Ryan Sabor, a mixologist at The Quion in Delaware, thinks this year is the year that old is new. “While the classics will always have a place, there’s a needed sense of nostalgia and a yearning for less complicated times.” He’s seeing bartenders taking the classics and making their own interpretations of them. “Mezcal old-fashioned and gin margaritas and negroni sbagliatos are becoming commonplace, and there is more emphasis on flavors as opposed to classic recipes.”
Comments