What's trending for 2026
Every year we look at what's actually moving in the cocktail world and build a few onto our tap menu. Here's what's hot right now, plus a few classics that never really leave.
Last updated for 2026 · refreshed seasonallyTrending now
2026 is leaning into lighter, more intentional drinking — low-ABV spritzes, bold citrus, and a return to savory, layered flavours.
The Garibaldi
Fresh orange juice and Campari, built simple and bright. It's having a real moment as the go-to low-ABV aperitivo this year — equal parts refreshing and effortless.
Built on tap, finished with fresh-squeezed orange.
The Modern Spritz
Low-ABV, endlessly variable, and made for long, easy gatherings — bittersweet Italian aperitifs paired with sparkling wine and a twist of citrus.
A natural fit for our prosecco tap.
Savoury & Umami-Forward
Briny, herbal, and a little unexpected — think a martini-style pour with a savoury twist. Not for every guest list, but a memorable addition for couples who want something different.
Best suited to our muddled, hand-finished service.
The Elevated Mocktail
Alcohol-free is no longer an afterthought — guests expect a non-alcoholic option with the same care and presentation as everything else on the menu.
Already built into every drink we batch — ours start as mocktails by default.
The classics
Trends come and go — these never really leave the menu, and for good reason.
The Mojito
Bright, herbaceous, and crowd-pleasing across every age group — light rum, fresh lime, fresh mint, and a little sugar.
Mint can't go through a tap — this one's muddled fresh, every time.
The Margarita
Sweet, sour, and a little salty — tequila and lime in perfect balance. Still one of the most requested drinks at any event we work.
Batched and kegged for easy, consistent pouring all night.
His & hers pairings
Most couples pick a rosé for one tap and something a little bolder for the other — here are a few pairings we love right now.
Hers: Rosé Spritz
Light, dry rosé on tap, topped with a splash of soda and a twist of citrus.
His: Smoky Paloma
Grapefruit, lime, and a mezcal twist on the classic Paloma — bold and a little smoky.
Hers: Garibaldi
Fresh orange and Campari — bright, low-ABV, and endlessly photogenic.
His: Classic Old Fashioned
Bourbon, bitters, and a single large ice cube — built simple, never out of style.
The full recipes
Every recipe below, ready to batch, keg, or muddle — exactly how we'd build it on the truck.
The Garibaldi
Kegged & tappedIngredients (per batch)
- 2 parts fresh orange juice, strained
- 1 part Campari
- A splash of soda water to finish
Method
Batch the orange juice and Campari together and load the keg. Pour over ice and top with a splash of soda at service. Garnish with an orange wheel.
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The Modern Spritz
Kegged & tappedIngredients (per batch)
- 3 parts prosecco
- 2 parts Italian bittersweet aperitif
- 1 part soda water
Method
Combine and keg cold. Pour over ice, garnish with a citrus twist or olive depending on the season.
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Savoury & Umami-Forward Martini
Muddled & finishedIngredients (per glass)
- 2.5 oz gin
- 0.5 oz dry vermouth
- A few drops of olive brine or mushroom-infused syrup
- Olive or shiitake garnish
Method
Stirred to order, not batched — this one needs a bartender's attention to balance the savoury notes correctly for each guest's taste.
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The Elevated Mocktail
Batched, alcohol-optionalIngredients (per batch)
- Fresh-pressed seasonal fruit juice
- A house-made botanical syrup (citrus, herb, or floral)
- Soda water to finish
- Spirit of choice, added per glass on request
Method
Build the non-alcoholic base first and batch it. At service, every glass starts as a mocktail — alcohol is added only if and when a guest asks for it.
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The Mojito
Muddled & finishedIngredients (per glass)
- 2 oz light rum
- 0.75 oz fresh lime juice
- 2 tsp sugar
- 8-10 fresh mint leaves
- Soda water to top
Method
Muddle mint with sugar and lime juice. Add rum and ice, top with soda. Mint can't go through a tap line — this one's always built fresh, glass by glass.
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The Margarita
Kegged & tappedIngredients (per batch)
- 2 parts tequila
- 1 part orange liqueur
- 1 part fresh lime juice
- Salt for the rim
Method
Batch and keg cold. Pour over ice into a salt-rimmed glass, garnish with a lime wheel.
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Rosé Spritz
Kegged & tappedIngredients (per batch)
- 3 parts dry rosé
- 1 part soda water
- A splash of elderflower liqueur, optional
Method
Batch the rosé with elderflower liqueur if using, and keg cold. Top with soda water at service. Pour over ice, garnish with an orange twist.
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Smoky Paloma
Kegged & tappedIngredients (per batch)
- 2 parts mezcal
- 3 parts fresh grapefruit juice
- 1 part fresh lime juice
- A splash of soda water to finish
Method
Batch the mezcal, grapefruit, and lime juice together and keg cold. Pour over ice, top with soda, and garnish with a charred or fresh sage leaf for a smoky aroma.
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Classic Old Fashioned
Muddled & finishedIngredients (per glass)
- 2 oz bourbon
- 2-3 dashes aromatic bitters
- 1 sugar cube or 0.25 oz simple syrup
- Orange twist and a cherry to garnish
Method
Muddle the sugar with bitters, add bourbon and a large ice cube, stir until chilled. This one's built glass by glass, not kegged — it's about the single big cube and the slow dilution.
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▼Trend insights drawn from 2026 industry trend reporting, including the Bacardi Cocktail Trends Report and several hospitality industry sources, then adapted into recipes that suit our tap-and-batch service model. Recipes here are our own.
Want any of these on tap at your event?
Tell us your two, and we'll build the rest — these trends and more are all fair game for your tap menu.
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