A culinary cocktail offering from unDer lab in Taipei I Photo by Tatum Ancheta
2024 was a wild ride! We sipped our way through the finest spirits and cocktails across Asia and can’t wait to see what 2025 has in store. To get the scoop on upcoming trends, we chatted with experts, bartenders, and industry pros from Hong Kong, Singapore, Taiwan, the Philippines, Indonesia, and beyond about the flavors, ingredients, and cocktail menus set to heat up our glasses. Driven by consumer demand for simplicity and no-nonsense offerings, along with an ongoing thirst for culinary flavors, read on to discover the drink trends to watch in Asia, according to industry experts.
Drink Trends to Watch in Asia for 2025 According to Experts
1) Simplicity and Going Back to Basics
2) Flavorful, Complex Low-ABV Cocktails
3) Hyperlocal Drinking and Neighborhood Bars
4) Savory and Culinary-inspired Cocktails
5) Tea and Coffee
6) Spotlight on Premium Spirits
7) Branded Menus and Personalized Service
1) Simplicity and Going Back to Basics
“I think bars will move toward simplicity in their menus, making them approachable for everyone,” explains Federico Balzarini, beverage manager at Four Seasons Hotel Hong Kong. “Bars can do all the prep they want, but they should also consider drinks patrons will be comfortable ordering—those that everyone has heard of and can be easily explained. Bar Leone (ranked no. 1 in Asia’s 50 Best Bars 2024) is a great example of a low-intervention approach to cocktail making. Also, at Argo, we launched a new menu highlighting fruits and botanicals that are readily available year-round,” he adds.
“For 2025, I think we’ll see a raw, wild vibe—something immersive and super laid-back,” shares Seven Yi, owner of Room by Le Kief and Mad:Men in Taipei. “A good example is the atmosphere at The Cocktail Club in Jakarta: chill, straightforward, and free of unnecessary fluff,” he adds.
Timeless drinks are also making a comeback as patrons seek familiarity and quality craftsmanship in their beverage choices. “You know, trends always come back to profits and adapting by twisting classic cocktails to make them more fun yet still approachable,” shares Joe Villanueva, head of bars and beverage at Dorsett Hotels’ new Jin Bo Law in Kai Tak, Hong Kong. “At Jin Bo Law, we have more traveling customers, and I’ve noticed in recent months that people enjoy classic drinks more,” he adds.
“I think we will see fewer over-engineered cocktails that emphasize flavors without relying on scientific equipment like centrifuges and rotovaps,” shares Tariq Widarso, founder and content creator of Sip Sensei in Jakarta.
According to John Ng, 50 Best Bars’ academy chair for Hong Kong, Macau, and Taiwan and wine and spirits director for Tasting Kitchen Media Company, the recent cocktail trend is based on pre-mixing and speed of service. “We see more and more bars getting back to the basics with a good twist,” explains John. “This can lead to solid sales and encourage repeat customers to keep ordering the same cocktail,” he adds.
“We will see more ‘simple’ venues focusing on classic cocktails or modern classics, without necessarily having a definitive concept,” shares Lorenzo Antinori, co-founder of the multi-awarded Italian bar, Bar Leone, in Hong Kong, hailed as Best Bar in Asia at Asia’s 50 Best Bars 2024 and Best New International Cocktail Bar at the 18th Annual Spirited Awards. “Venues where service and engagement are the main selling factors will become more prevalent,” he adds.
2) Flavorful, Complex Low ABV Cocktails
According to Germaine Woon, founder of regional marketing firm The Foundry Asia, which manages various top bars and restaurants in the region, low-ABV and zero-ABV cocktails are set to rise, with bars expanding the concept well beyond simple mocktails. “The focus will be on crafting complex, layered flavors that cater to mindful drinkers without compromising the experience,” she adds.
This trend is driven by a growing preference for moderation, allowing consumers to enjoy social experiences without the negative effects of excessive alcohol consumption. “We will definitely see more non-alcoholic options featuring more plant-based ingredients and specific health-driven benefits, fueled by increased consumer awareness and the growing popularity of low-ABV trends,” adds Simone Rossi, founder of aperitif cherry wine Ratafia Rossi.
3) Hyperlocal Drinking and Neighborhood Bars
Hyperlocal drinking emphasizes the use of locally sourced ingredients, allowing bars to craft unique beverages that capture the character and flavors of their surrounding communities. This trend is particularly popular in neighborhood bars, where patrons appreciate the chance to engage with local producers and explore the rich flavors of their region while enjoying their favorite drinks.
“I think people are going to start drinking much more locally,” shares Ezra Star, founder of the award-winning Mostly Harmless bar in Hong Kong, which focuses on seasonal drinks. “People will care less about drinking in hotel bars; there will be less pomp and circumstance and much more emphasis on having a good drink nearby. It’s all about connecting and having a genuine experience with friends without any pretense.”
The Foundry Asia’s Germaine Woon adds, “Using local, foraged, and seasonal ingredients will no longer be just a nice-to-have; it’ll likely become a baseline expectation. Additionally, regional flavor fusions are set to thrive, with bartenders drawing inspiration from Asia’s incredibly diverse cuisines to create drinks that feel deeply rooted in place yet resonate globally.”
4) Savory and Culinary-inspired Cocktails
“Savory cocktails are still going strong and will dominate most menus this year,” shares Bar Leone‘s Lorenzo Antinori. “Local flavors and umami-packed ingredients are becoming customer favorites,” he adds.
