Cheers

New and Noteworthy Flavor Trends The Pomegranate Martini at Haven in Edgewater, NJ, uses Cedilla, an acai-berry liqueur. Euclid Hall's Plant City Patio Punch, made with Pueblo Viejo tequila, Luxardo Triplum Triple Sec, black pepper simple syrup, jalapeño, strawberry purée and Kölsch German beer. REESE ST. GERMAIN St. Germain started the elderflower flavor craze when the liqueur was introduced in 2007. Chase Elderflower Liqueur, The Bitter Truth Elderflower Liqueur, Pür Spirits Blossom and St. Elder are a few other spirits to tap into the flavor of the white alpine flower. So what's the next elderflower? It's hard to say, but these are a few of the hot flavors in liqueurs. Jasmine: Some operators, such as Henry, a new liquor bar in the Hudson New York hotel, create their own jasmine-flavored spirits. Greenbar Distillery makes Fruitlab organic jasmine liqueur; Koval craft distillery also makes a jasmine liqueur. Rhubarb: The crimson, vegetal fruit shows up in a few new spirits. Rhuby, a Swedish liqueur, launched late last year and is made from juiced rhubarb stalks, vanilla bean and wheat vodka. Rhubarb Tea liqueur from Art in the Age of Mechanical Reproduction combines rhubarb with beets, carrots and lemons as well as spices like coriander, cardamom and vanilla. Cinnamon: Not the spicy, atomic-fireball candy flavor, but pure cinnamon mixed with vanilla, cream and rum—a combination inspired by the Mexican rice milk drink horchata. RumChata, launched in 2009, is one of the category leaders. Ricura Horchata Cream Liqueur is a new and similar product, while Cruzan Rum this past August released Cruzan Velvet Cinn. —MD Berries Modena is on the drinks menu at Six15 year-round, due to its popularity with many customers as an alternative to after-dinner or after-theater liqueurs and cordials. It features house-infused, triple-berry vodka with lemongrass syrup, mint, lime juice, prosecco and balsamic glaze. Kerri-Ann Sweeten, managing partner of the new Haven in Edgewater, NJ, says the bar features simple specialty cocktails featuring an average of three or four ingredients, preferably organic whenever possible. Cedilla, made from Acai berries, is one liqueur Sweeten has found to be growing in popularity. Her mixologist uses it in a Caipirinha and in a Pomegranate Martini. Haven is also developing cocktails with jasmine and hibiscus liqueurs. Wesley Kirk, sales manager/craft spirit buyer at Amanti Vino boutique liquor store in Montclair, NJ, also is a fan of jasmine liqueur. "The jasmine liqueur will take any gin martini to the next level," he says. Kirk believes that the rise of boutique spirits has only just begun, and others agree. St. Germain elderflower liqueur was a smashing success when it launched six years ago, Mehtani says, but people are on the hunt for the next flavor. "So many people just come in to try something they've never had," he notes. "They are not as set on known flavors." Carolyn Walkup is a Chicago-based beverage and restaurant writer. 24 | OCTOBER 2013 www.cheersonline.com

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