- Mood Cocktails
Mood cocktails are drinks with personality or emotion and is perhaps the strangest trend for 2017. Bars may soon be doing away with the traditional menu and listing drinks by mood – red to stimulate confidence, yellow for friendship, and black for discipline. Some bars are using aromatherapy by adding scents such as cut grass and smoked pine to evoke nostalgic feelings. Others are creating interesting nostalgic-based menus based on record albums, astrological signs, conspiracy theories, and even color swatches.
- Theatre in a Glass
The best mixologists have always understood the importance of theatre, without going over the top. In 2017 you’ll be seeing more and more theatre in the glass, as drinks makers seek out ever more exciting ingredients, like the butterfly pea flower, which is ph sensitive and will change the color of a drink when mixed with citrus (get some ideas here), or the Szechuan Button, an edible flower that delivers an electric hit.
- Health Conscious Coctails
Drinking alcohol is obviously not the healthiest decision one can make but some bartenders are starting to add healthy ingredients — from nutrient-rich veggies to fermented kombucha to trendy activated charcoal. Fermented kombucha, apart from being non-alcoholic, has several other benefits. For instance, it can help in cancer treatment as well as in controlling blood pressure. One can avail of its benefits when consumed in the right quantity. Subsequently, you might be wondering, “how much kombucha should I drink?” in order to gain those benefits. In that case, you can look into some trusted online resources to find out yourself. On a similar note, activated charcoal is said to have detoxifying properties and to dye it a trendy jet-black. Some might even consider adding a drop or two of CBD oil to promote relaxation and add an extra zing.
- Garnish It!
Today, most top mixologists recognize that cocktails, at the end of the day, are about fun. The craft cocktail movement was once associated with hidden speakeasies, many of which had an enormous sense of importance about their craft where the entire focus of the experience was on painstakingly designed drinks. Adding a culinary twist to classic cocktails with unique ingredients like roasted grapes, salt-roasted plantains, smoked tomato water, puréed red pepper, snap peas, corn, or even pickling brine to create either sweet or savory culinary cocktails. Today’s mixologists seek acknowledgment for their craft and understand designing for the social media impact of one of their cocktails posted on Pinterest, Instagram or Twitter. Social media advertising is one of the main ways that people see and know about what’s out there. Influencers want to get instagram followers, and to do that they need appealing content to draw in the crowds and get them to stay.
- Latin Influences
Cocktails are no longer just tequila’s domain to instill a Latin influence. Think South American-inspired cocktails like a Caipirinha using mezcal, cachaça, jalapeño-infused cachaça, serrano chili syrup or pisco. Thanks to the introduction of mezcal, bartenders and consumers have been eager to get their hands on more obscure Mexican spirits like bacanora and sotol. South American and Caribbean spices such as chili powder, Jamaican jerk, and smoked paprika are now popping up in unique and savory creations.
- Fermented Cocktails
Signature cocktails developed out of fermented beverages like coconut kefir, Kombucha, and ginger beer for creations like the new range, especially when combined with lemon, limes or mandarins. On top of being delicious, fermented food and drinks are full of enzymes, vitamins, and probiotics that do wonders for your health. You can also expect more health-conscious cocktails in general – drinks made with everything from leafy greens to chia seeds to activated charcoal.
- Faux food
We’ve reached a tipping point for vegetables. Millennial are pushing animal protein to the side of the plate … or entirely off it. With the rising prices of animal protein products, concerns with hormones, and healthy diet concerns, more and more option will find its way into restaurants and grocery stores, and the creation of whole new food product brands. Venture capitalists have begun investing in food companies that are developing vegetarians-based foods that taste like animal proteins, or close facsimiles.
- Dine-out is Out and Dine-in in In
Dine-out-only food businesses will increasingly be offering delivery-only options and brands. UberEats, the food delivery brand for Uber, is making it easier and easier for high-end restaurant meals delivered to straight to your home, hot, ready to eat! Not only Uber Eats, there are multiple ways in which you could order in for yourself and your loved ones. For example, if you were living in San Francisco, and were considering the option of dining in with some Chinese soul-food, all you would have to do is to search online for ‘the best chinese takeouts in san francisco‘ and you would get multiple options in a jiffy!
- Seaweed Savior
Expect to see many more food options, including faux foods discussed above, using seaweed and a major ingredient. Seaweed is not only healthy and abundant, its umami flavors are exactly what is needed to boost animal protein-like flavors in vegetarian foods.
- Sweet and Spicy is In!
While our appetites for spicy dishes continues to grow, it is expanding to the realm of sweet things. Think chili and chocolate. Or, jalapeño with honey, stuffed sweet potatoes with Sriracha, Thai chili lime mayo, and grilled watermelon gazpacho.
- Food Porn Continues to Grow
The #foodporn hashtag will continue to grow eyeballs in 2017. Obsessed by chocolate, keen on coffee and mad about prawns, gourmands from around the world share their photos on Twitter, Pinterest, Instagram and Facebook. Think frankenshakes, chocolate cookie dirt, multi-layer stacked burgers, and ooey gooey cheesy dishes. So those of you who hear the word porn and automatically think of adult sites like TubeV Sex Lesbian might be disappointed, food porn is definitely not about sex although some say certain food can be as good as.
