The Top 25 Drink Trends That Defined the 2000s (and Your Bar Cart)

The ’Tini craze and the Sex-and-the-City hangover

As the millennium began, cocktails — and the places we drank them —embodied late-’90s optimism.  Sex and the City helped put vibrant, colorful cocktails into manicured hands. The Cosmopolitan peaked, and the Appletini wasn’t yet a punchline. However sweet the era seemed, the drinks were sweeter. As nightclub-chic aesthetics went mainstream, it became hard to tell an exclusive, neon-lit cocktail lounge from a strip-mall Thai restaurant. What was once cool became cliché. Soon, the hangover set in.

Many of the era’s drinks have since been rehabilitated. The Cosmopolitan, in particular, enjoyed a second life during the retro-cocktail revival of the 2020s, but the backlash against feel-good decadence eventually overcorrected into a kind of shame about having fun, which led to the too-serious mahogany-and-whiskey bar period that followed.

Still, for those who were there, there’s no reason to apologize for enjoying bright-green drinks in a red-neon bar while listening to Blu Cantrell’s “Hit ’Em Up Style.” —Dylan Garret

The third-wave coffee awakening

In the early 2000s, America’s coffee game leveled up. Building on earlier café culture, third-wave coffee emphasized single-origin beans, roasting precision, and artisanal brewing methods. Consumers embraced transparency and manual methods like French presses and pour-overs, and niche trends went mainstream. 

Keurig, originally designed for offices in the late ’90s, launched home models in 2004 to bring single-cup convenience to kitchens. The AeroPress debuted in 2005 and gained a cult following. The mid-century Chemex surged by the decade’s end. Together, these innovations redefined how Americans brewed and appreciated coffee, at home and in cafés. —Prairie Rose

No-flyover palates: The internet democratizes drinks

Before smartphones, bartending was often a guessing game. In 2005, even asking for an Old Fashioned could stump a bar. Pre-broadband, learning classic cocktail specs meant landing a job at one of a few serious bars and absorbing lessons directly from veterans. If a guest ordered a drink you didn’t know, your best bet was to rifle through a dusty copy of Mr. Boston’s Official Bartender’s Guide behind the bar.

Then the internet changed everything.

Suddenly, drink knowledge wasn’t a secret art. Sites like Difford’s Guide, Punch, and Liquor.com kept searchable, photo-rich databases of classic and obscure recipes that were open to all. Great drinks weren’t confined to big-city hubs — whether you were at New York’s PDT or a sports bar in Tuscaloosa, bartenders could make drinks of the same caliber. The conversation flipped: It wasn’t about where you could get a great drink anymore, but where you couldn’t. And while sub-par drinks didn’t disappear, they lost their last excuse. —Dylan Garret

Speakeasy chic and the cocktail renaissance

Much has been written about the early-2000s cocktail revival, but it was transformative. In response to vodka-heavy, sour mix-soaked decades, pioneers like Dale DeGroff championed fresh juice and quality spirits to a new generation. Milk & Honey, Sasha Petraske’s speakeasy in New York City’s Lower East Side, is often credited with igniting modern cocktail culture. 

The romance of the past resurrected long-forgotten recipes and informed secretive, tucked-away speakeasies with bartenders seemingly transported from the jazz age. Pre-Prohibition cocktail structures became the base for modern classics like Sam Ross’s Penicillin (2005) and the Paper Plane (2008). Technique returned to the fore, which elevated bartending and turned bar visits into immersive, intentional experiences. —Prairie Rose

IPA nation: Craft beer’s meteoric rise

Back when the “Wassup?” commercials ruled the airwaves, independent beer was rare. Just 1,447 breweries operated in 2005. Today, that figure is nearly 9,800.

