Global trends in mixology highlight edible cocktails and international expansions

The culinary world is seeing a rise in innovative mixology trends, ranging from edible cocktails to international bar expansions.

In Spain, high-end chefs are transforming cocktails into solid food. Eneko Atxa at Azurmendi serves an edible caipirinha, while Albert Adrià at BCN 5.0 offers concepts like melon with vermouth and oyster bloody marys. These creations aim to break the barrier between solid and liquid, using varied textures to cleanse the palate or surprise diners.

In South America, Handshake Speakeasy, named the Best Bar in the World in 2024, has expanded from Mexico City to Lima, Peru. The new venue, PAGANO by Handshake, located at nhow Lima, offers a more intimate experience than its Mexican counterpart. Founded by Rodrigo Urraca, Eric van Beek, and Marcos Di Battista, the project focuses on a cohesive sequence of light, music, and gastronomy.