{"id":17184,"date":"2026-01-26T02:17:44","date_gmt":"2026-01-26T06:17:44","guid":{"rendered":"https:\/\/www.themixer.com\/en-us\/?p=17184"},"modified":"2026-02-26T06:28:49","modified_gmt":"2026-02-26T10:28:49","slug":"2026-cocktail-trends","status":"publish","type":"post","link":"https:\/\/www.themixer.com\/en-us\/trends\/2026-cocktail-trends\/","title":{"rendered":"2026 Cocktail Trends: How We\u2019ll Be Drinking This Year"},"content":{"rendered":"

If 2025 was resilience in a shaker, then 2026 is all about intention.\u00a0We\u2019re\u00a0stepping into the era where less is\u00a0more,\u00a0and the experience is everything. Fewer rounds, better\u00a0choices<\/span>,<\/span> and cocktails that feel considered, balanced, and worth savoring. Fueled by rising costs, wellness trends, cultural shifts and a renewed interest in home gatherings,\u00a0<\/span>2026 cocktail trends<\/span>\u00a0are mindful\u00a0and\u00a0refined\u00a0with a\u00a0lovely\u00a0touch of nostalgia. Explore our 10 biggest\u00a0<\/span>cocktail trends<\/span>\u00a0with\u00a0our two experts\u00a0and discover what\u00a0everyone will\u00a0be drinking in\u00a02026.<\/span>\u00a0<\/span><\/p>\n

The 10 biggest cocktail trends for 2026<\/h2>\n

To get the inside scoop, we pulled up a barstool with Cognac Ambassador Xavier Herit and Campari’s Italian Portfolio Ambassador Olivia Cerio and asked them what the future of drinking really looks like.<\/span>\u00a0<\/span><\/p>\n

1. Low-ABV becomes the default<\/h3>\n

\"Two<\/p>\n

Everyone\u2019s\u00a0favorite\u00a0workday lunch\u00a0option\u00a0now leads the cocktail menu.\u00a0According to Xavier,\u00a0<\/span>we should expect to see\u00a0<\/span>spritzes<\/span><\/a>\u00a0and low-ABV drinks more\u00a0frequently\u00a0on menus.\u00a0<\/span>These drinks deliver full flavor without the <\/span>heaviness,<\/span>\u00a0making social gatherings longer and lighter.\u00a0Expect to see more\u00a0<\/span>Aperol Spritz<\/span><\/a>\u00a0variations,\u00a0<\/span>Americano<\/span><\/a>-style\u00a0riffs\u00a0and bittersweet refreshers\u00a0in\u00a0<\/span>2026\u2019s\u00a0cocktail trends<\/span>.<\/span>\u00a0<\/span><\/p>\n

Read next:\u00a0<\/span>The Italian art of pre-dinner drinks<\/span><\/a>\u00a0<\/span><\/p>\n

\n
\n
\n Low-ABV, big flavor <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

There is a lot going on in the world, and enjoying a low- to mid-ABV cocktail should be a simple respite. They’re uncomplicated and delicious.<\/span><\/p> <\/div>\n \n

\n \n
\n
Oliva Cerio<\/div>\n \n
Italian Portfolio Ambassador<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n \"Oliva\n <\/div>\n<\/div>\n

2. The rise of the \u201cone perfect drink\u201d<\/h3>\n

\"A<\/p>\n

According to Olivia<\/span>,<\/span> consumers want quality ingredients, like freshly squeezed juice. And, while inflation may be squeezing wallets, it\u2019s also sharpening taste buds. In <\/span>2026\u00a0cocktail trends<\/span>,\u00a0we\u2019ll\u00a0see\u00a0a shift toward fewer drinks\u00a0and\u00a0better\u00a0choices,\u00a0favoring\u00a0craftsmanship over quantity.\u00a0Drinkers are\u00a0honing in\u00a0on\u00a0flavors and opting for one\u00a0spectacular cocktail instead of three average ones.\u00a0So,\u00a0expect to see\u00a0premium\u00a0spirits, better\u00a0ingredients\u00a0and proper\u00a0techniques\u00a0shaking things up this year.\u00a0<\/span>\u00a0<\/span><\/p>\n

\n
\n
\n Less, but better <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

C<\/span>onsumers are becoming more selective about what they drink, which is likely connected to inflation.<\/span><\/p> <\/div>\n \n

