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March/April 2015 • Beverage Dynamics 57
Cordials & Liqueurs
Galliano, Bols returned it to the original recipe in the U.S., where a
sweeter version had long been sold instead. "People are looking for
authenticity and heritage," he adds.
TRENDY AND MIXABLE
The many types of fl avor items in the category - creams, coffees,
fruits, schnapps, etc. - make for a fragmented fi eld to fi gure, says De-
Kuyper's Lynch. "Long term, there's been a lot of consistency in pop-
ularity in fruit-based fl avors, while the creams are a little less popular
overall. And I see fewer of the sort of broad category trend existing
than trends growing off individual cocktails getting popular." With 70
fl avors in the DeKuyper, Pucker and John DeKuyper and Sons lines,
Lynch is optimistic that whenever a new cocktail hits, his line will
be able to benefi t.
Bowden of BevMo agrees about cocktails, and sees liqueurs ben-
efi ting as cocktails get a little less complicated.
"Five years ago, the cocktails were very complicated, but today,
the consumer is looking for a way to use very high quality items at
home," he says. "We don't see mixology going away. In the past,
cordials used to be, for the most, part not especially presented as
mixable. Going forward they have to keep thinking about cocktail
culture as consumers are more engaged in that culture and they need
to have products that fi t that niche."
Even RumChata has benefi ted signifi cantly from its mixabil-
ity. "Our mixologist works with new items and suggestions from
our fans on a weekly basis and is working on creating new drink
recipes all the time," Maas says. "We know that if we continue
to show people new and unique ways to drink RumChata they
will do the rest. We currently have more than 150 drink recipes
on our website and are updating it monthly with new drinks
and ideas."
BD
Bols Pumpkin Spice, Yogurt Liquere, Elderfl ower and Watermelon
Fax to 847-763-9569
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