Skip to main content

5 Cocktails Highlighting this year’s Flavor Trends with Monin

The Monin 2024 Flavor Trends have been meticulously curated by a team of in-house flavor experts and consumer insights specialists.

Monin’s dedicated team is committed to identifying and monitoring emerging trends that shape flavor preferences, utilizing a combination of proprietary and secondary research methodologies. Furthermore, the team adopts an “eye to street” approach, which involves regular global market explorations and active exchange of trend insights with Monin beverage developers worldwide.

Explore the five trends that will leave a lasting impact on bar and restaurant menus in 2024 and beyond, and uncover the trending cocktails, mocktails and culinary creations.

Trend 1: Under the Influenc(er)

Pop culture is powerful, and when paired with the reach of social media, it’s reshaping how we sip, savor, and socialize. 72% of consumers say they are curious to try new foods, flavors, and dishes they find online to “see what the hype is about,” with nearly 80% of Gen Z willing to try menu items just because they saw it on social media (Datassential).

From drinks as pink as Barbie to entire summer camp-themed bars, it’s evident that microtrends, current events, and limited-time offers ignite consumers’ desire for new experiences and spark their fear of missing out. 67% want to see more fads and short-term trends at restaurants and retail (Datassential). To influence patrons, try crafting expressive and tailored menus to create that “you had to be there” moment worthy of promoting on social. Now trending: new florals, bright colors, mashups.

Let’s Go Pink


1 oz. Monin Strawberry Rose Syrup
½ oz. Fresh Lemon Juice
6 oz. Champagne Or Sparkling Wine


Fill glass with ice. Pour ingredients into mixing glass with ice, cap, shake and strain into serving glass with ice.
Garnish with mint.

Trend #2: Timeless Temptations

Consumers’ love for nostalgia is here to stay, and this year is all about creating unique and modern renditions of beloved childhood flavors. 72% of consumers enjoy things that remind them of their childhood (Mintel). Today’s consumers want retro and indulgent flavors reinterpreted for modern palates—think cereal milk cocktails, birthday cake, and S’mores lattes, upgraded Shirley Temples, and mezcal espresso martinis. Speaking of espresso martinis, they are now found on 13.6% of U.S. menus and are projected to grow +101% through 2027 (Datassential).

Also, expect to see nostalgic beverages infused with of-the-moment flavors like elderflower, yuzu, and spicy peppers. Playful and indulgent menu offerings appeal to an audience of consumers with globalized, sophisticated tastes who still yearn for the comfort and simplicity of their childhood favorites.

Cinnamon Rolled Iced Coffee


1 oz. Monin Cold Brew Coffee Concentrate
1 oz. Monin Cinnamon Bun Syrup
5 oz. Milk


Fill serving glass full of ice.
Pour ingredients into serving glass in order listed.
Pour mixture into mixing tin and back into serving glass to mix.
Add whipped cream to top.

Trend #3: Kitchen Meets Bar

Savory ingredients and techniques from the dinner menu are moving to beverage. Operators are stretching diners’ palates and imaginations with culinary flavors becoming the star of the cocktail menu. Expect techniques like clarifying, brûléeing, and fat washing, as well as smoking, charring, and fermentation to be found in your glass—adding layers of complexity that consumers crave. With the kitchen pantry as inspiration, “greens” such as basil, dill, turmeric, cilantro, celery, and avocado are on the rise with beverage innovation.

40% say they’re likely/strongly likely to order a cocktail or mocktail with savory elements (Monin Proprietary Data). Beyond fruit and herbs, trending ingredients like beets and turmeric infuse beverages with vivid color and fresh flavor. Mushrooms as an ingredient are also growing on beverage menus, with +41% menu penetration increase in the last 12 months (Datassential). This trend also promotes a no-waste mentality as dual/multiple-use ingredients can be used across multiple culinary and beverage applications.

Golden Hour


1 1/2 oz. bourbon
1 oz. Monin Golden Turmeric Syrup
1 oz. fresh lemon juice
1 oz. fresh orange juice


Fill serving glass full of ice.
Pour ingredients into mixing glass with 2/3 ice in order listed.
Cap, shake and strain into serving glass with ice.
Add thyme, orange peel garnish.

Trend #4: Flavor Journey

Expect bold, authentic flavors of Southeast Asia and Central America to influence beverage and culinary menus as consumers look to embark on a global flavor journey from the comfort of local establishments. 63% of consumers say they prefer traditionally prepared globally-influenced food (Datassential) and 60% associate Asian cuisine with offering a good variety of flavors (Mintel). From K-Pop to Korean BBQ, Asian influences are quickly integrating into American culture and menus. Emerging beverage applications include Thai tea, bubble tea, and matcha.

Fermented and pickled flavors are becoming more popular, and Asian ingredients like kimchi, miso, and umami flavors are captivating American tastebuds like never before. 63% say they love/like umami flavors after they’ve tried them on menus (Datassential). Beyond Asian influences, the authentic flavors of Central America are also inspiring U.S. beverage and culinary menus. Expect to see region-specific flavors like mezcal, tepache, and falernum become even more popular. Pair unique smoky, spicy, and tangy flavors with sweet fruits to meet consumer desire for adventure and to escape from the everyday.

Ube Margarita


1 1/2 oz. tequila
1/2 oz. orange liqueur
1 oz. Monin Ube Syrup
1/2 oz. fresh lime juice
3 oz. margarita/sour mix


Fill serving glass full of ice.
Pour ingredients into mixing tin in order listed.
Add ice from serving glass.
Cap, shake and pour back into serving glass.
Add lime, orange peel garnish and serve.

Trend #5: Next Gen Now

The next generation of mindful consumers who still want to enjoy happy hour is driving the trends of today and tomorrow. 23% of Millennials and Gen Z are considered “blenders”, ordering both cocktails and mocktails (Datassential). Customization and creativity are key factors when building beverage menus to cater to these consumers seeking delicious “lo/no” options on par with traditional craft cocktails, refreshers, coffees, and teas.

Teas are having their moment as a base ingredient that adds depth to both non-alcoholic and cocktail offerings. In line with the “lo/no” movement, there’s a growing demand for elevated, wellness-focused beverages with sugar-free options and functional additives that meet customers’ varying lifestyles and health choices. Think outside the box with unique flavor combinations to draw attention and fans.

Relax a Little


1/2 oz. Monin Hot Honey Syrup
1/2 oz. Monin Lavender Lemon Syrup
4 oz. champagne or sparkling wine
1 oz. fresh lemon juice
top with club soda


Fill serving glass with ice.
Pour ingredients into serving glass in order listed.
Pour mixture into mixing tin and back into serving glass to mix.
Garnish with mint, lavender sprig.

The post 5 Cocktails Highlighting this year’s Flavor Trends with Monin appeared first on Chilled Magazine.

Leave a Reply

Your email address will not be published.