Sierra Nevada set the stage for America’s love of IPAs. It provided a roadmap that led to releases like Dogfish Head’s iconic 60 Minute IPA in 2003. Hops were everywhere. Stone Brewing popularized the West Coast IPA, and New England IPAs soon followed. By the 2010s, brewers pushed boundaries with mango-infused ales, breakfast cereal-inspired stouts, and cucumber sours, before they pivoted back to the easy-drinking lagers they’d originally replaced. Though the industry has had its ups and downs, it’s a great time to be a beer drinker. —Dylan Garret

The energy-drink explosion

Red Bull entered the U.S. in 1997, which gave wings to sugary, caffeinated drinks like Rockstar and Monster. College students helped to fuel the trend during the early 2000s with cocktails like the Vodka Red Bull and Jägerbomb. Companies rolled out alcoholic, caffeinated malt beverages like Four Loko until the FDA forced caffeine out of such products in 2010. 

These days, energy drinks wear a wellness halo. In 2022 PepsiCo invested in Celsius, a zero-sugar, artificially sweetened energy drink that markets “functional” ingredients like green tea extract and guarana. People still want a buzz: Celsius and competitors like C4 pack about 200 milligrams of caffeine per can, more than double a standard Red Bull. —Audrey Morgan

Locavore spirits and destination taprooms

America’s modern craft distilling movement dates to California pioneers like St. George Spirits, Germain-Robin, and Charbay Distillery in the 1980s. But in the early 2000s, it truly gained momentum. Taking cues from craft beer, small distillers focused on regional ingredients and small-batch production in a way not seen since Prohibition. 

Policy helped. New York’s 2007 Farm Distillery Act and the rollback of Prohibition-era restrictions allowed small distillers to offer on-site tastings and sell directly to consumers. Trade organizations like the American Distilling Institute (ADI) and Distilled Spirits Council of the United States (DISCUS) were formed to support small producers. It all helped grow about 24 active craft distilleries in the U.S. in 2000 to roughly 769 by 2015. —Prairie Rose

Lab-coat libations and the molecular mixology moment

By 2010, the craft-cocktail revival was in full swing. Inspired by chefs like Ferran Adrià, Grant Achatz, and Wylie Dufresne, a new style of science-driven bartending emerged that borrowed from “molecular gastronomy” (coined in the late 1980s) to create molecular mixology. 

Foams, gels, spheres, and mists became common in drinks at high-end cocktail lounges. Booker and Dax, the New York City bar founded by food scientist Dave Arnold, led the way, featuring liquid nitrogen-chilled glassware, centrifuge-clarified juices and syrups, and force-carbonated Gin & Tonics. The era sometimes flirted with parody, but its creative echoes are still seen around the globe. —Prairie Rose

Spirit temples and the single-spirit bar boom

As craft spirits and cocktails exploded, a new wave of specialized, single-category bars followed: Enter whiskey libraries, gin palaces, rum dens, and even amaro bars. These establishments served a specific category of spirit, featured on its own or within cocktails, and often provided education and exclusive experiences about the spirit. 

New York City’s Amor y Amargo (2011) was critical to help educate consumers and drive premiumization in the spirits industry. Spirit temples such as the whiskey-focused Jack Rose Dining Saloon in Washington, D.C. (2011), Multnomah Whiskey Library in Portland, Oregon (2013), rum-focused Smuggler’s Cove in San Francisco (2009), and London’s Ginstitute (2009) offered deep collections, curated experiences, and immersive tastings to discerning enthusiasts. —Prairie Rose

Craft distilling breaks big

As cocktail culture surged, so did interest in craft spirits. Bartenders who sought distinctive flavors sourced ingredients from a growing number of smaller distilleries.

Pioneers like St. George Spirits built an identity around fresh, local ingredients, which established a unique regional style. Others, like Frey Ranch and High Wire Distilling, grew their own grains and cultivated heirloom varieties. One of the biggest victories for craft distillers came when the federal government’s Alcohol & Tobacco Tax & Trade Bureau (TTB) officially recognized American Single Malt Whiskey, led by producers like Westland and Stranahan’s. Though there’s some uncertainty about the future, it’s clear that American distilling is permanently changed. —Dylan Ettinger

Mixers matter: Fever-Tree, craft bitters, and beyond

Before U.K.-based Fever-Tree launched its Indian tonic water in the United States in 2007, bars often used great spirits and fresh juices, but they paired them with mediocre mixers. Fever-Tree filled that gap and was embraced by both the bar community and consumers. In subsequent years, the number of high-quality sodas and mixers available continued to grow.

