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<\/p>\nThe world has gone a bit crazy, so it’s nice to have some solid predictions for 2025. From the rise of pandan liqueur to the revival of classic cocktails, we chat to our panel of experts to get the scoop on this year’s biggest cocktail trends.<\/p>\n
<\/p>\n
Xavier:<\/strong>\u00a0I will not call it the worst, but I have seen a lot of cocktails with foam<\/a> added on the top. A lot of the time, when the foam goes down, it changes the flavours and makes the drink unbalanced and, most of the time, too sweet. We must use it wisely.<\/p>\n Olivia:<\/strong> I can\u2019t think of what the worst cocktail trend of 2024 was because if someone somewhere likes it, who am I to say it\u2019s not good! Haha! I\u2019ll tell you what I definitely don\u2019t like, though, and that is the cocktail \u201ccaviar\u201d\u2014the jelly bubbles you\u2019ve seen rise in popularity again after the show Drink Masters<\/em>. I strongly dislike that texture, but that is just me!!<\/p>\n Tris: <\/strong>Searching for wellness in a cocktail\u2014I\u2019m all for balance and moderation, but it is preposterous to push a healthy moment while imbibing cocktails.<\/p>\n Stop adding foam to every single cocktail you make! And if you want a healthy drink, have a glass of water. <\/p> <\/div>\n \n <\/div>\n\n Xavier:<\/strong> I expect to see more savoury and umami-rich flavours<\/a> showing up in cocktails, such as miso, mushrooms, and also more complex botanicals<\/a> and spices. Pandan leaves are still very popular on cocktail menus, and that trend will keep growing.<\/p>\n Olivia:<\/strong> I have a feeling that 2025 might surprise us and introduce us to some very creative flavours and ingredients! I look forward to seeing what people come up with in my travels and trying new things. I honestly have no idea what to expect (which is exciting).<\/p>\n Tris:<\/strong> Tropical flavours<\/a> will continue to be at the forefront of where drinks go.<\/p>\n Anne-Louise:<\/strong> Three flavours we will see more of in 2025 are guava, pistachio, and pickle.<\/p>\n Miso, mushrooms, guavas and spices are leaving the kitchen to crash your cocktail party!<\/p> <\/div>\n \n <\/div>\n\n Xavier:<\/strong> Speaking of pandan, I would keep an eye on the new pandan liqueur, Kota. I think the Sotol category<\/a> of spirits deserves more recognition, and I would love to see Calvados become more popular, but it may take some time.<\/p>\n Olivia:<\/strong> There are so many cool and intriguing local brands no matter where you go in the world, and people who don’t travel often have never heard of them. I am always remembering things I tried in other countries that I wish I could find here in the US, like this one amaro I tried in Sicily that was made at so small a production facility that the bottles had never left the region. As far as what is going to become popular, it depends on what has the wings to fly! The global market is filled with hidden gems with so much potential!<\/p>\n Anne-Louise:<\/strong> We’ll see more amaro<\/a> being used\u2014both big brands and smaller ones. We’ll also see more use of other Mexican spirits outside of tequila and mezcal<\/a>\u2014think sotol, fruit brandies, and more.<\/p>\n Tris:<\/strong> I think we’ll see people going into the classic categories more, so it would be doubtful to see many new spirits hit the market; with that said, some flavour-forward liqueurs or infusions will be seen more.<\/p>\n Lesser-known liqueurs made with pandan and sotol will make their way into your cocktail shakers, while fruit brandy and amaro are making a comeback.<\/p> <\/div>\n \n <\/div>\n\n Xavier:<\/strong>\u00a0It\u2019s hard to predict, as I am myself learning more about Asian culture. The most exciting ingredients I like to use in cocktails right now are yuzu, shiso, soy sauce or tamari, and sesame oil.<\/p>\n Olivia:<\/strong> My prediction is that Asian flavours<\/a> will remain highly relevant this year! People are still learning how to work with things like pandan<\/a> and shiso leaves and trying new methods all the time. I think we\u2019ll see all sorts of new usages and delicious flavour combinations using these ingredients. I also hope (and predict) that people pay more attention to what grows natively in their regions and use that terroir and storytelling to make cocktails. That would be a fabulous trend to see take off.