Trending: 2012 Cocktails

Back by popular demand, Delve recently caught up with the man behind the cocktail magic at Underground, operating partner Benjamin Newby. From trending liquors to 2.0 twists on classic cocktails, Benjamin dishes on what we can expect in the 2012 world of imbibing.

Added bonus: Benjamin shares one of his favorite recipes for entertaining, helping cocktail enthusiasts everywhere pretend we know what we're doing behind the bar.

• Cocktail’ing 2.0: Be on the lookout for a new twist on classic favorites. Kegged cocktails are slowly making their way to Chicago – aging standard cocktails like negronis and manhattans to enhance flavors. No more 15-20 minute wait for that delicious cocktail. Yes please!
• All about the experience: Bartenders and mixologists alike are focused on providing cocktail’ing experiences for their patrons. Cocktails that tell a story, encourage questions and start a conversation. Have you seen the cocktail offerings at Next? Story-telling extraordinaire.
• Trending liquors: After a year of all-things gin and/or bourbon, Benjamin is looking to craft whiskeys and moonshine (yes, moonshine) to take over as the go-to for bartenders. Also on his list: flavored whiskeys/bourbons, like Jim Beam’s Red Stag (in black cherry, honey tea and spiced).

One of Benjamin’s secret weapons still remains batch cocktails. See below for his recommended punch of the moment. Note: the recipe calls for 3-days of infusing ingredients, so set aside some prep time before entertaining.

Sweet and Spicy Tequila Punch
MAKE AHEAD
750 ml Corzo
1 Orange cut into wedges
2 Lemons cut into wedges
2 limes cut into wedges
A cup of mint leaves
Muddle
1 ½ Cups of chopped Strawberries
12 chunks of fresh Pineapple
1/8 cup of crushed Red Pepper
Infuse for 3 days

THE NIGHT OF
Combine organic lemon and lime soda, pureed pineapple, lime sour, infused mixture and ice in punch bowl
Add 10 dashes of mint bitters
2 cans of Tangerine and Lime Organic Sod
1 bottle of Prosecco

*photo via Rockit Ranch