Market Fresh Cocktails

Wild Drinks

As more bars and restaurants add craft programs, bartenders are creating their own bitters, shrubs and syrups, with a focus on organic and locally sourced ingredients. This shift will certainly transform that old static drink list into that of a fresh market board, where cocktails change with the availability and the quality of ingredients.

Many bartenders have already been leading the way, especially master mixologist Bridget Albert, but 2016 will continue this trend with a focus on hand-foraged and wild ingredients, as seen in author Emily Han’s recent release of Wild Drinks and Cocktails, soon to be a craft bar staple.