Endless Possibilities

Quality ingredients, vintage recipes revisited, a blend of old and new processes mixologists and bar operators weigh in on the latest cocktail trends and techniques 

- ERIS CHOO

When it comes to libations, few are as intriguing or as entrenched in popular culture as the cocktail. The drink has certainly come a long way from its earliest forms.

First referenced in writing in the 1800s, cocktails were defined by editor Harry Croswell in US newspaper The Balance, and the Columbian Repository as “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.

One of the earliest cocktail recipes, the Sazerac, is a relatively simple concoction that traces its roots back to 1830s New Orleans. Rye whiskey, Peychaud’s Bitters, and sugar are stirred together, poured into a glass rinsed with absinthe, then garnished with a slice of lemon for panache.

By the 1860s, bartenders were experimenting with various liqueurs, adding a layer of complexity and depth to cocktail flavours. This golden age of cocktails lasted until the Prohibition era of the 1920s, with many beloved classics enduring until this day.

While its popularity dipped from the 70’s to 90’s, cocktails have enjoyed a resurgence in the last two decades, marked by a revival of vintage recipes and methods, as well as innovative creations that push the envelope in mixology. The internet and social media also played a part in making cocktail-sipping cool again: people want beautiful drinks to post on their Instagram feeds.

Today, cocktails represent a world of new challenges but also endless possibilities. Consumers are more discerning than ever, and with wider food and culture trends such as sustainability, it will be interesting to see what 2024 has in store and how bartenders will be mixing things up.

Taste trends: bold and experimental, plus a comeback of the classics