Cocktails in 2023 have been all about multi-sensory experiences, Martinis and quality over quality … so what will 2024 hold?

We asked the Director and Co-founder Barrelhouse Group Mikey Enright to give his predictions on the cocktail trends that will define the new year and his verdict is that 2024 will be taking the mixology manias of 2023 up a notch.

Barrelhouse Group owns iconic Sydney venues including The Barber Shop, Hickson House Distilling Co and The Duke of Clarence, plus the new Barrelhouse Cellars bottle shop.

Enright (above, left with Barrelhouse co-founder Julian Train) said experimental cocktails are still a hit with the group’s customers, who are eager to experience new and different flavours.

He said cost-of-living issues haven’t impacted the appeal of cocktails, with the cocktail boom being fuelled by how educated consumers have become about what’s in their glass, together with standards of bartending lifting across the nation.

“It feels like two new bars open every week in Sydney at the moment, and you can get a half-decent cocktail in many pubs now,” he said.

“Also, I think the consumer is more knowledgeable about cocktails, spirits, bars and making drinks at home.”

What’s ahead for cocktail bars in 2024

According to IWSR, agave spirits are winning the US premiumisation race. Super-premium-plus agave spirits volumes are poised to grow roughly twice as fast as whisky between 2022 and 2027,

Enright said agave is equally dynamic in the Australian market, both in spirits or cocktails.

However, the drink he’s putting his money on is the Martini, which continues to grow exponentially in popularity as the classic cocktail of choice in Australia.

“I’m really enjoying Martinis at the moment, especially seeing as we make our own gin [at Hickson Road Distillery],” Enright said.

“It’s an occasion before dinner and it’s such an elegant and versatile drink.”

Earlier this month Enright celebrated the 10th anniversary of the bar that started it all for Barrelhouse, The Barber Shop.

“The Barber Shop was our first project and it took a lot of learnings to get it right,” Enright said.

“After all these years we haven’t changed too much apart from the upkeep – it’s very consistent in atmosphere, drinks quality, pricing and number.

“We change the menu twice a year in spring/autumn. Normally we create about six to eight new drinks, but some have been on the menu for years, such as The Barber Shop Gimlet.”

Enright said the gimlet is hugely popular and he expects that to continue in 2024.

The cocktail was created in the 19th century to prevent British Navy officers from getting scurvy. Officers were administered a daily ration of lime juice to ward off the disease. 

Legend has it that naval doctor Rear-Admiral Sir Thomas Desmond Gimlette suggested combining the lime juice with the officers’ daily ration of gin to mask the bitter taste. The combination was an instant hit.

The Barber Shop’s recipe features salt-bush infused Hickson House Classic Dry Gin, finger lime cordial and coriander tincture.

Some of The Barber Shop’s original cocktails and those that have been created over the past 10 years have also inspired a new collaboration for The Barber Shop’s 10th birthday, The Barber Shop X Hickson House Barber’s Cut Gin.

“Hickson Road Distiller Tim Stones spent long afternoons and evenings at The Barber Shop’s bar with our team there, and essentially built a gin based on the styles they love and pour most often,” Enright said.

“Hence a classic but super-punchy London dry, with notes of rosemary and lemon peel, both often used in the bar’s most popular cocktails.

“Barber’s Cut has a classic London Dry gin base of juniper, coriander, angelica root and orris root, enhanced with botanicals that include rosemary, lemon peel and macadamia nuts. Big, bold juniper on the nose and palate complemented with herbal and citrus notes, leads to an unctuous, lingering finish, thanks to the macadamia.

“Here’s the recipe for our signature serve – please come and enjoy one with us at The Barber Shop or Hickson House very soon.”

Smoke & Bandages

Burn a rosemary sprig and trap the smoke under a martini glass. Add to an ice-filled shaker with …

• 20ml Barber’s Cut Gin
• 20ml Sweet Vermouth
• 20ml Heering Cherry Liqueur
• 20ml freshly-squeezed orange juice

METHOD: Shake until well-chilled. Double strain into the smoke-filled martini glass. Garnish with a fresh rosemary sprig.