We Asked 8 Bartenders: What Is the Definitive Cocktail Trend of Summer 2025?

(Photo: The Corner Store)

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!

Year after year, drinking trends get a shakeup from the unlikliest of sources. In hindsight, it’s easy to forget that the long-reigning Aperol Spritz craze was kicked off — at least in part — by the breakout popularity of “The White Lotus” and its sunny Italian vistas. Or that last summer’s Guinness obsession was boosted by early cosigns from celebrities Olivia Rodrigo and Kim Kardashian. The espresso martini? We’re still trying to figure that one out.

In 2025, the trends are still coming and going faster than ever. And, more often than not, there usually isn’t a hit HBO show or influencer to squarely point the finger at. To get to the bottom of this season’s most pressing mystery, we asked eight bartenders across the country what the definitive cocktail trend of summer 2025 is shaping up to be.

8 Bartenders, 8 Trends

1. Tomato Mania

According to mixologist and restaurateur Jon Schott, Hot Girl Summer has drawn to a close… and “hot tomato summer” is finally revving up! Schott says that fresh, seasonal tomato drinks are a perfect antidote to the endless barrage of spritzes and frozen slushies that descend upon bars around this time of year. “Professional and home bartenders alike can make use of their gardens and tomatoes in martinis and margaritas, utilizing vacuum sealers to infuse them too for great garnishes and side serves,” Schott says. The first examples that come to mind are Tayēr + Elementary’s Tomato Negroni and — on the polar opposite end of the spectrum — Domino’s recently introduced Tomato Wine.

2. Spiritless Sips

Philadelphia-based bartender Alexis Ortega was one of several who mentioned the ascendant popularity of spirit-free drinks. A few years into the trend, Ortega says mixologists are elevating their recipes with bespoke equipment and the addition of hydrosols, water-based products made from the steam distillation of flowers, herbs and fruits. “I’ve noticed an increase in the availability of mini stills and simple home setups for making hydrosols without a still,” Ortega remarks. “The spirit-free category continues to expand, and it’s exciting to see new techniques and methods that enhance the flavor and complexity of this growing category.”

3. The Savory Martini

Haleigh and Cody Brown of the Home Bar Network say the savory cocktail is king. Specifically, the savory martini and its many, many variations. “What used to be a delicate balance of brine and gin or vodka, is now a blank canvas for all things savory and culinary,” says the husband-and-wife duo. “We’re seeing everything from pepperoncini and pickle brines to capers, caviar and even hot wings making their way into martini riffs. If it’s salty, briny or packs a punch, chances are someone is shaking or stirring it into a ‘martini.’” Among the trendiest examples for the chic New York City crowd is The Corner Store’s Sour Cream & Onion martini, which went viral a few months back thanks to the patronage of Taylor Swift and Travis Kelce (our second favorite couple mentioned in this paragraph).

4. Milk + Bubbles

Jairo Taveras — better known to his followers as Mixology Papi — says the clarified spritz is bubbling up everywhere. By milk washing the season’s most popular cocktail concept, bartenders can elevate an otherwise simple recipe with a classy, silky smooth touch. Add to that a healthy serving of Instagrammability. After all, why order an Aperol Spritz when there also exists the oh-so-elegant, crystal-clear clarified Aperol Spritz? “It’s refreshing in this hot weather we’re having, so it makes sense for this approach to be a go-to,” Taveras says.

5. Sustainability

Jorge Centeno, the chief spirits officer at Deer Path Inn, took a moment to shout out sustainability and low-to-zero waste techniques. Whether you’re repurposing expired vermouth or foraging for local botanicals, the concept is as approachable as it is versatile. One of our personal favorites is to combine fruits, sugar and vinegar for an acidic shrub right at home within citrus-forward cocktails of all ilk. “They’re refreshing, easy to make and creative. I’ve continued to see more bars apply low-zero waste techniques and have watched this trend grow within the industry,” Centeno says.

6. Culinary Cocktails

Tyler Forand, beverage director at Caribe Royale Orlando’s Rum Bar, says that “the incorporation of culinary techniques” and “interactive cocktails” have dominated summer 2025. Few venues leap to mind quite like Double Chicken Please, which has dominated the World’s 50 Best Bars list since its inception in 2020. The mixology hotspot serves — among other things — a NY Beet Salad cocktail complete with gin, mascarpone and yogurt alongside a Red Eye Gravy whiskey concoction garnished with a towering slab of microwaved prosciutto. Guests ordering from Forand’s menu in Florida can order everything from chamomile-infused negronis to créole shrubb-flavored margaritas.

7. Fats & Foams

NYC-based bartender and consultant Gonzalo Ramos says that “fat-washing is definitely having a moment, bringing bold, savory depth to cocktails.” Despite its intimidating name, this is a technique that’s fairly easy to replicate at home. The only ingredients necessary are a solid combo (we’d recommend blanco tequila and avocado oil or bacon fat and rum) splashed into a hearty drink — perhaps something akin to an Old Fashioned. Ramos adds, however, that his personal favorite trend is the return of foams and airs, which “add texture, aroma and a sense of theater that guests can’t get enough of.” Alas, not quite as easy to recreate unless you’ve got an immersion blender and soy lecithin lying around your kitchen.

8. The Classic Martinis

The Lions Bar partner Julio Xococotla says that everyone is “going back to the classic martinis.” Of course, the definition of classic lies entirely in the eye of the beholder — especially as riffs like the Espresso Martini and Pornstar Martini climb to new heights despite their decidedly un-martini roots. But perhaps these fashionable newcomers have drawn interest to the old favorites along the way. Attach “Dry,” “Dirty,” “50:50” or “Vesper” to your next order, and you’ll get a cocktail equally timeless as the ones popularized in their early-1900s heyday.

About the Bartenders

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.”

Alexis Ortega is the lead bartender at Vetri Cucina, a 32-seat fine dining restaurant helmed by Chef Marc Vetri in Center City, Philadelphia. In Ortega’s words, “hospitality is where I exceed.”

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.

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.

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.

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.

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. Stop by for a sip—the Ramos Revival is a must.

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.