Cocktails get a new ingredient: Wine

When ordering a cocktail at a bar, customers are used to the main ingredient being a liquor such as gin, vodka, or tequila.

But more and more often, wine is being used to lower the alcohol content of cocktails, create new drinks of choice for customers, and enable bartenders to cut back on pouring too much straight liquor.

“When used in cocktails, wines reduce the need to add excessive amounts of alcohol (that can make a drink too boozy) and can add a softer sweetness than syrups,” said a report by Southern Glazer, the US’ largest distributor of drinks.

According to Forbes, 23% of bartenders said they’d use rosé in their cocktails. With rosé sales up 48% from last year, capitalizing on the popularity of the pink wine, and others, makes sense for brands and bartenders.

Wine is getting new life as a cocktail ingredient – and no, we don’t just mean just spritzes. Let’s look at why.

Read more on Dimensional Insight’s Blog.