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Agave Spirits, Savoury Cocktails & Zero-Proof Drinks Dominate The Alco-Bev Trends In 2025

Mixologists and entrepreneurs weigh in on the beverage trends that will rule this year. Get ready to embrace agave, savoury cocktails, low-abv drinks and more.

| Isha Mayer
Alco-Bev Trends

The secret allure of speakeasy bars coming back into the picture, pop-up bar takeovers adding a dash of spontaneity to our night out and the rise of low-ABV cocktails for those who crave flavour without the heavy buzz – the alco-bev scene in 2025 is shaking up our drinking habits. But one trend stands out above the rest—the Agave Boom. Whether you're savouring a handcrafted smoky Margarita or sipping premium mezcal neat, it's clear our palates are evolving. And that's just the beginning—industry experts are weighing in on more trends shaping the way we drink in 2025.

Here are the alco-bev trends for 2025:

Prantik Haldar, Beverage Innovations Head at The Bombay Canteen

The Rise Of Low- And No-ABV Cocktails

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There’s a noticeable shift towards low-alcohol and no-alcohol drinks. Many people are cutting back on alcohol or being mindful of their intake. Our Mini Martinis at The Bombay Canteen, for example, get a fantastic response because they let guests enjoy the drinking experience with less alcohol. They come served in a dainty, small glass, and pack all the elegance of a traditional martini but in a small portion (with less alcohol), making it perfect for those who want to enjoy a cocktail with a mindful approach to alcohol. Non-alcoholic options like our Free-Spirited Cocktails (well flavour-balanced cocktails without alcohol) and kombuchas are also incredibly popular. 

The Shift To Alternative & Natural Sweeteners

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Over the years, there’s been a shift away from sweet cocktails towards more savoury profiles. Even in classic drinks that traditionally use sugar, people are opting for alternatives like agave, which comes from the raw product used to make tequila. Agave doesn’t spike blood sugar as much and fits the trend for natural, less sweet options. There’s also growing interest in drinks using fresh fruit juices or liqueurs that provide balanced, natural sweetness.

Inputs by Razwan, Beverage Head All-In-Hospitality

The Speakeasy Revival

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Classic cocktails are making a big comeback. We’re seeing a return to the speakeasy era—intimate bars, dim lighting, and spirit-forward drinks that highlight quality over complexity. The Negroni, Martini, and Old Fashioned are reclaiming their space, bringing back the art of simplicity, precision and quality.

Reimagined Classics & Expanding Markets

With new mixology techniques and an influx of global brands, India is experiencing a cocktail renaissance. Bartenders are using fat-washing, clarifications, and sous-vide infusions to put a fresh spin on classics while staying true to their roots. At the same time, a more open market is allowing premium brands like Dolin & Carpano Vermouth to enter India, giving mixologists access to ingredients that elevate their craft. This fusion of tradition and innovation is redefining how we drink.

Kimberly Pereira, Chief Operating Officer, Maya Pistola Agavepura (Pistola)

The Agave Boom

As we head into 2025, the global alco-bev industry is being shaped by three key trends: premiumisation, innovation in cocktail culture, and growing consumer demand for authenticity. Consumers are gravitating toward artisanal, small-batch spirits that reflect quality and craftsmanship, whether enjoyed neat or in cocktails that elevate their nuanced flavours. These shifts are transforming how spirits are consumed, setting the stage for categories like agave to flourish.

Agave spirits are moving beyond traditional Tequila and Mezcal to embrace a wider range of 100% Agave expressions, including additive-free options. Bartenders and mixologists are amplifying the agave growth by crafting modernistic cocktails that resonate with an adventurous palate and showcase agave’s complexity as the central spirit. The Picante and Paloma are here to stay, as recent trends indicate. We are seeing many versions of the classic Margarita inspired by local produce, fruits and flavours. Passionfruit, pineapple and sour fruits like Kokum, Tamarind and Jamun are also taking centre stage in India and Southeast Asia, with these palates now being introduced to the West. At the same time, increased education around agave spirits—their craftsmanship, and most important - their versatility is fostering a deeper appreciation among both consumers and bartenders.

