Mixology Moves: 2025-2026 trends to transform your drinks menu and increase revenue

How drinks innovation impacts the bottom line

From classic cocktails with a twist to inventive mocktails packed with flavour and flair – here's what Avendra International’s culinary leaders say is shaking up bar menus this season.

We tapped into the expertise of Paul Bloxham, Head of Culinary in Europe, and Paul Carr, VP of Culinary, Global Supply Chain, to stir up the trends you need to know about.

With typical gross margins of 70%, cocktails remain a highly profitable opportunity for venues. According to Market Data Forecast, in 2023, the global cocktail market was valued at USD 1.08 billion and is expected to double by 2029.

Whether you run a hotel bar, manage catering at your operation, or are rethinking your drinks menu, these insights will help you deliver standout customer experiences and strong margins.

Top trends

Local sourcing

From eco-friendly packaging to sourcing spirits and mixers locally to lower food miles, bars are putting ethical choices front and centre.

“People want to feel good about what they’re drinking,” says Paul Carr, underscoring how sustainability is both a value and a business driver.

Try it out: Incorporate locally distilled spirits and regionally sourced mixers to tell a story of quality and care.

JOMO is real

The Joy of Missing Out is keeping people cozy at home with Netflix and negronis, so hospitality teams need to work harder to entice them out.

“It’s not just about what’s in the glass,” says Paul Bloxham. “It’s the full experience: the setting, the service, the atmosphere.”

Try it out: Immersive bar setups inspired by storytelling - think moody lighting, layered music, curated menus, and drinks served with a side of wow. One standout example: a Dragon fruit that slowly bleeds vibrant purple into the drink, creating a sense of theatre and surprise for the guest.

Mocktail & health-conscious movement

Mocktails have grown beyond Dry January to become year-round crowd-pleasers that rival cocktails in profitability.

“We’re seeing a shift to premium, natural ingredients - no added sugar, bold fruit flavours, and gut-friendly benefits,” says Carr.

Try it out: Use trending bases such as coconut water and espresso syrups paired with sparkling water and fresh herbs to create elegant, alcohol-free spritzes that delight all.

Retro revivals

Speakeasy classics like the French 75, Bees Knees, and Sidecar are making a comeback, alongside 70s and 80s favourites such as Pina Coladas and Daiquiris.

“Cocktails and drinks evoke memories and happiness, so reimagining classics connects customers to both past and present,” says Paul Bloxham.

Try it out: Think Miami Vice mashups or frozen Snowballs, dusting off advocaat, Midori, and Babycham for a nostalgic yet modern sip.

Dessert drinks

From Snickers-tinis to a Retro Black Forest Martini, the lines between drinks and desserts are blurring deliciously.

“Hot chocolate offers endless possibilities to make drinks fun this winter season,” says Carr.

Try it out: Dessert cocktails with nostalgic flavours like cornflakes, tiramisu, or Bakewell tart, or layered lattes with bold colour contrast.

Tea & coffee fusion

Tea and coffee are moving beyond the usual, inspiring creative cocktails and mocktails with bold new pairings.

“Fusion is key,” says Paul Bloxham. “We’re seeing tea and coffee combined with unexpected ingredients.”

Try it out: Experiment with tea- and coffee-based cocktails that layer rich black teas or delicate floral infusions with adventurous flavours - think hibiscus in a spritz or lapsang smoky notes in a stirred cocktail.

Go seasonal - pomegranate, cranberry, pumpkin, and spice-driven profiles always deliver in colder months.
Highlight health by calling out gluten-free, organic, non-GMO, or natural sweeteners, since transparency builds trust.
Design for social appeal with colourful layers, unexpected garnishes, or dramatic glassware.
And don’t cheap out: “If you’re trying to cut costs by cutting corners, you’ll taste it,” says Carr. “Use quality ingredients, charge what it’s worth, and your customers will keep coming back.”

Final sip

Whether you're mixing up mocktails or crafting retro cocktail revivals, tap into what’s trending, and your customers (and bottom line) will thank you.

Ready to revamp your drinks menu? Talk to our team to explore supplier insights, margin-boosting options, and the latest ingredients driving results. Hello_Ireland@avendra.com.

Recipes to try

Hibiscus Tea` Toddy’

For the hibiscus syrup Serves: 6
2l water
40g dried hibiscus flowers
200g sugar
2 cinnamon sticks
2 tsp allspice berries, crushed
1 tsp cloves
For the cocktail, per person
200ml spiced hibiscus syrup (from above)
2 tsp lime juice (1 lime makes approx 6 tsp juice)
50ml good quality brandy

Method
Bring the water to the boil and add the hibiscus flowers, sugar, cinnamon sticks, allspice, and cloves. Simmer for 20-30 minutes. Strain and discard the solids.

Bring the hibiscus infusion to the boil again and reduce by a third to a half. The hibiscus syrup is ready. If you prefer, leave to cool and keep in the fridge for a couple of days.

To make each serving of hot toddy, combine 200ml of the hot hibiscus syrup with 2tsp lemon juice and 50ml of good quality brandy.

Retro Black Forest Martini

25ml Gin (Monkey 57)
15ml Cherry Liqueur (Tattersall Sour Cherry Liqueur)
15ml cocoa syrup (see recipe below)
Sparkling water to lighten up (optional)
Ice cubes
Toasted marshmallows and Maraschino Cherries on a stick

Method
Mix the gin, cherry liqueur, and cocoa syrup with ice cubes in a shaker. Shake well and strain into a glass filled with ice cubes. If desired, top with a little sparkling water to lighten the drink. Decorate with Marshmallow & Cherry

Cocoa syrup
100ml cup maple syrup
75g unsweetened cocoa powder
100ml water

Method
In a saucepan, mix the water and maple syrup. Bring to a gentle boil. Add the cocoa powder, stirring constantly until the mixture is combined and smooth. Let the syrup cool before using.