It’s been a while since I’ve written on the blog, so I’m excited to jump right back into it! This special post is all about analyzing 2026 Drink Trends and they’re probably my favourite to date. From incorporating Pistachio in your drinks, embracing cool blue cocktails, international spirits and so much more, there’s lots of tasty cocktails to embrace here. To find all the recipes and to catch my live segment with CTV’s The Social, follow below for all the details!
Want to watch the live segment? Well you can see all the action by following this link HERE!
Embracing Hojicha in 2026 Drink Trends
Ever heard of Hojicha? Neither did I, until I found out that it is this year’s flavour of the year! So for those still out of the loop, Hojicha is a Japanese green tea that is roasted over high heat, typically over charcoal. With this process, you get more nutty and caramel notes, and it omits that iconic green colour. Think of it as the complex, older cousin to Green Tea.
I wanted to lean into the nuttiness of it all and embrace citrus and cream by blending up an iconic Brazilian beverage; the limonada. You blend everything, from the skin peel and everything, and it truly creates something magical here and very refreshing. See recipe details below!
Roasted in Rio
We're incorporating Hojicha with Blood Orange and Lime with an inspired Brazilian Limonada recipe.
– Difficulty: Easy
Ingredients
- 2 tbsp Hojicha Micropowder
- 2 tbsp Boiled Water
- 1 Blood Orange Scrubbed and Washed well – Roughly chopped in Quarters
- 1 Lime Scrubbed and Washed well – Roughly chopped in Quarters
- 0.25 cup Granulated Sugar
- 0.5 cup Sweetened Condensed Coconut Milk
- 4 Cups Cold Water
- 4 Cups Ice
Instructions
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Before blending all the ingredients, combine the Hojicha Micropowder and Boiled water in a small vessel and stir until combined.
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Place all ingredients in a blender and blend.
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Strain through a fine mesh strainer into a jug.
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Place in a fridge until ready to serve over Ice in a Collins glass.
Recipe Notes
If you don’t have access to Hojicha Micropowder, ground Hojicha Tea in a mortar and pestle.
Pistachio Cocktails
This trend should not be surprising at all. Pistachio Chocolate started flooding dessert menus and stores everywhere. It makes sense that the Pistachio flavour is making its way into 2026 Drink Trends. So I thought about combining it with another cocktail that people can’t get enough of, and that’s the Espresso Martini.
I bring this cocktail together by combining it with an incredible Pistachio Syrup made by the team at 3/4 oz Tonic (pstt, you can shop easily via Cocktail Emporium or Alambika). Plus, I spice things up by swapping out the traditional Vodka and use one of my favourite Irish Whiskey’s Glendalough Double Barrel. This cocktail is a winner. No questions about it.
The Green Bean
It's the greatest of flavour combinations; Pistachio and Espresso Martini. And it comes together, oh so easily!
– Difficulty: Easy
Ingredients
- 2 oz Glendalough Irish Whiskey
- 1 shot of espresso approx 2 oz
- 2/3 oz Pistachio Syrup by 3/4 oz
- 0.5 oz Coffee Liqueur
Instructions
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In a shaker, combine all ingredients with ice. Give this a good shake.
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Strain into martini glass.
Cool Blue Drinks
I am not one to jump on colour trends. I’m always afraid they will be too sweet and/or uses artificial ingredients just to create that dramatic effect. But with a small pinch of Blue Spirulina powder (Make sure it’s all Blue! Not the Blue/Green type), true magic happens. The best part about this 2026 Drink Trend, is that by using Blue Spirulina, it won’t affect the taste of your cocktail, and it’s a natural way of welcoming this trend that I can stand behind.
When building out this cocktail, I wanted to ensure that the colour wouldn’t be affected by any of the ingredients. So I kept the base cocktail simple, with a combination of Dillon’s Vodka, Green Apple Juice with Lime, Sugar and Soda. What’s great about Blue Spirulina is that it doesn’t get as affected with different pH levels and citrus vs using Butterfly Pea Flower as a natural alternative.
