The 25 cocktails ready for a return in 2022


The Aperol Spritz and Espresso Martini have made significant and unexpected returns in recent years – perhaps due to some overly aggressive negative publicity then backlash to said negativity.

But for some reason, some drinks from before the mixology boom (an era we’ll call the mid-2000s until now) are coming back into our consciousness. Example: We recently enjoyed a Grasshopper at New York’s New Dingaling Bar and felt no shame.

Is the lack of pretension a reason for the return of these drinks? Nostalgia for a simpler time? Or did we realize that there are some great drinks out there that are unfairly overshadowed by ambitious mixology menus?

It may be part of a larger societal trend. “Similar to the home bartending pushes of the 1950s and 1970s, we are emerging from a time of social discord and economic deprivation. It tends to force trends of easily recreated ingredients based on universal crowd pleasures, ”suggests Megan Coyle, bar industry vet and current public relations professional. (His thoughts back on cocktails? “I think complex syrups and exotic fruit juices added to standard cocktail variations will be de rigueur, especially for the home bartender. “)

“The focus in the restaurant business in 2022 seems to be on simplicity,” adds Anthony Caporale, director of spirits education at Culinary Education Institute. “As product and labor costs continue to rise, bars and restaurants are moving towards smaller menus, simpler dishes, and faster prep times. And consumers also seem to tire of overly complicated presentations and longer service waits. ”

With that in mind, we asked a few dozen bartenders and beverage professionals what they thought was the next comeback drink – and note that very few of them are embarrassing! Many of these are recognizable drinks that seemed poised for a bigger and better comeback.

But also: L’Ecureuil Rose.

The piña colada is ready for a comeback

Lisa Cherkasky for The Washington Post via Getty Images

“Tiki-themed cocktails such as Piña Colada and Pain killer will make a comeback. Pineapple and coconut are all the rage for non-alcoholic drink ingredients / flavors with an emphasis on their healthy properties. Travel is still limited and with the onset of winter, people want to escape to the tropics. – Amy Marks-McGee, consultant in flavor and fragrance trends Trendincite LLC

“We are starting to add Japanese highballs to our menus. While I believe there are dietary influences involved, the guest is looking for lighter sparkling cocktails. ” – Jason Kosmas, Director of Beverages for Hai Hospitality (Uchi, Loro) and co-author of the book Speakeasy: The employee’s guide to cocktails reinvented

“I think historical iterations of gin, such as Juniper, are gaining in popularity as more and more people are interested in the history of beverages. Juniper, a distilled malted alcohol that tastes like a mixture of gin and whiskey, is what led to the discovery of gin. Its versatility in cocktails attracts a variety of lovers of light and dark spirits. – Corey Moszer, Director of Beverages at The lucky accomplice

“Tequila and especially mezcal are booming right now. We see a lot of tourists ordering fruity and spicy variations of the margarita. “- Michael Manjon, Director of Beverages at Time Out Market New York

“I see a potential return for Screwdriver made from premium vodka and freshly squeezed orange juice, Salted dogs which use artisanal salts as well as fresh fruit juices and Cuba Free with local rums mixed with homemade cola. Quick to make, accessible flavors, less alcohol and potentially cheaper seems like a winning combination. – Anthony Caporale, director of spirits education at the Culinary Education Institute

Frozen mixed cocktails could see a resurgence as a year-round beverage in 2022 as lawmakers continue to ease restrictions on cocktails leaving restaurant premises, given they’re so easy to batch make and ship to the gate. – Trevor Leppek, Owner and Director of Beverages at Gable Pub + Patio

The Corpse Restorer # 2 – it’s a cocktail made up of gin, Lillet, lemon juice, Cointreau and absinthe. The cocktail is a bright, refreshing and tangy cocktail often consumed in the morning like a little doggie. – Jordan Moton, bartender at Post house

“I expect to see a comeback of Prohibition-Era cocktails, especially the one from Last word. A perfect ratio of equal parts gin, green chartreuse, maraschino liqueur and lime juice creates a balanced cocktail that is easily modifiable into other variations such as replacing gin with mezcal or lime with grapefruit. – Billy Rockefeller, bartender at Longboard

The dude (Jeff Bridges) drinking white Russian in "The great Lebowski"

One year before the 25 years of “The Big Lebowski”, the white Russian could return

Working title Films / Gramercy Pictures

The great Lebowski was responsible for the first wave of a white russian popularity years ago. Maybe this time around, we can just help re-emerge that it’s delicious. – Brooks Reitz and Taylor Huber, founders of Jack Rudy Cocktail Co.

