TIBOR KRASCSENICS

Global bar manager LPM Restaurant & Bar

What are the latest trends in cider?

We can clearly see that the current trend is to drink less, which is why low or nonalcoholic drinks have started to become more popular. One category on the rise is cider. It is not just enjoyed on its own but also in crafted cocktails. If we look back in time, we also see that ciders were an important part of the pre–prohibition era.

The most critical part when creating a cocktail is to understand the cider, as there are so many styles and variations available right now.

Customers are also more health conscious; the younger audience looks at carbs, sugar intake and generally drinks less. There are healthier versions on the market, such as gluten-free, vegan-friendly and dry ciders that are lower in calories.

I think mainstream cider will not find its place in future cocktail development because of its high sugar content.

Do you have a favorite cider brand?

The best ciders can be found in Normandy; the French region is famous for locally grown apples and pears. My top choice would be a semi-dry cider, such as Cidre Pays d'auge Cambremer.

What’s your top tip when it comes to making the perfect cider-based drink?

Everyone has their own idea of how to make cider shine in cocktails. It also depends on the season; in winter cider can be used in warm cocktails using brown spirit, while in the summer, you can enjoy a light cider in a highball.