By Sara Capozzi

As we begin 2025, we queried a range of industry professionals across the Ocean State to see what they’re anticipating in beverage trends for the new year. In cocktails, guests continue to request classic cocktails regardless of the season, with an emphasis on fresh ingredients and botanicals. Ready-to-drink cocktails will remain popular, while CBD and hemp-based beverages continue to pick up in sales. Premium and high-end wine will see an uptick. Tequila will remain one of the most requested spirits. Customers continue to seek out nonalcoholic options in cocktails and beer while continuing to support local brands. Read on for more of their predictions!

“2025 is shaping up to be an exciting year for the beverage industry. Nonalcoholic options are gaining popularity, offering a wider range of choices for consumers. We can also expect to see a rise in locally produced spirits from [RI] distilleries, adding a unique flavor to our cocktail scene. Classic cocktails are making a comeback, appealing to both seasoned drinkers and newcomers alike. And with the growing interest in hemp-based beverages, we’re on the brink of a new era of innovative and refreshing drinks.”
– Farouk Rajab, President/CEO, Rhode Island Hospitality Association

“Sales across the board are down, however tequila is still on fire … The low- and no-alcohol movement is certainly hurting alcoholic beverages and there are CBD drinks as well as THC and Lion’s Mane mushrooms in RTD format. The buzz with no hangover—just what the young market wants. RTD continues to grow. Beer sales being down will be hurting the small microbrews, expect a shakeout. As of this writing, Trump is planning on 25% tariffs on products from Mexico and Canada, which will be a huge problem for your bar program.”
– Len Panaggio, Managing Partner, New England Restaurant Financial Group

“I’m going to predict a big return to drinking the real stuff. I’m not saying the nonalcoholic market is going to go away, but in times like these more people are going to turn to wine, beer and spirits with some proof to it. Dry January may not be as big and, after almost a year of current events, Sober October may be a forgotten rhyme.”
– David Dadekian, President, Eat Drink RI

“I believe premium wine bottle sales will continue to be stronger than in the recent past. Conversely, on-premise low- and no-alcohol wine purchases have slowed in the fourth quarter, but not in the alcohol-free cocktail category. Tequila remains a strong spirit competitor, with guests opting for super-premium producers, with no end in sight.”
– Elisa Wybraniec, Certified Sommelier, DWS and Wine Director, Coast Guard House

“A topic that comes up often with our inquisitive guests is the effect of climate change on the wine industry and changes we see. We are constantly probing our suppliers to keep abreast of the situation for our own knowledge and so that we can share what we learn with our guests during our daily and weekly wine classes. A few notable changes have been in the world of Champagne and sparkling wine. Renowned producers Ruinart and Louis Roederer are both making bold moves to adapt. The English sparkling wine category is coming into its own as producers are benefiting from the warm early harvests.”
– Matthew MacCartney, Group Director of Wine, Culinary Education, Ocean House | Weekapaug Inn | Watch Hill Inn

“The craft cocktail game has caught fire in our city by the sea and I can’t see it ending anytime soon. This year was a year of creation with lots of new locations opening around Newport, two of which I had the experience of contributing to. I loved watching all the young bartenders entering the arena this year, so I hope that our craft continues to inspire them; we need that help behind the pine. Normally this time of year we settle down in front of the fire with an Old Fashioned but … Espresso Martinis and Margaritas are now commonplace in winter, breaking down those walls of expectations of seasonal spirits. It’s a ‘give them what they want’ mentality on this island and everyone goes home happy.”
– John Begin, Head Bartender, Gardiner House and Founder, Cocktail Wars Newport

“In 2025, my call is that beer consumers will continue to look to local brews when faced with the choice of what 4-pack to bring home. Rhode Islanders are very proud of the products that are produced in our state and consumers will keep supporting the local option when available. Consumer education will need to be prioritized in the on- and off-premise to drive sales in brown spirits and wine. Innovation and proliferation will continue to occur in the nonalcoholic realm: I don’t see that segment slowing down anytime soon.”
– Nick Fede Jr., Executive Director, Rhode Island Liquor Operators Collaborative

“After a few years of low-ABV options taking over, I think things will start to go in the opposite direction. Use of barrel-strength and higher-proof spirits will rise due to trying to stretch ingredients as any imported alcohol will likely rise in price. The less sweet drinks seen over the last few years will continue and botanicals will still be a large part of cocktails.”
– Patrick Hamilton, Bartender, Skeff’s Pub

“As [RI] craft breweries strive to grow beyond the core of craft beer enthusiasts, food options will be a must-have as part of the taproom experience. On average, tabs are 88% higher when taproom guests order food, per data compiled and shared by Rhode Island Brewers Conference presenter Secret Hopper. We also anticipate a greater variety of nonalcoholic beer to be featured on taproom menus. Providing a nonalcoholic option will keep guests on-premise longer, resulting in more items purchased … like merchandise and beer to go. More broadly, the level of hospitality, entertainment and activities breweries offer will continue to be elevated.”
– Nils Weldy, Executive Director, Rhode Island Brewers Guild

“I believe many bartenders are leaning toward milk clarification of bourbon or whiskey drinks. I’ve seen more adopted use of various clarification methods on liquors using the usual milk method. A unique trending clarification technique uses rice instead, which is really different. We’ll likely see popularity in curveballs like clarifying tequila, and the usual bourbon with atypical methods. In 2025, the industry will without a doubt shift toward incorporating some form of clarified cocktail on their seasonal cocktail lists.”
– Cameron Carlin, Bartender, Newport, RI

“Focusing on locally made spirits/beers/wines. Fresh bright flavors, not super sugary, very refreshing tastes. Highlight on unique citrus fruits like yuzu, pomelo, finger limes and blood limes. Tequila and vodka will continue to be the most requested spirits!”
– Nichole Bonollo, Owner, Sippin’ Pretty Mobile Bar