Hamilton-Mudge agrees with Conigliaro regarding pre-bottled cocktails, making it easier to enjoy a drink with food. "The theater of cocktail making is less important at the table because you don't see the bar," he says. "That said, the quality has to be retained in the production method, and some cocktails will still need to be customized to a customer’s taste, such as the martini, but other less so; for example there is a new bar in San Diego [Polite Provisions] where a chocolate-infused Negroni is on draft at the bar!"
Last year's winner, Nathan O'Neill, feels that pre-making cocktails will be seeing a boom in popularity as well. “Seasonal ingredients are being used more and more, and an increasing number of unusual ingredients are also being introduced, from herbs like tarragon and coriander, to olive oil, which adds a savory note to a drink. Techniques will also allow us to replicate flavours of seasonal and locality specific ingredients; we will replicate flavors using phosphates and acids, which will allow cocktails to be made all year round as they won’t be reliant on any one type of fruit that only grows in one part of the world and at a certain time.”
Having been first introduced in 2010, the Beefeater 24 Global Bartender Competition has grown in popularity and stands as the premier competition showcasing bartending talent and innovation. This year's competition has highlighted people from 26 countries, including France, Australia, the U.S., the U.K., and Hong Kong. Anyone with even the slightest interest in cocktails will be wanting to pay attention to the winner, as the Global Final will certainly be picking out the best the world has to offer.