At first, there was fruit.
When flavored vodkas sprouted in the late 80s and 90s, tall crayon-hued fruit flavors dominated on backbars and liquor store shelves, ready to perfume vodka-sodas and the occasional Cosmopolitan, that iconic pink mix of cranberry, lime, and Absolut Citron (despite the term “flavored,” they rarely offered much in terms of actual taste) with all its ersatz “Blueberi” or “Ohranj” glory.
Flash forward 30-plus years: expect fruit-toned spirits to return with a vengeance, say trend-watchers like Nielsen CGA, which tracks drinking habits at bars and restaurants, and Flavorman, which develops beverage flavors in its Willy Wonka-like Louisville laboratory. Catalyzed by the runaway success of White Claw and other spiked seltzers — which seem to be offered exclusively in familiar fruity varieties like black cherry and lime — and following the insistent drumbeat for “natural” drinks in pursuit of the wellness trend, booze producers are going back to basics: fruit.
Really Dough’s Mark & Scott Take a Bunch of Shots, Do Blind Pizza Taste Test, Argue a Lot
BASICALLY, WE ARE GETTING FED-UP WITH THE BS, AND DEMANDING BETTER.
SPIRITS ARE RIGHT BACK WHERE THEY STARTED: IN THE FRUIT BASKET.