1. food and drink
2. beverages
3. alcoholic beverages
4. cocktails and beer

MARCH 2015
FoodBytes
GLOBAL SPIRITS
A WORLD OF BRAND NEW FLAVORS
:
MARCH 2015
FoodBytes
The St. Louis No.
1, from SoBou in
New Orleans,
combines
calvados, cognac,
sweet vermouth,
allspice bitters,
and dry apple
cider.
Chicago’s Billy
Sunday puts a
twist on a Harvey
Wallbanger with
barrel-aged
genever,
sac’resine, lemon,
caramelized
orange gomme,
and a “galiano”
sachet.
The Superdry at
Minneapolis’
Marvel Bar
features dry
vermouth,
shochu,
Himalayan sea
salt, chive-andthyme infused rice
vinegar, lime
juice, and seltzer.
STILL SO
MUCH TO
DISCOVER
Lesser-known spirits from
around the world take the
bar menu to the next level.
The drink list has long been one of the most internationallydriven parts of any menu – Irish whiskeys, Russian vodkas,
Caribbean rums, Mexican tequilas. But as “mixology culture”
spreads to operators of every size and stripe, on-trend operators
are looking to lesser-known global spirits to set themselves
apart.
In this issue of FoodBytes we look beyond the tried-and-true
favorites to discover more adventurous spirits and liqueurs from
around the world, from spirits that in-the-know cocktail lovers
may be familiar with due to their association with particular
drinks – cachaca (in the caipirinha) and pisco (in the pisco sour) –
to spirits that may be overshadowed by their better-known
relatives in countries like France (armagnac, calvados), Ireland
(poitin) or Russia (kvass). And we check out the spirits that are
sure to be brand new to most consumers – honey and red
pepper-flavored horilka in Ukraine, kefir-like kumis from Central
Asia, or tuba (palm wine) from the Philippines. We find a
Bolivian spirit backed by a major U.S. film director, a drink
described as a “slap in the face,” and a spirit that moves 3 billion
bottles a year in its home country.
In this issue of FoodBytes, we travel around the world, stopping
in 23 countries and regions. We also bring you a selection of
global cocktails that take well-known favorites to the next level,
from tinto de verano to the Siam Sunray. If global flavors matter
to you, be sure to check out International Concepts and World
Bites, just two of our complete line of TrendSpotting Reports.
Cheers.
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MARCH 2015
FoodBytes
SOTOL
MEXICO
Distilled in Northern Mexico from
the wild “sotol,” or “Desert Spoon,”
plant (which takes 12-15 years to
mature), sotol is produced in a
manner similar to mezcal and
tequilla, and the flavor is often
described as smoky, fruity, and
grassy.
CACHACA
BRAZIL
Often called “Brazilian rum,”
cachaca is also distilled from
sugarcane, but while rum is typically
made from sugarcane byproducts
(namely molasses), cachaca is made
from fresh sugarcane juice. Cachaca
is essential to Brazil’s national
cocktail, the caipirinha, though it
adds a fresh, rustic, potent note to
many tropical and tiki cocktails.
SOTOL MARGARITA
The Original Ninfa’s | Houston, TX
Hacienda de Chihuahua sotol plata,
fresh lime juice, and guava.
$8.99
OF CONSUMERS
WANT TO TRY A
CAIPIRINHA IN A
RESTAURANT
WORLD BITES:
BRAZIL
PISCO
PERU/CHILE
OF CONSUMERS PREFER TO TRY AN
AUTHENTIC VERSION OF THE PISCO
SOUR VS. AN AMERICANIZED
VERSION.
WORLD BITES: PERU
Both Peru and Chile lay claim to the
creation of pisco, a liquor or brandy
distilled from grapes. In fact, there
are a wide variety of pisco styles and
flavors available, depending on the
country of origin and type of grape
used. Pisco lends its name to the
Pisco Sour, the classic frothy, citrusy
Peruvian cocktail.
SINGANI
BOLIVIA
Singani is solely produced from the Alejandria
muscatel grape, and only in Bolivia, where it is
sipped in cocktails like the chuflay (singani and
lemonade or limeade) and yunguenito (singani with
orange juice). Recently singani received media
attention in the U.S. when director Steven
Soderbergh began producing his own brand of the
drink – Singani 63.
