The past years have been marked by the popularity of Negronis and home bartending, but as we move forward, the cocktail scene is evolving with exciting innovations like monogrammed ice cubes, Carajillos, hyper-seasonal cocktail menus, and a new era of low-calorie culture. In the dynamic world of gastronomy, the art of cocktail making is experiencing a renaissance. Restaurants and bars are pushing the boundaries of mixology, introducing trends that cater to the diverse and sophisticated tastes of today's consumers. From CBD and botanical infusions to sustainable spirits and low or no-alcohol options, modern cocktails are brimming with creativity. Techniques like smoking and aroma infusions, along with edible garnishes, not only add flavour but also enhance the overall sensory experience, making each drink a unique journey.
CBD and Botanical Infusions
One of the most intriguing trends in modern mixology is the incorporation of CBD and botanical infusions. Cannabidiol (CBD), a non-psychoactive compound found in cannabis, has found its way into cocktail shakers and glasses. Known for its potential health benefits, such as reducing anxiety and promoting relaxation, CBD-infused cocktails are gaining popularity among consumers looking for a unique twist on their drinks. “At Byg Brewski, we are pioneering the future of mixology by embracing trends such as CBD and botanical infusions, sustainable spirits, and low or no-alcohol options, while utilising innovative techniques like smoking, aroma infusions, and sous vide methods for our drink infusions. Our cocktails are meticulously crafted to provide a unique sensory experience, enhanced by edible garnishes including homemade marshmallows and fresh herbs,” Manoj Nandakumar, Head of Bars, Byg Ventures commented.
Botanical infusions, on the other hand, celebrate the natural flavours and aromas of herbs, flowers, and spices. Mixologists are turning to ingredients like lavender, rosemary, chamomile, and hibiscus to create complex, aromatic cocktails that tantalise the senses. These infusions not only add depth and character to drinks but also offer a more health-conscious alternative to traditional sugary mixers.
Sustainable Spirits
Sustainability is a growing concern across all industries, and the world of spirits is no exception. As consumers become more environmentally conscious, they are seeking out sustainable spirits made with eco-friendly practices. Distilleries are responding by adopting methods such as using locally sourced ingredients, implementing energy-efficient production processes, and reducing waste.
Additionally, the concept of "grain-to-glass" is gaining traction, where distilleries control the entire production process from farming the raw ingredients to bottling the final product. This approach ensures quality, reduces carbon footprint, and supports local agriculture. Brands like Ketel One and Bulleit Frontier Whiskey are leading the way in promoting sustainable practices in the spirits industry.
“We are committed to sustainability, creatively using leftover herbs to make herb salt for rimming our signature cocktails, and incorporating pickle brines to add a distinctive twist to our creations,” Nandakumar informed.
Low or No-Alcohol Options
The demand for low or no-alcohol cocktails is on the rise, driven by health-conscious consumers and the growing "sober curious" movement. These cocktails, often referred to as "mocktails" or "low ABV (alcohol by volume) drinks," offer the same complexity and enjoyment as traditional cocktails without the intoxicating effects. “Our cocktails are replaced with liqueurs instead of sugar, where we make our liqueurs in-house, with different methods and techniques. While some have less than 2 percent sugar, others are made using jaggery,” Rahul Kamath, corporate beverage head of India at Passion F&B commented.
Mixologists are getting creative with these beverages, using ingredients like shrubs, kombucha, and artisanal syrups to craft flavorful and refreshing drinks. The focus is on balance and complexity, ensuring that the experience is satisfying even without the alcohol. This trend is not just about abstinence but about offering more inclusive options for all guests, regardless of their drinking preferences.
Smoke and Aroma Infusions
Adding a theatrical element to cocktail making, smoking and aroma infusions are captivating both bartenders and patrons alike. Smoking cocktails involves infusing drinks with the essence of smoke, using techniques such as smoke guns or smoked glassware. This method imparts a rich, smoky flavour that can elevate classic cocktails like the Old Fashioned or Manhattan to new heights.
“Our mixology program at Yauatcha continued to innovate by introducing trends like clarification, smoke infusion, and carbonation. A prime example is our Guava Picante, where we used the milk punch clarification technique to make the cocktail clear, mellow, and more approachable for everyone. Our Smoke and Chill cocktail is a crowd favourite, enhanced with hickory liquid smoke that adds an extraordinary barbecue flavour,” Merwyn Alphonso, Bar Manager at Yauatcha Mumbai shared.