- Rethinking Pasta
Noodles made from chickpeas, quinoa, rice flour, flax seed and lentils are still gaining popularity (reminder, they’re gluten-free). For the “zoodle” fans out there, spiralized veggies will continue to own the spotlight, along with other exciting plant options, like kelp noodles.
- Africa is the New Ethnic Cuisine
America’s growing multicultural population is behind the charge for more international food. Relatively under-explored in the United States, African flavors and ingredients increasingly pop up on menus across the country. So savvy foodies are adapting menus to include more dishes rich in whole grains, beans, vegetables and exotic African spice blends from the second-largest continent in the world.
- Wellness Tonics
Forget sugary, vitamin-infused waters-new hyper-functional, ultra-healthy, virtually medicinal beverages are about to flood the market. Tonics with botanicals that have roots in alternative medicine will be popular in 2017. Whether you’re in need of an energy boost, focusing your thoughts, or quality shut-eye, there’s a drink for that-no specialty store required. The most popular ingredients include kava, holy basil, apple cider vinegar, medicinal mushrooms, and maca and ashwagandha (you can find amazon ashwagandha at a good price). Experience turmeric tonic or cayenne infused Chili Mocha to fight inflammation and free radicals.
- Fermentation is In
Fermentation has fascinated chefs for years as they’ve tried to uncover new ways to create naturally complex flavors with nuanced textures and bright fresh colors. While home chefs have dabbled in rotting foods, the home kitchen hasn’t yet really broken out into mainstream but it will in 2017. Restaurant chefs will likely play into the growing notion that older, bubbling, cultured, and fermented foods are better for your health, for flavor, and for planet earth.
- Wine is becoming even more popular as people’s drink of choice with some people even looking for wooden wine barrels for sale in order to make their own wine. But how much do people actually know about wine? Or do most people just hope that the House Wine will be good enough for them? If you plan on drinking wine (or any alcohol really), you should really make sure that you know what you are drinking. How will it compliment the food that you are eating? How will it impress the people that you are dining with? If you can’t answer those questions then maybe it’s time for you to check out a site like beerandwine.guide to help you know exactly what wine is the best for any occasion.
- A Year for Sparkling Wines
Millennials are important in driving the growth of sparkling wines. And, they aren’t limited for consumption only on special occasions only.
- Interest in Chilled Wine Won’t Cool
More and more reds, especially lighter-bodied ones, are being served cooled. A major trend in chilled wine is growing with fruit-forward styles such as Beaujolais and grenache. Chilling these wines brings out the wines’ brightness and spirit. Will this be the year of ice added to red wine?
- Wine By the Glass to Increase in Popularity
Red, white, rose – why not all three. Consumers like to experiment and they prefer to pair a wine with each course and for each individual’s taste.
- Demand for Organic, Biodynamic Wine to Increase
In general there will be a huge demand for organically grown food. The idea remains same for wines as well, there will be a demand for natural wines meaning the grapes which are grown without use of chemicals and not harming the ecology of the soil. Given the aspirational attitude of Wine consumers, Small batch/Single Vineyards/Single Barrel type of exclusive wines will drive a lot of interest.
- Chardonnay and Cabernet Sauvignon Will Continue to Dominate Sales
However, there is a trend toward more diversity. French wine sales are up 23 percent and there are excellent wines available at competitive pricing, particularly from the southwest, Beaujolais Cru Gamay, sparkling Cremants, Languedoc Roussillon and Provence rose and white wines, like Petit Manseng. Others to consider include Spanish white Albariño, Cava and Rioja wines, Chilean and Argentinian reds and South African Chenin Blanc and Syrah. We are also likely to see more East Coast wines from New York, Virginia and Georgia available in Riesling, Viognier and French and American hybrids.
- The Wine Slushy to Rule this Summer
For the summer, wine slushies, a take off from Sangrias, are a perfect recipe. Blending wine, fruit, and ice into a refreshing frozen drink.
- Bourbon Barrel Wine
This is a current trend of 2016, and will definitely be something you’ll continue to see in 2017. Barrels that once held bourbon or whiskey are being refurbished and used to age wine. The oak barrels are charred for aroma and flavor. Adventurous wine drinkers are recommended to try it, which means more people are learning about this type of wine. The popularity of bourbon barrel wine is continuing to increase, and will definitely be a topic to talk about in 2017. So will you take a walk on the wild side and try this type of wine?
- Drinking Out Vs. Drinking In
On-premise wine sales are on a decline, while off-premise wine sales are growing. People want to drink wine by the at home, rather than spend a lot of money on a bottle of wine while they’re out, where the price of a bottle can exceed the cost of the entire rest of the meal. Of course, staying in and drinking too much wine, or any alcohol, is not a good habit to develop, and those who do have concerns about their habit can take something like this alcohol quiz to see if they are drinking healthily or whether it might actually be time to seek some help for an addiction. Thankfully, most people are sensible when it comes to drinking at home and do not exceed their limits regularly.
- Coming Out for Canned Wine
One of the most surprising trends to hit the wine industry in quite some time is that of canned wine. In the past year alone, the sale of canned wine has nearly doubled, largely due to the millennial influence. Reds, whites, sparklers and everything in between can be put into a can without issue, and the end result is a convenient, portable and usually very affordable option that’s tailor-fit for the beach or for entertaining. In many ways, cans help to protect wine, as they don’t allow any light in and are even better at preventing oxidation than traditional corked bottles. There are a handful of cans out there right now, but 2017 will see an explosion of new entries to the market.