The Muscat of Alexandria grape used
in singani is one of the oldest grape
varieties in the world, and is also used
to produce everything from French
wines to Spanish sherries to table
grapes.
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MARCH 2015
FoodBytes
POITIN
IRELAND
Pronounced poteen or pocheen, this Irish spirit is often called “Irish
moonshine,” and indeed it was illegally produced in the country for
years before the ban was lifted in 1997.Today a number of Ireland’s
whiskey distillers produce premium versions of this clear spirit,
sometimes flavored with spices or fruits.
ARMAGNAC
FRANCE
PROPER PRAIRIE
Rotisserie Georgette |
New York, NY
Dickel white corn
whisky, poitin,
Cocchi Americano,
celery bitters.
$8.99
Armagnac’s cousin, cognac, is up
44% on drink menus vs. four years
ago according to Datassential’s
MenuTrends.
Calvados Flip
at La Dolce
Vita in
Beverly Hills,
CA.
With its similarities to ontrend cognac and a cheaper
price point, armagnac is often
described as a spirit that
more Americans should be
drinking. Though armagnac
predates cognac by about 200
years, armagnac and cognac
are both distilled from grapes
and aged in oak barrels. Yet,
due to differences in
distillation and oak
types/aging times, armagnac
is often described as having a
fuller, more forward flavor.
CALVADOS
FRANCE
This apple brandy is distilled
from apple cider in France’s
Lower Normandy region,
sometimes using over 100
varieties of apples, each with
particular characteristics, to
create the perfect blend,
with the result aged in oak
barrels. Calvados is thought
to have inspired applejack,
the American spirit
popularized during Colonial
times.
GRAPPA
Hard ciders have grown 700%
on drink menus over the past
four years, according to
Datassential’s MenuTrends.
AUGUSTUS MARTINI
L’Opera | Long Beach, CA
Van Gough dark chocolate vodka,
Italian chocolate grappa, and cream.
$13.00
4
ITALY
Grappa is made from
pomace, the seeds, stalks,
and stems left over from
winemaking (variations of
pomace brandy can be found
in many cultures, from Peru
to Macedonia). Traditionally
grappa is served at the end of
a meal, either straight or with
espresso. A number of
American grappas, from U.S.
winemakers looking to make
use of their leftover pomace,
are also available.
datassential.com | 312-655-0596
AKAVIT
MARCH 2015
FoodBytes
SCANDINAVIA
Also spelled akvavit or aquavit, this
Scandinavian spirit distilled from
grains or potatoes features the
flavors associated with the region’s
cuisine, particularly caraway and/or
dill. Akavit can come in a variety of
hues, depending on if the spirit is
aged and whether additional flavors
are added – cinnamon, citrus, anise,
pepper, etc. Akavit is considered a
type of brännvin, or Scandinavian
vodka (it translates to “burn wine”).
OF CONSUMERS
WANT TO TRY
AKAVIT IN A
RESTAURANT
WORLD BITES:
NORDIC CUISINE
31% of alcohol consumers
wanted to try the Worm Tamer,
featuring R. Franklin’s Malort,
Jeppson’s Malort, Vida mezcal,
grapefruit, and agave syrup, at
Chicago’s The Violet Hour.
Dine Around: Logan Square,
Chicago
BÄSK
SWEDEN
Like akavit, bäsk is a type of
brannvin, though in this case
flavored with bitter wormwood
(also used in absinthe). In the U.S.,
the infamous Malort, produced by
Chicago’s Carl Jeppson Company, is
a type of bask.
JENEVER
BELGIUM/
NETHERLANDS
A precursor to gin, jenever or
genever also owes its flavor to
the juniper berry. Jenever is
available in old (oude) or jonge
(young) varieties, though the
terms actually refer to whether
modern or traditional distilling
techniques are used, producing
different flavors – old jenever is
often described as smokier and
maltier.
Gin is up 61% on
drink menus over
4 years ago.
KIRSCHWASSER
GERMANY
Schwarzalder Kirschtorte, or Black
Forest cake, scored a 93 on a market
appeal index vs. hundreds of other
global foods.
WORLD BITES: GERMANY
5
This fruit brandy, often shortened to
kirsch, is traditionally distilled from
dark morello cherries, though today
a variety of cherries may be used.