Aroma infusions, on the other hand, focus on enhancing the olfactory experience. Using ingredients like citrus peels, spices, and herbs, bartenders create aromatic mists or vapours that complement the drink's flavour profile. This multisensory approach not only enhances the taste but also engages the sense of smell, making the cocktail experience more immersive and memorable.
“We have a cocktail called Mog. In this drink, we use a flavour blaster to create the aroma infusion. This drink is inspired by the Goan Carnival,” Kamath added.
Edible Garnishes
Gone are the days when garnishes were merely decorative. Today, edible garnishes are an integral part of the cocktail experience, adding both flavour and visual appeal. From candied fruits and edible flowers to savoury elements like bacon strips or cheese skewers, the possibilities are endless.
Edible garnishes allow bartenders to experiment with contrasting flavours and textures, creating a harmonious balance in each sip. For instance, a sprig of fresh rosemary can add an aromatic touch to a gin and tonic, while a slice of dehydrated citrus can provide a burst of tangy flavour. These garnishes not only enhance the drink but also serve as a delightful treat for the eyes and palate.
The world of cocktails is undergoing a dynamic transformation, driven by innovation and a desire to create unique, memorable experiences. Modern mixology is surely to embrace diverse trends that cater to a wide range of preferences.
“There is a fascinating trend in the cocktail world lately where bartenders are getting creative with smoking techniques, aroma infusions, and edible garnishes. Today, most restaurants and bars use this as it not only elevates the visual appeal of a drink but also provides a multi-sensory experience that engages the taste, smell, and sight. Incorporating these elements to a simple cocktail can become an interactive journey for the bartender and the guest, leaving a lasting impression,” Hitesh Keswani, managing director at Aspect hospitality commented as a concluding note.
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As restaurants and bars continue to experiment and innovate, the future of cocktails promises to be an exciting blend of tradition, creativity, and sustainability. So, the next time you raise your glass, take a moment to savour not just the drink but the artistry and imagination behind it. Cheers to the future of mixology!
Dining etiquette has undergone significant changes throughout history, reflecting shifts in societal values, cultural norms, and technological advancements. What was once governed by formality and ritual has transitioned into a more inclusive, intuitive, mindful, and experiential driven shaped by global influences, guest awareness, and a renewed focus on wellness and sustainability. Almost every restaurant in India follows the dining etiquette. Let’s see how it has evolved over the years.
The Evolution
Dining today is more relaxed and global, emphasizing simplicity, fresh ingredients, and visual appeal. Globalization has significantly influenced dining etiquette, introducing new cuisines, utensils, and dining styles. Chef Johnson Ebenezer, Co-Founder of Farmlore highlighted that with the increased cultural exchange, people are more likely to encounter and adopt different customs, leading to a more diverse and dynamic dining landscape.
Today’s diners navigate sushi and Indian thalis with equal ease, reflecting a cultural fusion that brings flexibility, respect, and diversity to dining habits and etiquette.
Chef Amit Dash, Cluster Executive Chef, The Westin Gurgaon, New Delhi & The Westin Sohna Resort & Spa said, “At our properties, we celebrate this openness by curating menus and experiences that blend global sensibilities with local authenticity. Whether it’s an Asian tasting menu at EEST or a plant-forward Indian innovation at Sunset Story, the intent is always to offer more than a meal, an immersive, borderless culinary narrative. We embrace this global palate while staying rooted in local ingredients and stories, creating what I like to call “a cuisine of conversation.”
Refining Dining
The move toward formal dining took root in the post-colonial era, as fine dining became a symbol of refinement and status. In India, this shift was significantly influenced by European traditions, multi-course meals, wine pairings, and cutlery codes entered elite households and hotel dining rooms alike.
Expressing his views, Chef Nisarg Chavan, Executive Chef, Novotel & Ibis Chennai OMR said, “What we have seen is people prefer informal and formal dining both. But there is a rise of informal dining setup. As restaurants and hotels are evolving, various cuisines are being served by us because of which the table manners, cutlery, etiquette.”
Guests now prefer relaxed, more open settings with shared plates and easy-to-eat finger foods, reflecting a shift towards informality and connection.
“At The Westin Gurgaon and The Westin Sohna Resort & Spa, we embrace this tradition with a modern perspective, one that prioritises personalisation, ease, elegance, and personal comfort without losing the sophistication of formal service,” commented Dash.
