Cocktail & Bar Latest Trend Forecast.
What will 2026 bring!? - Global Edition -

DRINK PLANET "World Topics" Let us present our annual popular feature, "Trend Forecasts".

As it's a bit too lengthy, we've specially split it into two parts.

Right then, let's start with the "World Edition"!

writer：DRINK PLANET

Mr Kayama (left), Mr Murata (right)

First up, we're going straight to the top bartender!

Before introducing information from the DRINK PLANET editorial team and around the world, we asked top bartenders for their predictions on 2026 trends.

★Mr Hiroyasu Kayama (Bar BenFiddich)
"For instance, emerging economies in Asia are currently experiencing rapid economic growth, leading to a proliferation of bars. Cocktail bars are opening one after another, not only in the capitals of these countries but also in regional cities. A key characteristic here is incorporating the essence of that city."

"We're seeing a noticeable trend of elevating the city's or region's food culture into cocktails – using traditional dishes, ceremonial foods, or ingredients unique to the area. I believe it's necessary to re-examine the local food culture from the perspective of the residents (and simultaneously, the viewpoint of visiting travellers). And then, how to translate that into a cocktail... That's what will differentiate it from bars in other cities, wouldn't you agree?"


★Hidenori Murata (LE CLUB)
"I'd love to say 'This is what's coming next!', but honestly, it feels like most techniques and ideas have already been exhausted. The fermentation trend has become quite widespread, but many people remain sceptical about the hygiene aspects."

"It might be a trend for bars, or perhaps the entire food and drink industry, but I wonder if 'health-conscious ingredients' will be the next big thing... Take sugar, for instance. Instead of regular sugar that causes blood sugar spikes, substituting with agave syrup or coconut sugar, or even changing the syrup's composition entirely wouldn't be surprising."

"Also, with the rise in veganism, the difference will be whether you can meet customer demands – what to use instead of egg whites, what to use instead of honey."

"This has become rather lengthy, but as customers' (consumers') knowledge grows through AI and such, I believe we must embrace that while striving to exceed their expectations. Essentially, it's about moving beyond satisfaction to creating a sense of wonder."