Flavor Trends, Strategies and Solutions for Menu Development

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By Rob Corliss
October 14, 2019

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Consider these six strategies when crafting premium cold-weather cocktails and making seasonal transitions for cocktail menus:

1. Don’t eliminate fresh, clean, bright flavors—just move them into more seasonally appropriate offerings.

2. Diversify your menu with both elegant chilled cocktails and bold hot cocktails.

3. Warming spirits paired with back notes of spice and smoke can provide rich indulgence.

4. Crossover cocktails are an easy way to switch up the experience.

5. Lean on these familiar cold-weather flavor profiles as a base for modifications: maple, vanilla, ginger, apple, citrus

6. Look to these unique profiles for a fresh take on seasonal beverage flavors: licorice, birch, cardamom, yuzu, pomelo, blood orange, tamarind, rosemary, thyme, mushrooms

ABOUT THE AUTHOR

mmRob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.

ISSUE

Flavor & The Menu partner content

STORY TAGS

Beverage
Cocktails
Cold-weather Cocktails
Digital-exclusive content


About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.