Cordials, aperitifs, and amari top the spirit list, outpacing traditional bases like gin, vodka, whiskey, and rum. This reflects a growing preference for approachable, flavor-forward cocktails.
Parisian and London bars are embracing culinary artistry, like yogurt clarifications, butter and duck fat washes, and rotary evaporator “distillates” to create layered, chef-inspired drinks. Botanicals, spices, and teas are widely used.
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 tastings let guests explore new favorites.
Yuzu, lychee, shiso, sake, umeshu, miso, rice mirin, and even ponzu are becoming cocktail staples to explore. This surge in Asian culinary influence introduces umami and unique flavor twists, offering ways to redefine balance in modern drinks.
Drinks are often served in simple, elegant vessels; they are often smaller, allowing craftsmanship and flavor to shine. Garnishes are purposeful and bold, such as gourmet creations from the pastry chef or savory snacks.
Non-alcoholic (NA) cocktails are front and center, crafted with the same creativity as spirited options and often priced slightly lower. Non-alcoholic spirits and sparkling wines/teas rank as the seventh most-used ingredient across menus.
London and Paris are breaking U.S. norms of pour sizes — standard pours (4 to 5 oz.), tasting sizes (2 oz.), and even luxury sips (under 1 oz.) — making premium wines more accessible.
Wine lists often feature flavor notes, varietal breakdowns, and blends alongside appellations and vintages, making menus easier to navigate. In some cases, playful descriptions also demystify global wines.
Menus are evolving into immersive experiences, complete with heritage tales, drink illustrations, and whimsical wine descriptions. Some are so beautifully designed that guests purchase them as storybook keepsakes.
Southern Glazer’s own Brian Masilionis and Debbi Peek travel from city to city uncovering the emerging on-premise drink trends that will help you stand out and drive sales.