Interest also increased in cocktail bitters, aromatic extracts that add depth and complexity to drinks. Caribbean-made Angostura bitters, a benchmark in the category, had long been a favorite among bartenders. However, many smaller, independent producers like Regans’ Orange Bitters No. 6 (2005), The Bitter Truth (2006), Bittermens (2007), and Scrappy’s (2008) were beginning to make their mark. When an Angostura shortage paused exports to the U.S. in late 2009, the market opened further, which created opportunity for upstart brands. —Prairie Rose

Amari, vermouths, and digestifs create a bittersweet bar scene

By the 2010s, “la dolce vita” had jumped Stateside. From the Negroni Sbagliato’s viral moment to the lasting popularity of the Spritz, Italian bittersweet liqueurs and vermouths became an integral part of the cocktail scene.

The trend goes beyond evoking a vacation on the Amalfi Coast. Growing interest has brought a wider range of sweet vermouths, aperitivo liqueurs, and amari, which expanded the range of Italian offerings to bartenders. At spots like Capri Club in Los Angeles and New York City’s Amor y Amargo, these ingredients are front and center, and they inspire new and inventive cocktails. —Dylan Ettinger

Quiet please: Japan’s influence on U.S. bars

Angel’s Share opened in 1993 on New York City’s Stuyvesant Street and helped introduce  Japanese-style bartending craft to Gotham. Part of Tony Yoshida’s budding “Little Tokyo” in Manhattan, the bar’s engraved mixing glasses, precisely measured pours, and candlelit hush felt worlds away from the city’s club scene.

Nearly every modern cocktail bar can be traced back to that room. The late Sasha Petraske modeled Milk & Honey, his iconic Lower East Side venue that opened New Year’s Eve 1999, on Angel’s Share, which included sharply dressed bartenders and rules of etiquette. Countless bars that followed —Violet Hour in Chicago, The Varnish in Los Angeles, Bourbon & Branch in San Francisco, and Attaboy, which eventually took over Milk & Honey’s original space — adopted the same aesthetic. They all indirectly copied Yoshida’s Japan-influenced model. 

By the mid-2010s, the scene began to feel a bit self-serious. A newer wave of bars rejected the waxed moustaches and suspenders to instead focus on whimsy and fun. Yet, the 2020s saw a Stateside rise of “Japanese-style listening bars,” where conversation drops to a murmur, music is provided by vinyl records, and a curated experience is paramount. The pendulum keeps swinging, but the appeal of a well-made drink, enjoyed in peace and quiet, endures. —Dylan Garret

Tequila, mezcal, and agave spirits rule the roost

Agave spirits saw a meteoric rise in the 2010s, driven in part by bartenders like Julio Bermejo and Joaquín Simó, who helped to bring traditionally produced Mexican spirits to a new generation. Tequila sales boomed, and consumer knowledge is now at an all-time high. It’s fueled demand for traditional production methods and brand transparency. 

Tequila’s popularity has also elevated the profile of other Mexican spirits like sotol, raicilla, and especially mezcal. The latter went from obscurity to a back-bar staple, thanks to cocktails like Simó’s Naked & Famous and Phil Ward’s Oaxaca Old Fashioned. Interest in agave spirits shows no signs of slowing. When celebrities like Lenny Kravitz have their own sotol brands, the hype is real. —Dylan Ettinger

The spritzification of everything

Despite a brief moment in the 1970s, Italy’s spritz tradition finally stuck in the U.S. during the 2010s, exploding as aperitivo hour took over bar menus nationwide. 

The Campari Group acquired Aperol in 2003, and it reintroduced the Aperol Spritz to the U.S. three years later. A smart marketing blitz followed. An orange slice was used for garnish instead of the traditional olive. An emphasis was placed on simplicity through the drink’s “3-2-1” recipe, which was included on the Aperol bottle. By 2017, the Aperol Spritz was the drink of the summer. 

