It has a rich, deep cherry flavor characteristic of that cocktail made with bourbon, which itself tends to be a sweeter whiskey than rye, which is spicier. It might look small, but pour it over a big ice cube and you’ll have more than enough old fashioned to keep you happy. Though they still occupy a relatively small market share compared with hard seltzers and other malt-based beverages, ready-to-drink cocktails are growing at a much faster rate, according to the Distilled Spirits Council. Ready-to-drink cocktails are expected to show a compound annual growth rate of 13.4 percent between 20, according to the market research firm Grandview Research. And since the pandemic, they’ve really taken off, particularly as people grow bored of hard seltzers like White Claw. As a result, if I’m not ordering a negroni or a martini at a bar or restaurant, I’m not drinking one.Īlso known as ready-to-drink or RTD cocktails (which also include bottled cocktails), the canned cocktail category began to pick up steam in 2019. I’m drinking and hosting less, which means it makes less sense to stock mixers with relatively short expiration dates, like vermouth or wine-based aperitifs. This gave me a deep appreciation for-if not a mixologist-level understanding of-cocktails and spirits, as evidenced by my well-stocked home bar.īut for the past couple of years, my bar cart has been gathering dust. Having worked in various food and beverage industry domains for many years, I’ve been hovering around the spirits world, so to speak, for a decade. Five years ago I wouldn’t have thought that in 2022 I’d be drinking cocktails from a can.
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