“The vodka-martini, which is in no way related to the Espresso Martini, which is hardly a martini. I’m talking about a Roger Sterling Martini: vodka, dry vermouth and olives. – Dylan Melvin, Director of Adult Beverages for Foxtrot

“With a thirst for nostalgia lingering at every turn, it is only a matter of time before the Pink squirrel finds its way back into the cannon of cocktails. With assorted ice cream measures of chocolate and almond liqueurs, it’s a 1950s throwback destined to be reborn. – Samson Kohanski, Managing Director of Park and grove

Gin-martinis. We’re seeing a resurgence of interest in people looking for simple, well-designed, forward-thinking cocktails, and a gin martini is a prime example. People also pay attention to technique, and technique is what sets a good gin martini apart from others. – Kevin Beary, Director of Beverages at The Bamboo Room and Three dots and a dash

“Equal parts of full-bodied red wine and Coca-Cola are combined to make a Kalimotxo, a drink that originated in Spain in the 1970s and slowly began to appear on more American menus as a younger generation of drinkers sought out tasty, low-alcohol cocktails. – Carla Ruben, President and Creative Director, Evenings at the cutting edge of creativity

Violet spirits were most popular in the 1940s and 1960s. The cocktails that used them were gorgeous and had a very Mid-Century couture vibe, but they were so simple they also matched 2022. Disney World actually has their own Crème de Violette cocktail called Lavender Fog in their Enchanted Rose Bar. It looks amazing. – Iden Eliopoulos, Editorial Director at

“I would put my money on the French martini for 2022. I have had more requests for these in the last few months than in the previous 20 years. – Naomi Schimek, director of the bar at Soul mate

“The Shoemaker Sherry achieves a few trendy brands: it has a low blood alcohol level, uses seasonal products and is made from the driest wines known to man (fino sherry). – Drew Hairston, Director of Beverages at Maydan

“My bold prediction: Sex on the beach is posed for a return. We now have better quality products available to rehash what was once just a vodka sugar bomb. – Andy Printy, bar manager at Juniper

“I noticed that there was a stir about the Amaretto Sour. It’s full of nostalgia and it’s a little whimsical when a lot of us are looking for it. It’s also a bit smoother on the ABV forehead than the espresso martini. – Jason Sherman, Founder of TapRm

“Customers are craving a vintage aesthetic right now and nothing tells the story like the Sidecar. There are modern twists that spark new interest in the drink, like replacing traditional cognac with bourbon and adding unique flavors or fresh fruit. – Alexandro Del Bosque Garcia, Managing Director of Ball and Chain

“I see reinvented cocktails from the 90s making a comeback, especially the Sour midori and Midori as a cocktail ingredient. – Ramsey Musk Bar Manager at Guerrilla taco

The 50/50 martini – in equal parts of gin and vermouth. With the recent popularity of a wide variety of small production vermouths and various esoteric gins, there are now endless 50/50 pairings that make this classic version an intriguing ‘new’ option. – Chelsea DeMark, Director of Beverages at Julien bar

“People crave strong but simple flavors when it comes to cocktails, for which absinthe does the job perfectly. The cocktail that I see being popular in the New Year is Death in the afternoon, which is simply 1 oz of absinthe, a dash of simple syrup, and 4 oz of Champagne. – Brian Nagele, CEO of Clicks on restaurants

“The Whiskey Smash. This drink is accessible to novice whiskey drinkers; it is the mojito of whiskey cocktails, with its refreshing citrus fruits and sweet flavor. – Victor Gallardo, mixologist at Company cafe


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