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Port, red wine a hit with bartenders as cocktails follow wellness trends - study

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Cocktail trends for the coming year will include using fortified wines such as Port to keep alcohol levels down, a new study from a US distributor has suggested.

The US on-premise channel is looking for new flavours to attract consumers, according to Southern Glazers

The US on-premise channel is looking for new flavours to attract consumers, according to Southern Glazer's

Southern Glazer's said lower-alcohol liquids will be a focus for bartenders in 2019 as health-and-wellness trends hit the on-premise in the US. As well as Port, bars will look to mix mid-abv liquors such as vermouth and red and white wine into drinks. The study said red wine is now being used outside of making sangria to create "colourful, flavourful" cocktails.

The trends have been identified as part of a national cocktail tasting tour led by Southern Glazer's national sales team that uncovered a number of health-and-wellness focusses. The research found that vegetable flavours such as cucumber, celery, peppers and peas are being used to add a healthy twist to cocktails.

Meanwhile, teas from around the world "offer versatility and more nuanced flavours", the report added.

"What we know is that consumers now expect more complex and layered flavours in cocktails," said Brian Masilionis, Southern Glazer's on-premise account director, who led the research. "However, while they want to be surprised and delighted, they still want to stay in their comfort zone. This explains why some of the most successful on-premise programmes start with a classic cocktail as a base, then use an ever-expanding range of ingredients to make the drink more interesting.

"The results can keep an on-premise beverage programme on the leading edge, while also staying true to the retail concept."

Where will the future take Tequila & mezcal? - Click here for just-drinks' research in focus


Sectors: Spirits, Wine

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