The start of a new year marks a time for reflection on how to improve in the 12 months ahead. For hotel food-and-beverage departments seeking out some resolutions, look no further.
IHG Hotels & Resorts' Kimpton brand released its annual Culinary and Cocktail Trend Forecast, a breakdown of its in-house experts' predictions of the ingredients and strategies that will define food and beverage in 2025.
“Kimpton’s in-house culinary and beverage experts are delivering innovative and memorable experiences while keeping a pulse on the ingredients and influences that will set the tone for what’s trending in the kitchen and behind the bar,” Scott Gingerich, vice president of restaurants, bars and events, luxury and lifestyle Americas at IHG Hotels & Resorts, said in the report.
Simon Dolinky, director of culinary support and development at IHG Hotels & Resorts, said in an email that Kimpton properties have already started to roll out the items on the list.
Kimpton's in-house experts keep an eye on the trends in the food-and-beverage space throughout the year to gauge what will be popular in the year ahead, he said. Sometimes, the influence comes from beyond the kitchen.
"We see food and drink items come in and out of trend all the time and a big influence on this is pop culture. Everything from new hit movies and TV shows to viral celebrity and influencer content on social media all play a huge role in how trends emerge and what consumers latch onto," he said.
Cocktail and beverage trends
The top four cocktails of 2025 will be classic drinks with a bit of a twist, according to Kimpton's prognosticators. They project the classic martini, midori sour, highball variations and carajillos will be the most popular drinks this year.
"Martinis will continue evolving with ingredients like pickle brine, wasabi and seasonal ingredients such as vanilla, amaretto and cinnamon, offering fresh takes on the classic cocktail," the report reads.
Some cocktail ingredients to watch for this year include:
- Super juice: The combination of citrus juice, peels, water and acids to either get the most use out of a citrus fruit or mimic the flavor of a different citrus fruit not locally available.
- Vegan clarified and fermented milks: Non-dairy milk options such as almond milk and coconut milk can be used to "bring a distinct creamy texture to beverages." Fermented milks such as Kefir and goat's milk work well with clarified lime to bring a combination of salty and sour.
- Freeze-dried fruit and veggie powders: Freeze-drying fruits and vegetables gives the produce a longer shelf life and allows chefs and bartenders to repurpose leftover items. Don't be mistaken, though — it also enhances the flavor and texture of drinks.
Mocktails will get more shine this year, giving hotel bar customers the option to stay away from alcohol while maintaining the flavor and integrity of an alcoholic beverage. Distilled ingredients such as botanicals, herbs and roots can be used instead of processed alternatives.
There will be a greater focus on functional uses of tea and coffee with mushrooms such as ashwagandha, reishi and damiana for nutritional value in coffee and energy in green teas.
Spiced fruit leather from mangos, strawberries, apricots, peaches and plums can be used as both a garnish and flavor enhancer in drinks, and it can also serve as a way to use leftover or overripe fruit.
Bartenders will use different techniques such as sous vide, forced carbonation and clarified citrus before drinks reach the mixing stage.
Culinary and dining trends
Black tahini, chili crunch fusions and salted egg yolks are among the trending culinary ingredients in hotel menu items this year.
A versatile item, black tahini can be featured on both the dinner and dessert menus. Its rich, toasty flavor works well with a noodle dish as well as ice cream.
Chefs will blend ingredients to invent chili crunch fusions that add global flavors to its original makeup. Ingredients such as fennel seeds, peppercorn, oregano and Marcona almonds are being added to topping usually used with pasta and pizza.
Kimpton also projects that traditional Asian dishes will be popular this year. Salted egg yolk, a staple in Chinese dishes, works well for items such as a creamy pasta or a Caesar salad. Korean cuisine continues to blend with American dishes, such as Kimchi Eggs Benedict. And ingredients from Southeast Asian countries such as the Philippines, Myanmar and Indonesia will be popular in breakfast dishes, pasta dishes and coffee.
Another culinary trend this year is elevated snacking. This refers to shareable boards that feature creative flair and global influence, such as Middle Eastern-inspired mezze platters or a seafood board with Tempura Fine de Claire oysters, fresh red prawn tartare and seared foie gras.
"Snacking will never go out of style and will certainly always be on trend. However, as guests continue to seek out elevated and unique dining experiences, the way they snack will continue to evolve," Dolinky said.