Though not sweet itself,
kirschwasser is often used in
desserts, flavoring candies, cherries
jubilee, and Black Forest cake
(where morello cherries grow).
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SLIVOVITZ
EASTERN/
CENTRAL EUROPE
This plum brandy (with a reputation
for being strong and rough) is
produced across Eastern and Central
Europe, particularly Serbia (where it
is the national drink), Slovakia, the
Czech Republic, Hungary,
Yugoslavia, Poland, and Romania.
Slivovitz is made with damson
plums, which grow throughout the
region.
MARCH 2015
FoodBytes
The damson
plum is a relative
of the sloe drupe,
which is used to
make sloe gin.
HORILKA
UKRAINE
Often called “Ukrainian
vodka,” horilka can be
used anywhere vodka is
used, from Bloody Mary’s
to vodka martinis; in the
Ukraine it is often served
socially with food. After
filtering, horilka can be
served straight or flavored
with anything from herbs
to fruits to honey and red
pepper, a popular
combination.
PALINKA
HUNGARY
Originally a type of Hungarian moonshine, with
a taste that the New York Times compared to “a
slap in the face” (likely due to the often high
alcohol content), today there is a wide variety
of this fruit brandy available – in Hungary it is
said that you can make palinka out of any fruit
that you can make jam out of.
VALENCIA COCKTAIL
Top of the Standard | New York, NY
Aprikot palinka brandy, honey
tangerine, mandarin, lime, lightly
shaken and served up in a coupe glass
with violet sugar.
$18.00
PROUD MARY KEEPS
ON BURNING
Bone Lick BBQ |
Atlanta, GA
Hot pepper
moonshine, spicy
mary mix, spiced rum.
$7.00
OUZO
GREECE
OUZO AWARENESS
LEVEL AMONG ADULT
AMERICANS.
WORLD BITES:
GREECE
6
The most popular spirit in Greece,
ouzo is traditionally flavored with
anise – when water is added, the
essential oils are released, turning
the clear liquid cloudy white. Ouzo
is often sipped in small glasses,
served with meze (small plates) and
seafood.
datassential.com | 312-655-0596
MARCH 2015
FoodBytes
KVASS
RUSSIA
Fermented from grains or bread (particularly rye), with a strong, sour fizz often accented by fruit or herbal
flavorings, Kvass is a staple in Russia and surrounding countries, where it is sold to all ages from trucks and
street vendors and is widely available at retail; in fact, it has experienced a resurgence of popularity in recent
years. Kvass straddles the line between beer and soda – with it’s low alcohol content (typically 0.5 to 2.2%) it
is considered a non-alcoholic drink in Russia. A number of U.S. producers have created their own versions
stateside, buoyed by the success of kombucha, while imported concentrates are available at specialty
markets. Coca-Cola even began selling its own version in the New York market in 2010.
HOUSE MADE “KVASS”
Talisman | Los Angeles, CA
A traditional Russian drink, it is
made by the natural
fermentation of bread.
$2.50
Kvass Street Vendor
KUMIS
CENTRAL ASIA
Another fermented dairy product called
kumis can be found in South America
and, particularly, Colombia (as well as
Colombian restaurants in the U.S.). Food
anthropologists and historians have yet
to determine if the two are related.
Like kvass, kumis (or koumiss) has a low alcohol content –
typically between 0.7 and 2.5%. Kumis is often compared to
kefir, though kefir is produced from dry grains, while kumis
traditionally uses mare’s milk (though, due to production issues,
cow’s milk is more readily available today). Widely available
throughout Central Asia, in recent years kumis producers have
begun exporting the drink to Europe and beyond, marketing the
drink’s functional benefits.
BAIJIU
CHINA
This grain-based, high-proof Chinese spirit is widely
considered to be the most consumed spirit in the world, but
as sales have slumped in China in recent years, baijiu
manufacturers have been working to expand into overseas
markets, particularly the U.S. And while the spirit has a
reputation for being an acquired taste, baijius are available
in a huge variety of strengths and flavors.
7
CHINATOWN ICED TEA
Chino | San Francisco, CA
Baiju, almond milk, passion fruit, Lipton tea, lemon.
