Editor's Note: New is True

    The word “fresh” may have an unappealing connotation when attached to unsolicited flirtation from someone, but when bread, beer or on-premise trends are concerned, fresh is best. And, considering the current heat wave of action in the nightclub and bar scene today, fresh just keeps getting better.
    Although it is said that what’s new now was at some point new before, there’s a twist to this today — and you can take that literally. Cocktail creativity is not ceasing to amaze guests and operators, and the recent range of versatility — from the very simple to the utterly complex — has put mango, for example, on the map. There are new concoctions for virtually every palate and desired effect, but hasn’t this been done before?
    The answer is that while perhaps the Mojito was enjoying cult-icon status in Havana nightclubs a century ago, only now is it being revered here coast to coast. Still, while what’s new is old, it is getting fresher, not only with its awareness but also with the new twists it receives thanks to the influx of spirit, mixer and liqueur brands to the market (see recipes page 27). While occasionally something is created that breaks ground or is a recent development in technology, it seems the cycle is of renaissance — of old rediscovered and again appreciated — with the modern edge we have to promote it. Twist, and enjoy. There’s more than one way to skin a lime.

Cheers,