The Top Beverage Trends For 2025

The start of a new year always invites predictions and projections on what will be the latest and greatest for the next 12 months. We’ve complied a roundup of some of the trend watchers’ picks for 2025 that we think will catch on. 

But first, a look at some of the trends from the past year that will continue. For one, the popularity of low- and no-alcohol drinks remains so strong that they’re no longer a trend but now a menu mainstay for many operators.

Ready-to-drink beverages (RTDs), which have been on fire in the off-premise, have been making their way to bars and restaurants too. For instance, Gin & Juice, the RTD line of ready-to-drink cocktails from Snoop Dogg and Dr. Dre, are available Chicago-based Puttshack, a tech-infused mini-golf concept, and the movie house chain AMC Theatres. Archer Roose’s canned wines can be found at sports bar chain Dave & Buster’s and Regal Cinemas. 

Savory cocktails are also moving from trendy to more mainstream. The Bacardi Global Brand Ambassador Survey shows the popularity of savory and herbaceous flavors and ingredients on-premise, with interest growing by 20% and 15%, respectively, in North America in 2024. 

Interest in umami flavors, such as miso, mushroom, fish sauce and sea vegetable, is also on the rise. 

Martinis will continue evolving with both savory ingredients like pickle brine and wasabi and seasonal flavors such as vanilla, amaretto and cinnamon, according to Kimpton’s annual Culinary + Cocktail Trend Forecast. We’ll see fresh takes on the classic cocktails, such as the Sassy Martinez, made with Scotland’s Sassenach Spirits, at the Kimpton Charlotte Square Hotel in Edinburgh.

Pittsburgh restaurant Scratch & Co. has a bold take on the classic Dirty Martini called Style of the Time. It’s made with caramelized onion-infused vodka, house-pickled green tomato brine, and blanco vermouth, then garnished with a goat cheese-stuffed olive. 

The Spritzza “pizza-spritz” cocktail at Don Antonio in New York.

Andrew Cordero, beverage director at Jeune et Jolie, Campfire and Wildland in Carlsbad, CA, is experimenting with “kombu washing,” using the edible kelp to add umami and dimension to cocktails.

Spritz-style drinks have also become a year-round menu mainstay, as demand for light, low-alcohol cocktails and interest in Italian aperitivo culture continues. “The popular cocktails we’ve seen on social media tend to lend themselves to brunches and a more ‘all-day’ mindset,” says Daniel King, restaurant and bar manager at Evelyn’s at the Hutton Hotel in Nashville. “I think that’s why we’ve seen spritzes rise in popularity — they have a lower ABV, so they’re a bit more guilt-free.”

A new cocktail that plays into both the savory and spritz trends is the Spritzza at New York pizzeria Don Antonio. This “pizza spritz” combines Italian red bitters, house-made oregano syrup and lemon; it’s topped with soda and a lambrusco wine floater and garnished with a cherry tomato and olive skewer.

And now, the drink trends for 2025.

Pistachio power

AF&Co. and Carbonate’s annual hospitality trends report has named pistachio the flavor of the year for 2025, noting the nut’s presence in every type of dish or drink, at every style of restaurant. “Able to skew salty or sweet, pistachios are perfectly ambidextrous, and made for our Instagram age where color is compelling,” the report says. 

Further proof that pistachio is popping: The New York Times in late 2024 ran an article on the Pistachio Martini, a popular call at restaurants in Boston’s North End. Inventive cocktails incorporating the flavor already abound, such as the Cherry Pistachio Old Fashioned at The Scarlett Knife in Latham, NY, made with New Riff bottled-in-bond bourbon, pistachio syrup and Marie Brizard Cherry Jolie syrup.   

Bar Snack in New York has a cocktail called Cannoli Pants, made with Lalo tequila, pistachio and raspberry, while Harumi Sushi in Phoenix has a Matcha Martini with pistachio butter-washed Haitian rhum, Iichiko shochu, ceremonial matcha, coconut cream and vanilla cream foam. 

Velveteen Rabbit in Las Vegas has a Guavatomic cocktail, with guava-infused vodka, toasted pistachio, pineapple amaro, Cocchi Americano, lemon and a rosemary smoke bubble.

Frosty Martinis

Martini flavors from tomato to espresso will remain popular, but the AF&Co. and Carbonate report has named Freezer Martinis the drink of the year. “Rather than shaking or stirring it up with other flavors, this trend is all about chilling it down, way down, and serving the drink ice cold,” the report says. 

“Martinis should always be icy smooth, but they often aren’t. Freezer Martinis are problem solvers — pre-batched, and stored in freezing temps, they help make service snappy, and ensure a properly cold and well-blended cocktail every time.”

The Guavatomic cocktail at Velveteen Rabbit in Las Vegas.

The British steakhouse Hawksmoor Chicago goes beyond Freezer Martinis with the Ultimate Martini, served at a frosty 10°F. To achieve a silky-smooth texture, the ingredients of Fords Gin, dry vermouth and lemon oil undergo a process of homogenization using an ultrasonic jewelry cleaner and are then served from an insulated flask at below-freezing temperatures. 