$11.00
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MARCH 2015
FoodBytes
SOJU
SHOCHU
Traditionally distilled from rice, this
slightly sweet spirit is ubiquitous
throughout South Korea – more
than 3 billion bottles are sold in the
country each year, and Jinro soju
regularly tops Drinks’ International’s
list of the top-selling spirit brand in
the world. In recent years soju has
begun making inroads in the U.S., as
the low-alcohol content makes it a
go-to choice for restaurants without
a full liquor license and Korean
cuisine, from Korean BBQ to
mashup Korean tacos, rises in
popularity.
Though many U.S. consumers are
aware of sake, few know shochu,
which regularly outsells sake in
Japan. Distilled from sweet
potatoes, rice, soba (buckwheat), or
other grains or vegetables, shochu
can range in flavor, from clean and
vodka-like to smoky and rich, like
whiskey. It also generally has a
slightly higher alcohol content than
sake – about 25% to 35% ABV.
SOUTH KOREA
JAPAN
Soju is up 38% on
restaurant drink
menus.
BENI-TINI
Benihana | Los Angeles, CA
Grey Goose, shochu, hibiscus
tea, passionfruit puree.
$9.50
TUBA/LAMBANOG
PHILLIPINES
OF CONSUMERS SAY
THEY ARE LIKELY TO
TRY FILIPINO CUISINE
IN A RESTAURANT.
TIPS: Q1 2014
Local variations of palm wine, made from the sap of
palm trees, can be found around the world, where
ever palm trees grow. In the Philippines, palm wine is
called tuba, a coconut toddy which is often distilled to
create lambanog, typically an 80 to 90 proof spirit.
Good quality lambanog is described as having a clean,
slightly sweet taste, though there are also a number of
flavored versions available, from blueberry to
bubblegum.
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MARCH 2015
FoodBytes
TRY SOMETHING NEW
International cocktails account for some of the fastest-growing mixed drinks on menus today -- think negronis (+400%
over four years ago), micheladas (+177%), and sangria (+31%). But what should we be on the lookout for in the future?
Try these global favorites that have yet to hit the big-time in the U.S., taking familiar favorites to the next level.
DO YOU LIKE?
SANGRIA
MINT JULEP
SIDECAR
IRISH COFFEE/
COFFEE
LIQUEUR &
CREAM
SPICED
CIDER
TOM YUM
SOUP
TRY:
TINTO DE
VERANO
This Spanish summer spritzer (the name translates to
“red wine of summer”) is even easier to make than
sangria – equal parts gaseosa (a light lemon-lime soda,
which can be swapped with another citrus soda) and
red wine.
PIMM’S CUP
Long associated with polo matches in the U.K., at its
simplest the Pimm’s Cup combines spiced, gin-based
Pimm’s No. 1 with English (carbonated) lemonade or
citrus soda, usually garnished with mint, cucumber, and
other fruit slices.
BRANDY
SOUR
Often called the national drink of Cyprus, this sour
combines Cypriot brandy with lemon juice and a sugar
or simple syrup for a sweet finish. Some recipes
include a few dashes of bitters and/or a splash of soda
water.
CAFFE
CORRETTO
Coffee-based cocktails are popular around the world,
from Denmark’s kaffepunch (“coffee punch”) to Italy’s
café correto, which combines an espresso shot with the
liquor of choice, often grappa, sambuca, or brandy.
CANELAZO
Traditionally served around Christmas-time in
Colombia, Ecuador, and Peru, this warm drink mixes
sugar, cinnamon, and sometimes fruit juice with
aguardente, a strong sugar cane liqueur (which is also
used in ponchas, a Madeiran honey punch).
SIAM
SUNRAY
Thailand created the Siam Sunray in 1993 in a bid to
create a Thai cocktail on par with other signature
drinks, like the Singapore sling. The flavors are derived
from Tom Yum soup – coconut rum, Thai chili peppers,
ginger, lemongrass, and Kaffir lime leaves.
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TOPICS COVERED IN LAST MONTH’S
TRENDSPOTTING REPORTS
MARCH 2015
FoodBytes
DINE AROUND
In February’s issue of Dine Around we traveled to Detroit, Michigan, where a longstanding
culinary heritage is combining with a new generation of food entrepreneurs and risk takers.
