Four Trends in CocktailsBy definition, F&B isn't just food. Here's what caterers are seeing in the world of beverages.
Champagne is no longer restricted to toasts. Sparkling wines pair well with seafood and desserts, says Mike Jackson, executive chef at the Deloitte University Hotel & Conference Center in Westlake, Texas. Sherry, too, is used with foods traditionally difficult to pair: gorgonzola, game meats and asparagus, for example.
The herb garden spices up drinks. Lisa Hopkins, CPCE, CMP, president of the National Association for Catering and Events and director of catering for the Houstonian Hotel in Texas, has seen cocktails with basil, oregano, sage, rosemary, clove, star anise and, especially, ginger and lemon.
Local brews are big. Hotels are looking for any opportunity to bring in local beers, wines and spirits being produced everywhere in the country.
Cocktails are getting juicy. Hyatt Hotels and Resorts, for one, is using more natural syrups and fresh-squeezed juices in cocktails, and fewer mixes.