2017’s Biggest Food & Drink Trends - In a Glass!
20 December, 2017
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Mixologist Missy Flynn shakes up 2017's top food & drink trends into innovative cocktails, available to enjoy in All Bar One throughout the festive season.
Let's face it, festive-themed drinks can walk the fine line between cringe and cool. So, to rescue cocktail lovers from more Christmas-inspired creations, the nation's favourite spirits brands have called upon cocktail expert Missy Flynn to reflect on the year, resulting in a series of delicious cocktails, each representing one of the biggest food or drink trends of the year. Think foraging, turmeric, pale pink and veganism and you're on the right track.
Missy, previously of Rita's Dining and Hawksmoor, now holds the title of most wanted in the drinks industry and has shaken up these fun and distinctive cocktails with Smirnoff Vodka, Baileys Irish Cream Liqueur, Captain Morgan and Tanqueray London Dry which will be mixed, stirred and poured into the glasses of All Bar One customers from 13th November 2017 until New Year's Eve. They go a little something like this:
Missy Flynn's Baileys Blush has all the indulgence and over the top naughtiness you'd expect from the famous Christmas spirit. As well as being totally delicious, Missy has turned Baileys into the seriously instagrammable shade of pink - and who can resist a glitter-dipped cherry garnish?
For something a little more balanced, Missy's Root N Mule Smirnoff serve contains beetroot and vegetable juice, with a shot of vodka to give it some festive flair that will keep your vegan friends and family happily merry this Christmas.
Of course, if 2017's trend for all things foraged floats your boat, you'll love Missy's Tanqueray Forager Smash. Experimental, refreshing and totally on-trend, you'll find this botanical cocktail served over crushed ice with foraged and floral accents that lend it creativity you won't find in your usual G&T.
While we're on the foodie theme, you can't have missed this year's turmeric explosion? The superfood has been hailed the hero of 2017, so Missy has mixed it into a fantastic Captain Morgan cocktail. Her Turmeric Sour is fun, flavoursome and SO hot right now. Tastebud tingling and cheek-suckingly sour, it'll be a Christmas party hit for sure.
Missy Flynn, says "I've really enjoyed being able to reflect on 2017 through exploring some of it's key trends within these drinks. What's great about observing trends take shape is understanding how or why people have taken to them and within these four drinks it's easy to see what is appealing. Turmeric is said to have many qualities, has the most amazing vivid yellow colour and adds an exotic twist to a simple drink. Making Baileys millennial pink was fun, and also reflects the fun-loving and empowered women who I hope will drink it. Wild, natural, foods are prominent in kitchens and with the forager smash we've created an opportunity to play with those fresh ingredients and make something really beautiful. Finally, the Root N Mule is a simple take on the Moscow Mule using the amazing natural earthiness of beetroot, which is an ingredient I love because it gives so much colour and depth."
You'll find these exclusive cocktails at All Bar One branches nationwide from November 2017, but if you'd like to have a go yourself, find the recipes below, and purchase at Ocado.com.
Smirnoff - Root n Mule (serves 1, units 1.9)
Trend: Beetroot
Glass: Collins
Ice: Cubed
50ml Smirnoff Vodka
40ml Juicy Roots, beet and veg juice
15ml ginger syrup
2 dashes of Angostura
Top with ginger beer (appx 100ml)
Garnish with cooked beetroot or candied beetroot
Method:
1. Add Smirnoff Vodka, root juice, ginger syrup to a cocktail shaker or jam jar.
2. Fill with ice and seal, then shake.
3. Strain into a glass over fresh ice, top up with ginger beer and 2 dashes of angostura bitters.
4. Finish with slices of cooked beetroot, ideally candy beetroot if you can find it.
Baileys Blush (serves 1, units 1.6)
Trend: Marble, Pink
Glass: Coupe
Ice: None
35ml Baileys Irish Cream
50ml half and half cream/milk
15ml Cherry Heering
12.5ml cherry syrup
Garnish with Raspberry dipped in edible gold glitter
Method:
1. Add Baileys, half and half, cherry brandy/Heering, syrup and ice into a cocktail shaker. Shake hard! D
2. Double strain into a chilled coupe or martini glass, use a tea
strainer to remove any small shards of ice so the drink is nice and
smooth.
3. Roll raspberry in edible glitter or gold until it reaches your
desired level of glam, cut a slit in the base of the raspberry and rest
it on the edge of the glass.
Tanqueray Forager Smash (serves 1, units 1.9)
Trend: Foraging/ floral
Glass: Copa
Ice: Crushed
50ml Tanqueray London Dry
25ml lime juice
20ml sugar syrup
Mint leaves
Pea shoots
100ml soda
Garnish with pea shoots, viola flower and mint
Method:
1. Fill a tall glass with ice, add the Tanqueray London Dry, Lime juice and sugar syrup.
2. Stir to mix, and top with soda water, and add a little more ice if needed.
3. Gather all your herbs and flowers and toss into a rough mix,
dress the drink with this mix, scattering a few extra flowers on the
top.
Captain Morgan - Turmeric Sour (serves 1, units 2)
Trend: Turmeric
Glass: Rocks
Ice: Crushed
50ml Captain Morgan Spiced Gold
75ml Funkin Sour mix
15ml ginger syrup
1/4 bar spoon turmeric
Lemon twist and mint sprig to garnish
Method:
1. Add the Captain Morgan Spiced Gold, sour mix, turmeric powder and ginger syrup to a shaker or jam jar.
2. Seal the shaker or jam jar and holding it closed, carefully ‘dry shake’ so that the egg white begins to mix and
emulsify the drink, building a froth.
3. Open the shaker, add ice and then shake again. Strain over ice into a tumbler.
4. Using a zester, take the peel from a lemon, and snap it over the drink to expel oil from the skin, resting the peel in the glass.
5. Clap the mint between your hands to release its aroma and then place inside the drink as garnish.
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