“Drawing inspiration from Asian culinary traditions, bartenders are incorporating savory flavors, such as sauces and spices, to craft innovative cocktails with greater depth,” shares Pei Liu, founder of unDer lab, a bar in Taiwan that specializes in a unique cocktail tasting menu focused on culinary flavors and an immersive drinking experience.
According to Germaine Woon, umami-forward elements will continue to step into the spotlight, providing bartenders with ingredients they can use to add depth and a sense of culinary innovation to their drinks. “This reflects a broader trend where cocktails are moving closer to the kitchen, using techniques like fermentation, pickling, and smoking to tell a story that’s as much about food culture as it is about the drinks. Pairing opportunities will also grow, with bars curating flights of cocktails matched to snacks or desserts,” she adds.
5) Tea and Coffee
While tea and coffee have always been staple ingredients in the beverage world, 2025 will shine an even brighter spotlight on these beloved drinks. Venues will place greater emphasis on the regions from which they originate, showcasing their provenance through unique brewing methods and flavor profiles.
Tea still seems to be the biggest trend in Taiwan,” shares 50 Best Bar’s John Ng. “They have so much pride in their local produce. Coffee, on the other hand, is significant for the rest of Asia. More and more cocktail enthusiasts enjoy Espresso Martinis and wouldn’t mind having them at night. Good coffee culture exists in every city, and people love coffee and can’t live without it,” he adds.
6) Spotlight on Premium Products and Spirits
“Quality is in demand,” shares Simon Côté, founder and managing partner of High Proof, a craft spirits distribution service based in Manila. “Consumers are looking for brands they can trust, but that can also deliver a better drinking experience, where they pay more for the value delivered by the liquid rather than a brand story that inflates the cost of what they consume,” he adds. “Connecting with people and their stories brings a greater sense of valuation. This matters both for “house pour” and “premium back bar” products. The bar community is looking more and more to elevate their offerings and bring products they love to their guests.”
“I think high-quality spirits and products from smaller, niche distilleries will receive more attention and usage,” explains Mad:Men’s Seven Yi. “For example, the liqueur produced by Simone Rossi’s Ratafia Rossi. In certain Asian countries, where staffing can be an issue, these types of products might be the most practical and consistent solution for bar owners and head bartenders,” he adds.
“In my travels across the APAC region, I’ve noticed the rising trend of craft spirits,” shares Ratafia Rossi’s Simone Rossi. “While the market is saturated with options, I believe that craft spirits with a distinctive voice and compelling storytelling will stand out,” he adds. Those who emphasize their uniqueness in a crowded landscape will have the best chance for long-term success.
Lorenzo Antinori predicts rum may come back this year. The resurgence of rum in bars is driven by increasing demand for premium varieties. The market is also benefiting from an increase in product development and the launch of new brands, along with an expansion of distribution channels. According to Tony Atayde, head of marketing of Pernod Ricard for the Philippines and Indonesia Cluster, the introduction of new players into the industry is always a positive sign. “Not only does it introduce consumers to more options, it brings new energy to our industry that has been challenged over the last 12 to 18 months. Markets like Japan, Korea, and China have the craftsmanship and scalability to drive new and innovative products/categories, while adoption across the region has always been active,” he explains.
“I still see a big year for ultra-premium tequila across most markets,” shares Tony Atayde. “The category will continue to grow as consumers become more educated about the intricacies of high-quality tequila,” he adds.
7) Branded Menus and Personalized Service
With consumers becoming increasingly sensitive to pricing, customization, and personalized service will be essential for retention and the success of food and beverage businesses,” says Lorenzo Antinori.
Pei Liu adds that many bars are now designing more comprehensive menus tailored to brands while remaining open to crafting bespoke drinks that cater to individual guest preferences.
Personalization is already a significant focus, but it’s expected to become even more seamless,” says Germaine Woon. “We’re likely to see interactive menus that allow guests to tweak flavor profiles or adjust the intensity of their drinks. Bartenders will elevate storytelling by creating cocktails inspired by a guest’s mood, preferences, or shared experiences, fostering a deeper emotional connection. The aim is not just to tailor drinks, but to craft an entire experience that feels uniquely designed for each guest,” she adds.
Now that you know what to watch for, what are these experts eager to see fade away or become less common in bars? Click here to read the full story.
Much, much more to look forward to
There’s an exciting year ahead in the bar scene, making the beverage experience an essential part of travel itineraries for those exploring various destinations in the region. As Pernod Ricard‘s Tony Atayde points out, cocktail expertise in developing markets is on the rise, with cities like Manila, Jakarta, and Kuala Lumpur poised to catch up to established hubs like Hong Kong, Singapore, and Bangkok. However, the industry faces the ongoing challenge of attracting younger consumers, who show less interest in alcohol consumption compared to previous generations.
Fortunately, cultural events and festivals, along with major gatherings that draw large crowds, are set to enhance education about local and imported spirits in Asia. “Events such as Whisky Live, Gin Fests, and other spirit-centric occasions are flourishing and will continue to expand,” Tony further explains. “At Pernod Ricard, we are committed to leading the charge in showcasing Asian talent through initiatives like our SIP Supernova Bartender competition, which highlights the next generation of promising bartenders,” he adds. Simon Côté adds that events like Asia’s Best 50 Bars, BCB Singapore, and Vinexpo have attracted a global audience to the region. These festivals create great opportunities, shining a spotlight on the industry’s progress.
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