Top 5 Cocktail Trends for 2025
Let's talk about how, over the last few years, how we drink has changed. Post-COVID people are more comfortable making cocktails at home so the basics just won't cut it any more.
That, plus the cost of living crisis, means people are going out less but when they do, they are spending more. So when people are going out, they want more of an experience, to get inspiration with something unique, discover new and exciting flavours and get as much value for money as possible. With that in mind, here are 5 things you should be looking out for on a cocktail menu in 2025...
1.Premium Spirits with a Story
Customers are willing to spend more for a meaningful brand experience. Expect to see more premium spirits, limited editions, experimental techniques and flavours.
- An emphasis on craftsmanship, origin and brand story.
- More immersive experiences and tasting rooms.
- Unique blends and infusions that you won't get at home.
2.Savoury Flavours
We're seeing more of connection with the kitchen with food flavours inspiring cocktails. Just look at Dua Lipa's viral pickle jalepeño Diet Coke!
- Vinegars and brines, especially pickles and olives.
- Salt, miso and umami adding new depth and dimension.
- Experiment with new flavour combinations to surprise and delight.
3.Tiny Serves
Mini martinis and cocktail tasting flights are popping up everywhere. They allow a customer to explore the menu with smaller serves. Plus, they're very cute!
- Better value for money as you can taste more without necessarily spending more.
- Allows you to discover the more unusual serves without the commitment of a full drink.
- Better brand experience, showing the versatility of a spirit.
4.Low & No Cocktails
There are a number of reasons for choosing to drink less or not at all - health consciousness, moderation, and mindful drinking. It is now more socially acceptable for people to not drink, but they still want to feel like they’re participating and not missing out.
- Innovate and experiment with the same enthusiasm as with alcohol. No more 'virgin' or 'mocktails'! People want an equal, grown up experience.
- Choose ingredients with functional health benefits such as CBD, magnesium, ashwagandha and apple cider vinegar.
5.Sustainability as Standard
Sustainability is no longer a brand differentiator, it’s expected as standard practice. Every element of the drink needs to be carefully considered.
- Look out for businesses using refillable bottles of spirits to cut down on glass waste and improve carbon footprint.
- Kitchen 'waste' can be repurposed in drinks and used for infusions or garnishes.
- More emphasis on local suppliers, B Corp and ethical brands and independent businesses.
For more information on any of these practices, to discuss menu collaborations or event demonstrations, please drop me an email.
Cheers, Carmen.