6 cocktail ingredients on the rise

With traffic at the bar relatively flat, some operators are looking to drive sales by increasing check averages, specifically on drinks. Classic cocktails are getting renewed attention, often with a modern twist, as are proprietary punches and other craft creations. As cocktail menus continue to boast new offerings, a few ingredients are emerging on the menu with some frequency. In partnership with Technomic’s MenuMonitor, a look at the drinks added to chain menus in the past year reveals some components that are poised to grow even more. Attention to these on-trend flavors just might garner imbibers’ interest.

Growth: 25%

The herbal cocktail addition often appears in combination with fruit. 

Where it’s showing up:
Rosemary’s Ruby Red
Eureka Restaurants

Rosemary Gin Fizz
Brixx Wood Fired Pizza

Raspberry Rosemary Cosmo
Ruth’s Chris Steak House

Growth: 20%

The ingredient has a health halo, drawing the attention of today’s wellness-conscious guest.

Where it’s showing up:
Green Tea-Basil Mojito
Snooze, an A.M. Eatery

Green Tea Shot
Tilted Kilt Pub & Eatery

Bennigan’s Green Tea
Bennigan’s

Growth: 20.8%

Calling a drink “spicy” no longer takes the trend far enough; operators are now noting the specific chili used.

Where it’s showing up:
Ancho Shandy
Snooze, an A.M. Eatery

Ancho Whiskey Sour
Blue Mesa Grill

Ancho Chili Margarita
Charlie Brown’s Steakhouse

Growth: 20%

The warm spice is making waves in a wide range of drinks, from a revamped classic cocktail to a wintery take on a frozen favorite. 

Where it’s showing up:
Anejo Old Fashioned
Del Frisco’s Double Eagle Steak House

Casamigos Frozen Margarita
Umami Burger

Bourbon Spice Rack
Barcelona Wine Bar & Restaurant

Growth: 23.5%

The painkiller cocktail—a rum-based Tiki drink—is growing in popularity, so the fresh nutmeg on top is popping along with it.

Where it’s showing up:
Cheddar’s Painkiller
Cheddar’s Scratch Kitchen

Pineapple Painkiller
Not Your Average Joe’s

Old Cuban
Fleming’s Prime Steakhouse & Wine Bar

Growth: 9.4%

As consumers continue to demand more natural ingredients, honey has become a sweetener in more margaritas and other classic cocktails. 

Where it’s showing up:
Honey Mule
Arooga’s Grille House & Sports Bar

Mandarin Honey Margarita
Sushi Roku

Honey Peach Paloma
Genghis Grill