These Were the Biggest Cocktail Trends of 2016

Of course, there are more traditional forms of smoky liquor—case in point: the increasingly popular mezcal. A few years ago, this relative of tequila was barely a blip on the American drinking radar, but now the market is positively booming, doubling over the last four years, and that trend shows no signs of losing steam. (Pun intended, because we can't help ourselves.) The artisanal nature of mezcal, made through a slow process that includes waiting the dozen-plus years for particular types of agave to mature, then harvesting, slow-roasting, and wild fermenting it, along with its nuanced, wine-like terroir, have helped attract a whole new set of drinkers, thanks in part to places like Leña Brava in Chicago, which boasts over 100 varieties of the spirit.

The Seelbach cocktail is a rediscovered classic that's been poised for a comeback ever since Adam Seger, the bartender at the Seelbach Hotel in Louisville, Kentucky added it to the menu, explaining he'd found the pre-Prohibition recipe hidden among the hotel's old papers. As it turns out, he made that all up. Seger came clean to the New York Times earlier this year, explaining that he'd simply made a tasty cocktail as a signature for the bar and thrown in the romantic story as a bit of seasoning.

Head over to the New York Times for a recipe for this tasty bourbon-based cocktail, which blends bitters and sparkling wine.

Charcoal has been an it ingredient in skincare for a while now for its toxin-absorbing properties and the inky black powder has started making its way into cocktails, too. Despite the sharp smell you may remember from backyard barbeques, the flavor is actually mild, with a faintly bitter, smoky effect, and of course that dramatic color. Just don't count on those lauded health benefits to stave off a hangover if you have a few too many.

The midnight hue of this cocktail belies its citrusy, margarita-esque flavor. Head over to the Drink Blog for the recipe.

"The trend of Clarified Milk Punch is in the midst of its second historical revival, and most of the world is rediscovering it in either technique or spirit," says Colin Asare-Appiah, an ambassador for Bacardi. "Milk Punch dates back to 17th-century England and the punch was the preferred tipple of diplomats, royals, and everyday drinkers alike." Unlike basic milk punch, which is like a simplified egg nog, clarified milk punch uses just the whey from whole milk, making it lighter and more brightly flavored.

What peanut butter is to jelly, so is mint to cocktails: a pairing so natural it's become a classic. Don't worry, mint's not going anywhere, but just like almond and cashew butter have horned in on peanut's game, other bright green herbs have been cozying up behind the bar. Basil, mint's serious older cousin, is an obvious addition, but other herbaceous helpers like dill, parsley, rosemary, and sage have also popped up on cocktail menus all across the country, taking the idea of green juice to a whole new level.

If cocktail menus have been giving you a lot of Jazzercise and Aquanet flashbacks recently, you're not alone. "There was a time where 70s and 80s style cocktails were a no go in craft cocktail bars," says Adrian Biggs, Director of Trade Engagement with Bacardi. Now, he says, "Most craft cocktail bars are delighted to step up to the plate and showcase their adaptations." Major mixologists are giving classic sours, neon martinis, and salaciously named umbrella drinks a modern makeover with fresh juices, and more balanced flavor profiles that put the ultra-sweet sips of yore to shame.

With the success of meal delivery services like Blue Apron and Hello Fresh, it was only a matter of time before bartenders got in on the game. Swig + Swallow, which launched earlier this year after a successful Kickstarter campaign, does just that, supplying mixers full of fresh squeezed juices and specialty syrups—just add liquor.

For years, beer has been a cocktail alternative, not an ingredient, but all of that has been changing as more and more bar menus have seen the appearance of traditional micheladas and shandies as well as more adventurous preparations like beergaritas, Caip-beer-inhas, and even beer sangria.

Caip-beer-inha

Recipe:

2 oz cachaça

1/2 lime, cut into quarters

1 tablespoon sugar

1 oz IPA

Directions:

Muddle the sugar and lime, add the cachaça, and shake with ice. Dump everything into a rocks glass, top with the IPA, and give it a gentle stir before serving.

From Jacob Grier

We can't say that frozen cocktails are ever "out" but if ever there was a year of the frozen cocktail, this was it. Just try finding a high-end cocktail bar without a churning slush machine, or better yet, plop yourself down on a bar stool and enjoy a very grown-up version of a childhood go-to, like the Frozen Basil Gin Lemonade at El Quinto Pino in New York City, or one of the rotating menu of options at Mother's Ruin. Or you could just whip yourself up a batch of the official drink of summer 2016: Frosé.

Frosé

Recipe:

1 (750 ml) bottle of dry rosé wine

10 oz fresh strawberries (about 2 cups, sliced), plus more for garnish (optional)

1 tablespoon granulated sugar

¼ cup vodka

2 tablespoons grenadine

Directions:

Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight. Combine the strawberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices. Add the vodka, grenadine, and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries, if desired.

Snake Charmer

Recipe:

2 oz ESP Noho Gin

.75 oz durian/white nectarine cordial

.75 oz lemon juice

.25 oz Cointreau

2 dashes Cecil & Merl turmeric bitters

Directions:

Shake well & fine-strain into a chilled martini glass. Garnish with safflower petals.

From Gates Otsuji at the Standard Grill, NYC

Vodka's a cocktail go-to, but that doesn't mean it's got a sterling reputation. After years of playing flavorless supporting roles in dubious "'tinis," boozy juices, and (shudder) alcohol-ified energy drinks, vodka has gotten a bad rap as the drink of choice for people who don't like to taste their alcohol. Luckily, craft producers and dedicated bartenders have been working to rehab the much maligned spirit, showing off the subtle nuances of different sources like grapes, potatoes, wheat, rye, and corn.