As 2025 winds down, we can’t help but take a gander at the crystal ball. In the realm of cocktails and mixology, that means predicting the next major trends, from ingredients and resurrected old cocktails to entirely new flavor combinations and spirit styles. Tropical pineapple cocktails and miniaturized drinks ran rampant in much of 2025 — what will happen next year?
We got some insider tips from some top bars in the land. We’ve compiled them here so you can get an early jump on all things buzzing at the bar in 2026. Read on for more.
Drinks and a show
People are paying attention to how they spend their dough, and in drinks, often want entertainment on top of a good cocktail. That can mean anything from experimental menus to tableside service. At Shinji’s in NYC, fish is flown in from Japan four times a week, and both cocktails and hand rolls can be created right at your table. Netsu Bar in Dubai is another example, featuring a cocktail menu inspired by the Japanese theater style otherwise known as Kabuki.
Global diffusion of cocktail culture
All you have to do is take a look at the World’s Best Bars list and see just how global the scene is. The major cities still do quite wel,l but there are always up-and-comers or places you might not expect that are doing incredible work behind the bar. Peru is a great example as of late, or oft-overlooked American cities like Milwaukee.
No & low pushing forth
Bare will only continue responding to the demand for no- and low-ABV offerings (particularly in the US, where the percentage of adults who say they drink alcohol has fallen to its lowest since polling began in 1939, according to Gallup). This can only mean better mocktails and lower-alcohol offerings that taste as good, if not better, than conventional versions.
Bars as communities and cultural hubs
A bar can be so much more than a bar. We value not just the drink, but the community. In many ways, this is an old idea that we cherish now more than ever, perhaps due to the digital age or the pandemic or both. We want to connect, share, and work together, and, really, that’s how the bar came about. From initiatives to unite the hospitality community to consumer-facing events, these venues offer a much-needed sense of place and belonging.
The continued evolution of third spaces
WFH culture is driving the need for third spaces. It’s cool to see coffee shops transitioning into evening bars or restaurants turning out bagels in the a.m. before switching to sushi bars at night. It’s a sophisticated way to turn watering holes into all-day spaces, where people can work by day and wind down later on.
Slow drinks movement
Slow food means slow drinks too. We’re seeing more of that than ever, inspired by the Italian culinary way. It can mean everything from sourcing locally to emphasizing every detail and championing craft and quality. Efficiency is great, but a methodical and slow approach tends to be better for the environment and the producers and more enjoyable for the consumers, etc.
Truly bespoke cocktails
We’ve become way too accustomed to formulas. Algorithms dictate our music selections, and some drinks are even being devised by artificial intelligence. In 2026, we want genuine bespoke
The importance of the glass
“The next frontier in an effort for visibility and to leave our bartender’s mark on the world of cocktails is our glassware,” says Tom Hogan, co-founder of hospitality consultancy Studio Ryecroft. Atmosphere is one thing, often hinging on decor, lighting, and music. But glassware is valuable too, and perhaps even more so, dictating how the drink performs in terms of aroma and flavor, and also just running up the presentation points. Expect a greater sensitivity towards glassware next year (even if the vessel itself is not even made out of glass).
Tea cocktails
Tea cocktails are just starting to bubble up, and we expect to see more and more in 2026. With so many great teas out there and a whole galaxy of served-warm cocktails, there are virtually infinite possibilities here.
Clay’s resurgence
Draft cocktails are so 2020. The year 2026 is all about the appreciation of the aged cocktail, or one with some evolution and time under its belt. Just like a fine wine, a good cocktail recipe can really come into its own after a few years. And clay is a great way to do so. “Once I started bartending, I couldn’t see a way to marry the two passions outside of ‘the vessel’ until I learned about the clay-aged wines of Georgia, the clay-aged Pisco of Peru, and Baijiu! Unlike oak, clay doesn’t add flavour; it shapes texture. Its porous structure allows micro-oxygenation, softening sharp edges and opening up aromatics without the heavy vanilla or tannin of wood,” says Tom Hogan, founder of Studio Ryecroft.
Others
This writer predicts a few other things on the topic. Look out for increasingly popular middle-ground beers, or styles that fall nicely between non-alcoholic and traditional. You know, the kind of low-octane styles you can drink all day without losing your functionality. Also, more new hops will come online and make their way into experimental IPAs, and, in wine, hybrid grapes will continue to make waves in places with harsher growing climates. It probably goes without saying, but sustainability will only grow (the new-ish regenerative organic certified movement in California is a great example).
