5 Cocktail Trends to Watch in 2026

The cocktail industry never stands still. Each year brings new techniques, ingredients, and philosophies that trickle down from bar competitions and fine dining into the mainstream. Here's what we're seeing in 2026.

1. Low and no-ABV takes centre stage

Gone are the days when the non-alcoholic option was an afterthought. Sophisticated zero-proof cocktails using shrubs, kombuchas, and distilled botanicals are now headline acts on menus — not footnotes.

2. Hyper-local sourcing

Bartenders are increasingly working with local distilleries, foragers, and farmers. Ingredients like elderflower, sloe, and sea buckthorn from British producers are finding their way into high-end cocktail menus.

3. Fermented mixers

Kefir, tepache, and water kefir are replacing sodas in progressive bars. The slight acidity and probiotic quality add depth that tonic water simply can't match.

4. Narrative menus

Cocktail menus that tell a story — a journey through a season, a place, or a memory — are becoming increasingly popular at premium events. Each drink is a chapter, not just a list.

5. Theatrical service

Smoke, clarified ice, edible garnishes, and tableside flourishes are elevating the theatre of cocktail service. At events, the bar is as much a spectacle as a service.

We incorporate the best of these trends into every event menu. Ask us about building a menu that feels contemporary and totally bespoke to your event.