5 Bar Trends You’ll See Everywhere In 2022

If you’re hoping to get back into the bar scene in 2022, then check out these bar trends you’ll see everywhere!

Today, we’re taking a journey through trends again, but this time we’re taking it to the bar scene. We’ve gathered some of the best bar trends that bartenders and drink pros believe will be the next big thing in 2021. Next year, it will be all about fun, lighter spirits and the art of cocktails. Check out more below!

Advanced Culinary Techniques

It seems that, according to many bartenders and experts, advanced culinary techniques have infiltrated the bar world. Different techniques like spherification, centrifuge, and sous vide are often talked about in the bar scene, and cocktails are now an art form, a way to convey skill and know-how.

Light And Bright

No longer are we living in times where you order a simple whisky at the bar or it’s all about stuffed dark bars – instead, you’ll find more and more people looking for fresh, light and bright cocktails with gin and fruit. It’s not just consumers, it seems that bartenders are gravitating towards this particular trend too.

Keep it Simple

Despite the advanced techniques trends we talked about before, keeping it simple is the key for next year. Cocktails aren’t about long lists of ingredients anymore, it’s all about the presentation, the skill and the techniques behind it. It’s about focusing on the experience and the enjoyment of the drink rather than making it as complex as possible.

Upscale Dives

Upscale dive bars are going to the next big trend. It will be all about the relaxing atmosphere and the great hospitality, a place where you have everything, from a beer to a shot or a crafted cocktail. Focus on sustainability will also be important in these bar, “such as the wider use of creatively incorporating discarded waste products that will bring us closer to closed loop cocktails.”

No Gimmicks

It’s not about the gimmicks anymore, it’s not about impressing the customers with weird and innovative techniques but rather using them to create incredible cocktails that taste good and will create an amazing experience for the customer. It’s about the final product, not how the bartender got there.

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