Bitter and citrus, smoky and rich are predicted to be some of the biggest flavours this autumn, with spirits including mezcal, whisky and rum all likely to prove popular.
With lighter, sweeter flavours usually the order of the day in the warmer months – even if July in Scotland was wetter than a fish in a steamroom – the autumn can usually be expected to bring warmer, richer flavours to the country’s cocktail lists.
James Stimson, brand manager at Franklin & Sons, predicted a rise in ‘richer, more complex flavours’ in the coming months, as well as more cocktails featuring tequila and mezcal.
“While tequila and mezcal have traditionally been associated with summer, there is an increasing appreciation for these versatile spirits throughout the year, and bartenders will be inspired to explore new and exciting ways to incorporate agave spirits into autumn cocktail creations,” said Stimson.
He added that he expected to see cocktail drinkers ‘drawn to sweet and savoury creations, for example coffee paired with contrasting tropical flavours’.
Stuart Baillie, northern sales manager at Mangrove Global, agreed, saying: “In terms of specific serves, spiced drinks will be increasingly popular. The ‘spice’ element lends itself very well to the upcoming seasons.
“UK consumers ‘tend’ to seek richer flavours during the colder months, and for autumn/winter 2024, these richer flavours are expected to be found in spices, chocolate, and coffee.”
Baillie reckoned spiced rum and mezcal could top drinks lists this autumn and winter, with the former an ideal base for ‘warming cocktails’ and the latter lending cocktails a smoky, spicy punch.
“Mezcal is by nature a smokier spirit, and that quality varies by producer,” said Baillie.
“This smokiness can pack a rich and at times, spicy, punch in cocktails which is where the majority of Mezcal drinkers are enjoying it.”
Also on the mezcal train was Boston Alexander, brand development manager for Scotland at Kirker Greer Spirits, who said the Mexican spirit is ‘gaining popularity and becoming a favourite amongst bartenders’.
“Its smoky qualities make it an excellent choice for autumn offerings and an interesting alternative to whisky in some classic drinks,” said Alexander.
He reckoned Scottish bars will be displaying ‘interesting riffs on bitter and citrus classics’ in the coming months, highlighting different takes on the Boulevardier and Negroni as examples.
And in addition to mezcal he expected to see more usage of spirits including whisky and aged rum as well as lighter options such as pisco and premium vodka.
Eugenio Litta Modignani, founder of Tovaritch vodka, agreed wholeheartedly.
“There is no longer the great divide between light spirits being for summer and dark drinks for autumn,” he said.
“There is seasonality but this tends to come more from the nature of the serve rather than the base spirits used for cocktails. We find that bars across Scotland serve vodka throughout the year.”
