares

Bañares, graduated in gastronomy from FMU (SP), was considered by the ranking “Bar World 100 ”, Organized by the important publication Drinks International, one of the 100 most influential people in the global bars industry. Your restaurant/bar Tan Tan Figure – for the third time in a row – on the list of the best bars in the world in“The World’s 50 Best Bars ”He runs the also award -winning Kotori, considered the 50th best restaurant in Latin America for“Latin America’s 50 Best Restaurants ”; And he is ahead of the intimate The Liquor Store, a house that privileges the connection between client and bartender and delivers cocktails prepared with excellence.

Salgada and pink beer is elected the best in Brazil in contest

What a contemporary bar is looking for? Check out paths for Ethyl Maturity APPEARED FIRST ON CNN BRAZIL V&G.

Source: CNN Brasil