Rather than creating a classic piña colada cocktail with rum, Wildhawk's co-bar manager Christian “Suzu” Suzki set out to do something different and crafted a brightly colored scotch whisky colada. Dubbed Mekong Sleepwalker, this remixed version of a classic cocktail served in San Francisco, California is made with ube extract, a blend of two coconut milks and orange.
Earthy, amethyst-colored cocktails are having a moment in San Francisco's bar scene thanks to ube, a purple yam originally from the Philippines. The mild, nutty and sweet tuber is appealing for its ability to add a vibrant purple color to food and beverages without the need for chemical additives. This globally inspired flavor is popping up in Filipino-inspired cocktails that help to share globally inspired experiences in an Instagram-worthy way.
Why This Trend Is Growing
- Purple Yam Cocktails
- Creating cocktails with purple yams as the key ingredient to add natural color, flavor and a global flair.
- Alternative Spirit Mixology
- Experimenting with alternative spirits to create unique and intriguing cocktails that appeal to adventurous and curious drinkers.
- Coconut Milk Blends
- Using a blend of coconut milks to add creaminess and depth of flavor to cocktails while offering a dairy-free option for consumers.
Industries Being Reshaped
- Beverage
- Developing new and innovative cocktail offerings that utilize unique ingredients and flavor combinations to appeal to consumers looking for exotic and Instagram-worthy experiences.
- Hospitality
- Incorporating global and cultural influences into drink menus to create a unique and memorable experience for guests at bars and restaurants.
- Food & Beverage
- Developing complementary food and snack offerings that pair well with innovative and adventurous cocktails, creating a complete experience for consumers.
