2026 drinks trends: Reimagined classics and breakout flavours

With the mercury resolutely high this summer, there’s never been a better time to explore the drinks industry for the hottest (excuse the pun) drinks trends quenching consumers’ thirsts right now. Some trends, like botanicals in everything from soft drinks to spirits, and fruit beers for a flavour-packed option that will widen your beer-buying customer base are still going strong, while nostalgia-tinged drinks that straddle the demands for indulgent – Swiss Roll Stout, anyone? – and reminiscent follow on from the industry-wide appetite for childhood favourites (some with an alcoholic twist).

Read on to find out about more of the drinks trends your customers are thirsty for this summer and beyond.

Moderation is here to stay

Rosie Lees, of N94 Agency, a drinks marketing agency, and the co-founder of Lecce Cocktail Week and Brighton Whisky Weekend says that, “moderation is here to stay. It gets thrown around a lot that Gen Z are the ‘boring’ generation who don’t drink but actually data suggests that they ARE drinking, they’re just drinking in moderation and often opting for the plethora of non-alcoholic or low alcohol options that have started emerging and becoming more commercially available.”

“I think that we’ll see more low/no brands become mainstream and more innovation in that area of the drinks industry.”

Function will also continue to win out, says Rosie. “The functional beverage category will continue to grow but I think that there will begin to be more scrutiny into what counts as a functional beverage and certain claims will begin to be challenged. The category is growing so rapidly and so I think that bigger brands will start to take notice and produce their own products.”

A new age for whisky

“What began as a major trend in Asia – the whisky and soda – is now resonating here with an unlikely audience: Gen Z,” says George Bagos, general manager and co-founder of Three Cents. “Opting for quality, not quantity and luxury experiences, younger drinkers are appreciating modern whiskies in lighter and more approachable formats like the highball.

“Specifically, whisky and ginger ale has seen a recent revival as a trendy mixer and spirit choice and even for simple, at-home serves, drinkers are using premium ginger ales that complement the rich flavours of quality whiskies. The use of specific, high-quality mixers is a key part of this trend, moving away from generic options.”

“I hope that whisky continues to be more accessible, there are still stereotypes related to whisky but I think the rise of the whisky highball and the encouragement to enjoy it ‘as you like’ will mean that the audience of whisky drinkers will continue to grow – because what’s nicer in this weather than a simple whisky highball!” Rosie says.

Stock up on fortified wine and tonics

We all have memories of our grandparents supping on port, and it is a standout partner for rich cheeses, but a new wave of serving styles is bringing it into 2026 – and younger generations are going wild for it. “Be it a port, sherry or vermouth with tonic, fortified wine spritzers are the latest craze,” says George.

“There are so many different styles ranging between dry and sweet when it comes to the base of the drink, so it enables bar-goers to really explore and graduate through the category to find a style that suits their taste. As port and sherry shake off their reputation as an old-fashioned drink, we’ve got our eyes on this as summer’s go to refreshing serve.”

Aperitivo goes mainstream

Brits have long been inspired by the laid-back, hyper-sociable drinking habits of our Continental cousins, and the aperitivo mode of enjoying a tipple or two is becoming a longstanding trend.

“The new and sophisticated take on happy hour, the perfect aperitivo varies by palate, mood and the moment,” explains George. “As hours of working become more flexible, happy hour traditions are shifting, with drinkers choosing earlier and lighter moments of indulgence. The report notes a rise in end-of-work-day cocktails enjoyed in the late afternoon. Younger legal-age consumers are driving this shift, with 51% in France and 34% in the United States preferring earlier social evenings, as reflected in the Bacardi Global Consumer Survey.”

Mixers drive decision

Mixers used to be a pretty standardised affair, with a small handful of options: tonic water, Indian or plain; cola; lemonade or sparkling water. These days the landscape is looking much more exciting, with a myriad of flavour options within each of those categories as well as products designed for specific spirits as well as versatile options to cater for the time-poor shopper.

“It used to be the case that people chose cocktails by the spirit base; margaritas for tequila lovers and cosmos or martinis for vodka fans. However, with drinkers valuing flavour above all else, as well as becoming more adventurous than ever, they’re choosing drinks based on what flavour profile piques their interest most. That means the mixer matters,” says George.

“A high-quality soda can transform cocktails, adding instant flavour and depth in an authentic way. In spring and summer, the Pink Grapefruit Soda – bright and fruity – is a real winner when mixed with a Tequila Blanco to create a Paloma. In autumn and winter, the Three Cents Mandarin & Bergamot Soda is especially popular, as well as the spicy and fiery Ginger Beer, both offering seasonal aromas and flavours to cocktails and long drinks.”

English wine at a glance

Clem Yates, head winemaker at Lyme Bay Winery

● English rosés getting darker in colour - Producers are bucking the trend of very pale rosé and are choosing to keep the richer colours from the high quality 2025 harvest. Reducing the colour sacrifices aromas and flavours.

● New grape varieties to watch out for - Sauvignon Blanc grapes can ripen in England, so watch for more of this variety popping up in shops in the UK. 

● Site specific releases - The Crouch valley in Essex is establishing itself as the premium region for still wine grapes. Check out Bacchus Block from Lyme Bay Winery, made using grapes sourced from Martin’s Lane in the Crouch valley, it is a recent silver medal winner in the Decanter World Wine Awards.

● Bacchus loves its skins - An increasing number of producers are fermenting the English Bacchus grape on its skins. This grape has a natural affinity to this process, producing a wine with wonderful tropical fruit flavour balanced with a slight dryness from the compounds found in the grape skins (polyphenols).

Breakout flavour trends

● Fig Leaf - “Fig leaf’s flavour profile – a balance of sweet, fruity notes with an earthy, subtle undertone – makes it a year-round crowd-pleaser,” says George. “It is truly taking flight here in the UK, with some of the UK’s most talented mixologists and on trend bars putting a fig leaf-based cocktails on their menus.” Suffolk-based bakery and coffee shop Pinch wows the crowds with a fig leaf slushie every summer.

● Pickle - Pickle-as-a-drink has officially gone mainstream for avant-garde drinkers, with The Pickle House – famed for its pickle-centric range, from straight pickle juice bottles and shots to canned cocktails – now being stocked in Waitrose. “The Three Cents Pickle Soda is versatile, pairing beautifully with a wide range of spirits, however it is equally delicious enjoyed neat for a refreshing and multisensory sip,” says George. “It taps into the booming demand for this on-trend flavour profile across drinks and wider food culture.”