WALID MERHI

Founder and beverage consultant Forward Creative Consultants (FCC) fccmena.com

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Most in-demand spirit-based cocktail

The dry martini, the old fashioned, negroni and their riffs continue to top sales charts around the world.

Bartenders find inspiration for their cocktails from different things, such as an ingredient, a local practice or an old familiar recipe; yet the choice of which spirit to use always depends on the story behind it: Where was it invented? What's so special about it? How was it made?

Understanding these features, together with the help of a well-thought-out back bar cabinet and a decent pantry, will always provide more choices and a greater variety of options.

The latest trend

There’s genuine appreciation for the quality that's emerged recently. With countless options from around the world available at out fingertips, we are able to discover premium spirits with true craftsmanship in the blink of an eye.

“The perfect serve” is what attracts me in terms of trends – appreciation of the raw form of a good spirit is what’s been causing a buzz, and I love it.

Essential spirits

The back establishment in any trendy bar has been transformed into a world of choices. There has been a shortage of tequila and mezcal, while with the high demand and short supply of single malts, many new world whiskies have found their way into local bars. Yet the classics will always be essential, and everything else remains a luxury or is mainly for show.

An easy vodka, a dry gin, a good Reposado Tequila, a mildly aged rum, whisky, cognac or a nice brandy and the local spirit are key behind every bar. Those are the base ingredients in over 90 percent of cocktails, whether classic or modern.

Add a couple of vermouths, a good orange curacao, a nice maraschino liqueur and a couple of renowned liquor brands, a red amaro and some bitters, and you've got yourself an entire repertoire of over 100 classic cocktails.

Essential bar accessories

It all depends on the style of the bar. A cocktail room has different requirements than a club bar, as does a wine bar or any other concept.

Bars have evolved to a point where we can find exquisite cocktails that require minimal preparation time, and they are served prebatched à la minute, either from a tap tower, or simply poured from a chilled bottle or in the bottle as it is.

Other bars impose different practices to showcase the complexity behind the craft. These two concepts require a totally different set of tools.