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What’s driving cocktail choices in the US on-premise in 2026? – Consumer Intel

Maia Gosselin
Last updated: 24/07/2026 at 6:05 PM
By Maia Gosselin
16 July 2026
7 Min Read

‘Riffing on a classic seems to be about 80% of what proprietary menus are in 2026, – and that’s not necessarily a bad thing.’


Two bartenders preparing cocktails behind a bar

Now, more than ever, consumers are drinking with intention. Factors such as price, nostalgia and mindfulness are impacting their choices – and each holds an opportunity to improve sales. Global Drinks Intel speaks to three spirits industry experts to understand their insights on how best to maximise cocktail potential at the bar.

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Now, more than ever, consumers are drinking with intention. Factors such as price, nostalgia and mindfulness are impacting their choices - and each holds an opportunity to improve sales. Global Drinks Intel speaks to three spirits industry experts to understand their insights on how best to maximise cocktail potential at the bar. Heaven Hill Brands' global director of advocacy, Elayne Duff“A few very real factors go into what someone orders. The first is price. Guests are absolutely doing the mental math: Is this drink really worth US$24? That question is happening a

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Maia Gosselin
ByMaia Gosselin
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Maia Gosselin is an established wine educator, writer, editor and consultant. She is the owner of Sip Wine Education, a business providing private, on-premise, community and corporate wine education. Maia is also the managing editor for trade publication Massachusetts Beverage Business. A long-time beverage alcohol industry veteran, she is known for her laid-back and entertaining approach to education.
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