We Asked 8 Bartenders: What Are The Up-And-Coming Cocktail Orders of the Summer?

This article is a part of Classic Summer Drinks Week, a week of content celebrating the arrival of summer. With its tank-top weather and long days, Summer can be one of the best seasons of the year. However, the scorching heat can make it tough to spend your days outside — even if you want to bathe in the sunlight before the cooler months confine you to the indoors. A refreshing, ice-cold drink can be of great assistance when it comes to bearing the sun rays. That’s why, from July 7–11, we’re celebrating Classic Summer Drinks Week with a series of recipes, recommendations, tips & tricks to help you beat the heat. Check out more Classic Summer Drinks Week content here!

Summer after summer, the revolving door of cocktail preferences ushers a new gust of fads into the bar. Some more than others are particularly popular with mixologists. Think niche spirits from far reaches of the world, or criminally underrated drinks that customers practically have to be begged to order. The kind of trends that find fertile ground in the world of unabashedly nerdy spirits lovers, but never quite take off in the mainstream.

On the other hand, there exists public opinion. The long-enduring reign of the espresso martini, and the timeless appeal of the frozen margarita. The inescapable presence of the Aperol Spritz at every last brunch spot from the coast of Italy to the lakeside shores of Chicago.

But what are customers asking for in 2025 more than ever before? We polled eight bartenders across the country to get to the bottom of the question. Remarkably, respondents identified the same small handful of orders that have taken off like a rocket in 2025. From nonalcoholic alternatives to additive-free tequila, these are the four preferences that seemingly every drinker in America has at the top of their mind.

1. Nonalcoholic Everything

(Photo: Ritual Zero Proof)

Ask eight bartenders what the up-and-coming order of the summer is, and the majority will tell you in one form or another that it’s all about zero-proof options.

New York’s Gonzalo Ramos says the era of the Shirley Temple is long gone; these days, guests are trading up for nuanced takes that make full use of the myriad nonalcoholic alternatives and mixers available on the market. “Drinkers are more intentional now, and they want low or no-proof options that still deliver complexity and balance,” Ramos said. The possibilities are limitless. At Ramos’ The Portrait Bar, patrons can order his namesake Ramos Revival mixed with Aplós blend, apéritif bianco, pistachio, yuzu, cream and egg white. Across town at the Grand Army, we recently indulged in the zodiac-themed Virgo, a celery highball that was hands down our favorite zero-proof sip of the year. Sadly, it’s since been taken off the menu (only to be replaced by an equally robust subway-themed cocktail selection).

The category has also gained traction through name-brand options. The Lions Bar partner Julio Xoxocotla says his bar offers Almave, a tequila alternative founded by F1 Racer Lewis Hamilton, as well as the Phony Negroni, a breezy take on the classic cocktail that’s begun popping at convenience stores right alongside kombucha and probiotic sodas.

Jorge Centeno notes that Illinois’ 57-room Deer Path Inn even offers a Zero-Proof Package, complete with a private mocktail class and in-suite DIY mixology kits tailored around exclusive recipes.

2. Tequila Dominates the Conversation…

LeBron James became “Agent 1707” in a summer campaign for his agave spirits brand, Lobos 1707 Tequila. (Photo: Lobos 1707)

A decade after celebrities and premium-tier options catapulted tequila into the headlines, bartenders say the spirit is still as popular as ever.

“Mixology Papi” Jairo Taveras notes that reposados, aged between two and twelve months, are eating up the lion’s share of attention. A surprising factoid to hear from a bartender, especially given that unaged blancos are the backbone of countless classic drinks ranging from the margarita to the paloma. Taveras speculates that the reposado renaissance owes credit to the American palate. “I think because it appeals not just to people who are already into tequila, but it also serves as a bridge for whiskey and cognac drinkers who are curious about exploring the category more,” Taveras remarked. Restaurateur and award-winning mixologist Jon Schott echoed a similar sentiment, adding that the trend has taken on a life of its own. “I feel like people are constantly calling for ‘reposado’ but not knowing what it is exactly,” Schott joked. 

If you’re thirsty for a seasonal reposado cocktail that most bartenders can mix up in a jiffy, the Negroni-adjacent Rosita is a solid choice. For those recreating the recipe at home, we’d highly recommend Loca Loka, a recently debuted reposado chock full of autumnal nuttiness, apricot and prune flavors.

Reflecting on broader trends, Haleigh and Cody Brown of the Home Bar Network add that “additive-free tequilas are still very much having their moment.” Launched into the mainstream in the early 2020s, additive-free tequila has quickly established itself as the buzzword for discerning enthusiasts hoping to separate the wheat from the chaff. The trend benefits from a “buy this, not that” mentality that’s gone viral again and again on social media, encouraging drinkers to rethink their choices under the auspices of transparency and authenticity. Of course, any trend that prods consumers not to buy a particular brand is bound to court some controversy. For the briefest of recaps on this hot-button issue, read more about a lawsuit that’s questioning whether or not “additive-free” deserves a shelf at the liquor store.

3. … And Mezcal Continues to Climb

Illegal Mezcal was bought by spirits giant Bacardi for a reported $130 million in late 2023. (Photo: Illegal)

According to bartenders, tequila isn’t the only spirit that’s riding the agave boom. Tyler Forand, beverage director at Caribe Royale Orlando’s Rum Bar, observes that “mezcal is finally getting the love it deserves.”

