Flavor Trends, Strategies and Solutions for Menu Development

Sipping Sorghum: Sorghum in Drinks Sorghum’s role in beverages is on the rise, with its versatility ranging from sweetener to spirit

Sweeteners for cocktails run the gamut, with trending ingredients like honey and agave nectar adding both distinctive flavor and storyline. Sorghum, with its uniquely American narrative, is now moving into the bar, often as sorghum syrup or molasses, or even as a fermenting agent or distilled spirit.

Social Darwinism: Dewar’s, Clear Creek Pear Brandy, vanilla clove sweetener, sorghum vinegar, and a rinse of Becherovka
—Henley, Nashville

The Proper Old Fashioned: Defiant North Carolina single malt whiskey, demerara syrup, sassafras, sorghum bitters and star anise
—Tupelo Honey Café, multiple locations

Sorghum Beer
—Renaissance Brewing Co, Tulsa, Okla.

Kungaloosh Spiced Excursion Ale, a sorghum-and-spice draft ale
—Nomad Lounge, Orlando, Fla.

Durra Cocktail: Whiskey, brandy, sorghum syrup, Scotch and bitters
—Canon, Seattle


  From the Jan/Feb 2018 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

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