These old hits are popular again.
Timo Siitonen pilots the Kupoli cocktail bar over the rooftops of Helsinki. Samuel Sorainen
Next year’s cocktail trends show nostalgia and new thinking at the same time.
The world’s top bars mix classics such as Piña Colada and Cosmopolitan.
– These classics are on the lips of all trend-conscious Finns, guesses the Bar Manager of the Kupoli cocktail bar Timo Siitonen.
Siitonen, who works at the cocktail bar of the NH Collection Helsinki Grand Hansa hotel, is a pioneer of the Finnish cocktail scene. He sees a return to the classics of the 1980s and early 2000s.
– Especially in Europe, there is now talk of neoclassicism. It’s not about ironic retro, but about restoring the glory of the classics. Familiar flavors are now made with fresher and higher-quality ingredients with today’s approach, says Siitonen.
Neoclassicism brings back the familiar drinks
The neoclassical cocktail trend covers the era from the 1980s to the end of the 2000s, when cocktails were made boldly, sweetly and spectacularly.
Familiar names from the party decades return to the lists, such as Espresso Martini, Tommy’s Margarita and even Sex on the Beach. In Finland, the phenomenon also included the Blue Angel known from ship bars.
– The classics are adjusted to match today’s drinking culture, where lightness, longer enjoyment and the experience of several drinks without the hops are sought. The main flavors come from high-quality ingredients, says Siitonen.
Especially highball-style, carbonated cocktails are now of interest to both customers and bartenders.
Nordicism meets the world
Nordic philosophy is emphasized in Kupol’s drinks, but there are always international influences as well. For example, domestic cranberry and lingonberry work well as ingredients for cocktails.
– Lingonberry is more elegant and sophisticated than cranberry. It is particularly suitable for drinks where you want a Nordic edge without too much sweetness.
According to Siitonen, this trend can also be seen in Kupoli as a modern interpretation of the classics. For example, the El Presidente cocktail from the 1920s has been updated into a rum martini with lacquer liqueur, pickled chanterelles and the northern world of aromas.
Agave boom in the USA, a more moderate line in Europe
In the United States, tequila and especially mezcal are still on the rise, but in Europe the trend is more subdued.
– Agave-based distillates are a huge phenomenon in the Yankees, but in Europe they are still drunk quite a bit.
Instead, more exotic, often rice-based alcoholic beverages are emerging from Asia, which are also beginning to interest European bartenders.
Alcohol-free is here to stay
Non-alcoholic cocktails are constantly growing in popularity, and it’s no longer a matter of compromise.
– No alcohol is no longer an exception but part of normal drinking culture. Customers expect non-alcoholic drinks to be just as thoughtful as the others. We have the entire list available with or without holi.
Cocktails designed by Timo Siitonen for New Year’s celebrations:
Polar night
(Fruitful, smoky and rich)
“Kaamos captures the moment when the world turns inward and the sun forgets to rise. Redcurrant brings a sharp flash of light like the northern dawn. The base has subtle smokiness and warming malt and cardamom tones.”
Prescription:
15 ml mezcal (e.g. Yuu Baal Joven)
20 ml rum (e.g. Brugal 1888)
20 ml of LBV port wine
50 ml stout–redcurrant cordial
2 drops of saline solution
Manufacturing:
Shake and Strain twice.
Glass: Martinicoupe
Ornament: A piece of licorice
Gingerbread Sour
(Sour, spicy and aromatic)
“Gingerbread Sour is more than a comfort drink, it’s a memory. A sweet and tart cocktail where warm spices transport the senses back to the kitchen on a cold winter evening.”
Prescription:
20 ml whiskey (e.g. Michter’s Rye)
20 ml of VSOP cognac
2 drops of chocolate bitters
6 splashes of Peychaud’s bitters
40 ml of gingerbread syrup
20 ml of lemon juice
8 drops of Fee Foam
Manufacturing:
Shake and Strain twice.
Glass: Rocks
Ornament: Gingerbread