Connecticut’s 2026 Drinks Trend Forecast
By Sara Capozzi
As we welcome the new year, we asked a range of industry professionals across Connecticut what they’re expecting to see in beverage trends. The impact of tariffs on pricing remains on everyone’s mind and may influence consumers to purchase more homegrown spirits and wines over imported ones. The on-premise sector will continue to see guests looking for healthier options, whether it’s organic wines or mocktails, with the use of creative and elevated culinary techniques like fat-washing, clarifying, sous vide infusions and smoked aromatics. The Espresso Martini and other classic cocktails will continue to reign across menus and tastebuds. As craft beer growth continues to slow, breweries will begin to expand into the production of craft spirits, more CBD drinks, THC-infused seltzers and nonalcoholic brews. Read on for more predictions.
“As a sommelier and founder working at the intersection of wine and nonalcoholic beverages, I’ve watched consumers become more discerning in their drinking choices. My wine-loving clients increasingly gravitate toward bottles with substance such as organically grown fruit, lower perceived sugar, and restrained alcohol. They also alternate between zero proof and their favorite cocktail, perhaps saving the latter for the weekends. The key is that the flavor must remain uncompromised. The shift isn’t necessarily away from pleasure—many people are drinking less alcohol, while expecting more from what they do drink.” – Jillian Fontana, Certified Sommelier, CMS and Founder, Mod Elixirs
“My prediction is one I hope will prove false, since it assumes that the current economic situation either holds steady or gets worse. If so, I expect we’ll see bar programs slowly moving away from imported products as the basis for their cocktails and wine menus and begin gravitating towards homegrown products and domestic alternatives that are unaffected by tariffs. It will also be on the brands and distributors to drive this change. I approached my reps months ago about this and they were still moving old stock at the time so there were no immediate price changes, but that’s about to change. If someone steps in and says, “Buy this, not this, it’s a better price because it’s made here,” or if an American brand leans heavy into some new substitute product, I think those things might take off, or else their inclusion might be minimized categorically. I personally would love to see American Malt Whiskey in a better position to compete directly with the Scotch market, although some things will probably just move from luxury to ultra luxury.” – Andrew Leonard, Bar Manager, Hartford Flavor Cocktail Parlour
“2026 will continue to embrace the timeless allure of the Espresso Martini. This cocktail remains a favorite for its perfect balance of bold flavor, smooth texture, and its caffeine kick. The secret? Start with freshly brewed, high-quality espresso, pair it with a rich coffee liqueur and finish with premium vodka for a truly elevated experience. At TAO Asian Bistro & Lounge at Mohegan Sun, we craft ours using Illy espresso and proudly feature Connecticut’s own Waypoint Vanilla Vodka—a local touch that makes every sip unforgettable.” – Brian Napiany, Director of TAO Group Restaurants, Mohegan Sun
“Drinks marketing is going to intensify. As far as drink presentation goes, we’re going to continue to move in the direction of things being over the top with unique glassware, elaborate garnishes, and other flourishes. As far as social media presentation goes, we’re unfortunately going to see those drinks having to compete with other drinks of that caliber as well as AI slop that doesn’t actually exist.”– Sabrina Leighton, General Manager, Hartford Flavor Cocktail Parlour
“I believe 2026 will be a somewhat difficult year mostly due to world politics. Tariffs, no tariffs? Do we purchase or do we wait? Do we order less or more when it comes to imported wines and spirits from overseas? I do predict the continued rise of American Brown Spirits, especially ryes and overproof. I also see craft beers still falling, yet transitioning into spirit making. I have seen several local brands from Waterbury, Stratford, Southington and Long Island produce some quality whiskeys, gins and vodkas. Local though top-tier quality at very reasonable pricing. Definitely support local. As for on- and off-premise sales, the hard seltzer category will remain supreme and grow as Gen Z is consuming 50% less hard alcohol and wine than the two previous generations. In good news, the Espresso Martini will continue to be made across the board en masse. Also, it looks like the cocktail competition scene is making an amazing comeback with seasoned and well-studied bartenders again. Brand support from some distributors that have always supported us has been fantastic and will be using and continuing that support of Connecticut’s vast talent.” – Anthony DeSerio, Dr. Booze CT
“Ultra-premium red wines will continue to be on the decline due to the increased price and increase in ‘cult’ producers. This will not slow in 2025. In its place, still white and sparkling wines will see an awakening in the new year. Consumers are getting adventurous in finding new wines made from lesser-known grape varieties. This bodes well for both the wines of Portugal and Italy. A new category emerges in Connecticut: Larger distributors are getting behind the allowance of THC seltzers in the retail market. A provisional license is required to sell this category, but expect to see THC seltzers in your local retail wine shop.” – Ryan Robinson, DipWSET, Director of Education, Brescome Barton and Worldwide Wines
“I see the craft beer industry continuing to contract, with only a handful of brands likely to thrive. In my view, those that focus on their core offerings and deliver consistent quality will stand out. For breweries located in high-traffic areas, creating a memorable taproom or on-site experience can be a key differentiator that appeals to today’s drinkers. On the other hand, for breweries set up in more industrial or warehouse-style environments, the draw of just visiting a warehouse to drink beer is fading for the new generation of consumers. In those cases, diversification into additional beverages—like seltzers, non-alcoholic options, or other innovative drinks— is going to be key. That way, they can broaden their appeal and adapt to changing tastes. At Thomas Hooker Brewery, we’ve embraced that diversification. We’ve expanded into CBD and THC seltzers, and we’re also contemplating lines of energy beverages and nonalcoholic enriched waters. All of these ventures require diving into more technical, laboratory-based technologies that can be complex and costly to master. However, we believe that this willingness to innovate and diversify is what will help us stay competitive in a potentially saturated market.” – Curt Cameron, President, Thomas Hooker Brewery
“This year isn’t going to be about cocktail trends, I believe it’s going to be about community. It’s crucial that in the state of the world we all come together and support one another. I work at Dive Bar in West Haven and between the staff and the regulars we really do have such a great village. Don’t get me wrong, we’re always serving up delicious food and drinks and running specials to keep things interesting, but we’re also always raising money for a charity or someone in our community who needs a little extra help. All in all, I hope and believe 2026 will be about coming together and keeping everyone in our community together. Cheers!” – Tom Stokes, Bartender, Dive Bar
“As we move into 2026, the cocktail landscape continues to lean heavily into culinary technique and ingredient innovation. Fat-washing, clarifying, sous-vide infusions, and smoked aromatics are no longer niche, they’re becoming part of everyday bar programs. Guests are looking for depth and creativity, whether that’s a brown-butter tequila daisy, an agave-driven espresso cocktail, or a citrus-forward spritz built for all-day sipping. Guests are craving experiences that are both elevated and approachable with nostalgic flavors continuing to resonate. The next year will highlight cocktails that feel personal, interactive, and celebratory not just well-balanced, but memorable.” – Nate Zalegowski, Bartender, Gioia Café and Bar
