According to Nation’s Restaurant News, bars and restaurants are beginning to see a trend of cocktails featuring local or regional spirits. Consumers who prefer locally grown foods argue that they are more nutritious, tastier, and kinder to the environment than those shipped long distances. According to Mintel, a market research company, the use of “local” claim on restaurant menus has grown by 13 percent in the past year. It also said 58 percent of restaurant patrons are interested in seeing more locally grown food on menus.
The idea of eating local has spread to the bar, as seen by several bar and restaurant owners across the country including at Founding Farmers, an eco-friendly restaurant in Washington, D.C., that promotes sustainable agriculture and local food sourcing. Chief Mixologist Jon Arroyo created the Farmers Smash, made from Founding Farmers Rye Whisky, a private-label spirit from Copper Fox Distillery of Sperryville, VA., along with freshly muddled orange and lemon, bitters and ginger syrup.
“We’re always trying to stay on the cutting edge for our clients by developing unique products.”
At the Drawing Room, a culinary cocktail lounge in Chicago, patrons have the opportunity to see on occasion the principals of North Shore Distillery, based in the Chicago suburbs, and Templeton Rye, from Iowa.
“There are times when I am mixing a cocktail for someone and I say, ‘The person who makes the spirit is sitting over there,'” said chief Mixologist Charles Joly. “That is pretty cool.”
A popular cocktail at the Drawing room is the Burlesque L’Amour, a Prosecco-based drink layered with the flavors of North Shore Mighty Gin, Grand Marnier, North Shore Sirene Absinthe Verte and fig bitters.
“Just because something is small doesn’t make it better necessarily,” said Joly. “We are still going to use the large companies that have been making beautiful spirits for a long time. But it is fun to see the craft and boutique things come up. As long as they keep producing good spirits, we will keep playing with them and trying to make cocktails.”
Thistle Hill Tavern in Brooklyn, NY, sells a lot of New York-born beers and spirits, with very positive results. The Brooklyn Gin and Tonic is made with Breuckelen Distilling Company gin, distilled on 19th Street in Brooklyn, and Q Tonic, an artisan tonic water also made in Brooklyn.
“People walk around with Brooklyn t-shirts and go to a Brooklyn distillery or a Brooklyn restaurant,” said Bush. “People really like to represent that they are from Brooklyn.”
