These 10 cocktails, representing leading bar trends, were selected by editors of Restaurant Hospitality to spotlight innovation. Read on and get inspired. See all the winners >>
Where to find it: Sidecar, San Luis Obispo, Calif.
Creator: Josh Christensen
Ingredients: Rittenhouse Rye, St. George Shochu, Rucolino Amaro, lemon, grapefruit, chickpea water, Bénédictine, Angostura Bitters, matcha green tea powder
Trend: Vegan foam
The name comes from the song “Personality Crisis” by the New York Dolls. Josh Christensen, co-owner of the restaurant Sidecar in San Luis Obispo, Calif., explains that this cocktail is almost like two different drinks in one: the base, made with Rittenhouse Rye, St. George Shochu and an Italian sweet amaro, lemon and grapefruit — a riff on a whiskey sour — is described as boozy and tart.
Tempering that, however, is a foam made with chickpea water, Benedictine, Angostura bitters and matcha green tea powder.
Foams are huge in the cocktail world this year, but typically they involve egg whites or cream. This one is unique as a vegan option. Christensen said the foam is so tasty, some guests have asked for a serving on the side they could eat with a spoon.