\n \n
\n
Xavier Herit<\/div>\n \n
Cognac Ambassador<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n \"Xavier\n <\/div>\n<\/div>\n

3. Aperitivo culture expands beyond the spritz<\/h3>\n

\"Two<\/p>\n

The spritz\u00a0may have\u00a0started\u00a0the\u00a0party,\u00a0but\u00a0<\/span>aperitivo\u00a0culture<\/span><\/a> made it a lifestyle for everyone to enjoy. Bittersweet Italian classics have shifted from pre-dinner rituals to brunch, lunch, golden hour, and casual dinners. Expect <\/span>Campari-style\u00a0serves<\/span><\/a>\u00a0and\u00a0food-friendly cocktails\u00a0that are\u00a0<\/span>sessionable<\/span>,\u00a0social\u00a0and perfect for the modern low-ABV trend.<\/span>\u00a0<\/span><\/p>\n

\n
\n
\n Spritzes are trending <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

My cocktail for 2026 is probably the <\/span>Campari Spritz<\/span><\/a>. Just as complex and sophisticated as it is simple and balanced.<\/span><\/p> <\/div>\n \n

\n \n
\n
Olivia Cerio<\/div>\n \n <\/div>\n <\/div>\n <\/div>\n\n
\n <\/div>\n<\/div>\n

4. Local, seasonal and foraged ingredients<\/h3>\n

\"Foraged<\/p>\n

Terroir\u00a0has always been an unsung\u00a0<\/span>cocktail\u00a0trend<\/span>\u00a0hero, and\u00a0in 2026\u00a0it\u2019s\u00a0bringing the main character energy.\u00a0From farmers\u2019 markets to foraging\u00a0adventures, bartenders and home mixologists are\u00a0delving into\u00a0ingredients that reflect their region and\u00a0<\/span>season<\/span><\/a>. People are interested in highlighting the flavors of their home and terroir, and according to Olivia, we\u2019ll be seeing more local flora and farmers markets incorporated into cocktail programs. <\/span>Think persimmons in <\/span>California, <\/span>wild herbs in Europe and tropical <\/span>botanicals<\/span><\/a> in Asia. The cocktail world is celebrating <\/span>provenance,\u00a0and\u00a0you\u00a0get to reap the tasty rewards.<\/span>\u00a0<\/span><\/p>\n

\n
\n
\n Fragrant floral flavors <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

Pandan<\/span><\/a> is definitely having a moment. I’m seeing pandan leaves or liquor show up on more and more cocktail menus.<\/span><\/p> <\/div>\n \n

\n \n
\n
Xavier Herit<\/div>\n \n <\/div>\n <\/div>\n <\/div>\n\n
\n <\/div>\n<\/div>\n

5. Savory and umami flavors enter the mainstream<\/h3>\n

\"Dried<\/p>\n

Taking\u00a0cues from\u00a0tasting menus in the\u00a0culinary world,\u00a0<\/span>umami\u00a0bombs<\/span><\/a>\u00a0are shaking up\u00a0<\/span>2026 cocktail trends. <\/span>Interesting riffs on seaweed, mushroom and miso infusions add mouthwatering flavor and vegetal depth. These savory cocktails are layered, complex, and endlessly fascinating as they unravel with every sip.\u00a0<\/span>\u00a0<\/span><\/p>\n

\n
\n
\n Umami bombs <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

I think the flavor blaster gun trend is wearing out. It had its moment and offered great showmanship. <\/span>I’m seeing a rise in more natural <\/span>savory and umami-driven<\/span><\/a> elements in cocktails—tomato water, seaweed, miso, mushrooms, and similar flavor profiles.<\/span><\/p> <\/div>\n \n

\n \n
\n
Xavier Herit<\/div>\n \n <\/div>\n <\/div>\n <\/div>\n\n
\n <\/div>\n<\/div>\n

6. Classic cocktails get thoughtful revivals<\/h3>\n

\"A<\/p>\n

There are few ingredients that can rival a good old dose of nostalgia. We\u2019re talking about <\/span>classic cocktails<\/span><\/a>\u00a0that\u00a0will\u00a0transport you straight back to your\u00a0favorite\u00a0beach bar, complete with toes in the sand and a\u00a0cheeky\u00a0wink from the bartender.\u00a0In\u00a0<\/span>2026\u00a0drink trends<\/span>, the past is making a comeback, and it has never tasted better. Expect refined ingredients, modern techniques and classic flavors that remind you how the greats earned their reputation.<\/span><\/p>\n

