It's time to break out the brandy and martini glasses. I asked a group of top mixologists and spirits writers what they're looking forward to drinking more of in 2019, and it looks like brandy is going to be popular this year, especially armagnac, as well as a return to martinis and other less complex cocktails. And while low-alcohol beverages will continue to trend, many are countering with neat, high-proof spirits, to balance that out. Botanicals also loom large, and beware — home ownership may affect your cocktail of choice. (And also check out The Best Wines To Drink in 2019).
Martinis — Robert Simonson, author of 3-Ingredient Cocktails and the upcoming The Martini Cocktail
Because I’ve been working on a book about Martinis, I’ve been drinking a lot of different Martinis. And when you drink a lot of Martinis, you develop a taste for further Martinis. So I expect — and hope — I’ll be drinking a lot more Martinis in 2019. It’s a fortifying cocktail for, shall we say, challenging times. Otherwise, for various reasons, I’ve been enjoying brandy cocktails more, partly due to the increased variety of quality domestic brandies. It’s a brave new world of Brandy Old-Fashioneds, Brandy Manhattans, Brandy Crustas, Brandy Alexanders and Sidecars that don’t necessarily require oft-too-pricy Cognac.
Armagnac — Kat Craddock, SAVEUR
Earlier this year, a good pal brought me to a tiny Armagnac producer in the height of the appellation’s distilling season. I was never much of a brandy-drinker, but I brought home a bottle of the extra-special vintage stuff (1981!), which I’ve been doling out by the thimble for special occasions. A few months into the bottle and I’m completely converted by the spicy Gascon elixir. Allegedly the oldest style of French brandy, Armagnac is beloved for its particularly complex flavor profile. Toffee, fig, citrus, honey, and hazelnut all jump out at me, making a snifter of it really the perfect cold weather dessert. The AOP regulations on this particular spirit keep production relatively tiny, pretty much ensuring that all Armagnac is good Armagnac; since I’m fortunate enough to live near a great liquor store that stocks a handful of VSOP and XO bottles that start at around 50 bucks, so you can bet I’ll be working my way through their selection in 2019.
High Proof Spirits (& the Aperitivo Life) — Jake Emen, Writer at Man Talk Food
It seems like everyone these days wants to go low-ABV. Well, I want to move in the opposite direction — I want the spirits I drink neat and deployed in cocktails to display as much character as they can, and when I look back at the best drinks I had over the course of the past year, they were often supercharged, high proof offerings. I'm thinking of cask proof bourbons, ryes, and Scotch, as well as standouts from other realms, such as Nikka From The Barrel (51.4% ABV) and Sipsmith V.J.O.P (57.7%). A bit of balance isn't a bad thing though, and to offset my high proof indulgences, I'll be continuing to embrace all things aperitivo. An Amaro Montenegro and ginger beer, Martini & Rossi Riserva Speciale Ambrato and tonic, or Sbagliato of any variety should do the trick. Even if you're not soaking up sunshine in some beautiful Italian piazza, you'll feel like you were.
Bartender Brands — Meaghan Dorman of Raines Law Room, Dear Irving and The Bennett
I’ve been loving sipping on bartender-created and consulted brands, like Fords and Bertoux brandy, as they are created to be dynamic in cocktails and are price conscious. So, more of that please!
Gin and Tonic (minus the tonic) — Todd Coleman, Editor at Large, Tasting Table
I’m looking forward to drinking more gin and tonic — sans the tonic. I was recently in Scotland, where there’s a gin boom happening with some wildly shocking botanicals in play. I switched from tonic to a few splashes of soda water, so as to not mask their nuances and was very happy with the result!
Botanical Spirits and Armagnac — Emily Arden Wells, Spirits Writer at Gastronomista
Moving into 2019, I continue to be excited about category-breaking (or creating) botanical spirits — distillates that capture a sense of place through different flavor combinations and use of unconventional ingredients. Without a doubt, Empirical Spirits in Copenhagen is leading the charge by experimenting with different types of yeasts and molds, use of low-temperature vacuum stills, and unorthodox flavoring ingredients such as kombucha and habanero vinegar. Sweetdram is a distillery to keep an eye on: their Escubac adds a spicy, citrusy layer to classic cocktails and tastes great with soda water. They are also making a Whisky Amaro and a Smoked Spice Rum, both of which I'm beyond excited to taste. This fall, I fell in love HARD with Boukman Botanical Haitian Rhum, a rhum agricole that is infused with cardamom, vanilla pods, tarragon, cinnamon, and mulberries. Träkál, the apple and pear brandy that is infused with Patagonian herbs and berries, continues to be one of my favorites and instantly transports me to the lush forests of Southern Chile. It's interesting to see bigger brands taking on the trend: Ketel One has a new botanical vodka series, and Hendrick's Gin recently released Orbium, a "quininated gin" made with wormwood and blue lotus blossom.
