In 2026 the bars of Barcelona, Berlin and Zurich serve drinks that are clear as water, taste of tomato or contain hardly any alcohol. Three trends and what they mean for the guest.
Cocktail trends come from a few bars and travel the world in two years. In 2026 there are three movements you find on the menu at Sips, Velvet or Tales, and next year in every hotel bar.
Clarified: clear as water
Milk punch, centrifuge, filtration: drinks that taste of piña colada and look like gin. The technique is old (milk punch dates from the 18th century), the execution is new. Clear drinks are silkier, keep longer and can be prepared in advance, which is why bars love them. For the guest it means: do not order by looks.
Low-ABV: less alcohol, more drink
Sherry, vermouth, bitters, sake: drinks with five to twelve percent alcohol instead of twenty. The spritz was the beginning; now there are sours with fino, highballs with vermouth and Negronis with half the gin. If you plan a long night, start with these. And the non-alcoholic drinks are finally drinks rather than juice: distilled alternatives, verjus, tea, ferments.
Savoury: hearty instead of sweet
Tomato, olive, miso, parmesan, bread: the bar becomes a kitchen. A martini with olive brine was the beginning; now there are drinks with smoked oil, tomato water and cheese. In Barcelona and Berlin they are standard, in Marbella still exotic.
What stays
From every trend a technique remains. Clarified stays as milk punch, low-ABV as a better spritz, savoury as a martini with character. The Espresso Martini, the Negroni and the Old Fashioned stay anyway.
How to order
Ask for the drink the bartender is currently enjoying themselves. In bars that set trends, that is the best order there is.
Frequently asked questions
What is a clarified cocktail?
A drink made clear by milk filtration or centrifuge, which makes it silkier and longer lasting.
What does low-ABV mean?
Drinks with low alcohol content, usually based on sherry, vermouth or bitters, between five and twelve percent.