Electric Velvet
Blue Spirulina Powder comes in with the dramatic blue effect with this delicious, bright cocktail combining Dillon's Vodka, Green Apple Juice, Lime, Sugar and Soda!
– Difficulty: Intermediate
Ingredients
- 1.5 oz Dillon’s Vodka
- 1.5 oz Green Apple Juice
- 0.5 oz Lime Juice
- 0.25 oz Rich Simple Syrup 2:1 ratio of sugar to water
- 1 small pinch Blue Spirulina Powder
- 1.5 oz Soda
Instructions
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In a shaker, combine all the ingredients, except Soda. Add ice and shake well.
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Strain into a collins glass with ice and top with soda.
International Spirits
Any trend that celebrates and brings attention to international spirits is always a win in my books. I’ve long been an advocate for Cachaca, but knowing that it isn’t as accessible here in Canada can be frustrating and difficult to promote. That is a topic for another day. With that said, some of the spirits getting recent love is Raki, which is an anise-based spirit from Turkey, similar in flavour to licorice and fennel.
This flavour can feel overwhelming at times, but in the right balance, it can be exceptional. So that’s what I built here. A sparkling cocktail that combines Raki with a splash of Gin (Botanist Gin used here), Apricot Nectar, Citrus and Sparkling Wine (Henry of Pelham Sparkling Wine used here). Raki can be so versatile, but I wanted to celebrate its flavours with bright citrus, orchard fruits and bubbles. Recipe details below!
The Raki Royale
Raki comes together with Gin, Apricot and Bubbles for a delicious twist on a French 75.
Difficulty: Easy
Ingredients
- 0.5 oz Gin
- 0.5 oz Apricot Nectar
- 0.25 oz Raki
- 0.25 oz Orange Juice
- 0.25 oz Lemon Juice
- 0.25 oz Rich Simple Syrup 2:1
- 3 oz Sparkling Wine
Instructions
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In a shaker, combine all your ingredients with ice except the sparkling wine.
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Give this a Quick shake and strain into a flute glass, top with sparkling wine.
Banana Bread Cocktail
Who doesn’t like the concept of BANANA BREAD COCKTAILS? Banana with warming spices, has the potential of building some iconic cocktails. With that said, the Banana Bread Carajillo recipe that started this trend, wasn’t one that I felt was truly balanced. Or we just don’t have access to a Banana Liqueur that truly hits the mark here in Canada. That’s why I build something different, using accessible ingredients, for a cocktail you’ll go back to over and over again.
Note that I build this cocktail with a Banana Peel Syrup, because I hate have too many random liqueur flavours on my bar. This feels more sustainable and less chances of wasted space on my bar. I also swap the original recipe made with Vodka, and decided to make it MUCH MORE INTERESTING by using Mount Gay XO Rum. It’s got the right spices and notes to elevate this 2026 Drink Trend to a sophisticated level (in my opinion). Let me know your thoughts!
Cafe Con Ron
Banana, Coffee and Rum come together to make this magical Banana Bread inspired Cocktail to life.
– Difficulty: Intermediate
Ingredients
- 1.5 oz Mount Gay Rum
- 0.25 oz Licor 43
- 2 oz Espresso
- 0.5 oz Banana Peel Syrup
- Cinnamon for dusting on top
Instructions
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Place all your ingredients with a handful of ice into a shaker (except Cinnamon).
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Shake well, and strain over a large rocks glass filled with ice.
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Dust with Cinnamon on top.
Recipe Notes
To make the Banana Peel Syrup, you want to have the peels of 3 bananas. Roughly chop them and measure its weight. Place into a large jar. Put in the equal amount of weight in granulated sugar with the banana peel. Cover and let this sit at room temperature for up to 24 hrs. Strain. Store into the fridge for up to 1 week.
