Australia's top bar trends

Australia’s bar industry continues to thrive, shaped by some standout trends in 2025. Think pop-up bars, locally sourced and reused ingredients, and menus with more alcohol-free options. To make sure you stay in the know, we’ve picked out five top trends to look out for this year.   

Unique and whimsical glasses make a big impact, especially when paired with a colourful cocktail. Check out Instagram’s mixology pages, and you’ll find glasses shaped like birds, jellyfish, mushrooms, and flowers. These playful designs not only enhance the visual appeal of a drink but also create an interactive experience that customers love to photograph and share on social media. The rise of experiential dining means that presentation is just as important as taste, and striking glassware can set your establishment apart. 

Beyond aesthetics, unusual glassware can also elevate the drinking experience by complementing the flavours and aromas of a cocktail. For instance, wide-brimmed glasses allow for greater aeration, enhancing fragrant ingredients, while intricate, lidded vessels can help trap smoky or aromatic elements until the moment of consumption.  

Another option is to serve port, wine, or cocktails in vampire sipper glasses, which date back to 17th-century Europe and enable drinkers to sip from the bottom of the drink. Choosing unique glassware tailored to specific drinks can deepen the sensory experience for patrons, making your bar memorable and unique. 

Creatively reusing ingredients is a great way to reduce wastage, manage costs, and improve sustainability. Many bars are embracing a circular approach to mixology, where every part of an ingredient is leveraged to its fullest potential. For example, coffee grounds can be used in brownies or to make coffee liqueur syrups, while leftover cinnamon donuts can be repurposed for donut-infused rum. This not only minimises food waste but also introduces innovative, unexpected flavours into cocktails. 

Another clever approach is to use fruit peels, herb stems, and spent botanicals in infusions, syrups, or garnishes. Citrus peels, which are often discarded, can be turned into oleo saccharum—a sweet, aromatic syrup perfect for punches and cocktails. Similarly, chilli seeds can be transformed into a hot and spicy tincture, adding depth to a drink’s flavour profile. By thinking creatively, bars can serve up a ‘wow’ factor while also demonstrating their commitment to sustainability and cost-efficiency. 

The mindful drinking trend continues to gain momentum, with Gen Z drinking less alcohol compared to older generations. In response, a growing number of bars are catering to the ‘sober curious’ crowd by offering sophisticated alcohol-free experiences. In NYC, an alcohol-free pop-up bar provides a social setting for those who want to enjoy the nightlife without consuming alcohol. These spaces foster inclusivity, allowing sober guests to enjoy the ambiance, music, and mixology without feeling left out. 

Alcohol-free doesn’t have to mean boring. Many bars are now crafting complex, layered mocktails using ingredients like non-alcoholic spirits, botanical infusions, and unique syrups. In Melbourne, Brunswick Aces offers every drink on its menu in both alcoholic and non-alcoholic versions, ensuring there’s something for everyone. To make your bar the go-to for mindful drinkers, consider expanding your alcohol-free menu with exciting and innovative options, offering a similar level of craftsmanship and attention to detail as your traditional cocktails. 

4. Pop-up bars 

Pop-up bars can be a great way to experiment with different drinks and menu items or to jump on a seasonal theme, such as a summer beach bar or a winter whisky lounge. These temporary concepts generate excitement, encourage repeat visits, and create an opportunity to test new ideas without committing to a permanent change. The ephemeral nature of pop-ups also makes them inherently shareable on social media, attracting customers who’re eager to experience something exclusive before it disappears.

A pop-up bar can also be a great way to activate an unused area and turn it into a revenue-generating space. Whether it’s transforming a rooftop, courtyard, or even a section of an existing venue, pop-ups allow bars to maximise their real estate while attracting new audiences. Collaborations with local brands, breweries, or distilleries can further enhance the appeal, creating unique, limited-time offerings that customers won’t want to miss. 

5. Hyper-local ingredients

The hyper-local trend sees mixologists using ingredients sourced from their immediate surroundings. This movement is driven by consumer demand for authenticity, sustainability, and fresh, high-quality ingredients. By partnering with local farmers, beekeepers, and foragers, bars can craft cocktails that truly reflect their regional identity, creating an experience that resonates with guests on a deeper level.

Beyond sustainability, using hyper-local ingredients helps to tell a story. Customers love to know where their food and drinks come from, and featuring local producers on your menu can create a stronger emotional connection with your brand. For example, a bar might highlight a gin infused with native botanicals from a nearby farm or use honey from a local beekeeper in their cocktail syrups. This approach not only supports local businesses but also fosters a sense of community, giving patrons a reason to return. 

Change it up 

Keeping up with trends and offering new experiences will make your bar the talk of the town. Whether it’s through innovative glassware, sustainable practices, alcohol-free options, pop-ups, or hyper-local ingredients, embracing change and creativity will keep your offerings fresh and engaging.