See the alcoholic beverages trending on menus throughout the United States. From beer to wine and cocktails, we’ll explore what’s hot.
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WHAT’S TRENDING ON U.S. MENUS | ALCOHOLIC BEVERAGES
WHAT’S TRENDING ON U.S. MENUS
WHAT YOU NEED TO KNOW
SPRITZES AND SPARKLING WINE BUBBLE UP ON MENUS
Effervescent drinks continue to gain traction on menus from spritz cocktails to Lambrusco.
CITRUS FLAVORS SQUEEZE ONTO MENUS
Diners are looking for crisp and tart citrus flavor profiles including yuzu, blood orange and grapefruit across alcoholic beverage types.
FAST CASUALS BECOME A HAPPY HOUR DESTINATION
As restaurant segments continue to blur, LSRs are increasingly offering more alcoholic beverage options with cocktails in particular growing on menus.
Yuzu adds a twist to cocktails and beers. The Japanese citrus flavor is growing quickly on menus across alcohol types.
YUZU AS A FLAVOR OF INGREDIENT IN ALCOHOLIC BEVERAGES FROM Q3 2016-Q3 2019
JUICY FLAVORS DELIGHT BEER DRINKERS
Younger consumers are largely driving the demand for fruit-flavored brews with 29% of beer drinkers aged 22-34 having consumed a flavored beer in the past three months
BALLAST POINT BREWING CO.
Yard House (chain). Featured on the craft beer section of its menu is this intensely fruity IPA.
WIDMER BROTHERS OMISSION
TGI Friday’s (chain). The pilsner is brewed by Portland-based Widmer Brothers Brewery.
REVOLVER BLOOD & HONEY
Carino’s Italian Grill (chain). The American Pale Wheat beer is brewed with blood orange peels, honey and spices.
WINE MENU ITEM GROWTH BY TYPE
As white zinfandel deceases on menus, rosé and blush wines experience fast growth along with other lighter and less sweet wine varieties.
BEYOND MIMOSAS GAIN IN POPULARITY
Looking to the future of the trend, expect to see bubbles beyond champagne and sparkling wines used in spritz cocktails. Inspired partly by the success of hard seltzer retail brands including White Claw and Truly, more operators are using seltzer along or in place of sparkling wines. In addition, spritzes are often lower in ABV making them attractive to more health-conscious drinkers.
SPIRITS GROWTH BY TYPE
White spirits and whiskey experienced high growth as ingredients in cocktails from Q3 2016-Q3 2019 .
RUM CATERS TO DINERS’ IN TROPICAL DRINKS
Rum grew as an ingredient in cocktails by 7% from Q3 2016-Q3 2019. The spirit can be used in a variety of formats but the rise of tiki drinks is especially driving its growth.
APEROL APPEALS TO DRINKERS
Aperol as an ingredient in cocktails grew 67% on menus from Q3 2016-19. Its bitter taste is appealing to diners looking for sophisticated and less sweet flavor profiles.
Consumers are looking for unique taste profiles and ingredients in cocktails from fruit puree to maple and elderflower.
Ingredient: menu incidence Q3 2016-Q3 2019
Preparation Method: menu incidence
Q3 2016-Q3 2019 Q3 2016-Q3 2019