Sizzling Summer Drink Trends
written by kenny hammer
Going into summer there are many new trends in our industry that are forming that we need to pay close attention to in order to stay a step ahead in the marketplace. We’ve seen the craze over the summer with everyone replacing six packs of beer with “hard seltzer”, and the domination of the “spritz” being the cocktail of choice. Let’s take a look at what other alcohol trends will be leading the way this season and during this pandemic.
During this pandemic, more than ever Ready-to-drink beverages are soaring high in sales due to readability and ease of getting a cocktail while restaurants and bars remain closed for dining in. Ready-to-drink beverages (RTDs) are no longer the cheap, sugary stuff that we see on the lower shelves of liquor stores. The craft movement has made major headway in this category, going as far as to turn around decades-old stigmas about RTDs being low quality.
Much the opposite is true now. A huge wave of high-quality RTD cocktails has helped this category grow double digits, year over year, in recent time. As with the canned wine craze, drivers here include convenience and quality.
Keep a look out for our current and incoming RTD products for your on-premise accounts. Consider cocktails on tap has a unique and craft approach to RTD, by offering restaurant owners a consistent, cost controlled, convenient, and trendy RTD product to offer their clientele. Any beer line can be converted to a cocktail on tap that we can consult on the process for any account interested when we re-open.
Low Alcohol Movement
Attitudes toward consuming cocktails is quite simply changing to offer “sessionability”. Sessionability is the ability to enjoy a few cocktails over an extended period that are light, refreshing, and easily drinkable. Expect to see a significant increase in the demand for low alcohol cocktails in the on-premise. The rising popularity of aperitif cocktails is growing, and the next big menu item will be new takes on classic drinks using low-alcohol sherries, vermouths and sakes to shine.
What is this guy talking about??? I know what a G&T is (Gin & Tonic) but what is the Plus? The plus is a way to simply improve this silent staple in every bar across America. If you look at the “often overlooked” G&T as a starting point, or something you can build up and tweak ever so slightly, that’s what were talking about! For example Roku Gin (exclusively at Allied Beverage Group), a Japanese craft gin that offers flavors of citrusy yuzu peel and exotic floral notes, takes that simple G&T to another level with exploding flavor without adding more juices or sugars to enhance the base.
How about the tonic? Have you ever tried a G&T with Q Drinks Tonic or Indian Tonic? If you have not, you are doing yourself and your on-premise customers a disservice. Most bars and restaurants use tonic out of a soda gun, though there is nothing wrong with that, why not add another dimension by using craft tonic that will explode the flavor profile? This makes a simple G&T an artisanal and craft cocktail, while keeping it a 3-step item that is easy to make. Furthermore, more people are adding different fruits, berries, or event just using crushed ice for a elevated G&T experience!
Check out some new offerings that fit these trends below and tag us on Instagram to let us know what you think @alliedbeverageNJ