Top 2025 Beverage Trends

The United States beverage scene feels more diverse than ever, with new concepts appearing in both upscale bars and neighborhood spots. Flavor pairings that once seemed unusual—like tomato juice in a martini—are now considered normal. Industry veterans predict that 2025 beverage trends will favor lively experimentation, responsible sourcing, and meaningful connections with consumers. 

In a recent Forbes article, Amber Love Bond gathered thoughts from 55 bartenders and professionals across the country, revealing where the field might go next. Some focused on savory options and low-proof creations, while others pointed to cutting-edge twists on beloved classics. 

We had a look at what they had to say, and how can Tastewise can put numbers behind these forecasts, showing exactly how much chatter has increased around specific drinks, diets, and ingredients.

Revisiting 2024

Last year saw a surge in interest around martinis, especially the dirty variety. According to the Forbes article, Barna Jeremias from LPM Restaurant & Bar mentioned that demand for gin and vodka martinis rose by roughly 30% in his own experience during 2024. 

Tastewise data also points to a 23.11% rise in online discussions surrounding this category. Vodka martinis jumped by 14.52% in conversation, while gin martinis posted a 5.03% climb. On menus, 6.6% of restaurants now serve martinis in one form or another, suggesting broader popularity.

But it wasn’t just about martinis. Espresso martinis, already a hit, rocketed further with a 42.14% climb in online buzz. In addition, bartenders across the country explored new directions in flavor—an example is the tomato martini, which enjoyed a 50.83% leap in online mentions over the past year. 

Embracing bolder or unexpected components paid off, as many guests wanted novelty and a sense of fun in their drinks.

The new wave of mixology

Several bartenders in the Forbes article talked about boosting presentations and textures. Jeremy Truong of Comma Hospitality noted rising interest in clarifications and other scientific steps to help drinks maintain consistent texture and shelf life. This direction pairs well with a growing appetite for “food-like” cocktails. 

Will Patton, co-owner of Press Club in Washington, DC, predicted that mixing wine into mixed drinks would take center stage, lowering alcohol content while adding layers of flavor.

Tastewise data shows that such “food-like” beverages—ones drawing on savory or culinary elements—have become more frequent in social posts. 

The movement goes even further: THC-based beverages, once fairly niche, have climbed by 23.07% in online conversation. 

Bartenders like Jason Hedges at L’Amico and SECOND believe that a dedicated section of infused or functional drinks could appear on future menus. Some individuals already see them as a substitute for booze, delivering effects while staying out of hangover territory.

Bourbon remains a classic staple on the cocktail front, but bartenders notice new combos like bourbon plus tomato, which soared by 15.43% in talk. Bourbon plus strawberry also jumped by 10.89%. These blends may attract guests who want a slight shift in well-known flavors.

The food supply chain is crucial here: fewer wasted items mean fewer hidden expenses. By using food intelligence and food AI, operators can predict how many bottles of a certain spirit they truly need or whether to stock more non-alcoholic components.

Savory & umami cocktails

Savory sips earned a lot of attention, and Tastewise data backs it up. Social discussion for “savory cocktails” climbed by 41.46% in the last year, while 0.43% of restaurants now offer them. Ingredients such as miso, sesame, and seaweed, each posting double-digit increases (16.24%, 13.22%, and 7.3% respectively), bring touches of saltiness or earthy flair that can capture guests who crave bolder notes. According to Jeremy Truong, incorporating “food-centric” items gives cocktails better body and a memorable bite.

Chef-driven bars see this as an extension of what they already do in the kitchen. Think of a tomato-based martini that straddles the line between soup and a stiff pour, or a wasabi-infused tipple that grew by about 12.08% in online chatter. 

Steven Penaranda from Union New American sees a bright future for these creations, explaining in the original article that the classic Dirty Martini’s popularity points to rising demand for savory twists. Tastewise confirms that tomato martinis jumped by 50.83% online and remain strongly linked with vegan diets.

Non-alcoholic & low-abv rises

While gin, vodka, and other spirits stay popular, bartenders are also making space for those who want fewer boozy options. Dominic Minogue, founder of Dirty Water, explained in the that younger guests are valuable customers, even if they drink less alcohol. This aligns with data showing that zero-proof beer mentions soared by 13.51%, and THC beverage interest climbed by 23.07%.

Zebra striping, which means alternating between alcoholic and non-alcoholic sips, is another concept that’s been gaining ground. Bars like Ray’s Lower East Side in New York City notice that guests switch back and forth, extending their time out without overindulging. The Forbes article suggests more bartenders will introduce sections of the menu for “spirit-free” creations, reflecting a broader shift in preferences.

Sustainable & ethical drinking

Several participants in the Forbes article pointed out that local sourcing and responsible methods now matter to guests. This often includes choosing domestic or organic wine that’s both gentler on resources and easier on budgets. Taylor Schmidt Johnson, beverage director at Echelon Kitchen & Bar, explained that drinkers pay attention to which producers they back.

Bartenders are also saving leftover fruit for syrups or garnishes and reconsidering how they buy. According to Johnson, cost will come into play in a significant way for 2025 beverage trends. Tools such as Tastewise’s insights on cost control help bars track patterns and cut down on waste. These practices link to the food supply chain, making sure each ingredient serves a real purpose behind the bar.

Tech & data in beverage decision-making

Beverage industries can use Big Data in CPG to hone their strategies, cutting down on guesswork and wasted stock. By applying food intelligence to their programs, bars and restaurants can compare trending items against what their local audience might appreciate.

Many owners are also branching into CPG marketing for their branded mixers or ready-to-drink offerings. These lines can supplement in-house sales and reach customers who prefer to sip something interesting at home. With enough data, operators can spot which flavors stand out and which might fade. 

For bartenders like Jason Hedges or Anthony Schmidt at CH Projects, real-time information helps ensure they have the right selection of spirits, non-alcoholic add-ins, and functional elements. 

Moving quickly is vital in the fast-changing food and beverage world. The Tastewise platform offers real-time insights so you can adapt, cut waste, and keep guests intrigued—check out our solutions now.

Global flavor fusion

From sauces to spices, bartenders are blending ideas from multiple regions. Thai emerged as the fastest-growing cuisine for espresso martinis (Tastewise pinned that at +42.14% for the drink overall, with Thai hits rising among those who mention it). Mexican influences also play a part, as vodka martinis have shown a jump in that category, blending flavors like chili or tropical fruit with beloved Western classics.

According to Jacob Uber from KYU Global, he sees textural elements—like fat-washing or clarifications—continue to appear, meshing Eastern and Western methods in interesting ways.

Seaweed, once rare in alcoholic drinks, is trending up by 7.3%. Caribbean rum styles, particularly Rhum Agricole, posted a 3.81% climb in social mentions as well. 

Meanwhile, lesser-known French brandies such as Calvados and Armagnac have decreased in conversation by 5.49% and 11.68% respectively, but bartenders mention them as an elegant substitute for standard whiskey. The 2025 beverage trends seem to favor adventurous spirits, although not all categories will experience the same momentum.

Where do we head next

These 2025 beverage trends appear to center on choice, bold sensory notes, and a willingness to push boundaries—both in flavor and in how drinks are produced. 

The Forbes article highlighted bartenders who embrace savory twists, inventive textures, and mindful consumption. Meanwhile, Tastewise statistics confirm which ideas are truly catching on. Non-alcoholic offerings, for instance, rank higher each year. At the end of the day, the glass in front of the guest should feel worth savoring, whether it’s a classic gin martini, a tomato-laced variation, or a new creation driven by fresh data.