Cast your mind back to the early 2000’s and eating and drinking were two separate things, done in two different places. Without a strong history of restaurant bars like other countries — see London and New York for healthy restaurant bar culture — drinking used to be confined to the pub or the high-end style bars (as they once were called).
At the start of each year you come across articles in industry magazines or websites focusing on trends for the next 12 months that lay ahead. They normally ask some well known bartenders what they think will be “the big thing” and in the past we have seen molecular mixology, barrel aging, bottled cocktails, bourbon, rye, gin, rye again…. and so on.
Living in today’s fast-paced, online world when something is trendy it spreads like the plague. Take the fashion industry, for example, one day an outfit is on the catwalk, it’s copied and sold everywhere, and a few weeks later everyone is wearing it.