‘Tech is transforming every corner of our lives, drinks will be no exception’: report

December 2, 2025

Kimpton foresees an increase in regional-specific pancake offerings. Image credit: Kimpton Hotels

InterContinental Hotels Group’s Kimpton Hotels & Restaurants has released its findings for the new year’s culinary landscape.

The company’s annual report is out now; the 2026 Culinary + Cocktail Trend Forecast taps Kimpton’s vast network of culinary experts and according to the research, milk alternatives, botanicals, textured food and third-culture cuisine will dominate the food and drink menus of 2026. Kimpton guests can experience variations of the 2026 trends on the food and drinks menus at the properties’ global restaurants and bars.

“As guests seek deeper connections through what they eat and drink, we're seeing a shift toward experiences that engage every sense,” said Katherine Wojcik, director of programs and partnerships at IHG Hotels & Resorts, in a statement.

“Cocktails, beverage programs and food menus have become storytelling platforms – expressions of place, culture and creativity,” Ms. Wojcik said. “Our chefs and bartenders blend global inspiration with local character to craft drinks and dishes that surprise, delight and invite conversation.

“It's not about chasing trends – it's about leading with authenticity, artistry and a touch of play.”

Taste buds
While oat milk and other nut-based milk alternatives have dominated the global market, Kimpton expects an uptick of interest in banana milk. The silky milk is popular in Korea, and works well with sweet flavors from caramel to chocolate.

The trend forecast predicts that banana milk will overtake oat milk. Image credit: Kimpton Hotels

The hunt for natural sweetness will find consumers swapping sugar for botanicals such as rose, elderflower and cherry.

Texture, from a creamy foam to a crunchy topping, will dominate a variety of menus as chefs invite diners on a multisensory journey.

“2026 will be the year that packs a ‘crunch,’ and chefs are layering textures to create dynamic dishes that turn techniques and ingredients into added palate experiences,” said Lamberto Valdez Lara, executive chef at Kimpton Maa-Lai Bangkok, in a statement.

“We're also seeing charcoal come to the fore in a big way,” Mr. Valdez Lara said. “This is down to its ability to impart rich flavor with global influences – like Korean Hotteok or Vietnamese Bánh Xèo.

“Comfort foods like pancakes are being redefined through a global lens, while natural botanicals and unique citrus varieties bring freshness and vibrancy to the plate.”

Buzzy cocktails
The report expects The Garibaldi to replace the Aperol Spritz as the former delivers a refreshing flavor profile with a low ABV. While the aperitivo cocktail will deliver a pleasing punch with Campari (see story) and bitter orange, Kimpton expects layered, blended beverages to excite consumers’ palettes.

Layered cocktails that are a visual feast will excite consumers in the new year. Image credit: Kimpton Hotels

In the new year, bars will turn to technology for new cocktails with items scuh as aromatic machines and techniques such as sous-pression which turns to deep-freezing for enhanced flavor.

While the fine-wine industry remains resilient (see story), Kimpton expects increased interest in regional alcohols, calling out Asia-Pacific wines and fizzy Spanish wines. In addition, Bordeaux (see story) will experience a resurgence.

“Tech is transforming every corner of our lives, and our drinks will be no exception and 2026 will see more innovations like aroma technology and cryogenics release new flavors at the bar,” said Jim Wrigley, beverage manager of Kimpton Seafire Resort and Spa, in a statement.

“We'll also see layered drinks that are as beautiful to look at as they are to taste, a re-envisioning of the garden-to-glass botanical cocktails and stalwart spirituous serves superseded by low-ABV alternatives like The Garibaldi,” Mr. Wrigley said. “Ingredients like banana milk, with its natural sweetness and velvety texture, will allow us to reimagine what comfort in a cup looks like, as guests seek real experiences amongst all of the screen time.

“It's a time of curiosity and creativity, especially for Kimpton."

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