Top Cocktail Trends of 2019: Surprises on The Menu

From vegetable-infused cocktails to Aperol frosé: what are the cocktail trends shaking bars and restaurants in 2019?

Kimpton chefs and bartenders have been asked about the ingredients and philosophies they are exploring in 2019. Wine and cheese may always be top ingredients in food and beverages pairing, but 2019 is bringing a slew of unexpected flavors and ingredients you will find in your glass this year.

Influences from Around the Globe

Turmeric and rose are the top new flavors, followed by tarragon and celery roots. The vibrantly green matcha was the star on social networks, but the next trendy cocktails will contain moringa, goji berries, pandan, fenugreek, or mate. We are also going to taste international flavors coming from North Africa, Japan and Latin America, such as harissa-infused mescal or plantain-infused scotch.

Creative Mocktails

The list of non-alcoholic cocktails is increasing.

The use of house-made syrups and tonics, new non-alcoholic spirits like Seedlip, and fermented ingredients will lead to creative, inspired and complex virgin cocktails.


A Sip of Sustainability

More and more bartenders are integrating the notion of sustainability in cocktail design.

Not only will they feature fewer ingredients, but they will also have a more innovative approach by incorporating edible garnishes, using their own honey produced in on-site bee hives and offering room temperature cocktail.

Mushrooms and Alternative Vegetables

Cacio e Pepe (cheese and pepper!) Martinis, Gin cocktails made with cucumber, mint, Greek yogurt and lemon are only two examples of new savory drinks.

Your taste buds will be surprised by mushroom beverages like fungi Irish coffee, mushroom and thyme infused vodka and mushroom tea with sparkling wine.

New combinations will also include obscure vegetables like tomatillo, chayote, fiddleheads, jicama, and sunchoke.


Flavored Seltzer is the new Wine Cooler

Season fruit puree, herbal garnish or a splash of citrus mixed with seltzer will create light and refreshing drinks.

Off-the-Wall Ingredients and Unconventional Pairings

Mixologists are pushing the creative envelope and incorporating bizarre ingredients on their menu.

Chorizo, jackfruit, anchovy, perennial grains, endive, yuzu, and blessed thistle are on the list.

New combinations will pair wild boar meat and burgundy, oysters and gin, crickets and pisco, Latin cuisine and scotch, and champagne and fried chicken.



Wine and Beer Trends

Unique flavor combinations and elevated blend will be possible thanks to new grape varietals, such as Divico, which has been created in Switzerland, and Aromella. 

Beer drinkers looking for more distinct flavors will try dry-hopped sours, Bright Kolsch style beers, and fruit and spiced beers.

The marriage of frozen rosé and Aperol Spritz will create the most popular drink of 2019.



This article is based on the 2019 Culinary & Cocktail Trend Forecast by Kimpton Hotels and Restaurants: click here to view source.


Hospitality Insights' Editor
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