"One moment people are seeking out speakeasy bars where you need a password, key, and secret dance to gain entrance; the next, they're flocking to rooftop tiki bars. You might spend your evenings enjoying a Negroni Sbagliato, then switch to a whisky highball, or even a glass of neat sotol. It can be hard to keep up - figuring out what you should be drinking, and understanding how it got to be so trendy in the first place."
"In 2026, there's a lot to look forward to. But how can you know what to expect the next time you visit a cocktail bar, while also having the pleasure of knowing more than your friends in the group chat? By asking the industry experts. These cocktail aficionados can often identify trends before they happen, and see why they're going to be an important part of your cocktail-loving life in the near future."
Cocktail and bar culture shift frequently, with guests moving between speakeasies, rooftop tiki bars, and varied drink choices from Negroni Sbagliato to whisky highballs and neat sotol. In 2026, pickled and fermented flavors will move beyond traditional Bloody Mary garnishes and appear widely in cocktails. Pickling and fermentation will be used in brines, bitters, and complete pickle-forward drinks. A broader range of pickled vegetables and fruits will add tangy, savory, and briny layers to cocktails. Industry professionals are identifying these uses as key developments that expand flavor profiles and menu creativity across bars.
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