International trends are one thing, but in Vietnam, we tend to go against the grain. Our cocktail scene is on the rise, and while international trends may come and go, if the drink’s good, the bar remains. The same goes for the trends, too.
Crafted in Vietnam
Nguyễn Thành Công, Bar Manager at Mad Botanist, tells us that 2020 will be the year that Vietnam fully embraces its homegrown drinks – and for good reason.
As a liquor company that is not only embedded in Vietnamese drinking history, but reliant on a bounty of Vietnamese ingredients, we believe this trend has been a long time coming. Công predicts that new home-grown. “Spirits like contemporary Asian Gins and locally sourced Agricole Rums will aid in local talent,” Thành explains. “Local craft will soon become the top choice for mixologists.”
Sweet news, bitter’s trending
Head distiller, owner, and founder of Son Tinh, Markus Son suggests the upcoming go-to for cocktails in 2020 will be bitters.
“Bitters were originally drunk on their own, sometimes mixed to enhance the other flavours of the drink. Later they were sold in small bottles at high alcohol percentage, but packing a powerful flavour punch, designed to be used sparingly.” Markus explains. “However, there is no good cocktail without a bitter flavour component and as bitter is the most diverse and interesting flavour of them all, I see a return to the “drink-it-on-its-own” style from the past.”
Fat-infused
“I’m predicting that we’ll see a significant rise in fat washing over the next year,” says Mad Botanist’s Công.
While fat washing may sound like scrubbing bacon grease from a griddle, you should expect to see a rise of this spirit-specific style on menus in 2020. To give it a go yourself, simply add a fatty liquid, like sesame oil or melted butter, to your favourite spirit at room temperature.
Let the fatty-spirit sit for a few hours before chilling it in the fridge or freezer until the fat is solid and can be skimmed off. The mix will retain the flavour of the fat, leaving you with a uniquely savoury spirit.
Home-made syrups
Le Anh Viet, Mixologist at Twilight Sky Bar, suggests we’ll see the syrupy trend continue on to 2020, having already been thoroughly in the zeitgeist for the last two years.
This isn’t about chucking some store-bought syrup in a drink though. To play the syrup game as a top-level mixologist, you’ve got to mix it up yourself, like Anh. “I used a mix of herbs to make the syrup for my Sticky Rice cocktail,” he tells us.
Getting clarification on cocktails
To ‘clarify’ a drink is not simple, nor is it easy or quick, but it’s a mighty impressive feat if done correctly. Another tip from Mad Botanist’s Cong, confirmed by Le Anh Viet from Twilight Skybar, the clarification process requires trapping and filtering unwanted particles and turning your non-clear liquids into crystal clear cocktails.
Why do it you say? Well, those cloudy liquids can influence the flavour, mouthfeel, and appearance of the drink. By clarifying it, you create something completely new and unique.
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