Dry Fly Distillery is a small-batch distiller of award-winning vodka, gin and whiskies. They have teamed up with Atlanta mixologist Ian Cox to explore the season’s biggest cocktail trends. And what did they discover? Pickling! Savory!
Cox broke down what he’s been seeing in the industry, including:
· Pickling: Mixology has been adding culinary flare for some time and with the rise of pickling at farm-to-table restaurants, why wouldn’t bartenders take to making cocktails the same way?
Mixologists are not only using pickled produce but are now veering even further into the phenomenon by using the pickling juice itself in cocktails – a unique way to add acidity beyond the standard squeeze of a lemon or lime.
· Savory: More and more bartenders are using fresh, seasonal ingredients – and we’re not talking about pumpkin spice … – so why not expand into the world of savory ingredients when sweet and tangy ones are already so popular?
The average consumer is taking risks and expanding his/her palate, so the trend of adding earthy, savory ingredients to cocktails is a natural progression and perfect fit!
Taking it a step further, Cox created the Prickly Peach and Until the Bitter End cocktails to highlight these two growing trends in the industry.
2oz Dry Fly Wheat Whiskey
.75oz Pickled Peach liquid
.25oz Barrow’s Intense Ginger
Stir all your ingredients together and strain over crushed ice in a rocks glass. Garnish with fresh mint.
Until The Bitter End
2oz Dry Fly Triticale
.5oz simple syrup
3 cherry tomatoes
6 drops Bitter End Moroccan Bitters
Muddle cherry tomatoes in a mixing glass. Add remaining ingredients. Shake and strain over crushed ice in a Collins glass. Garnish with an orange peel.
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