I can’t really speak for everybody because everyone does such diverse stuff. At the moment, we’re looking at Greco-Roman drinks and how the wines were flavored with herbs, spices, honey and things like that — resins. We’re kind of compiling a short cocktail list for a new project we’re working on with Bruno Loubet, the chef, and it’s going to be paired with the food. But we’re kind of looking at flavoring wines, and the Romans and the Greeks were very much about smoking wines and using exquisite herbs to make their wines better. But we’re obviously starting with good wines, so hopefully the result will be very palatable. I think this year people are looking at more simple cocktails. They’re kind of moving away from all the overelaborations and just making complex flavors with few ingredients.
See All Answers
See Full Answer