Tips from Lucie Greene and Jim Whyte
Lucie G's tips:
People trying to grapple between desire for booze and concern for health and find ways to do both
Drinking more on days they're exercising - it's been shown
Alcohol free things like this - that seem like a spirit
Cold Pressed milk and juice mixers
Exercise raves followed by cocktails
Health blur in general in to alcohol - cold pressed, alternative milks, etc - I saw an Aloe Vera martini advertised in a bar near me!
Fermentation being used - Kefir, probiotics, over ripened fruit for new flavors.
Food and Sweet Blur
Shrub and Butter creating fish and chip margaritas where the salt infused with Plaice
Also Grain store serving a cheese liquor cocktail with cheese infused alcohol served with cheese plate.
Cachaca is the new mezcal - you know, because of brazil olympics.
retro cocktail comeback -
Sex on the Beach, Tequila Sunrise, Grasshopper — we're moving in to a post dale de groff, back to basics, land
These 1970s and 80s cocktails and blue caracau are being reinvented with a gourmet approach and sense of irony.
Will try and think of some other categories
In general in food, beauty, booze, we're seeing ultra traceability - seed to skin, farm to face, barn to brew, all that bollocks being important and a source of storytelling.
Oh, and vodkas and gins made from milk.