Finally, I'm planning on drinking more Armagnac in the coming year following a visit to Gascony earlier this month. Armagnac is indisputably charming — it continues to be produced in small quantities and is traditionally distilled once, and at a lower temperature than other spirits, resulting in a more delicate and structured product. It's delightful for sipping or in classic cocktails, such as the Armagroni.
Southeast Asian Cocktails — Dan Q Dao, Bartender and Spirits Writer
I'm selfishly hoping to see more Southeast Asian-inspired cocktails enter the mainstream conversation stateside — beyond the Singapore Sling! — whether that means drinks made with regional spirits and ingredients, or those coming from restaurants and bars in Southeast Asia. On the spirits front, there's rum from the Philippines and Thailand, arak from Indonesia, and a new category of distilled rice liquor from Vietnam called ruou. Then there's the ingredients, many of which have already been popularized in New York by traveling bartender Nico de Soto, including star anise, lemongrass, and pandan. And don't forget about all the amazing bars and homegrown bar talent coming out of Southeast Asia.
Neat! — Barbara Sibley, Creative Director at Holiday Cocktail Lounge, Chef Owner of La Palapa and La Palapa Taco Bar
As I wear many hats in the cocktail and culinary worlds I see 2019 as a year to make changes and take charge. I will be drinking my spirits neat. I enjoy spirits that have individuality of expression, are "comfortable in their own skin” and that have ample flavor, complexity and nuance to be enjoyed on their own. In 2019 you are most likely to see me sipping on a Spanish brandy, like the classic Solera Torres 15, or the innovative Torres 20, Tequila Casa Dragones Joven or Suntory Whisky Toki.
Brandy — Pamela Wiznitzer of Henry at the Life Hotel
2019 is about Brandy for me, the entire category. I love that it's been getting more attention with the rise in Cognac presence and the emergence of American brandies back on the market, such as Bertoux, St. George, Sacred Bond and Rhine Hall. I'm excited to see how this spirit will be used in cocktail programs this coming year, and how the public starts to learn and enjoy this whole range of offerings.
Agave Spirits and Beer Barrel-Finished Whiskeys — Sam Slaughter, Author of Are You Afraid of the Dark Rum? And Other Cocktails for 90's Kids
I'm looking forward to exploring two things: the wonderful world of agave (outside of tequila and mezcal) and beer barrel-finished whiskeys. For the former, it's an area I want and need to know more about and for the latter, I want to see how local craft breweries and distilleries are working together to build local movements in their respective areas.
More Mezcal Until I Am The World's Leading Expert On Mezcal — Annie Daly, Writer
My drink that I want more of in 2019 is mezcal! I first discovered mezcal in Tulum in April 2017, and ever since then I've been bonkers for it. It's no sugar, gluten-free, absolutely delicious in its smokiness... the absolute perfect drink for people who care about their health, but not so much that are willing to sacrifice life's best treats. I'm about to be 34, and isn't nerding out on something what your 30s are all about? I really want to nerd out on mezcal, man. I'm gonna go ALL IN. I want to be the beer nerd of mezcals, maybe even start an app about it — the Untapped for mezcal, you never know. Ultimately, I want to be the person who people turn to at bars when they're wondering which mezcal to order, and why. I want to be a walking mezcal recommender! This is an aggressive goal, I know, but I am up for the task!
Old Fashioned — John Winterman of Bâtard
After buying a farmhouse upstate last year, I have rekindled my romance with the Old Fashioned, perhaps the most gentlemanly of the Classique Cocktail repertoire. The Old Fashioned was the cocktail I avoided in my 20's, in mistaken favour of whatever vodka was trending at the time. I wish I had know the pleasures of the Old Fashioned in my misspent youth — it drinks remarkably well on a warm summer evening after taking a sledgehammer to a wall. Considering the amount of work to be done on the farmhouse, I can appreciate this post-demolition cocktail for a couple summers yet to come. I prefer mine with rye, like the Willet Family Estate Bottled Rye. At Bâtard we do ours 50-50 Angostura and Regan's, deepening the aromatic alchemy of whiskey, bitters, and sugar that much more.
Let's Call A Drink A Drink — Amanda Schuster, The Alcohol Professor
I want the trend to label anything containing an alcoholic substance as "healthy" to go away in 2019. Just because a drink contains an ingredient that by itself has perceived health benefits — kombucha, various herbs and botanicals, pomegranates, etc. — combining it with alcohol pretty much negates that nutritional value. It's like saying fried zucchini is healthy, or artichoke leaves doused in butter. Combined with alcohol, it's just a drink with that ingredient as a flavoring agent. Also, while we're at it, quit marketing "miracle" liquors that purportedly don't cause hangovers. If your campaign centers around drinking to excess, admit that you have a problem.
