Connecticut Trends 2024: State Professionals Weigh In
Connecticut’s 2024 Trends Forecast
As we enter a new year, we asked a group of beverage professionals what they’re expecting to see in the world of wines, spirits and beers in 2024. In cocktails, tastes continue to become more simplified with the popularity of classic cocktails coming to the fore. Customers continue to request mocktails and nonalcoholic options, while the ready-to-drink space is projected to see continued growth. As the industry continues to recover from the effects of the COVID-19 era, concern about ingredients and sustainability have begun to influence some drink decisions. Here are their predictions:
“I see the trend of mocktails/low-abv cocktails continuing to grow. Entire bar programs are being developed to be alcohol free. Beverage programs are trending toward being as much about the alcohol as the experience and depth of flavor, as already seen in the culinary world. We have a way to go, but more people are embracing drinks that are accessible to everyone—not just for people who drink alcohol. I’m excited to see what 2024 has in store as we wipe off the last cobwebs from COVID and welcome new trends and guests to the bar. Innovation and community are what bartending is all about.” – Sam Reyes, Mariposa Taqueria and Connecticut Restaurant Association Bartender of the Year
“The industry will have more fun and less snark. Knowledge will be shared and tech will lead in training—it’s lame to gatekeep. We will keep sharing and growing and cultural background will be celebrated in recipes.” – Khalid Williams, The Barrel Age
“I think Spanish wines are getting more attention. I’m seeing people show more interested in Albariño than New Zealand Sauvignon Blanc. I also feel that sparkling reds such as Lambrusco or Brachetto are getting more attention as well. My guests at Prime are starting look lean away from Napa Cabs and are more interested in Cali Zin and Washington Cabs.” – Joe Gennaro, Certified Sommelier of the Court of Master Sommeliers, David Burke Prime
“2024 is about inclusivity. More cocktail programs are assimilating zero-proof spirits. We’re going to continue to see more utilization of these spirits. We’ll be seeing nonalcoholic drinks placed within the cocktail list, instead of under a separate list or mentioned as mocktail. Something for everyone found in the same place!” –Victoria Tenzyk, The Mariner, Connecticut Restaurant Association’s CRAzies Awards Finalist for Bartender of the Year
“It’s a lot about no and low alcohol, particularly wines and ready-to-drink cocktails that are alcohol-free. In terms of wines with alcohol, people are more interested in organic and sustainably produced [wines] and people are already familiar with the term biodynamic. Overall, it’s more health-minded; people are just caring more about what they put into their bodies. They are very curious about what’s actually inside wine: added sugar, colorants, preservatives, so overall the trend is in more body-friendly products.” – Jillian Fontana, Certified Sommelier of the Court of Master Sommeliers and Owner, Jillian Fontana Sommelier
“In 2024, you can expect the espresso martini craze to continue! Between the caffeine boost, texture and taste, an espresso martini is quite different from any other cocktail. At TAO Asian Bistro & Lounge, we take pride in creating an elevated espresso martini by using simple yet refined ingredients, including fresh-brewed, high-quality espresso, decadent coffee liqueur and Connecticut’s own Waypoint Vanilla Vodka. We find it makes all the difference!” – Brian Napiany, General Manager, TAO Asian Bistro & Lounge
“The seven ingredients in a cocktail are over. I see more takes on ’80s classics and back to three ingredients with interesting creative twists. We’re just bouncing back from COVID losses, so less inventory and more creative mixers, making quality favorite cocktails for the dollar. There will be less craft breweries opening. Wine will be a tough call, with rising prices and international issues and a rise in rosé and sparkling. Agave is still a favorite and growing category; I wouldn’t be surprised to see more cristalinos and cask-finished reposados developed.” – Anthony DeSerio, Dr. Booze CT
“More elevated cocktail menus in higher-volume locations. Increased effort toward sustainability with items like citrus stock and super juice. Shorter, more ingredient-focused menus.” – Dustin Amore, Little River Restoratives
“I think 2024 will continue to focus on low-ABV/no-ABV cocktails. People are looking at drinks more and more as a culinary expression of liquid ingredients that don’t have to lead to intoxication.” – Suzie Johnson, Fire by Forge
“I’m seeing the rise of no- or low-proof cocktails. People are becoming more conscious of what they put in their bodies, yet are still yearning for a good time. They don’t just want a soda or juices, they want their favorite cocktail but little to no alcohol, well-balanced, delicious drinks to enjoy out with friends. I believe we’ll see more concepts incorporating these types of menus in 2024. I also see more concepts getting into the ready-to-drink space in 2024. With seltzers and canned cocktails crushing sales right now, myself and others are looking to get in on that game. Bottling our style of cocktails for people to enjoy at home.” – Frank Dean, Owner, 1928 Cocktail Club and Connecticut Restaurant Association for Bartender of the Year
“I see Champagne being consumed more on a regular basis rather than just at celebrations and at New Year’s. The main reason … the quality of sparkling wine on the planet has never been higher. There’s [also] a trend in the global marketplace for the wines of Burgundy and there’s only a limited amount of them. Because of the high quality and global demand, it’s really driving the prices up, [and] consumers are still reaching for Burgundy as a whole, whites and reds. There’s a secondary grape in Burgundy called aligoté, the lesser-known white wine of the region, which people are starting to reach for more … representing a big trend in 2024. In New Haven, I’m beginning to see more requests for the lesser-known varieties of grapes, a little more off the beaten path from California like Carignan, Pinot Blanc and Riesling.” – Michael Egan, Certified Sommelier of the Court of Master Sommeliers and General Manager, Zinc
Originally in Beverage Journal January 2024. Read from the source at: https://www.thebeveragejournal.com/ct-trends-forecast-2024/