Forward Drinking

At the end of the '90s I sucked down Cosmopolitans along with everyone else. After that, I lined up at the Orbit Room for Mojitos muddled-to-order, and was a huge fan of the salad-in-a-glass movement. Then, gin was in and I rode the wave of rediscovered classic cocktails, like the Aviation. I wrote about my nights out on what would become known as a blog. Since then, my career and the city’s cocktails have come a long way together. You could say we’re in a long-term relationship.

A lot has changed since we started dating. Only a few years ago, bartenders were revolutionizing their bars by switching to fresh juices and training their staff on the classic cocktail canon, while today those ideas are standard requirements. Now bartenders at top cocktail spots are focusing on improvements like using better ice and house-made preserves. With their standards only rising, what is there to look forward to in cocktails over the next year or two? Here are a few guesses.

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This story originally ran in The Bold Italic's Volume 2: What's Next? magazine, which is available for purchase here.