SALM TEAM 
What’s going to be in your cocktail glass this year? Sanpellegrino Italian sparkling drinks gets the lowdown from South African mixologists.
A new year brings a lot to look forward to, not least exploring the new horizons of the cocktail scene. Bartenders and mixologists seem to feed on creativity, riding a wave of experimentation and playful innovation, so there’s always something new to sip, shake, or stir. On the global scene, we’re seeing a continuation of trends that have been building momentum in previous years such as low ABV (Alcohol by Volume) cocktails, a spotlight on savoury, as well as the hero-ing of new flavour profiles (and new favourites emerging as mixers among the Sanpellegrino ranges of the Italian sparkling drinks).
We asked trailblazing South African bartenders and chefs (because cocktails and food go hand in hand) what is setting their bars alight this year.
Simply does it
“Minimalism is very, very big right now, so we’re scaling down on excessive garnishes, using super simplistic minimalist glassware,” says AJ Durow, bar manager of Bascule Bar and owner of BL_NK. This includes using gourmet clear ice as part of the visual statement.
“A lot of people are moving away from massive garnishing on their cocktails,” agrees Amori Burger executive chef at Upper Union, who works with Julian Short of Sin+Tax as mixology consultants. “We’ve been simplifying the garnish and focussing on the stemware… obviously the vessel is always supposed to be beautiful but that’s even more important when you’re going very simple. It’s just a clean, beautiful cocktail with perhaps a herb, a dust, a leather, or a foam.”
That doesn’t mean we’re saying goodbye to tropical cocktail pizzazz. AJ adds, “There is a faction in the industry where there’s a tiki revival, but it’s a simplified tiki approach. I’ve also noticed that there is a big push in certain minimalist bars where everything is pre-batched for consistency.”
Mindful consumption and sustainability
Continuing on from last year and building a more conscious mindset. “We’ve been seeing lots of sustainability being promoted lately, and it’s at a stage where I feel that it is no longer a trend, but a standard,” says Matthew Cox of Queens. “The same applies to low and no ABV cocktails, where the global shift towards mindful consumption is forcing us to keep up and keep innovating.”
“I also feel like non-alcoholic cocktails are kind of in their own bracket now,” says AJ. “Last year they were trending, and then I feel wine cocktails are also becoming quite a trend now.” She also cites aperitivo style cocktails as being on the rise.
Mixing it up
The classics are still big but with a twist. “A lot of reverse recipes are coming up,” AJ says. “So, for a reverse margarita, you’ll use more liqueur and less spirits. That falls in with the lower ABV trend as well. So, you’re highlighting more of the liqueur notes as a flavour profile rather than the spirits.”
And she expects twists on martinis and flights of mini martinis are going to be a big trend in 2025.
Umami focus
Savoury cocktails have been building momentum recently and expanding the repertoire of flavours you can expect to find in your glass, (bacon salt on your margarita, anyone?) but they’re looking set to take centre stage this year.
Amori has been including savoury elements on the bar menu since Upper Union opened two years ago. “We wanted to use savoury influences in them for the food and the cocktails to complement each other. So, we’ll play with ingredients like oregano, spekboom chutney, lacto-fermented chilli …” These signature flavour profiles play throughout the menu from the cocktails to the food. Her current favourite on the menu is a martini that includes lacto-fermented passion fruit, chilli cordial, tomato water and lemon juice, “A little bit savoury, a little bit sweet, it’s beautiful.”
New flavour profiles
“I feel herbal and spicy notes are making a comeback,” says AJ. “So, your vintage liqueurs are being highlighted in certain cocktails. There’s a big revival for creating contemporary classics, looking at the old classics and seeing how people can twist them.”
“Another trend I’m anticipating is more use of exotic global ingredients,” says Matt. “I’m going to be experimenting with more molecular cocktails this year and taking inspiration from exotic cuisine.”
Sanpellegrino in the mix
Sanpellegrino Italian sparkling drinks continue to hold their place as a staple in the cocktail cabinet and each bartender has their own way of using them.
“My personal favorite Sanpellegrino cocktail that I love and continue to put on my menus, I’m calling it now the Bascule Sunset. This is the Sanpellegrino Italian sparkling drink Pompelmo served with a double shot of vermouth, it’s light and refreshing, says AJ.
“A favourite of mine is our Mystery & Fortune cocktail, which blends vodka, fresh basil, litchi, citrus, and Sanpellegrino Italian sparkling drink Melograno & Arancia. Our Twist of the Knife cocktail is also popular, which utilises Sanpellegrino Italian sparkling drink Chinotto.”
As 2025 gains momentum one thing looks certain, there’s no shortage of innovative and mouthwatering flavours to look forward to in your glass.
To find out more about the Sanpellegino Italian sparkling drinks range visit the website at https://www.sanpellegrino.com/sparkling-drinks and for home delivery visit Italian Deli Online at https://www.italiandelionline.co.za/
Diana Kinyanjui 
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