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Cocktail culture is evolving faster than ever, and this season’s mixologists are pushing boundaries with unexpected flavours, inventive presentations and a nod to the classics. From sparkling twists on tried-and-true favourites to daring new spirits, every sip is better than the last. Whether you’re drawn to minimalist elegance or bold, Instagram-ready concoctions, the latest cocktail trends promise to elevate your at-home creations and bar experiences alike. Read on for seven standout cocktail innovations that are shaping the season’s most stylish pours.
With a Grain of Salt
With palates shifting away from sweet sippers and toward lower-sugar options, it’s no surprise that drinks have taken a savoury turn. Going beyond the classic Caesar or dirty martini, bartenders are taking cocktails a step further by using broth as the base, incorporating umami richness with ingredients like mushrooms and even Parmesan cheese as well as focusing on vegetables over fruit as the star for their creative concoctions. Sometimes simply adding a pinch of salt or pepper can turn your cocktail into a unique experience.
Rose-Coloured Glasses
These days, eye-catching cocktail glassware comes in all shades and sizes. Think swerved and curvy tumblers, inward-arching rims on martini glasses (bonus: they help reduce spills) and cups that come in every colour of the rainbow. Often inexpensive and cheerful, they’re a fun way to make a splash at your next dinner party or a statement on your bar cart.
A Total Snack
The trends toward mini cocktails and “snacktails” feel like offshoots of the greater move toward more mindful imbibing and lower-ABV offerings. The drinks are often classics prepared with the traditional ratio but just smaller. The “snaquiri,” a teeny daiquiri, is probably the one that’s made the most rounds on social media and in bars. Since the drink is on the smaller side, it can be matched with an appetizer to result in a snacktail. It’s a concept that a few cocktail bars in North America have been experimenting with, especially as a happy-hour offering. [cta affiliate=”cj” align=”center” format=”button” url=”https://www.cocktailemporium.com/products/tiny-cocktails-the-art-of-miniature-mixology-a-cocktail-recipe-book”]Shop Now[/cta]
Cut and Dried
While some bars are opting to skip the garnish altogether in favour of simplistic presentations and eco-friendly philosophies, one garnish that’s on the rise is more complex: dried-fruit powder. You’ve probably ordered a cocktail and had it arrive adorned with a dehydrated citrus or pineapple slice. Well, dried-fruit powder is a bit of an extension of that trend. Packing a serious flavour punch, it can be mixed with sugar or salt and applied as a rimmer after a quick swipe of a citrus slice on the glass to help it adhere. Pick up this next-level ingredient at your local health-food store or order it online.
Thanks For Clarifying
While this vintage drink technique had a small uptick about a decade ago, it’s only in the past year that crystal-clear cocktails have truly made waves in the bar world. Many noteworthy cocktail bars (like Simpl Things in Toronto) showcase at least one on their menu. How does one get these squeaky-clean results? A few different ways: fine-straining multiple times or using a machine called a centrifuge. A cocktail can also be mixed with milk (this is known as “milk washing”) to cause the separation of liquids and solids. The solids are then fine-strained out, along with any impurities, resulting in a clean-tasting, silky-smooth, über-clear cocktail.
On a High Note
Gin’s had a whole revival, tequila and mescal’s spike is incomparable and even vodka has overcome its bad rap. It was only a matter of time before wine moved into the spotlight, lending its complexity to creative cocktails. This can be seen with the rise of the spritz (hello, Aperol and Hugo spritzes), which doesn’t appear to be going anywhere except spawning new iterations and inspirations. The most recent is the White Wine Martini, which swaps out the vermouth and uses dry white wine in its place. What’s next? Look for sake, or Japanese rice wine, mixed into cocktail menus. When incorporated into cocktails, it can bring a funky, sometimes fruity flavour and a creamy texture to your glass.
Sweet Spot
For some, these whimsical delights combine two beloved indulgences: cocktails and candies. Go on the hunt for Squish’s Pina Colada or vegan Sunny Sangria gummies or seek out Sugarfina’s Champagne Bears and other candy collections dedicated to a spirit or wine such as tequila, gin or rosé. Also, turn to Toronto’s own Cocktail Emporium to get your hands on Vesper gummies in fun flavours like Lemon Drop, Negroni and Amaretto Cherries. One clever suggestion is to use these sweet treats as a garnish for cocktails. This article first appeared in FASHION’s November 2025 issue. Find out more here. Continue Reading
