Cocktail trends summer’26 and why pandan is right at the center

Bartenders are moving away from heavy, overly complicated drinks and embracing lighter serves, bold flavours, premium ingredients and memorable experiences. Across cocktail bars from Amsterdam to Copenhagen, from New York to Melbourne, a clear pattern is emerging.

Interestingly, many of the trends shaping this summer have something in common: they align perfectly with flavors and ingredients that have been part of Asian drinking and culinary culture for generations. And that is exactly where pandan enters the conversation.

1. Low-ABV cocktails continue to rise

Consumers are increasingly choosing lighter cocktails. Not because they want less flavor, but because they want more occasions to enjoy great drinks. Spritzes, highballs and aperitif-style cocktails continue to gain popularity. They are refreshing, sessionable and ideal for warm weather.

Pandan works exceptionally well in this category. Its naturally aromatic profile delivers layers of vanilla, toasted coconut and subtle floral notes without requiring high alcohol levels. A simple Pandan Spritz or Pandan Highball can offer complexity while remaining approachable and refreshing.

For bartenders, that means creating flavour-forward drinks without relying on high-proof spirits.

2. Tropical flavours are evolving

Bartenders are combining tropical fruits with spice, acidity and savory elements. Mango meets chilli. Passion fruit meets pepper. Pineapple meets tajín. This sweet-spicy movement is often referred to as “Swicy”.

Pandan complements these flavor combinations beautifully. Its creamy aroma softens heat while enhancing tropical fruit notes. Combined with mango, passion fruit, pineapple or tamarind, pandan creates cocktails that feel exotic yet balanced. This is one reason why more bartenders are experimenting with Bandoeng’22 Pandan Liqueur in modern tropical serves.

At the same time, tamarind is emerging as another flavor to watch. Long celebrated throughout Southeast Asia for its unique balance of sweetness, acidity and savory depth, tamarind naturally fits the growing demand for bold tropical flavor combinations. This is one of the reasons why we are preparing the launch of Bandoeng’22 Spiced Tamarind Liqueur, inspired by the sweet, sour, spicy and savory flavor profile of Indonesian rujak.

3. Umami cocktails go mainstream

One of the most interesting developments in contemporary mixology is the rise of umami.
Fermented ingredients such as kombucha, miso, saline solutions and vinegars are increasingly finding their way behind the bar.

The goal is not to make cocktails savory. The goal is to create depth. Asian cuisines have long understood the importance of balancing sweet, sour, salty, bitter and umami flavors. Today’s bartenders are rediscovering those principles.

Pandan fits naturally into this movement. Its subtle earthiness and complexity help bridge sweet ingredients and savory components, creating cocktails that feel layered and intriguing.

For consumers, the result is often difficult to describe but easy to enjoy.

Tamarind offers another fascinating example of this balance. Beyond its bright acidity, tamarind contributes a rich, almost savory character that bartenders can use to build complexity and length in cocktails. Combined with spices, citrus, saline solutions or aged spirits, it creates drinks that feel both familiar and completely new.

4. Highballs are having a major moment

If there is one serve style defining summer 2026, it is the highball. Simple builds, premium ingredients and plenty of ice create drinks that are refreshing, elegant and easy to drink. The modern highball focuses on balance rather than excess.

This is where Bandoeng’22 Pandan Liqueur truly shines. A Pandan Highball requires little more than pandan liqueur, premium soda and quality ice. Yet the result delivers a distinctive flavor profile that stands apart from traditional gin and tonic or vodka soda serves. Sometimes simplicity is the ultimate luxury.

5. Drink less, but better

Perhaps the biggest trend of all is not about flavor. It is about mindset. Consumers are becoming more selective. They drink fewer cocktails than before, but when they do order one, they want quality, craftsmanship and a story. They want ingredients with provenance, flavors that feel authentic and something memorable.

Pandan delivers all three. For generations, pandan has been one of Southeast Asia’s most beloved flavors, used in desserts, cakes, drinks and celebrations. Yet for many consumers outside Asia, it remains a discovery waiting to happen.

That combination of authenticity, heritage and versatility makes pandan one of the most exciting cocktail ingredients of the moment.

Why pandan’s time has arrived

The cocktail trends of summer 2026 may look new, but many of them are rooted in ideas that Asian food and drink cultures have embraced for centuries.

• Balance over intensity.
• Aromatics over sweetness.
• Complexity over alcohol.
• Connection over consumption.

As bartenders continue exploring tropical flavors, low-ABV serves, highballs and umami-driven cocktails, pandan is perfectly positioned to move from niche ingredient to global favorite. And we believe this is only the beginning.

Discover Bandoeng’22 Pandan Liqueur

Inspired by Indonesian heritage and crafted in the Netherlands, Bandoeng’22 Pandan Liqueur helps bartenders and consumers explore one of Asia’s most remarkable flavors. Whether enjoyed in a simple highball, a refreshing spritz or an innovative cocktail creation, pandan offers a taste of where cocktail culture is heading next.