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Capsicum, vegemite, cacao butter and beetroot are among the ingredients appearing in cocktails as New Zealand bartenders experiment with new flavour combinations to mark World Bartender Day on Tuesday, February 24.
While classic drinks such as the margarita remain popular, bartenders say customers are increasingly seeking more complex and intentional drinking experiences.
Kiernan Sanders-Reed, duty manager at Little Blackwood and Little Mez in Queenstown, says the industry is shifting towards layered flavours and sustainable practices.
“Overall in the industry we are trending towards more complex drinks with a focus on local and sustainable ways to operate. Bartenders are working more closely with cooks to use things from the kitchen to reduce waste and deliver new flavour combinations.
“Beyond that, cocktails are getting more technical using different methods of clarification, flavoured foams, and other molecular mixology styles. It is really an exciting time to be in the industry,” says Kiernan.
Roseanna Johnstone of Hanging Ditch in Wellington, who was named Outstanding Bartender at last year’s Welly Hospo Awards, says drinkers are becoming more intentional.
“People are drinking more intentionally. It’s less about ordering something familiar and more about the experience — the atmosphere, the craft, and the story behind what’s in the glass,” says Roseanna.
Sour flavour profiles continue to trend into 2026.
“Sours are in, especially those with egg whites or other foams,” says Kiernan. “The most ordered drink in the world remains a margarita. No matter what type of bar I work at, margarita is my most made classic drink.”
At Little Mez, a Mezcal Negroni Sour is a top seller, while Little Blackwood’s reinterpretation of a Cosmopolitan featuring Aperol and rhubarb continues to prove popular.
Roseanna says gin-based cocktails remain strong, with unexpected combinations such as cinnamon and grapefruit resonating with customers.
“It sounds unexpected, but the warmth of the cinnamon and the brightness of the grapefruit balance each other beautifully,” she says.
In Nelson, Jasper Cameron of Kismet Cocktail Bar says demand often reflects the season and time of day.
“There’s a beautiful ebb and flow of microtrends. One hot day everyone is after a refreshing margarita or there’s a gig around the corner so it’s espresso martinis,” says Jasper.
He says clarified cocktails are popular, along with non-alcoholic options such as the bar’s take on a French 75.
Non-alcoholic and low-alcohol cocktails continue to gain traction across the country, with bartenders offering alternatives that go beyond soft drinks or fruit juice.
“There is a big trend to make more interesting and better mocktails for those who don’t drink. Non-alcoholic margaritas are the ones I see the most,” says Kiernan.
Hospitality New Zealand chief executive Kristy Phillips says World Bartender Day is an opportunity to recognise the role bartenders play in the sector.
“Bartenders these days aren’t just pouring a drink, they are resourceful, innovative and creative and go the extra mile to make their guests happy.
“I’d encourage anyone able to pop out for a drink to order something unique or ask their bartender to choose for them,” says Kristy.
