Trends in the Bar Industry: Insights from Mixologist Lynnette Marrero
Lynnette Marrero, acclaimed mixologist and partner in Jennifer Lopez's ready-to-drink cocktail line Delola, recently shared her insights on trends shaping the bar industry. As the bar scene continues to evolve post-pandemic, Marrero emphasizes the importance of authenticity and clear concepts for bar owners. She advises operators to consider what their space, food, and drinks mean for both the local community and their social media audience.
One notable trend Marrero highlights is a return to classic cocktails. Many bartenders who started in craft cocktail bars are now exploring the building blocks of mixology by revisiting and reinterpreting iconic drinks. This resurgence of classics is evident in the popularity of variations on martinis, espresso martinis, and milk punches. Marrero sees this as part of a cycle of re-education and innovation in the industry.
The interview also touched on the current popularity of agave spirits like tequila and mezcal, which have seen a significant boom recently. However, Marrero believes this is part of a larger cycle and predicts that other spirits like whiskey and cognac will likely trend upwards again as consumer tastes mature and shift. She emphasizes the importance of menu planning and ingredient selection in making all cocktails, including those with less trendy base spirits, appealing to customers.
When asked about the role of artificial intelligence in cocktail creation, Marrero expressed skepticism about AI-driven flavors and recipes. While acknowledging AI's potential as a tool for gathering information and identifying trends, she emphasized the irreplaceable role of human bartenders and mixologists in understanding what truly works in practice and creating memorable drinking experiences.
Marrero also discussed the future of experimental, high-concept bars like Toronto's BarChef. While she believes there will always be a place for these experience-driven establishments, she notes that they often cater more to tourists and special occasions rather than regular, frequent patrons. In contrast, she sees neighborhood bars and taverns as the cornerstone of the industry, providing the engagement and community connection that many people seek.
For restaurant owners looking to improve their bar programs, Marrero recommends aligning the cocktail menu with the food offerings, fostering collaboration between the kitchen and bar teams, and carefully considering the needs and preferences of the local community. She advises operators to think deeply about who their target customers are, what unique offerings they can provide, and how to adapt their space and menu to serve different needs throughout the day and night.
