Lower alcohol, fresh fruits, herbs, vodka, tequila and mezcal are set shake things up in the mixology world this season.
Foodies Festival, which visited Syon Park last weekend brought an array of foodie trends to London, but it also boasted a stellar line-up for cocktail connoisseurs.
Sue Hitchen, the festival founder, believes that cheese and bug-eating are big foodie trends this year, but what cocktail trends can we expect to see?
According to top mixologist Harry Gerakis, the 2018 trend is light cocktails.
He said: “Vodka and ginger beer offer a very nice base for whatever else you add.
“If you use fresh berries, a little bit of rosemary and a little bit of fresh peppers you’re going to end up with a lot more flavours coming out.”
Russian Standard created an interactive stall at the festival where customers could create their own bespoke Moscow Mules – typically made with vodka, lime juice and ginger beer – with a range of more unusual ingredients.
The stall was stacked with array of herbs, fruits and vegetables ranging from sundried tomatoes and peppers to more traditional cocktail staples such as raspberries.
So, what combination makes a great Moscow Mule?
Russian Standard mixologist Irina Miroff said: “Anything kind of works and that’s the beautiful thing about it.”
Speaking of unlikely combinations which have worked in the past, she said: “Pickles, a bit of pickle juice, tabasco, dill and strawberry – it was really good with the ginger beer, line and Russian Standard, it really worked!”
Teetotallers at the festival could stay entertained with the range of different cuisines on display, as well as a live cooking show with MasterChef and Great British Bake Off winners.
Of the festival’s offerings, founder Sue said: “The main thing is to have a fun day out.
“To try different flavours, taste different food and have fun in front of the music stage.”
