10 Revealing Predictions for What You’ll Be Drinking in 2015

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The future of cocktails is bright—and bottled.

What will everyone see in their glasses in the year ahead? These 2015 predictions include upscale shots, more flexibility in cocktails and even robot bartenders—plus a few wishful speculations just for fun.

Boilermaker’s beer-and-a-shot selections.

1. Lots of Shots

The backlash against stuffy cocktails will continue with the beer-and-a-shot combo—or sometimes just a shot. New York’s Boilermaker has a full menu of beer-and-a-shot combinations, including the Dark & Bitter (Victory Storm King Stout and Ramazotti amaro), as well as the option for a “Bucket of Boilermakers” for large groups, namely a six-pack of beer plus six shots of Buffalo Trace bourbon. At Miami Beach restaurant The Forge, it’s all about “dessert shots,” such as The Layered Grasshopper Shot (crème de menthe, crème de cacao and sweetened cream).

Quantum Bionic Bar robots at work with their shakers.

2. The End of Bartenders

Between flashy robot bartenders on board Royal Caribbean’s new Quantum of the Seas cruise ship, Monsieur the “robotic bartender,” and WiFi-enabled, Keurig-style “automated craft cocktail machines,” technology completes its takeover of the world, one cocktail at a time.

The Happiest Hour’s customizable Link Ray cocktail.

3. Choose-Your-Own-Adventure Cocktails

As part of the growing egalitarian attitude at bars, expect to see more “non-judgmental” drinks, as at New York’s The Happiest Hour. There, guests are encouraged to choose a spirit to customize drinks, as in the Link Ray pictured above (celery, Suze, lime, cane syrup, soda; guest’s choice of jalapeño tequila, rum or gin). Yes: vodka is okay too.

A curated cocktail kit from Crafted Taste.

4. Cocktails by Mail

Although cocktail delivery pioneer Julibox closed its doors in October, a growing number of other services are popping up to make sure home bartenders never go thirsty. They include artisan spirits club Caskers and cocktail kits from Crafted Taste and bartender-sourced Cocktail Courier.

The bottled Paloma cocktail by Crafthouse.

5. More Ready-to-Drink Cocktails

Laziness, er, convenience seems to be a theme for 2015. If you can’t be bothered to mix drinks at home—and can’t afford a robot bartender to do it for you, you can open one of the growing numbers of pre-mixed, ready-to-drink (RTD) bottled cocktails. Traditionally, the RTD category has been awful, sugary messes in a pouch or bottle. But we’ve seen progress in recent years, with upscale options from Crafthouse Cocktails and Fluid Dynamics leading the pack, plus two newly launched variations on Rock & Rye. Since Crafthouse’s Charles Joly left his position at Chicago’s Aviary in October, we’re expecting to see the brand steamroll in the coming months.

Peking Tavern’s Red Star baijiu.

6. Move Over Moonshine, Here Comes Baijiu

You may have already heard rumblings about baijiu, China’s overproof firewater. It’s been making inroads in the U.S., but without a signature cocktail—the baijiu equivalent of the Margarita or the Pisco sour—it’s not going to get much traction stateside. That may change in 2015. Los Angeles already has a Peking Tavern, specializing in baijiu cocktails, such as the Wong Chiu Punch (Red Star baijiu, hibiscus, lemon). New York is getting a baijiu bar in 2015. Will your town be next?

Waterloo’s Barrel-Aged Antique Gin is golden and complex.

7. We’ll Roll Out the Barrel

Are you ready for sipping gins? Barrel-aged gin has been having a moment among gin-lovers, and this may be the year that the category goes mainstream. These golden gins are aged in former whiskey barrels, if not brandy, rum or other used casks. They have nuance and complexity, layering vanilla and brown sugar on top of sprightly botanical notes. Bartenders are starting to embrace these bottlings too, as in The Urban Cowboy, an Old Fashioned variation spotted at Austin’s Hightower, made with Texas-made Waterloo Antique Gin.

Love agave? Meet these new Mexican imports.

8. Alt-Agave

You’re already familiar with tequila, and probably mezcal too. But agave-lovers will want to keep an eye out for three other Mexican imports: sotol, bacanora and raicilla. The last one in particular is just starting to arrive in the U.S., and bartenders are starting to make cocktails with all of the above.

Red Robin’s Divalicious Red Wine Shake.

9. McCocktails

Okay, maybe we’re exaggerating for effect—but not by much. When Denny’s rolls out a cocktail program and Red Robin offers boozy shakes, including a Divalicious Red Wine Shake (with red wine, Pinnacle Whipped vodka, raspberry purée and vanilla soft-serve), we’re guessing that Micky D’s cocktail program is a definite possibility.

Hearth’s broth-only tasting menu.

10. Broth-Tails

Admittedly, this is pure speculation. But all the signs are there, from a boomlet in pho-inspired cocktails to bull shots to Marco Canora’s new broth-only restaurant, Brodo. We already love savory and umami flavors in our cocktails, so perhaps brothy cocktails aren’t far behind.

Kara Newman is a New York-based spirits and cocktail writer, and author of Cocktails for a Crowd (Chronicle Books).

From our Friends



  • opinionated.alchemist.1f0d posted 3 years ago

    Sorry - but these predictions are all nonsense:

    Shots and beers? Well maybe in few bars - but not as a "new" trend mainstream - drinking habits just have changed.
    Robots? Well - I do think, that in a couple of years, more cocktail automats [not these type of robots which are just flashy on a cruiseliner] will do cocktails in some system gastronomical bars. But 1) they won't totally replace a bartender, 2) these are not craft cocktails, what these machines are doing and 3) we are talking maybe about 2020!
    Cocktails by mail and RTD's? Yes - off course, it will increase - but just by a margin. There are still too big hurdles due to the fact, that fresh citrus juices are not translating good in pasteurized [or shelfstable] products.
    So no - not a major trend!

    Baiju??? The author has to be either way Chinese [which grown up with the stuff] or might not even have tried ever Baiju!!! Baiju is vile. Definitely not close to be accessible for the majority of drinkers.

    Barrel aged gins? Too few products on the market... give it a couple of more years... but even then, there is little hope, that this will become a major trend [by the way, Korenwijn is produced since centuries and is originally aged "Dutch gin"].

    Other agave spirits? There are too few brands around. Sotol is already long time on the market - however never really took off. The other two are too crude, and honestly, Mezcal might just grow further. These niche products might be adapted by few tequila bars, but nothing further!

    And the rest of the pack? C'mon!

    I am not sure, who put this list together. Or who the author thinks, is reading this stuff! It surely doesn't make sense, for anyone who is a seasoned bartender!

  • azureblue posted 3 years ago

    2015 will be all about Mezcal! We have a United States population that is growing more Latino/Spanish and the growing spirit for young people is quality premium Mezcal..... My favorite is Tres Pueblos; it won best in show at the presigious 2014 San Diego tequila and Mezcal blind tasting competition. All the very best, Azure

  • mike.shelton.948 posted 3 years ago

    Robot or automated bartenders are absurd. The biggest thing is talking to your bartenders are life, sports, etc. Stupid prediction.

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