Interest in mezcal began taking off in the United States around 2015, thanks largely to “single village” style brands like Del Maguey that source batches from various distillers dotted throughout Oaxaca. The concept has since evolved into a slightly more corporate form. Many of the largest names on the market have been snatched up by spirits conglomerates like Spirit of Gallo and Pernod Ricard, all while celebrities have slowly but surely begun trickling into the category. Yes, even Elon Musk has gotten in on the action with the inconceivably expensive Tesla Mezcal.

It’s easy to understand why the spirit has found its niche. Unlike tequila, which can only be made from one type of agave, mezcal can be distilled from dozens of different varietals rich in contrasting terroir and flavor profile. Ask a bartender what their favorite option is and they’ll pour up a flight, each glass filled to the brim with a backstory uniquely its own. That combination of variety and history adds up to an almost interactive experience, nudging drinkers to take a deep dive on their own time that will — more often than not — turn them into mustache-twiddling mezcal nerds who will sing its praises to other would-be convertees.

The other appeal lies in what we like to call the substitution factor. The concept is simple: Why order a margarita when you could order a mezcal margarita, or a boring Old Fashioned when the Mezcal Old Fashioned is just a click away? In the absence of a definitive cocktail, mezcal has taken on an amorphous quality that allows it to invade any mixology trend of the day. Countless bars now offer twists like the Mezcal Negroni and Mezcal Espresso Martini, placing the spirit on an unintimidating pedestal perfect for courting newcomers.

4. Aperitivo Hour

(Photo: Campari)

For the third summer in a row, red-hued liqueur continues to flow through the veins of bars across America.

Jorge Centento says that guests are asking for Campari, Aperol and amaro in record numbers at the Deer Path Inn. Like many of the day’s most pressing trends, it’s easy to attribute the rising popularity of apetitivos to social media. In 2022, a viral clip of “House of the Dragon” star Emma D’Arcy single-handedly turned the Negroni Sbagliato into a household name for chronically online bar patrons. It goes without saying that the Aperol Spritz has also benefited enormously from viral interest on platforms like Instagram and TikTok — its comedically oversized orange-slice garnish being the proverbial cherry on top.

But, much like mezcal, the category also provides depth for those who know what to ask. For every Aperol and Campari, there also exists a Fernet Branca and Amaro Montenegro (not so coincidentally, a 50:50 shot of Montenegro and mezcal, otherwise known as an M&M, is one of the most popular “bartender’s handshakes” in the mixology scene). These darker-hued options open the doors to bittersweet flavors of gentian, wormwood, eucalyptus, chamomile and cardamom. It’s an intimidating profile to some, making it all the more satisfying for drinkers who overcome the hurdles and emerge in love.

Philadelphia-based bartender Alexis Ortega points out that amaro — typically bottled well below 80 proof — have benefited from a unique set of circumstances. “In a time when people are drinking less than ever before, Amari and low-proof options are a welcome change. They offer a chance to enjoy a cocktail without the overwhelming impact of heavy alcohol,” Ortega said.

About the Bartenders

Gonzalo Ramos is a NYC-based bartender and consultant, celebrating a decade in hospitality this July. With experience spanning fine dining and cocktail-forward bars, he’s known for balancing precision, flavor, and creativity in every pour. Currently behind the stick at The Portrait Bar, Gonzalo is also leading R&D for their menu, featuring non-alcoholic creations, frozen martinis, and bold seasonal cocktails. You can also find him participating in top-tier cocktail competitions, where he continues to push boundaries and represent the next wave of bartending talent.

Julio Xoxocotla is a bartender from New York City. He’s the Head Bartender & Partner at The Lions Bar & Grill in East Village, NY. He has a special passion for agave distillates, Mexican Spirits & running. His drink, the Agave Mirage, was recently crowned the winner at the 1800 Most Awarded Ranch Water Competition.

Jorge Centeno grew up in Central Mexico, where he worked in the vegetable trade and studied engineering, before moving to Chicago. There, he entered hospitality and managed restaurants. As he took up bartending, he became enamored with liquor and cocktail-making, drawing on his passion for gardening to inspire some of his creations. He runs the beverage program for the English-inspired Deer Path Inn, where he creates stunning cocktails and mocktails served in unconventional vessels (like lightbulbs), and develops hands-on mixology programming for the Inn’s guests.

Jairo Taveras has made a name for himself in the NYC bar scene, bringing a unique touch inspired by his Dominican roots and urban upbringing. Whether behind the bar or curating new drink experiences, he is dedicated to elevating cocktail culture one pour at a time. Currently travels the country as an ambassador for Mijenta Tequila.

Jon Schott has 20+ years of experience in the food and beverage industry. Schott became recognized as an innovator and successful restaurateur after opening The People’s Drug and King’s Ransom in historic Alexandria, VA. Currently a private beverage consultant and freelance bartender, Schott is well known for creating unique, award-winning drink programs and has received both local and national recognition. Most recently awarded Top Ten Bartenders in America at World Class National Finals where he was also awarded “Bartender’s Bartender.”

Haleigh and Cody Brown of the Home Bar Network curate unforgettable cocktail experiences across Atlanta and beyond. They specialize in bespoke cocktail menus expertly crafted with fresh-squeezed juices, house-made syrups, seasonal garnishes, and more. With world-class hospitality, seamless service, and a serious attention to detail, they bring elevated cocktails and unforgettable vibes to every event.

With over 15 years of hospitality experience, Tyler Forand began his career in a family-owned Italian restaurant before joining Hyatt’s F&B team in 2015. He has always had a keen interest in combining classic recipes with fresh ingredients and modern culinary trends, which has guided his work in opening multiple bars and restaurants and developing a wide range of seasonal and specialty menus.