Since then, the drink has only gotten more popular. It’s inspired riffs and classic variations like the Hugo Spritz, the Limoncello Spritz, and even Espresso Martini Spritz. The drinking public knows what it likes — and it’s bright, fizzy, and refreshing. —Prairie Rose

Speed Rack and equity behind the bar

In 2011, Lynnette Marrero and Ivy Mix founded Speed Rack, an all-women, high-speed cocktail competition. What began as an impromptu fundraiser became a global force for community that profoundly impacted the global bar industry.

Now in its 14th year, Speed Rack spotlights rising female talent behind the bar while it expands upon its original mission. It fostered a supportive network for women in the industry, and amassed more than $2 million for breast cancer research, emerging as one of the most important platforms for showcasing and championing diversity within the bar industry. 

Speed Rack’s influence can be seen in the increased numbers of women in leading roles throughout the beverage industry, the growth of female-led bar programs, and a broader recognition of the diverse talents that enrich the international cocktail scene. —Prairie Rose

Celebrity booze brands usher in star-powered pours

The $1 billion sale of George Clooney’s Casamigos in 2017 illustrated how celebrity booze could mint fortunes. Since then, dozens of actors, athletes, and musicians have launched or partnered with beverage brands. Today, it’s hard to enter a liquor store without seeing a cardboard cutout of Duane “The Rock” Johnson or other celebrities promoting alcohol products.

For better or worse, the runaway success of Casamigos reshaped spirits marketing. Many celebrities view the industry as a lucrative investment, as brands capitalize on their star power. With new partnerships appearing daily,  and increasingly obscure public figures trying to get in on the game, the celeb-rification of drinks seems here to stay. —Dylan Ettinger

High-end home bartending and fancy ice

If the 2010s were about watching the pros behind the bar, the current decade has brought cocktail culture home. Shakers, jiggers, and strainers became kitchen staples, fueled by mail-order cocktail kits and online tutorials. A well-mixed drink again emerged as a celebrated form of hospitality, with perfectly crafted Old Fashioneds or Martinis once again a point of pride.

Ice also shifted from an afterthought to a centerpiece of bartending. Directional freezing and fancy ice molds gave home bartenders access to the crystal-clear cubes once exclusive to top-tier bars, which gained popularity as these photo-friendly cocktails spread across social media. Camper English’s The Ice Book helped codify ice as the ultimate garnish. —Dylan Ettinger

Hard seltzer’s takeover

Fruit-flavored coolers have been around for ages, from Bartles & Jaymes (with its iconic 1980s television commercials) to getting “iced” with a bottle of Smirnoff in the 2010s. But White Claw’s 2016 debut defined “hard seltzer” as we know it. It hit at just the right time, as a light and comparatively low-calorie refresher. Sales soared, and the category surpassed vodka itself by annual volume in 2019.

The 2020s cooled the frenzy, but the category remains a nearly $20 billion-a-year global business, and it’s now commonplace to find hard seltzer even at upscale bars. What may have started as a fad has settled into a new normal for drinkers seeking something light, refreshing, and utterly unpretentious. —Dylan Garret

Fourth-wave coffee and the at-home barista

Coffee’s third wave emphasized manual brewing, single-origin beans, and lighter roasting. However, the current environment is defined by hyper-automation, elevated approaches to easy brewing, and social media-fueled geekery. 

Barista-grade technology has taken a major leap forward. Many home machines now offer an unprecedented level of control over brewing variables that mirror the precision once limited to professional café setups. The internet has also turned passionate coffee personalities into educators. Once-niche techniques became widely accessible, which has closed the gap between convenience and craft. —Dylan Ettinger

Influencer mixologists lead the conversation

Instagram launched in 2010 as a simple, iPhone-only app with 11 filters. The images were often grainy. and editing options were limited. Yet, the app very quickly became the go-to platform to share food and drink photos. 

