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.
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.
“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.)
Savory options also reign supreme at establishments like Singapore’s Cat Bite Club, which touts the Sippin' Shrooms cocktail, containing shiitake-infused sherry, pisco, hachi kokuto, umeshu, sesame, amaro and celery bitters.
While sugar-laden syrups and pre-made batch mixes add sweetness, they lack the complexity, freshness, and nutrition of a fruit juice. “Juice provides bright, aromatic flavors that syrups can't replicate,” says Takuma Watanabe, owner of New York City’s Martiny’s, who says that varying textures contribute to a more dynamic cocktail.
At this elegant Japanese bar, menu hits include the Maia, which highlights the acidic and creamy hybrid of pineapple foam, a frothy barrier to cushion against the potent punch of yuzu and peppery basil. The Caprese, brilliantly clarified with milk, relies on the signature sweetness of San Marzano tomato water to balance additional flavors of grapefruit and whiskey.
Properties as large as Bahamas’ Baha Mar, which can accommodate over 5,000 guests, have also ditched syrups at its popular beachside bars like Out Island and H2O. It’s part of an overall commitment to elevate bar and dining offerings by highlighting the region’s tropical produce.
Mezcal may lure in those with a longing for smoky flavors, but it can also be achieved through other methods. Grand Velas Riviera Maya, whose Cocina de Autor restaurant is the first to receive a Michelin star at an all-inclusive resort, features such techniques as smoked glass rinses, burning herbs and wood chips, and infusing charred, seasonal produce into spirits.
“On a sensory level, smoke enhances both the nose and palate, creating layers of depth that evoke warmth, nostalgia, and even a hint of mystery which transforms the cocktail into a multi-sensory experience,” says executive chef Nahúm Velasco, who notes that these drinks deepen the drinker’s connection to Mexico’s culinary heritage, which is often rooted in open-fire cooking. He pairs smoky drinks with traditional open-flame dishes such as barbacoa, stuffed peppers, and tacos al pastor.
Most imbibers may not give much thought to ice. Aside from its cooling benefits, cubes, spheres, nuggets, and even kakigōri-style flakes impact a drink’s structure, presentation, and utility—namely, softening the hard edges of the spirit via dilution.
"We’re seeing a shift toward more intentional ice, from embossed cubes that add a touch of artistry and branding to smoked ice that enhances cocktails with depth and complexity,” says Jonathan Gabbay, bar director at Four Seasons Hotel at The Surf Club’s Champagne Bar in Miami. This could be as straightforward as freezing liquids infused with herbs, fruits, and teas that evolve the drink’s flavor as the ice melts, or a flavored liquid that’s infused via smoker, grill, or smoking gun.
In the 2010s, Chicago’s The Aviary spearheaded this movement with a robust ice program that defined a number of its drinks, deploying many of these techniques. One of the West Loop haunt’s iterations, a seasonal drink dubbed The Truffle Hammer, festively showcased cinnamon, amaretto, and truffle ice rings that melted into a brown butter, amaretto, and cognac base. As you sipped the drink, its spirit-forward foundation would give way to the eggnog-esque flavors of the ice.
As younger generations tend to consume less alcohol, everything old may be new again. There is a renewed interest in resurrecting stories tied to bar history, transporting patrons through time and narrative, and in some cases, helping them feel as if they’re part of iconic moments.
“We see ourselves as archivists, historians, and cocktail custodians, ensuring that the spirit of classic L.A. cocktail culture isn’t just remembered but reawakened,” says Matt Wise, general manager of The Formosa Cafe in West Hollywood, which first opened its doors in 1939, directly across from the historic Samuel Goldwyn Studio.
This trend can also be attributed to social media, where pretty photos may get clicks, but storytelling brings customers through the doors. “A cocktail with history isn’t just a drink, it’s a shareable moment,” stresses Wise. “It’s a conversation starter, a piece of nostalgia you can hold in your hands.”
The Formosa Cafe’s menu is a trove of cocktail lore. The Bugsy’s Drop Safe, a coconut fat-washed mezcal with peach liqueur, lime and pineapple juices, and blue curacao, alludes to the space’s hidden floor safe (which still exists) where Bugsy Siegel discreetly stashed his bookie earnings. The Pink Cadillac, an aged rum with aloe liqueur, pink peppercorn hibiscus syrup, lime juice, and guava soda, was inspired by a moment when Elvis Presley’s manager forgot to pay a tab and, instead, tipped a waitress with a pink Cadillac.
Many innovative cocktails are rife with fascinating backstories, but by tying them to notable figures that transcend generations, a night out can feel more like a night at the museum.