What else will we see in glasses and glasses in 2024

When speculating on global cocktail trends for 2024, several key themes emerge, influenced both by recent developments and evolving consumer preferences.

A significant trend is the growing popularity of craft spirits . Consumers demonstrate a keen interest in unique, high-quality spirits that offer distinctive flavor profiles, often unrecognizable and often accompanied by an interesting story. This trend is complemented by the rise of craft distilleries and in-bar distillation processes, which are increasingly focused on producing spirits in small batches, using local botanicals and traditional techniques, adding sophistication to the craft cocktail experience.

Although this isn't talked about much in Brazil, the wealth of products and possibilities found on national soil should draw the attention of the new generation.

A sustainability remains an important focus in the cocktail world. There is a shift towards more environmentally friendly practices and sustainable ingredients, which at some point I believe will stop being a trend and become an increasingly normal reality in the industry.

You Asian spirits are also gaining momentum, with growing consumer interest in drinks such as awamori, japanese shochu, Korean soju and Chinese baijiu. This increase in popularity is largely due to the Asian market's efforts to conquer Western markets and palates.

O coffee as a cocktail ingredient is evolving beyond the classic “Espresso Martini”. There is anticipation of a new era of coffee cocktails, with variations that offer different flavors and textures. You world whiskeys including those from non-traditional whiskey-producing countries, are attracting attention, with unique flavors and aging methods that set them apart from more traditional offerings.

Another notable trend is the “Freezer Martinis ” served out there. The idea of ​​serving pre-made martinis at sub-zero temperatures isn't as new as it seems; According to historian and expert David Wondrich, in the 1950s and 1960s, Americans obsessed with ultra-dry Martinis preferred to keep the drink undiluted in the freezer rather than chill the cocktail by stirring it with ice.

Now we cannot close our eyes to the approaching hurricane brought by the high quality tequilas . Bets were made and it is a fact that the industry will not spare any ammunition to redesign the experience and consolidate the distillate with the value it deserves. I hope that one day this will happen with cachaça, but that's another story.

Additionally, there is a trend toward experiential cocktails, driven by demand for visually stunning and immersive drinking experiences, particularly popular among Millennials and Gen Z.

The category of low-alcohol and non-alcoholic cocktails also continues to expand, with a growing consumer market for delicious low- and zero-alcohol options that offer flavor and presentation to match their alcoholic versions.

Ultimately, these trends indicate a slightly more dynamic and evolving cocktail landscape, reflecting changing consumer tastes, healthy and sustainable habits and a valorization with much more focus on experiences than on the products themselves.

*The texts published by Insiders and Columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomia.

Who is Thiago Bañares

Bañares, graduated in gastronomy from FMU (SP), was considered by the ranking “Bar World 100 ”, organized by leading publication Drinks International, one of the 100 most influential people in the global bar industry. His restaurant/bar Tan Tan appears – for the third time in a row – on the list of the best bars in the world by “World's 50 Best Bars ”; runs the also award-winning Kotori, considered the 65th best restaurant in Latin America by “World's 50th Best Awards ”; and is in charge of the intimate The Liquor Store, a place that emphasizes the connection between customer and bartender and delivers cocktails prepared with excellence.