Suranjit Sengupta, Corporate Director - F&B, Sarovar Hotels said, “Modern trends are driven by technology and health consciousness—petit chef projections and sustainable sourcing enhance the experience, while wellness-focused, personalized menus are increasingly in demand. Fusion cuisine is on the rise, and guests actively seek exotic ingredients like quinoa and avocado, often with an Indian twist.”
Sustainability and Ethical Dining
As consumers become more environmentally conscious, sustainability and ethics are playing a larger role in dining etiquette. Chef Johnson shared, “This includes eco-friendly practices wherein reducing food waste, using locally sourced ingredients, and choosing sustainable seafood options are important. Cultural Sensitivity where being respectful of cultural differences and traditions when dining. Social responsibilities were supporting fair trade practices and promoting social justice through food choices are on rise.”
Ethical dining is now mainstream, with guests expecting transparency on ingredient sourcing, carbon footprint, and health benefits.
“This aligns beautifully with Westin’s “Eat Well” pillar, which emphasizes nutritious, responsibly sourced meals. We champion seasonal produce, minimize food waste, and support local farms without compromising indulgence,” added Dash.
As we move forward, dining etiquette will continue to evolve. Some potential trends to focus are increased focus on sustainability, technology integration and cultural exchange.
Plant-forward dining is a culinary style that places plant-based ingredients at the heart of the meal. We have seen a huge shift in choices in both commercial and home kitchens where vegetables, grains, legumes, and plant-based proteins are taking center stage. It's no longer just about replacing meat but about celebrating the natural, diverse flavors that vegetables get along with them.
Around 30% of restaurants in India are focused on plant-forward dining. Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu. The key characteristics of plant-forward dining include plant first, health-driven, focus on local ingredients or sustainability. The market is projected to reach USD 3.82 billion by 2033.
What’s the Fad
“The beauty of plant-forward dining is in its versatility. More than just a food movement, it’s becoming part of a larger lifestyle shift towards clean and mindful eating practices,” shared Chef Sarfaraz, Executive Chef, Tresind Mumbai.
Plant-forward dining goes beyond traditional vegetarianism by emphasizing the quality, creativity, and sustainability of plant-based ingredients:
• Mindfulness: It’s about thoughtfully sourcing and preparing seasonal, local, and organic ingredients to showcase natural flavors.
• Culinary Creativity: Chefs are innovating with techniques like fermentation, smoking, and molecular gastronomy to create plant-based dishes that rival traditional offerings in complexity and nutritional-appeal
• Inclusivity: Rather than excluding certain diets, plant-forward menus often provide a flexible approach, making them appealing to omnivores, vegetarians, and vegans alike.
“The approach is to showcase the colours, flavours, textures, and diversity of plant ingredients, showcasing them as the star of the plate rather than mere accompaniments,” mentioned Rohit Dadlani, Co-Founder of Pause.
What’s Challenging
Convincing people that plant-forward dining can be indulgent, flavorful, and satisfying can be a deterrent due to preconceived notions of "vegetarian" or "vegan" food being bland, boring, preachy or restrictive.
“High-quality, sustainably sourced plant-based ingredients can be a tad expensive or may not be universally available. In regions where meat is deeply embedded in culinary traditions, plant-forward dining may face slower acceptance,” added Dadlani.
Commenting on the same Chef Sarfaraz, pointed, “We've always pushed the boundaries of innovation while respecting the essence of flavors, and incorporating plant-based ingredients into our menus has been a journey of both discovery and challenge.”
He also added that the challenges are sourcing of produce, consistency in product, nutritionally balancing the menu.
Training is Essential
More detail-oriented workshops for chefs should be conducted for better understanding regarding the sourcing. Sustainability isn’t a trend — it’s a responsibility.
Chef Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai said, “I believe in working with the seasons and sourcing locally whenever possible. Not only does this reduce our environmental footprint, but it also results in fresher, more flavourful produce on the plate. Supporting local farmers and producers is important to me, and I enjoy building relationships with them. It brings transparency and traceability into the kitchen.”
Hence, we can say that the future of plant-forward dining is set for substantial growth, driven by shifting consumer tastes, increasing environmental awareness, and ongoing culinary innovation. Plant-forward dining is not just vegetarianism, but a thoughtful celebration of produce as the hero.
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