Trends

Bamboo returns as the Martini's low-ABV shadow

Draft cocktails cut Saturday bottlenecks — if prep runs the room

Woven Opens the Blending Room Scotch Usually Hides

Draft Cocktails Work When the Bar Does the Math

Woven Turns Leith Blending Into a Public Workshop

The Spicy Margarita Is No Longer One Drink

Pandan slipped into Tokyo cocktails — quietly, then everywhere

NYC clarified highballs trade haze for speed

Green River Just Dropped a Honey-Finished Bourbon — and the Honey Is Inside the Barrel

5 Cocktail Trends Shaping US Bars in 2026 (v2)

Luke Whearty: "An inflated ego is the worst possible trait in a bartender"

Warren Pang presents Beijing’s 2018 cocktail trends

Tess Posthumus: "I know a lot of guy bartenders who are afraid of getting into a fight"

Suraj Gurung presents Hong Kong’s 2018 cocktail trends

Suraj Gurung: "The problem with many bars is that they do everything their guests ask for"

Hiroyasu Kayana presents Japan’s cocktail trends of 2018

Rogerio Igarashi Vaz presents 2018’s conceptual cocktail trends

Rogerio Igarashi Vaz: "Sometimes, you can learn more in a bar than at school"

Marc Alvarez: You never feel the pleasure of working if you do not learn to count money

Atsushi Suzuki presents Tokyo’s 2018 cocktail trends

Atsushi Suzuki: I considered becoming a suchi chef, but eventually decided bartenders are cooler

Luca Cinalli presents 2018’s Mediterranean trends

Chris Hannah: Cocktails should be enjoyed buy the person who is paying for them, it isn't about those who’s making them

Luca Cinalli: The perfect bar is a place where you can feel at home

Jesse Vida presents cocktail trends on rum 2018

Jesse Vida: If someone on my team isn’t motivated enough, that’s my problem, not theirs

Sung Min Park presents cocktail trends of Seoul 2018

Martin Cate: I won't go on and on about rum unless my guests are interested and ask first

Lorenzo Antonioni presents 2018’s trends for gin cocktails

Michael Mas: Don’t speak at the bar about religion or politics