New Zealand’s cocktail scene is constantly evolving, with bartenders and mixologists creating innovative drinks that push the boundaries of flavour and presentation. Whether it’s reimagining classic cocktails, incorporating native ingredients, or embracing sustainability, these are the cocktail trends taking over bars and home mixology setups across the country.
Indigenous Ingredients & Foraged Fluids
Aotearoa’s abundant biodiversity offers a cornucopia of native ingredients, which are now entering the realm of cocktails. You will see drinks flavoured with kawakawa, horopito and mānuka honey, as well as foraged botanicals such as pikopiko and harakeke syrup. But these ingredients bring a uniquely New Zealand twist to both classic and modern cocktails.
Low-ABV and No-ABV Cocktails
With mindful drinking growing in popularity, the need for low-alcohol and alcohol-free cocktails is booming. Kiwi bartenders are building complex alternatives with nonalcoholic spirits, kombucha and house-made shrubs so those who are going lighter can still have a full sensory experience. Watch for citrusy and the botanical-forward stuff with ingredients like yuzu, elderflower and tonic infusions.
Spritz Culture Is More Than Just Aperol
Though the Aperol Spritz is still beloved, many other iterations are gaining ground. “More like blood orange, rhubarb, or even kawakawa-infused spritzes showcasing local flavours. Light and refreshing, these cocktails are perfect for summer afternoons and complement New Zealand’s outdoor lifestyle.
The Rise of the Savory Cocktail
In New Zealand, cocktail bars are turning away from syrupy, sweet concoctions and trying umami-rich ingredients instead. Cucumber-infused gin, black garlic syrup, tomato-based shrubs, and cheese-washed spirits are being mixed into cocktails to add depth and bite. The Cucumber Crisp, for example, is a refreshing but complex variation on a gin and tonic, using elderflower and cucumber purée.
Simple, but striking garnishing
The days of garish cocktail adornments are over. Rather, bartenders gravitate toward thoughtfully selected, eye-catching garnishes that complement a drink’s flavour and looks without overwhelming them. Think grand citrus peels, fresh herbs or edible flowers that accentuate rather than draw attention from the drink.
Sustainable & Zero-Waste Mixology
Given the heightened awareness of sustainability, bars have been looking to curb waste. Look for more house-made syrups from excess fruit peels, upcycled ingredients, and cocktails served in reusable glassware. Compostable straws and ice made from filtered rainwater are increasingly common, making sure that excess doesn’t come at a cost to the planet.
The Return of Classic Cocktails – With a Twist
Classics like the Negroni, Old Fashioned, and Manhattan are making a comeback, but with modern twists. Barrel-aged versions, smoked infusions, and the use of local craft spirits are elevating these time-honoured drinks into something uniquely Kiwi.
Bubble-Infused & Sparkling Cocktails
With sparkling wine, soda, and champagne-infused creations trending, effervescence is taking cocktails to the next level. Whether it’s a sparkling kawakawa spritz or a Prosecco-based passionfruit cocktail, these bubbly drinks are a crowd favourite for celebrations and casual summer evenings alike.
Final Thoughts
New Zealand’s cocktail culture is thriving, with a mix of innovation, sustainability, and a return to quality craftsmanship. Whether you’re looking for a refreshing spritz, an umami-rich sipper, or a locally inspired creation, there’s a cocktail trend for every palate.