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7 Cocktail Trends to Embrace and 4 to Avoid

Goat, pork desserts, and grilled cheese weren't the only trends we spotted at the Food & Wine Classic in Aspen.

by Katie Sweeney

Goat, pork desserts, and grilled cheese weren't the only trends we spotted at the Food & Wine Classic in Aspen. I also attended a seminar devoted to what's hot (and what's not!) in the world of mixology. At The Cocktail Guide, New York's most famous bartender Jim Meehan, of PDT, and Food & Wine's Kate Krader discussed top trends when it comes to drinks. Wondering what you should seek out and stay away from the next time you hit up your local watering hole? Read on.

Happy Hour: Jim's Diablo

When I heard the name of this cocktail, I assumed it would be a devilish drink that was either too spicy or super strong.

by partysugar

When I heard the name of this cocktail, I assumed it would be a devilish drink that was either too spicy or super strong. I was pleasantly surprised when it was neither hot or potent, but rather a delightfully well-balanced, tasty cocktail.

Despite its blushing color, this mix of tequila, Canton, and lemon juice is not a typically girlie, sweet concoction.

Created by one of New York's top mixologists, Jim Meehan, the diablo is simple to make at home. Take the time to chill the glasses before hand, it will make a better drink.

The recipe calls for creme de cassis, but I made mine with Chambord, because that's what was in my liquor cabinet. To check out Jim's Diablo, read more