D.C. bartenders spill on the cocktail of 2025 (and what's out)

Will Patton and Devin Kennedy, Press Club

The drink: Lemon drop martinis.

• The 1970s favorite "will have its time to shine since it is crisp, delicious and easily modifiable for a little craft."

Ditch it: Low ABV.

• "I think a lot of people will need a stiff drink."

Yes, but: Wine-infused cocktails are trending.

• Move over, sherry and Madeira: "Riesling and pinot noir are more cost-effective, lower ABV, and offer complexity."

Kate Jacob, Makan

The drink: Tea-based cocktails and mocktails.

• "Tea is a wide world of complexity" — long embraced by bars in Japan and China, and finally trending here.

Ditch it: TikTok cocktails with dry ice or burning steel wool.

• Instagramability "doesn't mean the flavor and balance are right."

Lukas B. Smith, The Line

The drink: A cosmo, but make it agave.

• "'80s stuff is back, tequila is king, cosmos are surging — and what are they? Essentially a cranberry margarita with vodka."

Ditch it: Dry martinis.

• "It's not a cocktail — no nuanced flavor, texture, etc. If that doesn't matter to you, I don't care either! But if you're a cosmo or margarita person, a strong glass of cold vodka is not what you want. But somehow, it's 'refined.' Let me tell you: It's not."

Thi Nguyen, Moon Rabbit

The drink: 50/50 martinis (equal parts gin and dry vermouth).

• "They're elegant and perfectly balanced. There's no hiding behind heavy-handed pours" — it's all about ingredients.

Ditch it: Espresso martinis.

• "Time to let them rest! They feel less like a thoughtful choice and more like a default."

Alex Torres, Barmini

The drink: Vegetal martinis.

• "Slightly dirty, salad forward."

Ditch it: Another vote for "played out" espresso martinis. 2025: That's that me no-spresso.