Innovation lies at the very heart of cocktail culture, and this year is no exception.
As operators strive to make their venues a viable alternative to restaurant dining, both food and drink offerings feature exquisitely crafted, cleverly composed ingredients in a format that encourages a more casual form of social eating.
Here are three key takeouts from this year's report…
- Sub Zero Sips - frozen formats are moving from side show to main event as cocktails featuring sorbets and gelatos, overproof slushies and popsicle garnishes join tableside booze-soaked kakigori and menus packed with crossover drinkable desserts - even as summer becomes a distant memory, these nicely icy formats show no sign of slowing down.
- Seriously Savoury - savoury cocktails are nothing new (we've all lived through the 'tomatini' and borne witness to endless pickle-brine creations) but there's a new batch of beverages on the block taking things to the extreme. Prosciutto, mortadella and beef jerky are used to infuse vodka, sherry and bourbon; fish sauce is becoming a go-to ingredient in mixologists' larders and heat comes not simply from chillies but condiments and sauces like piccalilli, leche de tigre and Thai red curry paste. Hot stuff indeed!
- Old Skool Cool - those dusty bottles of vintage liqueurs sitting at the back of the drinks cabinet are being cleaned down and pimped up as the stars of cocktails that put a contemporary spin on old favourites. Names like Frangelico, Galliano, Benedictine and Chartreuse join absinthe, sherry, crème de banane and more in complex creations that introduce heritage flavours to a new generation of drinkers.
Thirsty for more? Check out our full Cocktails & Bar Snacks 2026 Report for the latest categoryinsights,emerging trends and exciting innovations!
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