Trend 10: Creating theatre
Moving away from the bar, Blake Walker sees more emphasis on delivery of drinks at the table, with the introduction of theatrical elements: “Most people are not into vertical drinking, with only 5% of customers staying at a bar,” he says.
“Bar managers need to think about trolley service, flaming ingredients, constructing drinks at tables, and putting theatre into the delivery of drinks with spritzers, atomisers and oils.”
Staff at Madinat Jumeirah Dubai are experimenting with smoking beverages, infusing drinks with smoke produced from flavoured combustibles such as vanilla pods and rosemary.
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Ice too has gone beyond the cube, with a Japanese passion for ice carving coming to a bar near you – hand carved and chip ice – thin sheets in quirky shapes – are tipped to become part of the bar tender’s art. Plus alternatives include spherical ice balls that melt slower than conventional cubes, which appear at the Voda bar in Jumeirah Zabeel Saray resort Dubai, will become popular too.
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