Bar Trends from EDG Insiders

Over the past few decades, EDG has participated in a number of bar projects and we’ve visited our fair share of bars (for research and for fun). Those experiences give us a great deal of insight into bar programming and design, so we’ve gathered some of our intel on bar trends to watch out for this year. It’s important to remember that as bar trends come and go, there are a few realities that will never change: an awesome bartender is like gold, a good drink isn’t always as easy as it seems, and décor can make or break the space.

So, here’s a look at 2016 bar trends from some of our inside sources:

Andrew Yap, Neon Pigeon - “2016 will see the rise of Scotch whisky cocktails and smaller variation cocktail "tapas" (50ml or 70ml), which will be seen in more and more restaurants throughout the year. Aroma, essentials oils, sous vide and vacuum infusions are also on the rise. Look out for Amaro, which will be prominently used.”

Joel Thomas, Ricardo’s – “With the increase in craft cocktails and barrel aged cocktails, I think the average drinker is going back to the basics. 2016 and on into 2017 is going to be the return of simple and the return of the Bartender! High quality alcohols will be served as they were intended…simply. Gin will continue to grow in popularity, whiskeys aren't going anywhere anytime soon, and small production alcohols will continue to rise. Plus, I’m saying this now....it's the year of Tuaca!”

Patrick O'Hare, EDG  – “A distillery isn’t run by only the people of Scotland anymore. It’s your local hipsters mixing up small batches in the middle of your local watering hole. 2016 will see the rise of small lot distilleries in urban areas. ”

*Thanks to Boom Studios for allowing us to use their awesome photography for our cover.

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