Flights make a return 

Flights fell out of favor during Covid as consumers didn’t want to linger in bars and restaurants too long. But according to Yelp’s 2025 Trend Forecast, food and drink flights are on the rise as restaurants add new tasting experiences to their menus. 

Yelp analyzed the change in consumer searches, comparing September 2023 through August 2024 vs. the 12 months prior. Wine flights had increased 399%, while Martini flights rose 162% as enthusiasts opt to try a range of flavors rather than commit to a full glass. 

Fun and functional beverages

Yelp’s 2025 Trend Forecast also finds that searches on Yelp for mushroom drinks are up 501% compared to last year, as are searches for mushroom coffee (up 87%) and mushroom tea (up 10%). Menus across the country are infusing their drinks with functional mushrooms. 

For example, Yelp says, Seattle’s Wunderground Coffee infuses adaptogenic mushrooms into its local blends, while Phoenix’s Press Coffee expanded its menu to offer mushroom-boosted shakes as an alternative to traditional coffee drinks.

A greater focus on functional uses of tea and coffee will come to light with mushrooms including ashwagandha, reishi and damiana used for their nutritional powers in coffee and adaptogens and teas with intention, such as herbal for after dinner or green teas for energy, Kimpton predicts.

“I think we’ll see alcohol alternatives become more widespread,” says King at Evelyn’s. “Whether it’s adaptogen-based products, zero-proof spirits or hemp-based products, it likely won’t be long before we have a much more diverse list of bases for our cocktails.” 

Spotlight on less-seen spirits

Tequila and other agave spirits will stay prominent but look for lesser-known options such as shochu and Japanese whiskey to grow in popularity. “These spirits offer rich, complex profiles that add depth to cocktails and provide more opportunities for creativity in mixology,” says Jessica Kim, founder and owner at Harumi Sushi. John Gibian, bar lead at The Lion’s Share in San Diego, also sees a rise in shochu.

AF&Co. and Carbonate expect to see increased interest in the Mexican spirit sotol, while Niko Novick, executive of beverage at Superfrico in the Cosmopolitan of Las Vegas, predicts that “tequila’s cool, rebellious cousin, raicilla, is about to blow up.”

Cat Bite Club, which boasts the largest agave collection in Singapore, stocks a wide range of lesser-known varieties — not just mezcal, but sotol, bacanora, raicilla and more. The bar also offers several shochu cocktails, such as the Rice Rice Daisy, with Iichiko mugi shochu, Imo shochu, agricole rhum, baijiu, miso, coconut, coriander and fresh citrus, as well as the Martini Peas with Hachi rice shochu, snap pea, aquavit and blanc vermouth.

The spirit-free Strawberry No-Garita at The Katharine Brasserie & Bar in the Kimpton Cardinal Hotel uses a strawberry powder and flaky salt rim finish.

Seeing the interest in both agave and rice spirits, Cat Bite Club also launched “Agave La” and “Rice Academy” in 2024. These two programs that offer educational master classes and other programming to deepen their knowledge of the categories. 

Eco-friendlier cocktails

“Sustainability” is a buzzword that took its time to sink in, says Novick, and it took a few years of trying to figure out what it really means and how it fits into a bar program. “Now, more pros are catching on that it’s not just about saving the planet, it’s also a savvy way to boost their bottom line in an era of skyrocketing costs. Reducing waste, creative ingredient repurposing, less energy consumption and sourcing locally can shrink your carbon footprint and your overhead.”

The Kimpton Culinary + Cocktail Trend Forecast notes that spiced fruit leather made from mangos, strawberries, apricots, peaches and plums, mixed with chili or habanero, can make a beautiful garnish that can enhance the flavor notes of its paired spirit. It’s also a sustainable way to use leftover or overripe fruit. 

Spiced fruit leather
made from leftover or overripe fruit can make a sustainable flavor-enhancing garnish, according to Kimpton.

Freeze drying fruits or vegetables can also enhances both flavor and texture in beverages, says Kimpton’s report. “This zero-waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life.” 

One example is the Strawberry No-Garita at The Katharine Brasserie & Bar in the Winston-Salem, NC-based Kimpton Cardinal Hotel, which uses a strawberry powder and flaky salt rim finish.  

Eye on Asian flavors

AF&Co. and Carbonate report that sesame, a common culinary ingredient, is finding its way into drinks — in multiple ways and forms. “Embraced in Middle Eastern and Asian restaurants, where its culinary use is particularly prevalent, the versatile seed and its derivatives help create cocktails and drinks that feel on-concept, even where there might not be a strong cocktail cannon to draw on.”

For example, mixologist Fanny Chu created a Sesame Old Fashioned for the Year of the Snake. It’s made with toasted sesame-infused Tequila Don Julio 1942, Chinese five spice syrup and aromatic bitters. 

Monkey Thief, a Southeast Asian restaurant and bar in New York, has a spicy Margarita with sesame oil called the 7 Long Years, as well as the Green Carbo cocktail with mezcal, celery, kombu, green apple and sesame; finished with CO2. 

Southern Glazer’s Wines and Spirits finds that lychee is gaining popularity across markets, “bringing a soft, subtle sweetness and floral aroma to cocktails that complements the renewed Martini craze.” 

