Maximalism is back in cocktails with bold colors and flavors

""It's a little bit like that era's grown-up cousin has taken the reins," says Sharman-Cox. "More decadent luxury rather than garish waste.""

""Even the simple martini is starting to get more elaborate garnishes - big pickles, colorful cornichons - and we're here for it," she adds."

""Garnishes are increasingly designed to be edible or reusable, so we're seeing more elaborate partnerships between the bar and the kitchen to create something delicious that truly compliments the cocktail.""

""We work with so many elaborate elements and get so many 'wow' reactions from customers when we serve them, we believe that this maximalism - making these fun cocktails - actually plays a role in sustaining the profession of bartending itself," he says."

Maximalism has returned to cocktail culture with bartenders creating bold color palettes, layered flavors, oversized garnishes, theatrical glassware and playful twists on classics. The trend echoes the extravagant drinks service of the 1990s but emphasizes decadent luxury rather than garish excess. Contemporary maximalism prioritizes flavor impact alongside sight, touch and smell, moving beyond mere prop garnishes. Bars increasingly design garnishes to be edible or reusable and collaborate with kitchens to produce complementary elements. Attention-grabbing, elaborate cocktails generate strong customer reactions and help sustain the craft of bartending, giving patrons compelling reasons to visit bars despite tighter spending.

Read at Boston Herald