When it comes to cocktail'ing, 2011 proved to be a bit of a sensory overload. We saw the rise and fall of everything from the tiki-drink to herbal infusions to even bacon-infused libations. So what can we expect as we head into 2012? GQ issued a four-trend roundup of the top cocktail creations likely to make a splash in the New Year. Spoiler alert: one of our favorite Chicago chefs made the list.Barrel-Aged Everything: popular especially with Negronis thus far, bartenders are letting the flavors of their cocktails come together while resting in oak barrels. Now you’ll have something to discuss with your scotch-drinking uncle at the next family get-together.
Local and Seasonal: bartenders continue to scour local markets for the freshest of the fresh when it comes to spices, fruits, veggies and beyond. Happy muddling.
Molecular: Drinks by Chicago’s-own Grant Achatz (The Aviary’s “In the Rocks” and “The Ginger”) topped this list of over-the-top form of cocktail'ing.
Silver Platter: First class from start to finish (we're talking top of the top shelf liquors paired with your James Beard-worthy entree), leaving little room for error, and essentially no room for complaint.
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