\n
\n
\n Retro chic is back <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

I’ve started seeing <\/span>Apple Martinis<\/span><\/a> making a comeback on craft cocktail menus—often reimagined with fresh apple juice or house-made cordial. And the <\/span>Sidecar<\/span><\/a> always deserves its spotlight<\/span><\/p> <\/div>\n \n

\n \n
\n
Xavier Herit<\/div>\n \n <\/div>\n <\/div>\n <\/div>\n\n
\n <\/div>\n<\/div>\n

7. At-home hosting as a lifestyle ritual<\/h3>\n

\"A<\/p>\n

Bars bring the buzz,\u00a0but\u00a0home is where the\u00a0<\/span>freezer-door\u00a0Martinis<\/span><\/a>\u00a0live. Cocktail trends in 2026 will see the continued growth of\u00a0intentional at-home\u00a0bartending.\u00a0Intimate\u00a0gatherings, better drinks, curious\u00a0palates,\u00a0and meaningful moments\u00a0will take center stage.\u00a0There\u2019s\u00a0never been a better time to live\u00a0your\u00a0<\/span>speakeasy dream<\/span><\/a>!\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

\n
\n
\n Human connection <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

Small at-home gatherings are becoming part of regular socializing. Community and connection are more important than ever, and sometimes it is more accessible than meeting out multiple times a week.<\/span><\/p> <\/div>\n \n

\n \n
\n
Olivia Cerio<\/div>\n \n <\/div>\n <\/div>\n <\/div>\n\n
\n <\/div>\n<\/div>\n

8. Glassware and garnish as experience design<\/h3>\n

\"A<\/p>\n

Cocktail trends always feature a fresh look at\u00a0<\/span>aesthetics,<\/span>\u00a0and 2026 is no different.\u00a0The\u00a0story of a great drink begins with\u00a0<\/span>proper glassware<\/span><\/a>\u00a0and a\u00a0<\/span>considered\u00a0garnish<\/span><\/a>. Subtle touches that transform simple serves into an explosion of concept and flavour. Great cocktail presentation can be polished or playful but never gimmicky. \u201cChoosing a glass for a drink, whether in a bar, restaurant, or at home, plays a huge part in how that drink is enjoyed and <\/span>experienced,\u201d<\/span>\u00a0says Oliva.<\/span>\u00a0<\/span><\/p>\n

\n
\n
\n Go pro <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

We’ll see more tools designed for creating unique garnishes entering the home market, making it easier to add a professional touch. <\/span>Large ice balls and clear ice cubes will remain very common, and access to a wider variety of <\/span>flavored<\/span> syrups will give home bartenders more creative flexibility than ever.<\/span><\/p> <\/div>\n \n

\n \n
\n
Xavier Herit<\/div>\n \n <\/div>\n <\/div>\n <\/div>\n\n
\n <\/div>\n<\/div>\n

9. Sustainability without the lecture<\/h3>\n

\"A<\/p>\n

According to\u00a0<\/span>Xavier<\/span>\u00a0<\/span>there\u2019s<\/span>\u00a0a growing awareness and curiosity about what we consume and how it\u00a0<\/span>impacts<\/span>\u00a0our planet\u2014especially from bartenders. So,\u00a0<\/span>it\u2019s<\/span>\u00a0no surprise that<\/span><\/span>\u00a0s<\/span>u<\/span><\/span>stainability continues to shape the industry from the inside out. Ethical sourcing,\u00a0<\/span>sustainable<\/span>\u00a0<\/span><\/span>cocktails<\/span><\/span><\/a>, conscious <\/span>production<\/span>\u00a0and eco-friendly options are thriving behind the scenes. While guests may still order their\u00a0<\/span>favo<\/span>u<\/span>rites<\/span>, bartenders are increasingly mindful of what they use and how it got there.<\/span><\/span> <\/span><\/p>\n

\n
\n
\n Embrace mindful cocktails <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

My hope is that more people take notice of their footprint and work on ways to be intentional in choices that either harm or help the planet.<\/span><\/p> <\/div>\n \n

\n \n
\n
Olivia Cerio<\/div>\n \n <\/div>\n <\/div>\n <\/div>\n\n
\n <\/div>\n<\/div>\n

