Tiny cocktails and ‘texture play’ tipped for 2026
Distributor Southern Glazer’s Wine & Spirits has predicted the drinks trends it expects to hit the US following the European leg of its 2026 Liquid Insights Tour.
The tour stayed in the US for 2022 and 2024, and this year extended to London and Paris. The team visited 31 restaurants and bars to gather insights on upcoming trends.
Brian Masilionis, senior director of on-premise channel insights, and Debbi Peek, director of mixology, national accounts on-premise, led the tour, setting out to better understand the opportunities for the US market.
“Both London and Paris are global capitals of flavour, style and innovation,” said Masilioni. “By visiting a curated range of venues – from hidden gems with experimental cocktail programs to Michelin-starred dining rooms embracing flavour variation by wine regions with tiered tasting menus – we gained a clear view into where the beverage world is headed next and how shifting consumer preferences are shaping wine and spirits menus.”
Its first trend was the rise of cordials, apéritifs and amari, which it believes are outpacing traditional spirits like gin, vodka, whisky and rum. Southern Glazer’s believes this trend reflects a growing preference for approachable, ‘flavour-forward’ cocktails, with cordials and apéritifs adding complexity to serves.
‘Infused innovation’ was its second trend, with the distributor looking into the prevalence of ‘culinary artistry’ in Paris and London bars. In particular, it noticed yogurt clarifications, butter and duck fat washes, and rotary evaporator distillates. Botanicals and spices such as basil, jasmine, cardamom, tonka bean, and coriander were widely used, with tea also playing a starring role.
Next up was ‘Tiny pours and tasting menus’, with Southern Glazer’s observing a rise in mini Martinis and curated tasting menus. These offer guests variety, less alcohol per drink, value, and opportunity for discovery.
Its fourth trend relied on an increase in Asian influence on cocktails, including flavours like yuzu, lychee, shiso, sake, umeshu, miso, rice mirin and ponzu.
Next up was ‘Min presentation, max flavour’, with drinks often served in ‘simple, elegant’ vessels that allow the cocktail’s craftsmanship and flavour to shine. Garnishes were described as ‘purposeful and bold’, such as a gourmet strawberry fruit crisp by a pastry chef, white chocolate wafers, or savoury snacks like freshly baked bread infused with fortified blueberries.
It also noticed a rise in ‘luxe’ low- and no-alcohol options, which are ‘crafted with the same creativity’ as their alcoholic counterparts and often priced slightly lower. It claims that non-alcoholic ‘spirits’ and sparkling wines and teas ranked as the seventh most-used ingredient across menus – above Tequila, Cognac and brandy.
The seventh trend was carbonation and ‘texture play’. Southern Glazer’s claims custom carbonation setups help to deliver more ‘fizz-forward’ beverages, while evolved milk punches – incorporating yogurt, clotted cream, or even rice pudding – add new dimensions of texture.
Its next two trends were based on wine, with the distributor noting that London and Paris bars are breaking US pour-size norms, as well as using wine lists to educate.
Its final trend was the prevalence of menus becoming ‘immersive experiences’. These can include heritage tales, drink illustrations, and ‘whimsical’ wine descriptions. In particular, bars in London showcased cocktail books explaining the ‘why’ behind each drink, with some guests purchasing menus as keepsakes.
“London and Paris have provided a masterclass in balancing innovation with tradition. The use of once-niche ingredients, sophisticated techniques, and the emphasis on educating the consumer reflect a pivotal point in wine and spirits culture,” said Peek.
“These trends aren’t just aspirational, they’re actionable for bars, restaurants and the overall hospitality sector looking to meet evolving consumer expectations with elevated, globally-inspired beverage programmes.”
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