Sushil Pant, Beverage Head, AMPM Coffee & Cocktail Bar 

Sustainability

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Eco-conscious practices dominate the industry, influencing production, packaging, and sourcing. Brands are embracing sustainable packaging, zero-waste production, and locally sourced ingredients to meet consumer demands. Reusing ingredients in cocktail-making not only showcases creativity but also promotes sustainability, a growing focus in modern mixology. At AMPM Kolkata, we have recently crafted a cocktail called the 1926 Grand Foxtrot, featuring a red wine reduction made from expired red wine, turning what would have been wasted into a vibrant, flavorful syrup. To add depth, we incorporated the brine from used cherries, further reducing waste while enhancing the cocktail with a unique, tangy-sweet profile. This approach demonstrates how bartenders can breathe new life into ingredients, creating exceptional drinks while championing eco-friendly practices. It’s a small but impactful way to minimise waste and elevate the art of mixology.

Innovation & Personalisation

Technology is revolutionising the drinking experience. From AI-driven personalised cocktail menus to immersive multi-sensory drinks, bars are adopting cutting-edge tools to captivate audiences. Trends like global flavours, modern equipment, local & seasonal ingredients and vegan cocktails are also redefining creativity behind the Bar.

Varun Sharma, Head of Bars, EHV International 

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RTD (Ready-to-Drink) Cocktails

Ready-to-drink cocktails, like canned cocktails and seltzers, are becoming a big hit. They are easy to carry, don’t need much preparation, and are affordable. These drinks are perfect for parties, get-togethers, outings, or even just relaxing at home. Many brands are now offering a wide variety of flavours to appeal to different tastes.

Bar Takeovers & Pop-Ups

Bar takeovers and pop-up events are creating a buzz everywhere. These events bring unique experiences to guests, like Gin Explorers Club and India Cocktail Week, or even international bartenders showcasing their skills at popular bars in India. They are a great way for people to try new drinks, meet talented mixologists, and enjoy a lively atmosphere. 

Mr Pervez Bapuna, COO of Bapuna Alcobrew Founder - Daku Rum & Chambal Gin 

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Re-emergence Of Local Spirits 

Local spirits like Mauha, Feni, Todi, etc. are set for a comeback. These spirits were usually made with traditional methods, largely ignored or in some cases, their manufacture was restricted if not prohibited. Some states are now encouraging their resurgence, whether it is Feni in Goa or Mauha in Maharashtra and Madhya Pradesh. As more and more states amend their policies, local spirits will get introduced into markets in all value and premium segments. Urban Consumers are waiting to try these spirits which would otherwise have been inaccessible. Even restaurants are embracing the trend. For example, Bandra Born in Mumbai, has started a dedicated Mahua bar. People want to consume products that fit their palate and remind them of where they come from.

Tier II-IV markets will drive growth 

Smaller towns in India are quickly becoming key players in the growth of the alco-bev industry. With rising incomes and greater exposure to other markets, including international trends, people in Tier II-IV cities are moving beyond basic options and seeking premium, high-quality drinks. They want products that feel sophisticated while also connecting to their roots. 

Newer on-trade options in these cities, such as new bars and restaurants, are also helping drive the demand for premium spirits by offering spaces where consumers can explore and enjoy these products. Improved distribution networks further ensure access to a wide range of premium options, from craft gins to fine whiskies. 

MingYang Chai, Founder & Mixologist, Bumipura

The Rise of Savoury Cocktails

Cocktails have long been associated with sweetness, citrus, and bold flavors, but the savory cocktail trend is carving out a space for umami on the palate. Savory cocktails not only challenge traditional notions of mixology but also open up new avenues for pairing cocktails with food, creating a cohesive dining journey for our guests.

Experimental Ingredients

The modern bar is a playground for creativity, and experimental ingredients are taking center stage. At Bumipura, we’ve pushed boundaries by distilling crab with vodka to create a clear, savoury base that captures the essence of the ocean. The resulting cocktail, “Gloves and Bibs” offers a sensory experience that sparks curiosity and conversation. Guests are not just sipping a drink—they’re participating in an experiment that combines culinary innovation with mixology. This trend invites bartenders to collaborate with chefs and embrace unexpected elements like herbs, spices, and even unconventional proteins, elevating cocktails into a realm of gastronomic artistry.

Pre-Batching for Precision and Efficiency

In today’s fast-paced world, where guest experience is paramount, the ability to maintain both quality and speed is essential. Pre-batching has become a cornerstone of modern mixology, allowing bars to serve complex cocktails efficiently without compromising flavour. Techniques such as milk clarification, fat washing, and force carbonation are essential tools in this practice, ensuring that each batch is consistent and well-balanced. At Bumipura, pre-batching enables us to perfect each ingredient, from the silkiest clarified punch to a perfectly effervescent spritz. This approach not only reduces wait-times but also allows our bartenders to focus on guest interaction and storytelling, enhancing the overall bar experience.

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