Mezcal Unión Uno created the Lychee or Die Tryin, with Mezcal Unión Uno, Monin lychee syrup and lemon juice.

Meanwhile, gourmet flavorings supplier Monin has named yuzu its flavor of the year. “Popular in Japanese and Korean cuisines, yuzu is a citrus fruit with a captivating and complex flavor profile,” says Monin. 

The company is highlighting another Southeast Asian fruit this year in its new Brilliance Energy line of products for operators: star fruit.

The Library Bar at Fairmont Royal York in Toronto has a reimagined the Piña Colada called the Hundred Year Storm, made with a coconut-pandan-wasabi cordial, fino sherry and yuzu juice in addition to the classic trio of rum, lime and pineapple. 

Trust The Teacher at The Americano steakhouse in Atlanta made with Kaiyo whiskey, mizu lemongrass shochu, yuzu and black cherry.

The Americano, Atlanta’s Italian-inspired steakhouse from chef Scott Conant, has a cocktail called Trust The Teacher, made with Kaiyo whiskey, mizu lemongrass shochu, yuzu and black cherry. 

And Tiki Taka, a new restaurant from chef and restaurateur Richard Blais in Scottsdale, AZ, offers the on-trend Yuzu Delicious with Haku Japanese vodka, pistachio orgeat, yuzu, vanilla and lemon, topped with pistachios.

Let us clarify

Clarified cocktails will be the next “it” cocktail in the U.S., “since more professionals are waking up to the fact that this technique saves money, reduces waste, and extends shelf life,” says Novick. 

“There are countless ways to clarify drinks, some of which are trickier than assembling IKEA furniture, but still very doable! No wonder every top international craft cocktail bar seems to have dedicated most of their menus to it.”

Indeed, Ben Yabrow, head bartender at Sip & Guzzle in New York, observed the clarified cocktail trend at top bars in London, Paris, and Madrid as well as pop-ups from numerous bars. “While this can do things for texture, carbonation and presentation, it’s also important to note that clarified drinks are more shelf stable, once again reducing waste.”

Kimpton also cites clarified drinks as a trend, along with other transformative techniques such as sous vide for prep and serving and forced carbonation for effervescence. “These techniques allow for combinations like homemade sparkling coconut water or salted plum syrup, as featured at Kimpton Kitalay Samui,” the report says.

Examples of clarified cocktails already abound. For instance, the new Crane Club in New York has a clarified cocktail called Field Notes, made with vodka, umeshu, Genmai matcha, red bean and coconut. 

The Banana Daiquiri (shown atop) at The Bamboo Room in Chicago blends centrifuge-clarified banana cordial, Caribbean white rum, and lime acid poured over freshly shaved banana snow. It’s served in a hand-blown glass banana with freeze-dried banana, macadamia nuts and toasted coconut.

The Mango clear cocktail at Sexy Fish Miami is a clarified milk punch
garnished with a delicate house-made cumin meringue.

The Mango cocktail at Sexy Fish Miami is a clarified milk punch with Grey Goose vodka infused with spices, including cumin, black peppercorns, cinnamon, star anise and coriander seeds, along with mango, sorghum and a touch of sencha tea. The drink is garnished with a house-made cumin meringue.

Beau du Bois, vice president of bar and spirits for southern California restaurants Marisi, Roma Norte, and Puesto, leans on the Justino method for Marisi’s Apricot Old Fashioned. It’s prepared with apricots blended at a high speed with bourbon, then clarified using a centrifuge before combining with bitters, resulting in a crystal-clear, flavorful cocktail.

Minimalism and simplicity

In addition to the clarified cocktails, Tabrow also noticed that the international bars he visited hardly used garnishes, “and when I did, they were a little slice of fruit, a powder, or something small meant to be consumed during the cocktail.” 

Nick Porpiglia, director of food & beverage at The Ned NoMad in New York, believes that minimalism and simplicity will become more prominent, with a stronger emphasis on the botanicals in base spirits and the creative integration or combination of new herbs and spices. 

“Aligned with the growing focus on sustainability, the trend seems to be shifting toward highlighting the inherent qualities of base spirits, allowing their natural flavors to shine rather than masking them with overly complex or confusing ingredients,” Porpiglia says. “The goal will be to celebrate purity and craftsmanship.” 

Simple cocktails with minimal, high-quality ingredients will reign supreme in 2025, says the Kimpton report, “and a highball is an adaptable solution with options including Japanese whiskey, tequila or gin.”

In a generation obsessed with ’90s nostalgia — whether through sitcoms, fashion, or other trends — cocktails have also embraced this vibe, says Matt Maretz, principle bartender at Employees Only in New York. “Many of our most popular drinks at Employees Only are simple, yet their flavor presentations truly make them shine.” 

One is the Amelia cocktail, which features just three main ingredients: blackberry, lemon and elderflower. “Its simplicity is enhanced by the way these flavors are showcased, not to mention the cocktail’s stunning presentation,” Maretz says. “This trend toward simplicity and flavor-focused cocktails is what we anticipate defining the year ahead at the bar.”

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