Capsicum, vegemite, cacao butter and beetroot might not be the first ingredients that spring to mind when we think about cocktails — but as we celebrate World Bartender Day today, these are just some of the creative combinations New Zealand’s mixologists and bartenders are offering up.
While there is always demand for classic favourites like a margarita, customers are increasingly craving something unique and bartenders are constantly upping their game.
We sat down with several bartenders across the motu to hear more about the craft and to find out a bit more about what we’re drinking in 2026.
Kiernan Sanders-Reed is a Duty Manager at Little Blackwood and Little Mez, two popular cocktail bars in Queenstown, and says there’s a rise in more complex drinks.
“Overall in the industry we are trending towards more complex drinks with a focus on local and sustainable ways to operate. Bartenders are working more and more closely with cooks to use things from the kitchen to reduce waste and deliver new and exciting flavour combinations.
“Beyond that, cocktails are getting more and more technical using different methods of clarification, flavoured foams, and other molecular mixology styles. It is really an exciting time to be in the industry.”
Roseanna Johnstone from Hanging Ditch in Wellington, and who was named Outstanding Bartender at the Welly Hospo Awards last year, agrees and says people are not just ordering any old drink.
“People are drinking more intentionally. It’s less about just ordering something familiar and more about the experience — the atmosphere, the craft, and the story behind what’s in the glass…and that’s where it gets exciting”
People are tending toward more sour flavour combinations and it looks set to continue through 2026.
“Sours are in, especially those with egg whites or other foams,” says Sanders-Reed. “This leads into the most ordered drink in the world being a margarita. No matter what type of bar I work at anywhere in the world, margarita is my most made classic drink.
“The most ordered specialty cocktail [at Little Mez and Little Blackwood] would be tart cocktails. At Little Mez our Mezcal Negroni Sour, a smoky blueberry sour with a thick foam, is a top seller and at Little Blackwood we do a lot of Social Butterflies — our reinvented Cosmopolitan with Aperol and rhubarb.”
Roseanna Johnstone says gin-based cocktails are still a big winner and “unexpected” flavour combinations like cinnamon and grapefruit.
“It sounds unexpected, but the warmth of the cinnamon and the brightness of the grapefruit balance each other beautifully.
“I love playing with flavours, tweaking classics, and making something that surprises people. Seeing someone light up after their first sip is the best part.”
Jasper Cameron of Kismet Cocktail Bar in Nelson says he finds that people are often influenced by the day and time of year.
“There’s a beautiful ebb and flow of microtrends, where one hot day everyone is after a refreshing margy or there’s a gig around the corner so pregaming with espresso martinis.
“Although if I were to choose our most ordered cocktail, people love our clarified rosebud cocktail. That one pays my bills. And as for non-alcoholic cocktails, the people love the Firing Blancs, our take on a virgin French 75.”
For those who don’t drink, you can more often find a range of mocktails, rather than just sodas or fruit juices.
Kiernan Sanders-Reed says: “There is a big trend in the world to make more interesting and better mocktails for those who don't drink. I think the ones I see the most are different takes on classic cocktails, and following that trend, non alcoholic margaritas are the ones I see the most.”
Jasper Cameron agrees and adds “watch this space, Kismet will be having a menu change in the near future with a renewed approach and focus to non/low alcohol cocktails!”
World Bartender Day is today, Tuesday, 24 February and Hospitality New Zealand Chief Executive Kristy Phillips encourages people to get out and support their local.
“Bartenders these days aren’t just pouring a drink, they are resourceful, innovative and creative and go the extra mile to make their guests happy.
“I’d encourage anyone able to pop out for a drink to order something unique or ask their bartender to choose for them and don’t forget to tell them if you enjoy it - you’ll make their day.”