Savory ingredients and techniques from the dinner menu are moving to beverage. Operators are stretching diners’ palates and imaginations, with culinary flavors becoming the star of the cocktail menu. Expect techniques like clarifying, brûléeing, and fat washing, as well as smoking, charring, and fermentation, to be found in your glass—adding layers of complexity that consumers crave. With the kitchen pantry as inspiration, “greens” such as basil, dill, turmeric, cilantro, celery, and avocado are on the rise with beverage innovation. 40% say they're likely/strongly likely to order a cocktail or mocktail with savory elements (Monin Proprietary Data).
Beyond fruit and herbs, trending ingredients like beets and turmeric infuse beverages with vivid color and fresh flavor. Mushrooms as an ingredient are also growing on beverage menus, with +41% menu penetration increase in the last 12 months (Datassential). This trend also promotes a no-waste mentality as dual/multiple-use ingredients can be used across multiple culinary and beverage applications.