Mocktail Mixology Trends & Flavors
As far as product launches go, there have been more alcohol-free (and some low-alcohol) drinks than alcoholic ones in the past five years. At least, according to Innova Market Research says. Their most recent trends report confirms something we’ve been onto for a while now: the sober-curious movement is taking off. Mocktails, once a sidelined menu section with limited options, have slowly become respected products of advanced mixology.
On the flavor front, mocktails are expected to deliver. Since bartenders cannot rely on fancy spirits to carry their recipes, they must find new and exciting ways to wow their customers. Here’s what’s in store for mocktail mixology in 2025.
Forward-Thinking Flavors and Familiar Favorites
This year’s bar scene will blend nostalgia, simplicity, wellness, and experimentation. Bartenders from all 50 states have made their predictions: here’s what’s trending in mocktail flavor for 2025.
- Coffee and chocolate
In 2024, espresso martini consumption saw a 2% increase nationwide, and sales continue to grow. This year, bars will blend coffee and cocktail culture with caffeine-infused mocktails and after-dinner “choc-tails.” The rise of such a familiar pairing confirms the ongoing affinity for nostalgic flavors and comfort food. - Exotic spices
Travel-inspired mocktails are also set to dominate in 2025. That might mean unusual recipes from afar or imported garnishes that hint at foreign cuisine. Either way, US bartenders are relying on rare spices and berries more and more. Look for ingredients like African tamarind paste, Brazilian jabuticaba fruit, and Korean gochujang syrup. - Herbal flavors With health benefits
Drinking alcohol-free cocktails is often in pursuit of better health, so it makes sense to find healthy ingredients in mocktail recipe books. This year, bartenders are riding the wave of “functional” flavors. Superfoods like ashwagandha and spirulina are becoming everyday ingredients in mixology as consumers chase adaptogens, probiotics, and antioxidants. - Umami ingredients
When savory cocktails hit the scene, they were greeted with mixed opinions. Yet they have proven resilient. Drinkers of non-alcoholic mocktails are growing tired of fruity drinks packed with sugar. They’re gradually moving towards salty and umami ingredients for sophisticated palates. Miso syrup, seaweed, and sesame are some of the top ingredients to watch.
Flavor Personalization With AI
It’s not only flavor that’s evolving – but the entire discipline of mixology itself. Artificial intelligence has found its footing in nearly all economic sectors, including hospitality. Now, generative AI can take orders and mix drinks for customers – often highly personalized to their tastes.
For example, Korean robotics company Doosan debuted its AI bartender in Las Vegas last year. The robot scans your face, analyses your expression, and proceeds to mix you a custom cocktail based on your mood. Open AI technology powers the software, which also inspired BarGPT—a bartending app that helps people create custom cocktail recipes.
Despite it All, Natural Still Matters
It’s an exciting time for bartending and mixology. We are welcoming an era of unprecedented flavor freedom where the customer gets to experience something brand new with every drink. However, exotic mashups and robot bartenders aside, natural ingredients still reign supreme. People want to enjoy futuristic mocktails, but they want to do it sustainably and with respect for their health.
Ingredient transparency has become a priority for many modern bar-goers, as has local sourcing, ethical manufacturing, and zero-waste recipes. Upcycling is trendy, and bartenders can now serve vegetable trimmings or citrus peels as garnishes without batting an eye.
What’s more, bartenders can elevate healthy, low-alcohol mocktail recipes with distillates. Explore our range of premium flavoring distillates and beverage aromatics to find the perfect addition to your 2025 menu. For more information, please contact us.