Rhode Island 2026: Drinks Trends Forecast
By Sara Capozzi
As we look toward the new year ahead, a round of calls to a range of local industry professionals about what they’re predicting in beverage trends showcases varied responses. In cocktails, guests will continue to seek out fresh, seasonal and local ingredients, with the low ABV and mocktail trend predicted to continue going strong. Simple, classic cocktails will also continue to be requested. Premium spirits and brands with stories behind them will continue to resonate with consumers. Higher-end wines will see more growth. In beer, craft lagers and nonalcoholic brews will continue to gain popularity and West Coast IPAs will see a resurgence. Customers across the U.S. continue to drink less for a variety of reasons including health consciousness, the impact of tariffs on their wallets, or choosing legalized marijuana products over beer, wine and spirits. THC infused beverages and ready-to-drink cocktails will continue to see growth. Read on for more details.
“With the many celebrations taking place in Rhode Island in 2026, we expect the year to be a true milestone for our industry. From our nation’s 250th birthday to the 2026 World Cup, the calendar is filled with events that will bring extraordinary opportunities. I am excited about what lies ahead and look forward to seeing our industry succeed.” – Farouk Rajab, President/CEO, Rhode Island Hospitality Association
“It’s been building for a while and it looks like the trend for additive-free spirits is reaching the minds and wallets of consumers. Along the same vein as the rise of zero and low ABV drinks, I think we’ll see a lot more producers touting additive-free products.” – David Dadekian, President, Eat Drink RI
“The prospects for growth in all three segments of the alcohol beverage segment are not good. Demographics are changing and the younger ones favor zero-proof drinks. I also think that the hemp-based beverages will continue to grow as well as the use of marijuana as laws are being relaxed, just waiting for the federal government to make it legal. The Ozempic effect has adverse side effects that decrease the desire to consume alcohol in any form. The wine industry is really struggling with no relief in sight, particularly in California. On a brighter note, RTDs are growing somewhat as well as zero proof alcoholic beverages, especially beer. Dry January is real, get ready. And now Lent is grabbing converts.” – Len Panaggio, Managing Partner, New England Restaurant Financial Group
“Tariffs will set the tone for beverage alcohol trends in 2026. As importers continue to take price increases to the tune of 10-20%, consumers will be faced with the difficult decision of paying extra for things like their favorite Italian Chianti, or trade to an American-made product with no exact equivalent. THC beverages will continue to be a hot topic in the wake of the policy shake-up included in the continuing resolution that ended the federal government shutdown. Coordinated and timely advocacy efforts on both the local and federal level will be key to the continued success of our trade associations.” – Nick Fede, Jr., Executive Director, Rhode Island Liquor Operators Collaborative
“This summer offered a glimpse into what I think is ahead for the beverage industry in 2026. Two themes stand out: premiumization and authenticity. Consumers were drawn to brands with a story—whether it’s the heritage of a wine family or the sustainable/organic farming practices, or the rescue of a long-forgotten varietal. This narrative-driven approach resonated with our Millennials and Gen Z guests, who were not only enjoying wine but also showing a growing interest in learning about it. On the spirits side, our product selection continues to grow in the tequila category; with premiumization a consumer focus. I think these trends point to the future where quality, craftsmanship, and cultural authenticity take a front seat in beverage selection.” – Elisa Wybraniec, Wine Director, Coast Guard House Restaurant
“Nonalcoholic beverages that are not intended to mimic the flavor and experience of wine or beer or spirits. The word ‘elixir’ seems to be a popular branding term for these beverages. In the wine and spirit world we are noticing a trend toward premiumization. Folks are interested in trying a portion of the higher end spirits we offer from The Macallan or Hennessy for example that can set you back hundreds of dollars a dram. I also noted that the wedding and event clientele that I met with over the last year were opting to level up their wine and spirits packages on a regular basis. I am proud of the wines we serve at the basic level, but about half of our clients opt to elevate the aforementioned offerings to a village level Burgundy and a Sancerre for example. This trend is profitable and more interesting for us and our suppliers and also demonstrates that folks want to consume higher quality wine and feel so strongly that they want to share that with their guests.” – Matthew MacCartney, Group Director of Wine, Culinary Education, Ocean House | Weekapaug Inn | Watch Hill Inn
“The craft lager will continue to be a popular pick in 2026 among consumers looking for a refreshing, high-quality and lower alcohol option. Along those lines, I believe we’ll see further innovation in non-alcoholic beer leading to improved taste and more adoption among longtime craft beer drinkers. By no means will the hazy IPA disappear, but I see there being more balance in the category with clear, piney and citrusy West Coast IPAs making a comeback. Lastly, I’m certain that neighborhood breweries, especially those that source ingredients from local hop and malt suppliers, will find success offering beers with unique flavors that are one-of-a-kind to the region. Cheers to following the Rhode to great beer in the new year!” – Nils Weldy, Executive Director, Rhode Island Brewers Guild
“Here at Sippin’ Pretty, we think cocktails in 2026 are all about lighter sipping, fresher ingredients, and thoughtful craft. We’re seeing a big shift toward low-ABV drinks or mocktails that feel refreshing and easy to enjoy at daytime events. Guests also want cocktails made with local, seasonal ingredients—herbs, fruits, and botanicals that actually taste like where we live. The biggest trend of all is housemade syrups and infusions created by the bartender. Expect more creative simple syrups and honeys, rosemary citrus, berry spices, and fresh juiced concoctions. It’s a lighter, cleaner, more creative way to drink—and we can’t wait to pour it for you.” – Nichole Bonollo, Owner, Sippin’ Pretty Mobile Cocktail Bar
“My prediction for 2026? Aside from the certainty that an endless stream of Tito’s-and-sodas will flow from every bar that stands, I genuinely believe that the flocking guests will start to turn over to the simple and old-school style cocktails. I may not have been bartending as long as others, but one time-tested facet that always comes out on top is simple and skilled crafted cocktails always win. In my humble opinion the tides are changing, and soon, the drinks that have a dozen ingredients will be replaced with ones that compliment those classics that everyone loves.” – Mitchell Swass, Bartender, Wharf Fishhouse & Tiki Bar
“In 2026, Rhode Island drinkers are leaning into brighter, cleaner cocktails that highlight local flavor and meld. is ready to pour into that shift. Expect menus built around local herbs, seasonal produce, crisp martinis, and refreshing spritzes suited for coastal events, backyard gatherings, and city nights alike. With a growing demand for elevated mocktails and RI-made spirits, we’re keeping our flavors rooted in the Ocean State while bringing a modern approach to every drink. With more guests seeking thoughtful zero-proof options and intentional sipping, we at meld. are shaping 2026 menus around balance, freshness, and the uniquely Rhode Island blend of shoreline simplicity and small-batch craft.” – Mel Lopez, Owner, meld. mobile bar
“In 2026, the world of drinks will continue to fizz with excitement. Seltzers will maintain their popularity, and I anticipate a notable growth in mocktails as people become more mindful of their drinking habits. The art of mixology will thrive, with a focus on handcrafted, bespoke drinks that cater to individual tastes. A unique beverage experience showcasing technical skills and innovative botanical flavors. I foresee an immersive experience adding flair and personal touches to each drink tailored to the guest’s palette. Cheers to 2026!” – Andrea Lynn Maisano, CEO, Mixolo’Dre Traveling Bar Service
