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  • Two Trends You'll See This Summer

    • 07/25/2016
    • ADB
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    This past week, New Orleans was awash in “Tales of The Cocktail,” the huge annual festival for craft beverage makers, bartenders and artisan cocktail creators from around the world.

    Restaurants, bars and hotels across the city hosted sessions and demonstrations on the next big things in cocktails.

    In researching all the various reviews of the event and beyond, American Bars brings you the Three Emerging Trends that you will soon see, or can request in advance to show how trendy YOU are, when it comes to intriguing, leading edge drinks.

    Pisco cocktails. You may have heard of a Pisco Sour, but the growing pisco movement ranges world wide. Pisco, for those who’ve never tried it, is a white spirit that’s made in the grape-growing regions of Peru and Chile. Some call it a brandy, although most devotees are not likely to drink the stuff straight up. Pisco these days is a great base liquor for many different drinks. In fact, the bar at the new Catahoula Hotel in New Orleans focuses on strongly on pisco, although it serves other types of drinks.

    Feedback relates that most people are intrigued with Pisco drinks. The most popular combo is served in a tall glass, with ruby red ice cubes that turned out to be made from grapefruit juice and Campari. Comments relate it was refreshing and slightly bitter, but pleasantly so.

    Elsewhere, however, Pisco’s popularity may be somewhat limited by its lack of availability. I’ve tried and failed to find it at two Boston liquor shops, although the proprietors have offered to special order it.

    Still, if you want to impress your Peruvian friends, and get ahead of the cocktail curve, see if your bartender can make something with pisco.

    Beer cocktails. You won’t have an availability problem with drinks made from a beer base. One of the most basic is a shandy, like the summer shandy sold by Wisconsin beer maker Leinenkugel’s. That’s essentially a weiss beer or pale ale mixed with lemonade. Any bartender can mix that.


    So, as summer progresses, experiment with what you can find and what you have on hand.

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Two Trends You'll See This Summer

This past week, New Orleans was awash in “Tales of The Cocktail,” the huge annual festival for craft beverage makers, bartenders and artisan cocktail creators from around the world.

Restaurants, bars and hotels across the city hosted sessions and demonstrations on the next big things in cocktails.

In researching all the various reviews of the event and beyond, American Bars brings you the Three Emerging Trends that you will soon see, or can request in advance to show how trendy YOU are, when it comes to intriguing, leading edge drinks.

Pisco cocktails. You may have heard of a Pisco Sour, but the growing pisco movement ranges world wide. Pisco, for those who’ve never tried it, is a white spirit that’s made in the grape-growing regions of Peru and Chile. Some call it a brandy, although most devotees are not likely to drink the stuff straight up. Pisco these days is a great base liquor for many different drinks. In fact, the bar at the new Catahoula Hotel in New Orleans focuses on strongly on pisco, although it serves other types of drinks.

Feedback relates that most people are intrigued with Pisco drinks. The most popular combo is served in a tall glass, with ruby red ice cubes that turned out to be made from grapefruit juice and Campari. Comments relate it was refreshing and slightly bitter, but pleasantly so.

Elsewhere, however, Pisco’s popularity may be somewhat limited by its lack of availability. I’ve tried and failed to find it at two Boston liquor shops, although the proprietors have offered to special order it.

Still, if you want to impress your Peruvian friends, and get ahead of the cocktail curve, see if your bartender can make something with pisco.

Beer cocktails. You won’t have an availability problem with drinks made from a beer base. One of the most basic is a shandy, like the summer shandy sold by Wisconsin beer maker Leinenkugel’s. That’s essentially a weiss beer or pale ale mixed with lemonade. Any bartender can mix that.


So, as summer progresses, experiment with what you can find and what you have on hand.

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