Craft brews and locally sourced wine are great, but you can get more creative by incorporating more of-the-moment beverage trends. These three options will have event participants refilling their glasses.
Think of the mouthfeel of beer, but in caffeinated (and nonalcoholic) form. Foamy, creamy, calorie-free, ice-cold and a little bubbly—that’s what nitro coffee is all about. You can find brands like Stumptown Coffee Roasters in cafes and restaurants around the country, but nitro coffee is also popping up at smaller shops, such as Amazing Glazed in Virginia Beach. Look for this trend, which has been flying under the radar the last couple of years, to go mainstream when Starbucks introduces the cold-brew bev at select locations.
Want to re-create the sparkling bowl of red punch at your high school prom (that somebody probably spiked)? OK, maybe you don’t—but one of the latest beverage trends is pretty cocktails made in self-serve, crowd-size portions. Swap out the punch bowl for a crystal vessel, and stage it in a prime spot on the buffet, or even use it as a centerpiece on tables. At Bazaar Meat by Jose Andres at SLS Las Vegas, one batch of the signature whiskey-based Leatherette cocktail serves 35.
Wine on Tap
If you’ve ever ordered wine by the glass to have the first sip taste like vinegar, you already know this is a good idea. For events with high volume, wine on tap is a smart option, as it can eliminate time spent waiting in line while servers pop open bottle after bottle. At Lunatic, the Lover & the Poet, a restaurant and wine bar opened in Chicago this summer, 21 wines will be available on tap. Ohio’s Prairie Moon Winery has begun kegging wine to sell to restaurants. Compared to the three- to five-day lifespan of wine that’s been opened in a bottle, wine kegs can last up to six months.