This cultural milieu -- a found awareness and interest in food sourcing, in handmade artisanal goods, in supporting the local economy -- gave rise to a number of “homegrown,” "locally sourced,” “handmade,” “from-scratch,” “sustainable” culinary trends. Artisan pickles. Artisan jams. Farm-to-table restaurants. Craft beer. Craft cocktail culture around the country, then still very much in its infancy, only stood to benefit.
Places like Milk & Honey in NYC, Death & Co. in NYC, and PDT in NYC (fine, New York, you win) began experimenting with old classic-cocktail recipes that had been all but forgotten, espousing the ideals of artisan craftsmanship, high-quality products, non-alcoholic ingredients made in-house, utilizing local purveyors as much as possible, culinary creativity and playfulness, and preserving a piece of the American past while also looking towards the future. Et voila -- a trend was born.