Pineau des Charentes — Prairie Rose, Spirits Writer at Bit By A Fox
2018 was all about brandy for me, and so I foresee 2019 to be even more of that. I’ve recently discovered Pineau des Charentes — a fortified wine made with Cognac — and I'm a little obsessed. It makes a divine low alcohol aperitif, just on the rocks with a twist of orange. It’s currently one of my favorites to introduce to people. I’m also ALL about Fever Tree’s new Angostura Tonic. It’s pink! And has that aromatic bitterness that pairs perfectly with gin for the prettiest blush colored G&Ts!
Martinis — Meaghan Levy, The Pierre Hotel
In 2019, my drinks will be shaken, with vermouth and a twist. After having a bad experience with martinis when I was young, I was turned off, but recently tried them again and love that they are essentially a canvas for enjoying the purity and depth of two spirits combined. And my new favorite post-work combination — martinis and pancakes make a perfect combination.
One of my favorite parts of trying new things is unexpected pairings. One of my favorite cocktails I made this year was with watermelon and espelette and Seedlip Spice 94. The sweet and spicy worked amazing together and it was something I could have with or without alcohol. I'm looking forward to experimenting with my own combinations.
Simplicity — Nathaniel Smith, Bartender at Hodges Bend
Simplicity. My favorite cocktails of the past year, and going into 2019, are uncomplicated and delicious. I am getting tired of looking at menus with so many ingredients and homemade anything that there is no way even the most informed guest could discern what the resulting, often muddied, flavor will be. Some of my favorites? The Emilio (2 ounces of Campari on the rocks, topped with Guinness) or Stranger Things (2 ounces of vodka, 1 ounce of banana liqueur, 4 dashes of Angostura bitters, built on a rock). Your guests will agree, sometimes simple is best.
Interesting Liqueurs — Céline Bossart, Wine and Spirits Writer
I'm very much looking forward to drinking interesting liqueurs in 2019. I'm very into Bluebird Alpine Liqueur, which is produced by Townshend's Distillery in Portland, Oregon — it adds so much depth and wintry goodness to a cocktail and is also really lovely to sip just on its own. They've got a few great recipes for slow cooker cocktails that I'll inevitably make at home sometime this season. Separately, we can also all agree that Italicus Rosolio di Bergamotto (bergamot liqueur) is having a huge moment in the bar scene right now, and I've never met an Italicus cocktail I didn't like, so I could certainly see myself ordering plenty of those in the new year and beyond.
Brandy and Eau de vie-based cocktails — Tony Sachs, Spirits Writer
I think I've been predicting it for at least five years, but I feel like rum is finally on the road to achieving world domination with the ascension of high-quality sipping rums and the continuing comeback of tiki. Only problem now is, what do I want for next year? I'll go out on a not-very-long limb and predict that brandy and eau-de-vie-based cocktails will continue to pick up steam. I also think that American whiskey fans will stop pouncing on all the rare and pricey collectibles doled out by the big brands, and start searching out lower-profile, reasonably priced bottles that are valued for their flavor, not their exclusivity.
CBD Cocktails — Alana Tielmann, Writer
I'm looking forward to sipping cocktails with fewer ingredients. Sounds silly, but the majority of cocktails are outfitted with unnecessary, sugary ingredients. Last month, acclaimed bartender Phil Ward launched a new menu at Madre Cocina & Mezcales in Brooklyn's Prospect Heights. He specifically curated each cocktail with four or less, fresh ingredients -- think chai tea-infused reposado tequila, ginger and mezcal spritz. Easy enough to craft at home; just might take more creativity to build out the cocktail. With the rise of CBD products, I'm looking forward to sipping more CBD cocktails. For the drinker looking to take the edge off after a long work day, CBD cocktails are a great alternative, especially in major cities like New York where the daily rise and grind leaves residents feeling stressed and anxious. These cocktails are available at select bars and are easy to craft at home. It's nice knowing that I can relax with one in hand, never fearing that killer hangover.
Cognac — Briana Volk of Portland Hunt + Alpine Club and Little Giant, author of Northern Hospitality
In 2019, I would like to drink more Cognac, both alone and in cocktails. I find myself drinking cocktails with fewer ingredients, so the base spirit can really shine. I want Cognac to shine this year, especially during meals cooked at home.
Aperitifs — Kara Newman, Spirits Contributing Editor at Wine Enthusiast
I’m looking forward to drinking more aperitif spirits — Cocchi, Byhhr, vermouths, things like that. Fortified wines, but with a bitter edge. I’ve been enjoying experimenting with this category, mixing and sipping straight, and I’m looking forward to discovering more bottles & different ways to drink them.
Islay (and an important message about hydration) — Paula Froelich, Writer at A Broad Abroad
Any and all whisky from Islay — with an emphasis on smaller brands like Bruichladdich. But first, I want more water. Especially after New Years. I always spend January in a detox.
