10 Flavors Bartenders Can’t Get Enough Of in 2025

The world behind the bar is always evolving, and so are the flavors bartenders crave.

From bold twists on classics to surprising new ingredients, here are the top ten flavor trends shaping cocktails this year.

Smoky Citrus

Charred grapefruit, smoked lemon peel, and other citrus kissed by fire are adding aroma, drama, and unexpected depth to everything from a whiskey sour to a gin fizz.

Try it: Oaxacan Margarita with Gracias A Dios Espadín mezcal, Bauchant Orange Liqueur, and fresh lime.

Botanical Forward

Beyond juniper, bartenders are leaning into rare herbs, flowers, and roots for cocktails that taste like a stroll through the garden.

Try it: The Lavender Paloma (lavender-infused tequila, grapefruit, lime) or the Garden Daisy (cucumber, honeydew cordial, aloe liqueur, yuzu gin, topped with sparkling sake).

Savory Infusions

Umami has moved from the kitchen to the cocktail bar. Tomato, miso, pickle brine, and even smoked paprika are turning drinks into savory showpieces.

Trend spotlight: Pickle brine and olive brine martinis, tomato-balsamic riffs, and even blue-cheese garnishes are showing up on menus (In a Pickle? These Cocktails Have You Covered, From Sweet to Savory: The New Trend in Mixology).

Exotic Spice Blends

Szechuan peppercorns, grains of paradise, and other global spices are giving cocktails just enough heat and tingle to intrigue without overwhelming.

In NYC: Wonderland Bar in the East Village has become a destination for Sichuan-spiced drinks that marry traditional flavors with modern mixology.

Functional & Herbal Elixirs

Wellness continues to seep into cocktail culture, with bartenders incorporating adaptogens, CBD, and nootropics—without sacrificing flavor.

Try it: CBD-laced riffs like the Smokin’ Old Fashioned or Cucumber Basil Delight.

Barrel & Wood Notes

Cocktails are taking cues from the barrel with oak, cherrywood, and rum-aged mixers lending warmth and sophistication.

Try it: Smoked Barrel-Aged Manhattan with Knob Creek Rye and Carpano Antica Vermouth aged over cherrywood and hickory, garnished with Luxardo cherries.

Smoky Sweetness

Bartenders are caramelizing syrups and experimenting with smoked honeys to bring rich layers of sweet-meets-smoke.

Try it: Smoky Aztec (vanilla bourbon, spicy honey syrup, chocolate bitters, Tajín rim) or DIY Hickory-Smoked Honey Syrup for bourbon cocktails.

Fermented & Funky

From kombucha to kefir, lightly sour ferments are creating fizzy, tangy cocktails that keep guests intrigued.

Try it: Isla de Pasión with rum, kombucha, banana-oleo, passion fruit, and nutmeg, or Amore e Morte topped with strawberry kombucha.

Tropical & Tactile

Juicy, colorful fruits like passion fruit, tamarind, and dragon fruit bring both playful flavor and Instagram-worthy visuals.

Unexpected Bitter

Bartenders are finding new balance with amaro and coffee bitters—layering sweetness, sourness, and spirit-forward intensity in fresh ways.

Try it: Edmond’s Revolver with bourbon, coffee liqueur, chocolate and orange bitters, and a rinse of Vecchio Amaro Del Capo.