Trend or Trash: What's in Store for Bartenders in 2026?

The Ever-Changing World of Bartending Trends

As we welcome a new year, the world of bartending is buzzing with the latest trends and innovations. From unique glassware to experimental ingredients, it's hard to keep up with what's hot and what's not. We spoke with industry experts to get their take on the trends that will make it big in 2026, and those that should be left behind.

Glassware: The Unsung Hero of Bartending

When it comes to glassware, bartenders are no longer content with the classic Nick & Nora. "Nick & Noras, in my opinion, combine the best elements of other glassware options," says Courtney Iseman, a freelance drinks writer and Punch contributor. However, others are looking for something new and exciting. "I'm always more interested in new shapes and designs," says Kenzo Han, bar director of Firstborn. "A beautiful and unexpected glass is always nice."

The Martini Refrost: A Touch of Luxury or a Waste of Resources?

The trend of refrosting a Martini glass mid-drink has been gaining traction, but not everyone is convinced. "It's the ultimate warm hug of hospitality, in chilled drink form," says Brian Evans, director of bars for Sunday Hospitality Group. However, Emma Janzen, a journalist and co-author of the upcoming book The Classic Cocktail Sessions, raises concerns about sustainability. "The sustainability-minded part of me gets irritated at the thought of the bar having to wash two glasses for one cocktail."

Bar Takeovers: Fun or Fad?

Bar takeovers have become a staple of the bartending scene, but some argue they've reached a fever pitch. "I've done pop-ups in the past and I'll do more in the future, but for me, they're largely about having fun and getting a chance to work alongside friends than they are about promoting myself, my bar, or my brand," says Kathryn "Pepper" Stashek, creative bartender at Kabawa and Bar Kabawa. However, others see them as a way to connect with new customers and create unique experiences.

The Rise of Stout in Cocktails

Bartenders are increasingly turning to stout for its rich, chocolatey flavor. "The flavors of stout unlock so much pairing potential with spirits and cocktail modifiers," says Brian Evans. "I'm surprised this isn't utilized even more." Courtney Iseman agrees, "Beer is an undervalued cocktail ingredient finally being taken more seriously."

What This Means for Bartenders

So, what can bartenders take away from these trends? Here are a few actionable insights:

• Stay open to new glassware options. Experiment with different shapes and designs to find what works best for your menu and style.
• Consider the sustainability of your service. Think about the environmental impact of your practices and look for ways to reduce waste.
• Make the most of bar takeovers. Use these events as an opportunity to connect with new customers and create unique experiences.
• Don't be afraid to experiment with new ingredients. Stout is just one example of an ingredient that can add depth and complexity to your cocktails.

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