By Dave Hunter
While the changing of the seasons always brings change to drinks and food menus alike, there could be more consistency on cocktail menus this autumn, in terms of drinks styles and base spirits.
Tequila and mezcal, for example, are now year-round spirits and expected to continue to prove popular through the autumn.
Along with tried and tested colder-weather options including whisky and dark rum, agave spirits – cornerstones of summery drinks including the Margarita and Paloma – have been tipped to maintain their popularity as the nights start to draw in.
Lauren Edwards, brand manager for Franklin & Sons at Global Brands, said that while she expects to see whisky and rum ‘appearing regularly on autumn cocktails lists’ thanks to flavour profiles that include caramel, vanilla and warming spice, the versatility of agave spirits means they are well placed to pivot as the seasons change.
“Agave spirits such as tequila and mezcal will continue to be popular choices.”
“Agave spirits such as tequila and mezcal will also continue to be popular choices throughout autumn,” said Edwards.
“Their earthy, complex characteristics make them incredibly versatile in mixology, and they pair particularly well with seasonal flavour profiles like orchard apple, maple and cinnamon.”
She was backed up by Ryan McFarland, chief commercial and strategy officer at Drinksology Kirker Greer, who said tequila has ‘enjoyed significant growth in recent years’ with bartenders now seeking out artisanal brands and products.
“Ultimately, today’s menus are being shaped by discovery, storytelling and a growing consumer appreciation for the quality and provenance behind the spirit in the glass,” he said.
In terms of flavour profiles, McFarland reckoned pear, fig, ginger, roasted apple and warming spices will all make appearances, alongside more savoury flavours such as ‘sage, rosemary, subtle smoke and saline notes that add complexity’.
“Autumn always brings a shift towards orchard fruits, darker berries and warming spice.”
“The highball format will remain a key serve, but we expect to see more autumnal interpretations, using premium spirits alongside ingredients like ginger beer, ciders and tea infusions,” said McFarland.
The merits of the highball were also extolled by David McLauchlan, LMB UK’s national account controller – RTM and field sales.
He said: “Autumn always brings a shift towards orchard fruits, darker berries and warming spice, but I think we’ll continue to see these used with a lighter touch.
“Highballs and spirit-forward classics remain popular, while sherry, vermouth and savoury ingredients are adding more depth to seasonal menus.
“Scottish bars are also making better use of local produce and low-waste ingredients.”
In terms of specific spirits, the Glen Turner parent company reckoned Scotch whisky ‘naturally comes to the fore in autumn’, with bartenders reaching for both single malt and blended whiskies.
“Tequila has firmly established itself as a year-round category, while aged rum and brandy also suit the season well,” said McLauchlan.
“Compared to previous years, menus feel less trend-driven and more focused on balance, quality and seasonality.”
The highball isn’t the only style of drink likely to remain popular through the autumn months.
Edwards at Franklin & Sons said the spritz – a hugely popular serve over the past few years – has also now become a year-round choice in venues.
“At Franklin & Sons, we’re seeing the classic spritz transcend all seasons and remain a popular choice beyond summer and into autumn,” she said.
“Swapping orange and citrus notes for flavours such as ginger and rhubarb is a great way to put an autumnal twist on this consumer favourite.”
“We’re seeing the classic spritz transcend all seasons and remain popular.”
Spice is yet another flavour profile that’s been hugely in demand in recent years (as evidenced by the popularity of the Spicy Margarita) and Barney Mallinson, managing director at James White Drinks, which produces a range of soft drinks and juices, said spicy drinks continue to grow in popularity.
“This autumn, we expect consumers to gravitate towards bold, savoury flavours and serves that feel comforting and indulgent,” said Mallinson.
“More broadly, we expect to see continued growth in consumer interest in spice to shape cocktail choices, with consumer interest in spicy alcoholic beverages increasing by 6% year-on-year.
“We expect to see this trend translate into the rising demand for cocktails such as the Bloody Mary, and it is already being embraced by major vodka brands, with innovations such as Absolut’s Tabasco Vodka, demonstrating how the category is capitalising on consumers’ appetite for spicy serves.
“While the Bloody Mary is enjoyed all year round, its warming and spicy flavour profiles make it particularly appealing during the cooler months.”
This tendency towards sticking with the same – or at least similar – drinks styles and spirits from one season to another could well be a trend in itself.
McLauchlan at LMB UK explained: “Guests are increasingly looking for quality over novelty. Well-curated cocktail lists, seasonal ingredients and strong no-and-low-alcohol options are becoming more important than chasing the latest trend.
“Autumn is also the perfect time for Scottish venues to celebrate local spirits and produce.”
