There is a lot of talk about bio cocktails, and many bartenders are trying their hand at them. Is it just another fad destined to die out as soon as another more compelling one comes along, or instead is it a trend that will change habits?It is too early to draw conclusions, however, we must consider that, for example, only a few years ago there were few restaurants that paid attention to the diversification of customers' needs, today, on the other hand, every restaurant worthy of the name has a menu that contemplates dishes for various food intolerances and organic and "organic" dishes, and even pizzerias are adapting.
Moreover, experimenting in organic is certainly interesting and leaves plenty of room for creativity. One can start by opening a small "organic" section within the cocktail menu and periodically organize a bio party as an alternative to the usual aperitif. Cocktails, appetizers and containers will all be strictly organic and eco-friendly. This will appeal to everyone, bio supporters and unrepentant gaiety seekers.