It kicked off the rise of influencer culture, when seemingly every niche interest had its own set of enthusiasts vying to become the next generation’s tastemakers. Cocktail influencers and social media mixologists soon gained legions of followers with photogenic concoctions, over-the-top garnishes, and creative spins on beloved classics. Once video was integrated into social-media apps, editing software became more sophisticated, and TikTok came into play, production values on cocktail content reached new heights. It began to lead the drinks conversation in the same manner that trendy bars had just a decade earlier. —Prairie Rose

Retro, tiki, and whimsical revivals make drinking fun again

By the 2020s, after years of dimly lit cocktail dens where bartenders in suspenders whispered about classic cocktails, the pendulum swung toward fun. Suddenly, neon lights, disco balls, and tiny paper umbrellas were back in play, but they complemented drinks made with the same care and precision as at a craft-cocktail speakeasy.

Bartenders reimagined the Blue Hawaii with fresh pineapple and overproof rum, swapped fluorescent sour mix for real citrus in Cosmos, and gave the Mai Tai the respect it long deserved with housemade orgeat and the right blend of rums. The result? Drinks as vibrant as they are balanced — equal parts nostalgia and craft.

Now, a looser, more playful energy has seeped into traditionally stuffy cocktail programs. Menus nod to ’90s mall culture, tropical escapism, and even elevated Jell-O shots. It’s a reminder that great cocktails should delight, not just impress. —Dylan Ettinger

Nonalcoholic goes mainstream

Gone are the days of so-so nonalcoholic drinks. Watery mocktails have given way to thoughtful NA cocktails, innovative spirit-free selections, and steadily improving dealcoholized wines. Perhaps a reaction to 2020’s spike in pandemic-era consumption, the past few years have seen drinkers embrace moderation, from Dry January to the sober-curious movement and beyond. 

It’s spurred the launch of excellent NA beers, booze-free bar programs, and a plethora of category-bending beverages. In total, these emerging categories are projected to top $100 billion within a decade. In April 2025, Food & Wine even launched the F&W Guide to Nonalcoholic Drinks, which featured dozens of nonalcoholic wines, beers, spirits, and aperitifs. And if you haven’t had a nonalcoholic Negroni yet, you’re missing out. —Lucy Simon

Kombucha, CBD, and functional fizz lets you drink your wellness

The “functional” drinks market has come a long way since GT Dave introduced one of the first commercial kombuchas to grocery shelves in the 1990s. Back then, the fermented tea-based beverage was relegated mostly to natural food stores. But in the 2010s, health-conscious consumers turned “booch” into big business. PepsiCo acquired kombucha brand KeVita in 2016, which paved the way for prebiotic sodas like Olipop and Poppi. This year, Coca-Cola introduced its own prebiotic soda, Simply Pop, and Pepsi announced plans to launch a version of its classic cola with prebiotic fiber. 

Gut health isn’t the only thing that these beverages target. Since the late 2010s, brands like Kin Euphorics and Recess have positioned themselves as natural alternatives to caffeinated and alcoholic drinks, with adaptogenic and nootropic ingredients like L-theanine and GABA. As more Americans look to cut back on alcohol, the functional drinks market is poised to boom, with an expected revenue of $78 billion by 2030. —Audrey Morgan

High spirits: Cannabis drinks go legit

Cannabis-infused beverages have surged into the mainstream since 2020. Recent figures suggest that THC drinks amassed $54.6 million in sales during the first quarter of 2025, a 15% increase over Q1 2024 sales. Beverages now account for 6% of all edible cannabis sales. 

That might not seem like a lot, but there’s incredible room for a bigger boom, should shifting regulations continue to support the category’s growth. As infused beverages become a new part of the social norm, fans are being found beyond the traditional cannabis market. 

Thanks to the Farm Bill, modern technology, and the adaptation of hemp-derived Delta-9 THC (the same heady stuff in marijuana that also naturally occurs in hemp, to a much smaller degree), what began as dispensary-only curiosities now pop up in grocery aisles, convenience store coolers, and are even being delivered to your door. Crisp seltzers, sessionable tonics, and microdosed spritzes are drawing alcohol-averse wellness seekers and social sippers seeking an alternative buzz. These drinks are redefining the happy hour, marking cannabis’ most delicious evolution yet. —Lauren Buzzeo