Over the past several months, Bombay Sapphire has spoken to more than 1,000 bartenders in a search for what will be the "Hottest Trends in Cocktail Culture for 2010." Apparently, vegetables and vinegar will be leading a trend towards savory drinks.
But Bombay still recognized a sweet drink from one of Kansas City's bartenders -- Noah Robinson of the M&S Grill. His entry in the search for the country's most interesting bartender was the Jade Elixir, a combination of citrus, honey dew, gin and coconut foam.
The continued use of produce is part of what New York Times spirits writer Jonathan Miles calls the "farm to bar" movement, where seasonal fruits and vegetables are being used to update classic drinks like the Bloody Mary.
"It feels right to see cocktail trends edging towards the more adventurous and the savory. Fresh, local produce -- especially vegetables -- now plays as important a role as the liquor," says Giles Woodyer, brand managing director for Bombay Sapphire.
The other surprise trend noticed by Bombay was the varied use of vinegar in cocktails. If you still prefer a sweet drink, the recipe for Robinson's Jade Elixir is after the jump.
½ oz Fresh Lime Juice
¾ oz Lemon Verbena Syrup
2 oz Honey Dew Melon Juice
1 ½ oz Bombay Sapphire Gin
Top With Coconut Foam
Garnish With Kaffir Leaf
Combine lime juice, verbena syrup, honey dew melon juice and Bombay Sapphire. Shake and strain over crushed ice. Top with coconut foam and garnish with kaffir leaf.