<\/p>\n Tris:<\/strong> I think we will see the continued use of Asian flavours like pandan across global markets, along with a great focus on local flavours<\/a> over international flavours being present. For this, bartenders will be looking to harness influence and ingredients from their surroundings.<\/p>\n Anne-Louise:<\/strong> Mexican! With so much attention on agave, we’ll see more people learning about Mexcian flavours and products in the coming years.\u00a0<\/span><\/p>\n Asian flavours are on the rise, and a lot of us will probably pretend to know what pandan and shiso leaves are (while secretly Googling them at the dinner table).<\/p> <\/div>\n \n <\/div>\n\n Xavier:<\/strong> I think we\u2019re going more and more towards minimalism: thin glassware, with a clear stamped ice cube, and simple garnishes with jelly, oils, and small citrus peels.<\/p>\n Olivia:<\/strong> I keep thinking that the dehydrated orange wheel is going to pass, but it continues to hold strong! It can be really beautiful, and people are figuring out all sorts of ways to incorporate it. I\u2019ve also seen baby\u2019s breath being revived as a garnish, but exercise caution using this flower, as it can cause skin irritation, and definitely don\u2019t eat it, as the flowers are toxic. That said, I hope more edible flowers<\/a> make their way into cocktail garnishes in 2025, such as nasturtium.<\/p>\n Tris:<\/strong> Hopefully we see a reduction of wasteful and garish garnishes and return to function and outcome for the drink being the most important thing.<\/span><\/p>\n Anne-Louise:<\/strong> Maximalism is still in! We will be seeing people having fun with garnish extending into small bites to accompany a drink. On the flip side, minimalism is also driving a lot of the aesthetic we are seeing in top bars\u2014small drops of scented oils, a fine mist of essential oils, and so on.<\/p>\n Minimalism is the new buzzword and you can expect to see a minimalist aesthetic in cocktail-presentation.<\/p> <\/div>\n \n <\/div>\n\n Xavier<\/strong>: Tequila is still outpacing the market; however, I am expecting to see more growth with cognac<\/a>, American whiskeys, and Italian bitters<\/a>.<\/p>\n Olivia:<\/strong> Tequila<\/a> may very well hold its spot as the fastest-growing spirit in 2025. I think we will see new varieties of agave spirits hitting the market as people become more and more familiar with the category and its diversity!<\/p>\n Tris:<\/strong> Tequila will continue to grow, while gin is already dying a slow and painful death as a category with constant decline. In 2025, I would love to say mezcal, but I think it\u2019s bourbon\u2019s<\/a> time to make a global resurgence and create a true impact.<\/p>\n Anne-Louise:<\/strong> Sotol\u2014it’s on the rise as people are looking to learn more about Mexican spirits. Fruit brandies will keep delighting bartenders. Amari will grow in popularity.\u00a0<\/span><\/p>\n Tequila, cognac, bourbon, fruit brandies and sotol will be big in 2025.<\/p> <\/div>\n \n <\/div>\n\n Xavier:<\/strong> The Apple Martini<\/a> is slowly coming back. Espresso Martinis are still a thing, and we\u2019ve been seeing more low-ABV aperitivo cocktails on menus.<\/p>\n Olivia:<\/strong> The Espresso Martini<\/a> is here to stay! After a couple of years at the top of the charts, after being completely lost for over a decade, the Espresso Martini has made the most epic comeback and does not seem to be going anywhere soon! I think some really classic gin cocktails will also be coming out of the woodwork, and we may see a rise in the popularity of things like the Bee\u2019s Knees<\/a>.<\/p>\n Tris:<\/strong> There may be some more obscure cocktails in the pipeline. I\u2019d love to see more Vermouth-led classics like the Adonis to become more common around the world.<\/span><\/p>\n Anne-Louise:<\/strong> This trend started a few years ago, but now it\u2019s in full swing: a resurgence of 90\u2019s drinks reinterpreted for 2025. Think refined Apple Martinis, Cosmos<\/a>, and Dirty Martinis<\/a>.<\/p>\n Did you think the Espresso Martini was bowing out? Think again! This year, it’s back with even more variations, alongside the revival of classics like the Apple Martini and Bee’s Knees.<\/p> <\/div>\n \n <\/div>\n\n Xavier:<\/strong> Let\u2019s bring the Sidecar<\/a> back! It\u2019s a beautiful classic cocktail made with cognac, orange liqueur (I use Grand Marnier), and lemon juice.