For our inaugural column of scorching takes from the drinks world, we requested this 12 months’s Imbibe 75ers and business consultants: What pattern do you hope to see—or see extra of—in 2026?
Robby Dow, proprietor of Bespoke, Wilmington, North Carolina
“The largest shift I’m seeing (and am hoping continues) is visitors searching for nice cocktail experiences in neighborhood settings, each in environment and in value level. Whereas the premium cocktail bar or speakeasy will all the time have a spot, extra folks need a informal, welcoming setting the place they will nonetheless get an distinctive drink… A spot that may execute a balanced Daiquiri, serve a considerate shot-and-beer combo, pour a correct Guinness, and nonetheless have a well-curated backbar—that’s the sort of bar tradition I’m excited to see thriving.”
Alicia Perry, director of bar operations for CH Initiatives, San Diego
“I’ve been more and more drawn to the nonalcoholic area. And recently my fundamental curiosity lies in useful drinks; assume adaptogens, nootropics, and magnesium-infused drinks. These merchandise are sometimes designed to assist rest, psychological readability, focus, and even sleep. Watching how this class has grown all through 2025, I imagine we’ll see it proceed to evolve and turn into extra accessible and socially accepted in 2026. Lots of people are nonetheless seeking to ‘catch a really feel’. And these drinks appear way more aligned with the sort of vibe or state they’re hoping to faucet into.”
Annie Shi, sommelier and proprietor of Lei, New York Metropolis
“I feel curiosity across the better wine world—wine from locations aside from conventional French or Italian areas—will proceed to develop. At Lei, we’ve been very shocked by the robust curiosity in Chinese language wine.”
Jack Simpson, World Barista Champion, Melbourne, Australia
“I’m seeing numerous completely different espresso processing strategies from all all over the world. I feel there’s numerous innovation in that area. Ten years in the past, you’d get a washed or a pure espresso. Now individuals are taking issues from the wine business, like inoculating it with yeast. Savage Espresso by Jamison Savage makes use of carbonic maceration, which is taken from the wine business… I feel we’re seeing some actually cool creativity and fascinating flavors coming by way of. It’s all the time thrilling to strive coffees which have flavors you’ve by no means skilled earlier than.”
Dan Suro, co-founder of La Jefa, Philadelphia
“I actually do like that individuals are into fermenting—it’s superior. I feel that Danny [Childs] has carried out a extremely good job of creating that the way forward for cocktails. For thus lengthy we’ve been understanding of the identical canon of cocktails, and now this fermentation factor has massively expanded our horizons.”
Nico de Soto, founding father of Kota Pandan Liqueur, world
“For years, I used to be saying aquavit goes to be the brand new factor, and it by no means got here. However we’re undoubtedly nonetheless seeing the pattern of lower-ABV drinks and savory drinks. I discover that drinks with savory components like tomato are very fashionable proper now.”
Lorenzo Antinori, co-founder of Montana and Bar Leone, Hong Kong
“We count on to see a stronger concentrate on traditional cocktails and less complicated serves, drinks constructed round high quality components somewhat than modernist methods or specialised gear.”
Lance Hedrick, Espresso Educator and Wholesale Consultant of Onyx Espresso Lab, Portugal
“Extra folks stepping into black espresso. I do know that individuals like to make drinks that look fairly to allow them to share it on Instagram and miscellaneous social avenues, however I foresee an enormous progress in folks really studying to like the beverage, unabashed—discovering magnificence within the simplicity, the elegant within the unassuming, the ethereal within the mundane.”
Ryan Chetiyawardana, Proprietor of Seed Library, New York Metropolis
“There’s been an incredible appreciation of seasonality within the drinks world—particularly as our side of the meals world means we are able to stretch this by way of preservation and produce slices of a season to their reverse counterpart—however I’m actually excited by a rising appreciation of micro-seasonality and hyper-locality; because the information (each internally and externally) round cocktails have grown, I hope these subjects information a transfer to celebrating variety in taste in a manner that speaks to a way of time and place in a significant manner. There’s a contact of homogeneity taking place in cocktails the world over, so hopefully folks return to some extra thrilling (and scrumptious!) floor by way of this nearer consideration to what’s the finest from their setting.”
Tonya Cornett, Co-Proprietor of UPP Liquids, Bend, Oregon
“Meads and decrease ABV brews—I’ve a session mead that I’m actually enthusiastic about. It’s a collab with a earlier colleague. I really like the best way the decrease alcohol permits the subtleties of the honey varietal to shine. This batch makes use of Meadow Foam honey from the Willamette Valley which imparts a particular marshmallow and vanilla taste.”
Kaitlyn Stewart, Drinks Marketing consultant and Educator With Like-a-ble Cocktails, Vancouver, B.C.
“Whereas I really like the wild, gastronomy-style cocktails the place every little thing is a rotovap distillate of one thing obscure, I might additionally like to see the artwork of the straightforward serve make its manner again into our business and simply actually showcase and spotlight these lovely components that grasp distillers and grasp blenders put a lot time and love into.”