The latest trends report by Sweet&Chilli signals a growing blend of health-conscious choices, innovative flavours, and mindful socialising.

As the first month of 2025 draws to a close, the drinks industry is poised for another year of exciting shifts. A new report from Sweet&Chilli outlines the trends redefining what we drink and how we consume. From health-driven innovations to imaginative concepts, these are the highlights that stand out.
Protein cocktails
Functional and nutritious drinks are moving into mainstream menus. With the rise of protein-packed diets and wellness-oriented lifestyles, cocktails featuring protein are gaining traction. Think indulgent yet health-conscious creations such as Protein Espresso Martinis or Margaritas with clear protein isolates. These drinks cater to those seeking both flavour and fitness.
Spa bars
The convergence of wellness and nightlife is taking centre stage. Spa-inspired bars, like Sweet&Chilli’s own nootropic cocktail pop-up NOOBIES, are bridging the gap between relaxation and socialising. Expect mood-enhancing non-alcohol cocktails and social spaces designed for both indulgence and wellbeing, as health-conscious consumers demand more mindful drinking options.
“Just because you aren’t drinking doesn’t mean you’re not having fun”, Emma Hutchison, co-founder of Sweet&Chilli said in a recent interview with db.
When asked whether spa-bars would be able to maintain the culture and social element that comes with drinking alcoholic drinks, Hutchison replied, “just because there’s no alcohol, doesn’t mean the experience isn’t sophisticated.” She compares the nootropic and adaptogen craze to the wellness culture in Los Angeles, where health-focused drinks have become a lifestyle staple.
Solar drinking
Daytime drinking is on the rise, with peak pub hours shifting earlier. This is partly driven by the “soft life” movement that prioritises rest and wellness. Bars and events that celebrate natural light, from outdoor venues to artificial sunlit experiences, are capitalising on this shift.
Flavour splicing
Innovation in fermentation and yeast modification is pushing flavour boundaries. From banana bread beers to onion-infused brews, science is enabling creative taste profiles without the need for additional flavouring. With DIY gene-editing kits gaining interest, homebrewers might soon play a key role in this experimental frontier.
Brothtails
Savoury cocktails are entering a new realm with broth-based concoctions. Inspired by the historic “cock ale,” bartenders are blending stocks with spirits like vodka or bourbon for a rich umami experience. The concept aligns with the popularity of bone broth as a health product, offering a bold and comforting drink option.