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The hottest drinks trends for 2025, according to the experts
Our expert Drinks Doctor panel takes a look at what will be big in beverages next year, from the rise of tequila to a return to classic cocktails
As thoughts turn to the New Year, getting your drinks menu just right for 2025 is a key consideration for hospitality operators.
Which type of tipple will be in vogue? And will it mean freshening up your whole approach to beverage buying? The Caterer’s Drinks Doctor panel is here to steer you in the right direction to ensure you won’t get taken by surprise by the next big thing.
Even more moderation
Laura Willoughby, founder, Club Soda
“Moderation isn’t just a trend; it’s cementing itself as a key ingredient in attracting customers to the vibrant social spaces we love, from pubs to immersive theme bars.
“This is fab news for alcohol-free spirits, which are the backbone of innovative low- and no-alcohol cocktails. Expect mood-enhancing creations from brands such as Three Spirit and Smiling Wolf, alongside lower-strength cocktails made with mid-strength spirits such as Quarter or Session Spirits.
“Alcohol-free wines are also having their moment, with a huge leap in taste and quality. UK favourite Noughty is leading the charge, soon to be joined by European trailblazers like Moderato and Zeno.”
Time for lower-abv wine
Alexandra Price, head of wine, Plates
“The trend towards lower abv and alcohol-free wine is going to continue to rise, as we will start to see more people including alternative alcoholic options into their offering, whether that be getting creative with their grape juice or creating de-alcoholised versions of what they already produce.
“I also think those winemakers who are trying to combat the effects of climate change will be putting more research into practices that help reduce rising alcohol levels, such as picking earlier or planting alternative varietals that ripen slower and are more heat- and disease-resistant.”
Champagne sales down
Martin Dibben, head of Champagne, Searcys
“2025 will continue to see the sales of Champagne fall due to the economic climate. The Champagne houses will respond by focusing on their more expensive cuvées due to rising production costs, so look out for good deals on prestige cuvées and vintages. I also predict a growing interest in the less acidic Blanc de Noirs Champagne.
“English sparkling wine will continue its rise in popularity, driven by improved quality and increasing desire for local produce.
“With improved technology, the growth in demand for non-alcoholic drinks has resulted in more sparkling non-alcoholic wines. At the top end you have Wild Idol, but new suppliers are entering the market every day.”
Tequila to the fore
Kelly McCarthy, owner, Ye Old Sun Inn
“I certainly don’t see 2025 being an easy year for pubs and bars with the increased costs they are going to deal with. But the drinks trends I feel will continue to grow will be the low and no market, with more of the big companies increasing their offerings as well as new brands having the opportunity to come to market.
“I think the biggest drink that will grow in 2025 will be tequila, both the cream versions and the full spirit options. Some are creating noise at £15 a shot!”
Classic cocktails come round again
Daniel Garnell, head bartender, Seed Library
“In 2025 there will be a bit of a pick up on classic-style cocktails and low-abv drinks after seeing the trends of the latter part of 2024.
“A lot of guests seem to be looking for drinks they recognise and can relate to, as it makes it easier for them to understand the flavours and style of the drink they will be getting.
“I have also seen a big uptake in low abv drinks, where people are not opting for full alcohol-free but something low abv. These drinks are normally sherry- or vermouth-forward, still full of flavour but it helps people still feel like they are drinking without actually consuming too much.”
Switching back from savoury to sweet
Nicola Tickle, co-founder, and Dan Bennett, general manager, Heft
“An increasing number of savoury cocktails are being offered within drinks menus, such as fat-washed negronis and the use of mushrooms and oils to create umami flavour-bombs.
“However, next year will herald the return of sweeter drinks and a declining number of savoury drinks within lists. Classic drinks such as Cosmopolitans but with a fruitier twist or Margaritas with an even sharper acidic twangs will be back. The savoury stuff is great, but when it comes to the classics, you really shouldn’t change something just for the sake of it, especially when it wasn’t broken in the first place.”
Do you have a question for one of the Drinks Doctors? Send your query to drinks@thecaterer.com
Photo: Maksym Fesenko/Shutterstock
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