Skinny cocktails to be big in 2013

Skinny cocktails are set to trend in London bars this year, according to one of the capital’s leading mixologists, Joe McCanta, brand ambassador for Grey Goose vodka. McCanta has developed a range of skinny cocktails in response to huge demand for the “Skinny Bitch” in London, a mix of vodka, lime and soda.

“By ‘skinny’ I mean the low calorie. A 35ml measure of vodka has around 50-65 calories, while a brown spirit can be well over 100 calories for the same measure,” McCanta told the spirits business, adding, “Vodka is the skinniest spirit out there in terms of calories. Among the new range, which will be on sale at the Library Bar at Electric House, are a skinny take on the Grey Goose Le Fizz, a mix of vodka, lime and soda and elderflower liqueur, and the Vohito – a vodka Mojito featuring Grey Goose Le Citron, agave syrup and mint.

Mixologist Joe McCanta

McCanta advises those in search of a skinny serve to steer clear of Tequilas made with corn syrup, Bourbons that add caramel flavouring, and cocktails like the coconut-laden Piña Colada and creamy White Russian. Instead, he recommends using spices like ginger and cardamom: “Spices have loads of flavour and virtually no calories, so you get the biggest bang for the least amount of buck,” he said.

He also advises using a low calorie soda water like Schwepps Slimline Tonic with zero added sugar and just three calories a bottle. In terms of 2013 cocktail trends, McCanta predicts a place in the spotlight for the humble garnish as a bartender’s signature. “The Nightjar carves birds into their lemon peel garnishes and Ago Perrone of The Connaught crafts an “A” into slices of orange to garnish his drinks. It’s like the mark of Zoro – a chance for bartenders to put their stamp on a cocktail,” says McCanta.

He believes unusual ingredients, like Asian citrus fruit yuzu, Marmite and bacon will be used more frequently in cocktails. He also thinks there will be a surge of barrel-aged spirits in London bars, with venues offering limited released from micro distilleries. “A few years ago New York was leading the world in terms of cocktail trends, now London has definitely overtaken it,” LA-born McCanta admitted. 

2013 food and drink trends

Wine and the City looks into its crystal ball to bring you 13 food and drink trends set to tickle your tastebuds in 2013.

1: Ramen

Already big in New York, ramen will continue its charge, building on the momentum provided by Bone Daddies, Tonkotsu and Ittenbari in Soho and Shoryu Ramen at the Japan Centre on Regent Street, as Londoners devour oodles of noodles in 2013.

2: Korean food

Korean cuisine will blow up in 2013 the way Peruvian did in 2012, capitalising on the hype of Psy's Gangnam Style hit, with the roll out of the fresh food focused Bibigo chain. By the end of the year, Londoners will know their bibimbap from their bulgogi.

3: Doughnuts

Homer Simpson’s favourite snack will be the latest sweet treat to get the gourmet treatment, finally knocking the cupcake off its perch. Top chefs like Yottam Ottolenghi and Fergus Henderson have been fuelling sweet-toothed Londoners with churros and a salted caramel version respectively, while Pizza East sells hot cinnamon rings and the Harwood Arms a lemon curd version. Late night revellers will be able to get their sugar fix at Soho Houses's Electric Donuts, offering the likes of bergamot orange and maple bourbon.

4: Chicken

Chicken will be the meat of 2013 – following on from the trend that started last autumn at places like Tramshed in Shoreditch, Chicken Shop in Kentish Town and Wishbone in Brixton, more chicken focused restaurants will emerge, will all styles, from fried to rotisserie getting Londoners clucking with delight. Move over Nandos…

5: A tipping point for beef

Burger and steak restaurants will reach a tipping point. With MASH and STK opening late last year, and Eva Longoria's female friendly SHe steakhouse due to hit our shores soon, Londoners are likely to lose enthusiasm for this meat heavy approach peddled by a plethora of identikit restaurants. It will become a survival of the fittest scenario, with burger joints like the MeatLiquor chain likely to thrive, while others fade into obscurity as we tire of beef encounters. 

6: Pizza

Pizza will become the next gourmet junk food of choice, with more "by the slice" restaurants emerging. 

7: Tea

For 2013, tea will be the new coffee, and will be taken increasingly seriously, with more tea bars emerging, selling vintage and single tree teas. The Rare Tea Lady will be much in demand for events and tastings. HKK (the latest in the Hakkasan group) has already started the tea trolley trend rolling. 

8: Vintage cocktails

Veteran Italian bartender Salvatore Calabrese kicked off a vintage cocktail trend late last year when he broke the record for the world's most expensive cocktail by using, among other things, Cognac from 1788. The Nightjar in Shoreditch quickly followed suit with a value-led approach, launching a vintage spirits list, including 1863 Rye and El Chico rum from the '30s, at deliberately affordable prices. Expect more rare vintage spirits lists to pop up at trendy bars across town, giving a new meaning to Prohibition cocktails. 

9: "No choice" restaurants

“No choice” will become the restaurants of choice as an increasingly dizzying array of choice in all elements of our daily lives leads us to eateries with refreshingly little on the menu. Burger & Lobster and Tramshed spin-offs will no doubt pop up.

10: Aperitivo hour

Inspired by the Milanese tradition, the aperitivo hour will become mainstream in 2013, with Italian restaurants offering free, freshly prepared small plates of antipasti, cured meats, cheeses, crostini and pizzette to those who buy a cocktail at the bar between 6-8pm. Theo Randall, Apero, Aperitivo at Banca, Il Tempo and Market Quarter are currently spearheading the aperitivo hour trend, with the Negroni and Aperol Spirtz the bitters of choice. 

11: The carafe

The carafe will become the wine measure of choice in 2013 – expanding from hip London wine bars and small plates restaurants to more mainstream venues. Smaller than a bottle but larger than a glass, the carafe is ideally suited to after work drinking with friends, when one glass isn't enough but three is too many. By-the-glass offerings will also become more interesting and plentiful in 2013, championed by the likes of Sir Terence Conran's Lutyens Bar & Bistro on Fleet Street. 

12: Affordable glamour

More "affordable glamour" restaurants like Bob Bob Ricard and Brasserie Zedel will emerge that combine beautiful decor and delicious, refined food with affordable prices. They will be characterised by their friendly service and all-day dining. 

13: The death of the main course

And finally… I see no end to the casual dining/no reservations trend just yet, which will gather pace in 2013 and polarise diners. As small plates take over menus, the main course is in danger of becoming an endangered species. Happy munching in 2013 folks!