In the months before the Rosewood Hotel Georgia’s subterranean bar, Prohibition, opened, head bartender Brad Stanton spent countless hours obsessing over every detail, from a state-of-the-art ice-maker to stylish copper bar tools.
One of the things he obsessed over most was the glassware.
This drink – created by Robyn Gray and Brad Stanton, head bartenders at Prohibition in the Rosewood Hotel Georgia – taps into several of 2017’s cocktail trends: infusions, new white spirits, and mixing multiple spirits together. Note that you can purchase jars of hibiscus flowers in syrup at stores like Gourmet Warehouse, or make your own using the recipe below.
Well, thank goodness that’s over. This past year was enough to drive a person to drink. Luckily, the city’s best bartenders know just what we’re craving right now and in the year ahead. Here are the top-five cocktail trends they say we’ll be enjoying in 2017. Cheers!