5. Bottled Cocktails
"An interesting trend and twist on the persisting bottled cocktail trend is that of the single-serve, frequently carbonated cocktail, which has gained traction and popularity as the technology has become cheaper and more accessible," says Jamie Gordon, manager of mixology for Pernod Ricard USA. Freddy May, a whiskey specialist for William Grant & Sons brands including Monkey Shoulder, Hudson, and Gibson's Finest, has been bottling carbonated Negronis: "Take a regular Negroni recipe, put it through a soda stream and then use a bottle capper from any brew shop to make them in advance. They keep cold in the fridge or ice bucket until ready to serve." New York restaurant and bar Saxon & Parole has served them (pictured).