As a publicist, part of our job is to be “in the know” about virtually everything.  Trends in food, nightlife, fashion, celebrities, television, movies and politics can help shape client initiatives, and play into day-to-day business.

Almost no realm of hospitality has seen trends come and go the way the cocktail industry has.  Cocktails have been at the forefront of trends since the very first fruit was fermented.  From Bacchus and his wine to Carrie Bradshaw and her Cosmo, the world of mixology has been ‘ripe’ with trends that shape not only the way bartenders pour drinks but the way bars market themselves to the public.  And the hottest mixology trend right now comes not from the Gods or from TV vixens, but from a different kind of celebrity: the chef.

Cocktails have always taken a backseat to wine when it comes to the culinary world, but the mixologists who are getting the most ink right now are not intimidated by the mighty wine, they are creating flavorful culinary inspired cocktails that pair perfectly with the food being prepared in their kitchens.

Sometimes JPR spots these trends and shares them with our clients, but this cocktail trend came to us directly from the incredible talent we work with everyday…

We were introduced to Ian Ward and Lucien Connor, the founders of Snake Oil Cocktails through Whisknladle, the restaurant where they got their start and still create the cocktail menu.  Snake Oil Cocktails has become world-renowned, traveling to film festivals and events all over the world to pour their drinks.  Using their culinary background and playing off of Chef Ryan Johnston’s philosophy at Whisknladle, they have built a business and a cocktail menu for the restaurant that reflect the unique flavors coming from the kitchen.

THE US GRANT Hotel has been setting trends in San Diego for 100 years and they are at the forefront of this trend as well.  The Grant Grill has been redesigned and is offering culinary inspired cocktails that are causing quite a stir! Mixologist (and certified sommelier) Jeff Josenhans has built a seasonally-changing cocktail menu with fresh local ingredients, and is putting together exciting mixology dinners that pair cocktails with each course, proving that wine has finally met its competitor!

The popularity and fame of the culinary world has grown rapidly over the last few years.  Television shows and magazines focused on the culinary scene and the stars born out of it are some of the most popular right now and we, as passionate publicists and self-proclaimed foodies, think this trend is here to stay.  We echo the predictions that we are going to see more and more exciting cocktail menus and recipes focused around food.

Test out these two recipes offered by Snake Oil Cocktails and The Grant Grill’s Jeff Josenhans to get in on the lasting trend.

Think Pink and Happy Mixing!

Jen

Whisknladle’s Quince Martini (Snake Oil Cocktails)

Ice

3 ounces of Vodka infused with Crow’s Pass farms quince

1 ounce of Lillet Blanc

1 skewer of Manchego and Membrillo cheeses for garnish

Fill a pint glass with ice. Add the vodka and the Lillet Blanc and stir well. Strain into a chilled martini glass and garnish with the cheese skewer.

To Make Quince Vodka:

Quarter 3 pounds of quince. Combine with 5 liters of Vodka, and place in a refrigerate. Allow 2 months to infuse completely.

Grant Grill’s Spring Smoke (Jeff Josenhans)

3 oz Death’s Door White Whiskey

1 oz Applewood Smoked Simple Syrup (Smoked with Apple Wood Chips – 40/60 sugar to water)

1.5 oz Fresh Pressed Meyer Lemon Juice

Egg white of one egg

Shake hard in Boston shaker (important) and pour over ice in rocks glass. Garnish with orange zest after egg white froth has set.

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