We’re Loving These 6 Cocktail Trends Right Now

Gone are most days of ordering a drink for the sole purpose of chasing a quick buzz. While current events may have some of us impulsively reaching for a handle of off-brand, under-the-sink vodka, more discerning consumers want clever cocktails and the sensory experiences and stories that come with them.

Whether it’s an excuse to partake in libation or a genuine interest in background or methodology, these six bar trends are reason enough for a night out. Sustainability has long been a driving factor in running a bar, and new practices help make it more achievable. Meanwhile, bartenders are embracing savory ingredients, exciting those of us who chase intrigue and surprises in our drinks. Best of all, these trends represent significant shifts in beverage appreciation from all over the world, further proof that the presentation, innovation, and education of cocktails is as much art as it is science.

Waste not, want not

Mixologists and chefs regularly join forces to eliminate waste in creative ways. This is the case at Chicago’s Indienne, which takes fat-washed gin derived from sea bass trimmings and combines it with lacto-fermented cucumber, dill, and chile oil to yield a complex seafood sipper, appropriately titled the Seabass, that would have otherwise been trashed.

“Reducing waste—whether we are repurposing citrus peels or kitchen scraps, using spent coffee grounds in our infusions, or opting for plant-based alternatives—allows us to minimize our footprint while pushing the boundaries of creativity behind the bar,” says head mixologist Akshar Chalwadi.

At loft-like cocktail haven Line Athens, an in-house fermentation and vermouth-making program helps the bar rely less on commercially available products that may be subject to climate-related challenges.

“The idea emerged from our deep awareness of climate change and the increasing vulnerability of traditional wine grapes,” says Giannis Vavadakis, the property’s head of research and development. “As global temperatures rise and weather patterns become more unpredictable, grape cultivation faces significant challenges, threatening not only the wine industry but also biodiversity and agricultural traditions.”

Line’s punch, for instance, seamlessly blends three distinct styles of rum, infused with the dehydrated pulp left behind after clarifying tropical fruits like pineapple and passion fruit. It is then enriched with a pink grapefruit tea made from discarded and brewed leaves, giving them new life. “This approach allows us to craft unique, terroir-driven flavors that would not be possible with commercially available products,” Giannis says.

All-in on savory

“Often, more complex drinks [can] incorporate flavors typically found in cooking: umami, spice, herbs, and salt,” says Mackenzie Muller, bar manager of Pittsburgh’s Scratch & Co. Here, you’ll find savory, reinterpreted takes on classic cocktails such as chicken fat-washed bourbon in an old fashioned, caramelized onion-infused vodka in a dirty martini, and a homemade watermelon radish-based aquavit, but Muller reminds customers that this approach is a tale as old as rimming a margarita glass with salt. (We loved this trend last year, and it continues to take hold at bars everywhere.)