Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.

Gastronomic inspiration

Cocktail trends vary from one country to another and are also determined by the age of customers, although options like Negroni, Spritz, G&T always remain in demand.

Overall, I am delighted to see that the global cocktail industry is really evolving, as evidenced by the following developments:
• Mixologists are increasingly using more high-quality craft spirits created by people who are passionate about what they do and are committed to quality.
• They are also taking inspiration from the gastronomy sector, using pastry techniques and cuisine equipment.
• The non-alcoholic beverage segment has improved beyond recognition and is now growing exponentially.
From my side, I remain focused on experimenting with sustainable chocolate and pastries. Examples include the creations I produced at the St Barth Gourmet Festival Tea Time and Salon du Chocolat de Paris.

Michelin magic

I regard the consultancy and research work I undertake for Michelin chefs as key in my efforts to take my creations to the next level. I am constantly tasting their cuisine to create drinks that align with the DNA of their offerings and this plays a key part in how I set out to elevate my technical skills and creativity. Rather than working with brands, I prefer to seek out new French craft spirits for my creations, produced by people who are passionate about their work. My desire is to help independent producers grow, so that they are able to develop their business and safeguard their expertise.

Something for everyone

When creating cocktail menus, I’ve always found myself drawn to nature, the environment and the history of the establishment and a chef’s DNA for inspiration, rather than looking to current trends. I like to structure a menu so that every single customer will find a cocktail they recognize, but with an additional creative touch. Here, I include non-alcoholic drinks that should be equally imaginative and on par, for customers who are looking for these beverages.

Innovation a byword

Several trends have been in evidence so far in 2024. At the beginning of the year, there was a significant surge in the market for non-alcoholic cocktails, notably due to events like Dry January and the upcoming Ramadan. We’ve also witnessed a growing emphasis on sustainability within the beverage and food industry in Dubai, reflecting the city’s demand for it. The other notable trend has been a move toward innovation. Bars and their creative teams are striving to distinguish themselves through innovative techniques, unique glassware and inventive experiences. Our market has experienced rapid growth since last year, showcasing a diverse range of offerings and approaches within Dubai.

Evoking emotions

We elevate our cocktail offering primarily through the experience we provide. We focus on a curated selection of classic cocktails, with our signature offerings drawing inspiration from the traditional cocktail structures. Our aim is for customers to explore our cocktails and discover new ways to enjoy their favorite drinks. We’re committed to evoking emotions through aromas and flavors, with garnishes playing a significant role in the tasting experience. Our approach involves prioritizing the quality of spirits over specific brands, which allows us to craft menus that are unique and tailored to our own direction. However, we remain open to collaborating with any brand that aligns with our concept and vision.

Keeping things fresh

Gin and agave-based cocktails have long been popular in Dubai, with G&Ts and Tequila Highballs being top sellers. Currently, there’s a trend toward a healthier lifestyle, leading to increased demand for ‘less-sugar’ and low alcohol-by-volume (ABV) alternatives. In response, bars are continuously innovating and refining their techniques to introduce inventive cocktails to their menus. This innovation often involves techniques such as fermentation, vinegars and cordials, made from fresh ingredients and herbs, and using teas as sodas. In response, we collaborate closely with our partners and suppliers to source the majority of fresh ingredients locally, which also supports our sustainability efforts.

Classic meets modern

The world of cocktails is always buzzing with excitement, and lately, we’ve seen some thrilling trends shaking up the scene. One development that’s been making waves is the resurgence of classic cocktails with a modern twist. Think innovative riffs on timeless favorites, like the Negroni or the Whiskey Sour. While classics like the Martini and the Old Fashioned will always have their place, there’s no denying the allure of new and exciting creations. Introducing fresh and innovative cocktails to your establishment’s menu is not just about keeping up with the times – it’s about pushing boundaries, sparking curiosity and delighting your guests with unexpected flavor experiences. So my message is go ahead, embrace the new, the bold and the unconventional.

Sustainability is also in the spotlight, with bartenders crafting eco-conscious cocktails using locally sourced ingredients and reducing waste wherever possible. And let’s not forget the rise of low-ABV and alcohol free options, catering to health-conscious consumers without compromising on flavor.

Selling stories

Elevating your cocktail game is all about creativity, craftsmanship and attention to detail. I believe in starting by sourcing the finest ingredients, from premium spirits to fresh herbs and artisanal mixers. Experiment with unique flavor combinations and innovative techniques to create signature cocktails that leave a lasting impression on your guests. Presentation is key too. And of course, never underestimate the power of storytelling – behind every great cocktail is a captivating narrative waiting to be shared.

Craftsmanship, quality and innovation

As a brand ambassador, I am privileged to collaborate with some of the most iconic names in the spirits industry. William Grant & Sons, Mijenta and the Stoli Group are among my personal favorites, representing a diverse range of spirits that embody craftsmanship, quality and innovation. Working with these brands allows me to explore new horizons, ignite passion and inspire creativity in both myself and others. They are partnerships built on mutual respect, shared values and a shared commitment to excellence.

Learning from the best

We’ve been fortunate enough to have some incredible trailblazers in bartending and teachers we’re able to follow, such as Kevin Kos and Jordan Hughes (High Proof Preacher) to name just two. These and others are teaching us all some fantastic new techniques. From these, I’d say the biggest talking points in recent years have related to the clarification range of techniques in cocktails and super juices.

Relatable journeys

I’m a firm believer in the old adage ‘If it ain’t broke, don’t fix it’. With that in mind, a great deal of my work is focused on classic cocktail templates and introducing innovative modifiers to enhance the flavors. I find that starting from this reference point gives me a lot of scope and room to work with. In other words, I can go wild or I can keep it simple and delicious!

I’m all for innovation, but I think it’s important to ensure that any application you’re making is one that the average consumer can understand. Sometimes, as drink creators, we get a little too imaginative and it may not always translate particularly well. However, by starting simple, with delicious and easy to understand drinks, then the stage is set to take your customer on a relatable journey of innovation with each menu update. In this way, you’ll land in a great place.

From coconut rum to cordials

As the former ambassador in the region for Beam Suntory, I really love their products, as well as some of the other great Japanese brands. Other brands on my go-to list include Takamaka. I adore this company’s dark spiced rum and Koko (coconut rum liqueur) varieties. Lately, I’ve also been working with ‘Paragon’ by Monin, an amazing single botanical cordial with beautifully complex flavors.