- Barrel-aging will continue unabated. As with beer being aged in ex-bourbon casks, certain spirits will be aged in ex-beer casks to pick up some of the hop character.
- More cocktail and food pairing dinners will take place, as bar/restaurants realize the potential of cross-pollination of foodie/cocktail enthusiasts.
- The organic, locally sourced, fresh ingredient movement will continue to gain momentum, particularly in the world of edible cocktail garnishes.
- Independent distilleries/breweries will continue to explode in growth. Wineries will have to seek new ways to engage oenophiles.
- Beers that are spiced, aged or have a fruit characteristic will be utilized in low-alcohol cocktails. Of particular note are wheat beers and Belgian ales.
- The tap and bottled cocktail movement will end suddenly. However, carbonated cocktails and those that use custom mixers (bespoke tonics, sodas, etc…) will begin to make their presence known for a few years.
- Molecular mixology will be seen as a passing fad. The average consumer wants something that looks like a cocktail and not like a science experiment.
- New regions of world cuisine will be the basis for a movement in the cocktail world; in particular Asia, the Mediterranean, and the Middle East. Be on the lookout for cooking spices, fruits and vegetables that add an ethnic air to cocktails.