10. Substance over Instagram \u2014 but still beautiful<\/h3>\n

\"A<\/p>\n

‘More<\/span>\u00a0is\u00a0more\u2019\u00a0is\u00a0out,\u00a0and\u00a0<\/span>elegant minimalism<\/span><\/a>\u00a0is in.\u00a0Think\u00a0intentional lighting, gorgeous\u00a0spaces\u00a0and well-balanced drinks with punchy\u00a0flavors. Over-the-top theatrics and\u00a0smoke guns are being replaced by mature thinking and design-led cocktail culture with a touch of celebrity influence.\u00a0<\/span>\u00a0<\/span><\/p>\n

\n
\n
\n Substance over style <\/div>\n \n \t\t\t \n \n <\/svg>\n
\n

There is nothing wrong with having an Instagram-worthy cocktail, but I think the days of style versus substance may be a thing of the past. If the drink doesn’t taste good, the aesthetics won’t help business<\/span>—even<\/span> if it brings people in for a short time.<\/span><\/p> <\/div>\n \n

\n \n
\n
Olivia Cerio<\/div>\n \n <\/div>\n <\/div>\n <\/div>\n\n
\n <\/div>\n<\/div>\n

Meet our experts<\/h2>\n

Olivia Cerio<\/span><\/b><\/a>:<\/span><\/b> As Campari’s Italian Portfolio Ambassador, Olivia brings iconic brands like Campari<\/a>, Aperol, Cynar, and Cinzano to life with true Italian flair and authenticity. A former brewery\u00a0<\/span>brand manager<\/span>\u00a0with extensive hospitality\u00a0experience,\u00a0she\u2019s\u00a0a devoted lover of botanicals and\u00a0aperitivo\u00a0culture.\u00a0She\u2019s\u00a0also\u00a0a passionate educator for the next generation of hospitality professionals.<\/span>\u00a0<\/span><\/p>\n

Xavier Herit<\/span><\/b><\/a>:<\/span><\/b>\u00a0A native Parisian with roots in France\u2019s Bordeaux region, Xavier Herit discovered his passion for flavor at\u00a0the family table before finding his true home behind the bar. Now a US-based Cognac Portfolio Ambassador, he blends French spirit heritage with global bartending experience to educate and inspire cocktail lovers around the world.\u00a0<\/span>\u00a0<\/span><\/p>\n

And just like that,\u00a0<\/span><\/i>you\u2019re<\/span><\/i>\u00a0the most inform<\/span><\/i>ed<\/span><\/i>\u00a0cocktail\u00a0<\/span><\/i>aficionado<\/span><\/i>\u00a0in your\u00a0<\/span><\/i>friend<\/span><\/i>\u00a0group.\u00a0<\/span><\/i>Before you head off to make a drink, explore\u00a0<\/span><\/i>more\u00a0<\/span><\/i>cocktail\u00a0<\/span><\/i>trends<\/span><\/i><\/a>,\u00a0<\/span><\/i>discover\u00a0<\/span><\/i>delicious\u00a0<\/span><\/i>spritz<\/span><\/i><\/a>\u00a0and\u00a0<\/span><\/i>aper<\/span><\/i>itivo recipes<\/span><\/i><\/a>\u00a0<\/span><\/i>and<\/span><\/i>\u00a0<\/span><\/i>don\u2019t<\/span><\/i>\u00a0forget to sign up for our tasty\u00a0<\/span><\/i>newsletter<\/span><\/i><\/a>!\u00a0<\/span><\/i>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

If 2025 was resilience in a shaker, then 2026 is all about intention.\u00a0We\u2019re\u00a0stepping into the era where less is\u00a0more,\u00a0and the experience is everything. Fewer rounds, better\u00a0choices, and cocktails that feel considered, balanced, and worth savoring. Fueled by rising costs, wellness trends, cultural shifts and a renewed interest in home gatherings,\u00a02026 cocktail trends\u00a0are mindful\u00a0and\u00a0refined\u00a0with a\u00a0lovely\u00a0touch of […]<\/p>\n","protected":false},"author":14,"featured_media":17225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"categories":[8],"tags":[39,175,72,107,20,91],"class_list":["post-17184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trends","tag-after-work-drinks","tag-aperol","tag-campari","tag-spritz","tag-weekends","tag-weeknights","content-author-karl-tessendorf"],"acf":[],"yoast_head":"\n2026 Cocktail Trends: What We\u2019ll Be Drinking Next<\/title>\n<meta name=\"description\" content=\"Discover the top 2026 cocktail trends, from low-ABV spritzes to savory flavors and at-home rituals\u2014expert insights 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