Message 10260 of 22774 in Behind the Bar

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I've heared this question more often last year. Either some people have great 
influence making this question a big issue or people have no inspiration 
anymore. Did they wonder about this same thing ten, twente, etc years ago?

People have no inspiration because they reach the top of posiblities? All 
exotic ingredients have been used and prices have risen to very expensive by 
adding diamonds as garnishes. There are a few trying to squeeze the last part 
of originality out of cocktails using molecular cuisine.

I think that a next trend could be cheap (e.g. long lasting ingredients) and 
fast (e.g. less shaking) solutions for cocktails making it a possibility in 
crowds which are more beer and wine minded. Last years a lot of people have 
been starting teaching about cocktails outside the big cities. At least in my 
area but i think this is worldwide not? 
There is a lot to explore for this kind of cocktails. Last decade a lot of 
bars and bartenders have been trying to do the best possible cocktails 
escalating into the use of the most strange ingredients and techniques. Now it 
is time to go back and see how we can do the best possible cocktails in a 
cheap way. The bars which have always been using premixes or bottled shooters 
and pina colada realize that they can do the same theirselve but cheaper.