5. Shrubs and digestives
With the rise of the craft cocktail movement, millennials are drinking vinegar-based beverages, artisanal tonics, kombucha and other digestives. Stemming from the probiotic trend, shrubs (drinking vinegars made from fruit, sugar and vinegar, often with an aromatic, such as a herb or spice) and digestives are being more widely used in beverages, mixers and flavoring agents. For example: the switchel, a popular drink from the 17th century made of water, vinegar, ginger and honey or maple syrup, delivers an exciting sweet-sour-spicy flavor. The Blaise's Basil by from Azure by Allegretti, Atlantic City, NJ, (pictured) is made with vodka, lemon-basil syrup, St. Germain, fresh-squeezed lemon juice and white balsamic vinegar.