Top Drink Trends for 2025 – What’s hot on the cocktail scene
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1. Low- & No-Alcohol Cocktails (NoLo)
Australians are embracing the “drink less, drink better” mindset, with a surge in no and low‑alcohol cocktails catering to mindful drinkers. Expect sophisticated mocktails, split‑base and reduced ABV martinis, and premium NoLo spirits like non‑alcoholic agave or gin to flourish.
2. Native Botanicals & Local Flavours
Australian bartenders are tapping into wattleseed, finger lime, riberry, and other native botanicals in both spirits and cocktails—offering a strong sense of place and flavour innovation.
3. Savoury, Umami & Pickled Creations
Bold and savory cocktails, think pickle margaritas, sherry‑based mixes, and umami twists with miso or mushrooms are redefining how Aussies experience drinks.
4. The Martini Revival
This one isn’t so new with the martini returning with a vengeance with lots of custom variations…
Martinis offer endless options and remain bar mainstays thanks to their versatility and elegance.
5. RTDs & Ready-to-Drink Growth
Consumers continue to favor premium, nostalgic and novel RTDs, from lemon‑drop martinis and retro spritzes to lighter canned cocktails, balancing convenience with quality.
6. Shandy & Low‑ABV Beer Comeback
The classic shandy (beer + lemonade) has reemerged in new citrus, radler and low‑ABV formats, perfect for light refreshment and afternoon social moments for those hot summer arvo and night sessions.
7. Spritz & Aperitivo Style Drinks
Inspired by European culture, spritzes are booming, particularly lighter formats like elderflower Hugo Spritz. They fit perfectly with an early-evening or lunch-time drinking culture.
8. Functional & Wellness‑Driven Drinks
Functional hydration – electrolyte‑infused waters, adaptogen blends, collagen and probiotics are increasingly integrated with cocktails and mocktails, reflecting health-focused consumer habits.
9. Sustainability & Transparent Sourcing
Consumers care about where ingredients come from, and how they’re packaged. Zero‑waste cocktails, recycled packaging, ethical sourcing, and transparency are now expected, not optional.
10. Nostalgia & Retro Revival
Flavors like cream soda, lemon squash, vintage branding and cocktails that evoke childhood memories are making a comeback, tapping into comfort through familiarity with a modern edge.
11. Experiential Cocktail Bars
Venues are evolving into multi-sensory experiences. Think smoke, fire, theatrical garnishes, VR arcades or themed cocktail spaces.
12. Sake in Cocktails
Sake is rising as both standalone and cocktail ingredient, gaining traction in fine dining and Japanese-influenced bars.
