In 2026, cocktails are expected to get rather extravagant, as bars and restaurants look to appeal to various senses and so-called “maximalism.” Let’s drink it in. …
The latest trend in alcohol is bold presentations and creative flavors featuring garnishes and fun glassware, as noted by Food Manufacturing. This is a throwback to the “really out there” drinks of the ‘90s, but also more thoughtful rather than being all about flashiness and “prop” garnishes.
Rather than throwing something into a drink just to make it pretty, today’s bars and restaurants are often using edible garnishes.
Global Cocktail Trends
When consumers treat themselves to a night out these days they demand an experience. A cocktail can create that. In 2026, consumers demand delicious drinks that are sharable on social media.
Southern Glazer’s Wine & Spirits recently expanded its Liquid Insights Tour, with Brian Masilionis, a senior executive focused on insights, visiting London and Paris to uncover emerging trends. He shared with The Food Institute the top trends that could offer opportunities for U.S. businesses.
- Max Flavor
Across London and Paris, drinks were often served in simple, elegant vessels; they were often smaller, allowing craftsmanship and flavor to shine. Garnishes were purposeful and bold, such as a gourmet strawberry fruit crisp, or white chocolate wafers. In Paris, the Arroz Con Leche at a Mexican-themed cocktail bar mixed whiskey, vanilla and cinnamon, clarified using rice pudding and topped with a thin chocolate garnish to savor while sipping. - Infused Innovation
Both Parisian and London bars embrace culinary artistry like yogurt clarifications. Take the London riverfront venue offering Kit-Katso – a sweet-savory twist with miso crafted by blending koji (a fungus used in fermentation) with Kit Kats. The result is a depth of umami paired with a bright, chocolatey creaminess. - Tiny Pours and Tasting Menus
Mini martinis and curated tasting menus are trending, offering guests variety, less alcohol per drink, value, and a playful approach to discovery. Smaller pours and reservation-only tasting experiences encourage moderation while letting guests explore new favorites.
“Tiny Pours” are designed to be enjoyed individually. At one bar in Paris, the menu opened with three Tiny Pours: 3 oz. cocktails priced at $8 (€7). The establishment offered a martini remix with gin, sake, blanc vermouth, and plum wine, for example.
The Top Drinks of 2026
Maranda Howell, founder of The Tipsy Librarian, is confident that complex-gin based cocktails and amaro-based cocktails will grow in popularity in 2026.
“I also think we will be seeing more (Italian-inspired) amaro-based cocktails,” Howell told FI. “I frequently use amaros in the cocktails I teach, and guests love discovering them.
“As (consumers’) palates grow, that changes what they expect to see on the menu when they go out.”
Howell feels it will be important for menus to include something beyond items such as an Aperol Spritz, as well as something like a Manhattan made with some type of Negroni.
Lexi Parker, head bartender and beverage manager at Poka Lola Social Club and the 2025 Colorado HOSPY nominee for Best Bartender, said Espresso Martinis are here to stay, yet there’s an increasing interest in mezcal and rum.
Savory is also in right now.
“We’ll see savory cocktails taken further in 2026,” predicted Megan Miller, co-founder of Crescent Simples. “The ultra-briny martini was hugely popular this year, and this trend will continue to evolve, utilizing ingredients like broth and miso to bring the umami forward flavor.”
Brandy Rand, VP of hospitality for Questex, said serving up desirable, trendy drinks is all about execution.
“2026 is the year of simplicity, back to basics but never boring,” she said. “So, the vodka martini – with a creative twist – is something we’re seeing pop up on every bar menu. From frozen to smoked, garnished with caviar-stuffed olives, salted with oyster brine, or in a mini flight, this humble classic is a blank canvas for experimentation.”
Food for Thought Leadership
It’s undeniable that restaurants were challenged heavily in 2025, but what does that mean for 2026? Foodservice industry veteran John Inwright discusses the prospects for a new year, what’s working for successful operators, and the headwinds and tailwinds that could define the year.