<\/p>\n Olivia:<\/strong> I\u2019d love to see a rise in the trend of house-made ingredients<\/a> using homegrown or locally foraged botanicals incorporated into cocktails; this opens a whole new world of no- and low-ABV cocktails<\/a> that don\u2019t sacrifice complexity or flavour but are a little more interesting than just a shrub. It doesn\u2019t have to be a complicated process for the cocktail maker, just a little creativity and willingness to try and try again with new things!<\/p>\n Tris:<\/strong> Banter and removing the word \u2018mixologist\u2019 from the modern cocktail lexicon.<\/p>\n Anne-Louise:<\/strong> Good drinks made quickly. Efficiency behind the bar means drinks come out quickly with less wear and tear on the bartender. I don’t need a 8 bottle pick-up and a show, I just want a beautiful cocktail. If that drink is made ahead of time, that’s fine with me!\u00a0<\/span><\/p>\n Tris Fini<\/strong><\/a>: <\/strong>With his impressive experience in mixology and vast knowledge, Tris loves engaging and inspiring hospitality professionals and cocktail enthusiasts alike. He\u2019s always up for a lively chat about cocktail history and loves inspiring others with his immeasurable passion.<\/p>\n Xavier Herit<\/strong><\/a>: <\/strong>Xavier is a Cognac Portfolio Ambassador for Grand Marnier<\/a>, and he uses his Paris and New York bartending experience to highlight the iconic French liqueur. Now based in New York, he travels the U.S., sharing his passion for cocktails and French heritage with a new generation\u2014and that includes you!<\/p>\n Olivia Cerio<\/strong><\/a>: <\/strong>With a background as an on-premise specialist for\u00a0Campari<\/a>\u00a0and extensive experience in the hospitality industry, Olivia brings iconic brands (including Campari, Aperol<\/a>, Cynar and Cinzano<\/a>) to life with authenticity and passion.<\/p>\n","protected":false},"excerpt":{"rendered":" The world has gone a bit crazy, so it’s nice to have some solid predictions for 2025. From the rise of pandan liqueur to the revival of classic cocktails, we chat to our panel of experts to get the scoop on this year’s biggest cocktail trends. What was the worst cocktail trend of 2024? Xavier:\u00a0I […]<\/p>\n","protected":false},"author":2,"featured_media":10783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"categories":[8],"tags":[146,156,48,45,52,12,37,16,35],"class_list":["post-10781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trends","tag-apple","tag-bitters","tag-bourbon","tag-coffee","tag-cognac","tag-martini","tag-savory","tag-sweet","tag-tequila","content-author-helena-lombard"],"acf":[],"yoast_head":"\n\n \n \n Simplicity takes centre stage <\/div>\n \n \t\t\t \n \n <\/div>\n<\/div>\nWhich flavours or ingredients will be big in 2025?<\/h3>\n
![\"Painting](\"https:\/\/www.themixer.com\/en-us\/wp-content\/uploads\/sites\/2\/2025\/01\/Cocktail-Trend-Predictions_Flavors-and-Ingredients_Firefly_HelenaLombard-1-1024x512.jpg\")
<\/p>\n\n \n \n From kitchen to cocktail shaker <\/div>\n \n \t\t\t \n \n <\/div>\n<\/div>\nAny lesser-known drinks to look out for?<\/h3>\n
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<\/p>\n\n \n \n New flavours shaking up the scene <\/div>\n \n \t\t\t \n \n <\/div>\n<\/div>\nAny predictions on regional flavour trends for 2025?<\/h3>\n
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<\/p>\n\n \n \n Asian ingredients steal the show <\/div>\n \n \t\t\t \n \n <\/div>\n<\/div>\nAny new or revived garnishing techniques you see trending this year?<\/h3>\n
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<\/p>\n\n \n \n Minimalism makes its mark <\/div>\n \n \t\t\t \n \n <\/div>\n<\/div>\nWhat\u2019s the next big drink for 2025?<\/h3>\n
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<\/p>\n\n \n \n Big spirits set to shine in 2025 <\/div>\n \n \t\t\t \n \n <\/div>\n<\/div>\nAny classic cocktails that are making a comeback?<\/h3>\n
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<\/p>\n\n \n \n The classics make a comeback <\/div>\n \n \t\t\t \n \n <\/div>\n<\/div>\nWhat\u2019s one trend you\u2019d love to see more of in 2025?<\/h3>\n
![\"A](\"https:\/\/www.themixer.com\/en-us\/wp-content\/uploads\/sites\/2\/2025\/01\/Cocktail-Trend-Predictions-2025_Comebacks_Firefly_HelenaLombard-1-1024x512.jpg\")
<\/p>\nMeet the experts:<\/h3>\n