Food and Wine Trends:
Wine Trend: Cocktail Kegs
Instead of making cocktails to order, mixologists are serving drinks from kegs. Why? It’s faster and more consistent.
Jasper’s Corner Tap & Kitchen, San Francisco
With 18 beers and five wines on tap, it made sense for bar manager Kevin Diedrich to serve cocktails on tap, too. His first experiment was the Negroni, and he’ll soon add a second line for Hanky Pankys (gin, sweet vermouth and Fernet Branca). 401 Taylor St.; 415-775-7979.
- Trendspotting: Start Your Own Business
- Trendspotting: Nordic Food and Style
- Trendspotting: The New Food Artists
- Food Trends for 2011
- Where to Go Next: Wine Bars
- Top Chef
The star cocktail consultants known as the Tippling Bros. are using their “batchology” to create six kegged drinks for chef Ryan Poli’s new Spanish-inspired restaurant, including a sangria-style one. 151 W. Erie St.; 312-274-1111.