Trend 5: Equipment
Another big trend moving from Asia to the Middle East is the Polynesian-style bars and lounges, says Monin beverage innovation director, Andrea Fidora.

This means a growth in fruit punches served in large bowls or jugs to be shared among groups of friends. Mahiki at the Jumeirah Beach Hotel Dubai offers cocktails served in small treasure chests, overflowing with dry ice.

Staff at Jumeirah at Etihad Towers are meanwhile working on Gulliver Cocktails for groups that book the private booths: “Central to this will be an interactive element, where the mixologist will prepare the drink in a large bowl in front of guests, involving them in the presentation. The cocktails are then chilled with large format ice cubes and served in large custom-made jugs,” says food and beverage director Nandana Wirasinha.

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New on the menu at Amador restaurant in Park Rotana Hotel Abu Dhabi are the gin/tonic nitros, which are served with or without alcohol. The sorbets are created in the kitchen and then dispensed into a bowl of liquid nitrogen at the table from ISI dispensers. It creates small frozen balls that the diner pops into their mouth whole.

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