The Mixology Talk Podcast, Episode #144

What’s new in booze? We went to the Fancy Food Show in San Francisco to Find out! Here are the key trends and most interesting new products we found.

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Watch Now:

In today’s Episode…

We’re taking the show on the road! Well, ish.

Last week Chris and I had the opportunity to head to downtown San Francisco and attend the annual Winter Fancy Food Show. Now the primary focus of the show is just what it sounds like: food. But there are usually some interesting beverage related items too, which is why we went!

Definitely watch the episode for more detail and some of the products and brands we discussed. For a brief overview, here ya go:

Top Trends:

  • Mixers: As with past years, this year we saw a bunch of pre-made cocktail mixes.
  • Tonics: Flavored tonic? Is that a thing? It is now! We saw SO many flavored tonics in every variety, I was really surprised. (Some brands featured a dozen + different tonics in their own lineup!) And I must say, the quality was top notch.
  • Waters: Move over, La Croix, there are new fancy flavored waters in town! While these probably won’t make their way to your cocktail menu, I wouldn’t be surprised if your customers might start asking for them. Something to consider offering on the menu, perhaps?
  • Brines & Vinegars: Shrubs and drinking vinegars were all over the show this year, with everything from pickle juice to crazy toni

Our Highlights:

Chris’ Favorite Product: “Fairy Dust” Absinthe Syrup by Nickle Dime Cocktail Syrups

An absinthe flavored syrup? yes please! This syrup brought all of the lovely fennel, anise and wormwood flavors without the alcohol. It definitely has great promise for non (or low) ABV menu options!

Julia’s Favorite Product: Powdered apples (ok, they called it “Apple Flour”) by Hearthy Foods.

When they handed me a scoop of powder, I was skeptical. But the flavor was phenomenal! No fakey “Jolly Rancher” apple flavor here. I’m very excited to experiment with their Apple flour and a huge variety of other powdered products too. (Banana? Beet? Broccoli?  I’m fascinated!)

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