The bar industry is constantly innovating. Perhaps nowhere is this more evident than in its choice of ingredients, recipes and cocktail creations. As we enter another year of inventive mixology, George Bagos, co-founder of premium mixer brand Three Cents, explores the biggest cocktail, flavour and bar trends set to define 2026…

Highballs: Simple, elegant and winning the next generation

Whisky

What began as a major trend in Asia – the whisky and soda – has now resonated with an unlikely audience: Gen Z. Opting for quality rather than quantity, younger drinkers are appreciating modern whiskies in lighter, more approachable formats such as the highball. Specifically, whisky and ginger ale has seen a revival as a stylish mixer-and-spirit pairing. The use of specific, high-quality mixers is a key driver of this trend.

Fortified Wine

Whether it is port, sherry or vermouth with tonic, fortified wine spritzers are also having a moment. With styles ranging from dry to sweet, these serves enable bar-goers to explore and move through the category to find what suits their tastes. As port and sherry shake off their reputation as old-fashioned pours, Three Cents sees this trend as a go-to refreshing serve for summer.

Fig Leaf: The breakout flavour trend

Fig leaf’s flavour profile (a balance of sweet, fruity notes with an earthy, subtle undertone) makes it a year-round crowd-pleaser. It is gaining traction in the UK, with some of the country’s most talented mixologists featuring fig leaf-based cocktails on their menus. Vesper Bar, China Tang and Rotunda Bar & Lounge at the Four Seasons Hotel at Tower Bridge all celebrate the flavour using Three Cents Fig Leaf Soda.

This summer, expect to see combinations with Luxardo Bitter Bianco Liqueur and elderflower syrup, or a fig leaf twist on an Americano. In the colder months, aromatic and toasty highballs such as a Fig Leaf Manhattan might come into play.

Aperitivos: The drinking occasion here to stay

The trend towards more sociable and relaxed drinking occasions show no sign of slowing. These moments call for beautifully executed, versatile and refreshing drinks. Meanwhile, as working hours become more flexible, traditions happy hours are shifting, with drinkers choosing earlier and lighter moments of indulgence.

Younger legal-age consumers are driving this shift, with 51% in France and 34% in the United States preferring earlier social evenings, according to the Bacardi Global Consumer Survey. As aperitivo hours shift and drinks become lighter, the role of the mixer becomes even more important.

Flavour First: Mixers drive decision

It used to be common for bar-goers to choose cocktails based on the spirit base: margaritas for tequila lovers, cosmos or martinis for vodka fans. But today, with flavour ranking above all else and drinkers being more adventurous than ever, choices are increasingly driven by flavour profile.

For bars, this means the mixer matters. A high-quality soda can transform a cocktail, adding instant flavour and depth in an authentic way. In spring and summer, Pink Grapefruit Soda is a real winner when paired with Tequila Blanco to create a Paloma. In autumn and winter, Three Cents Mandarin & Bergamot Soda and spicy and fiery Ginger Beer, become popular, offering seasonal aromas and warmth to cocktails and long drinks.