5 Booze Trends for the 2010s

Expect your cocktails to be herbal, matched with food, and cold
By M. Morris,  Newser Staff
Posted Jan 10, 2010 9:50 AM CST
Mixologists are increasingly aware of the important role ice plays in cocktails.   (<a href="http://creativecommons.org/licenses/by-sa/2.0/" target="source">©</a><a href="http://flickr.com/search/people/?m=name&q=Valerie Everett" target="source">Valerie Everett</a>)
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(Newser) – Absinthe and other speakeasy libations are so last decade. Now that craft cocktails are mainstream, what will the next 10 years bring to the hottest watering holes? Derek Brown of the Atlantic looks into his crystal ball:

  • Food pairings: They're not just for sommeliers anymore. "Expect to see cocktails accompanying your food in 2010."

  • Benedictine and Chartreuse: "What is it with these monk-made liqueurs? Perhaps the old friars got it right!"
  • Vermouth, and plenty of it: Look past "commercially available duds like Stock or Martini & Rossi" and assemble a vermouth wardrobe.
  • Orange-flavored liqueurs: Ditch the triple sec you bought to make sangria and embrace Cointreau and Grand Marnier.
  • Ice: "I've stopped saying that the Martini has three ingredients: Gin, Vermouth, and bitters," Brown writes. "It has got four; add water (ice). "

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