in local culture or embracing new forms of creative expression through cocktails,” said Sean Kerry, VP for global for Bacardi, in a statement. Milly’s is leaning into this trend, said Mar- rero, nurturing the bar as a gathering place. “It’s that ‘third place’ motivation, a comfort- able spot to get together with friends or col- leagues,” she said. “Milly’s looks like a living room and exudes warmth and hospitality, with a DJ playing good music on weekends.” Gen Z and millennials are gravitating to- ward these kinds of bars—less raucous, more inviting spaces that encourage connectivity and community. Local spirits often come into play, too. Some of Milly’s inventory is in lo- cal spirits, and Marrero calls them out on the menu as “they tell a nice story,” she said. Indeed, storytelling is playing a bigger role in cocktail culture. “Bars can tap into lo- cal distilleries not to replace but to elevate a program,” said Deucy. “Regional and local sell and tell a good story,” she agreed. LOOKING AHEAD As we head into 2026, smart operators will continue to offer a menu mix of N/A,
low-alcohol and full-strength drinks. But what flavors, formats and presentations will meet consumers’ drink expectations? While classic cocktails, spritzes and ze- ro-proof spirits are table stakes, color and flavor will have an impact as well. “We’ll see more dynamic flavors and stacking of flavors; up to nine flavors stacked in one drink, as well as culinary-inspired cocktails,” said Michael Moberly, beverage innovation manager at Monin, a supplier of syrups and purees to bars and restaurants. Color is also a draw. “Colors move drinks and give a cocktail personality,” he said. Pair that with eye-catching glassware and gar- nishes, and the drink has a good chance of go- ing viral—a feat Outback accomplished with its Puggle Splash, available in both a boozy and nonalcoholic version. The casual-dining chain served each version with a plastic egg containing color-changing butterfly pea tea to create an interactive experience. Guests stirred the tea into the drink to turn it purple and got to take home the platypus toy gar- nish. In the end, “people want to have fun when they drink,” said Moberly.
PHOTO: SHUTTERSTOCK
attributes to differentiate the cocktail list,” she predicts. The only drawback is the potential ban on hemp products looming next year, an indication that the federal government as well as local agencies are seeking more regulation. But ingredients like mushrooms and most botanicals should be safe. THE RISE OF THE ‘DAYCAP’ Consumers are reshaping how and when they go out, said Deucy, which is giving rise to “afternoon society” and “daycaps”— cocktails enjoyed in the late afternoon to close the workday. “Gen Z wants to go out at 4 p.m.” she said. It’s the new iteration of happy hour and alternative to late night drinking. Deucy cites recent data from the Bacar- di Cocktail Trends Report which shows that 30%-40% of people are going out earlier and seeking lighter, more intentional drinking occasions—a trend led by younger consum- ers. “Around the world, we’re seeing a move towards more meaningful drinking moments whether that means in-person get-togeth- ers with friends, discovering flavors rooted
PHOTO COURTESY OF MONIN
JANUARY 2026 RESTAURANT BUSINESS
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