Though hit hard by the recession and subsequent bankruptcy, the Motor City has a tradition
of rewarding innovation. We covered everything from a restaurant that repurposed an old
pawn shop to a reclaimed horse racing bar where everything on the menus is $3.00.
UPCOMING: Next month we travel to Atlanta, GA for a look at modern Southern cuisine.
ON THE MENU
In February’s issue of On the Menu we discovered vibrant new flavors and updates of
nostalgic favorites, from global favorites like peri-peri and turmeric to how yogurt is going
savory. We looked at how old-fashioned soda fountain flavors like egg creams and malt are
inspiring new dishes and drinks, and how sweet pralines have become an on-trend flavor in
everything from coffee to pancakes.
UPCOMING: In April we cover everything from chilaquiles to semifreddo to huckleberry.
CREATIVE CONCEPTS
In last month’s Creative Concepts we looked at major restaurant brands that have launched
spinoff concepts recently, responding to changes in the industry and the growth of fast
casual. We covered KFC’s “Super Chix,” Denny’s “The Den,” Ponderosa’s “Bo’s Steak & Grill,”
and many more, complete with consumer data on the innovative, often health-driven and
adventurous menu items you’ll find at these concepts.
UPCOMING: We check out the explosion in brand new food halls across the country.
WORLD BITES
In World Bites, we traveled to the Bohemian region of the Czech Republic, where you’ll find
a hearty, vibrant cuisine with a long and storied history. We brought you extensive
consumer data on dishes, from favorites like pierogies, Czech/Bohemian beer, goulash, and
chicken paprikash, to lesser-known dishes like hermelin cheese, parek v rohliku (the Czech
version of a hot dog), and houskove knedliky bread dumplings.
UPCOMING: We discover the cuisine of Spain’s Basque region.
INTERNATIONAL CONCEPTS
Last month’s issue of International Concepts took you to South Korea, home to some of the
hottest trends that have been making their way to the U.S. in recent years, from ingredients
like kimchi and gochujang to concepts like Korean fried chicken and Korean BBQ. We
covered a chain inspired by Korean street food, a hamburger chain with bulgogi burgers, a
fried chicken chain with 30 locations in the U.S., and a Korean-born French bakery chain.
UPCOMING: In April we travel to cover the chain restaurants of Japan.
NEVER MISS OUT ON A TREND!
10
Contact Maeve Webster at 312-655-0596 or
[email protected] to subscribe.
datassential.com | 312-655-0596
MARCH 2015
FoodBytes
A MAJORITY OF CONSUMERS SAY
THEIR TASTES ARE SHAPED BY
THEIR RESTAURANT EXPERIENCES
What’s happening on the menu today can
be a leading indicator of tomorrow’s food
trends.
Datassential MenuTrends is the industry’s largest
menu data set with the longest historic trend
record, plus the ability to search millions of dishes
from over 100,000 menus. Because the database is
designed to mirror the US restaurant census by
segment, region, and menu type, MenuTrends is the
only system that offers true projectable data. All
segments and cuisine types are tracked extensively
– from food trucks to fine dining.
MenuTrends INSIDER is also updated every month
with Limited Time Offers (LTOs) and other new
menu activity, with product photos that bring the
listings to life. And with thousands of ready-to-use
reports and simple trend detection tools, you can
jump right into the database, identifying,
measuring, and predicting the food and flavor
trends that matter to your business.
Call us today to begin using the food industry’s
authoritative resource for flavor trends.
Call Jana Mann at 312-655-0595 or
email [email protected].
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FoodBytes
MARCH 2015
FoodBytes
HUNGRY
FOR MORE?
This is just a small taste of the research and
data we have collected in order to make
accurate, data-backed trend identifications.
Now let Datassential take you deeper into
the implications of these trends and what
they mean for your company.
We can take you behind the data that shows
how restaurant menus are shrinking and
morphing, show you an in-depth look at the
surprising demographic data on consumers
(including Millennials) that informed these
trends, and show you real-world examples of
every trend covered.
And it’s all backed by the industry’s most
accurate and trusted menu database,
MenuTrends, and the industry’s largest
operator research panel, OPERA.
To start putting these trends to work for you,
contact Datassential today:
1-312-655-0596
[email protected]
13
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