Overview
- World Cocktail Day, which falls on May 13, spotlights a shift to drinking less but better as low- and no‑alcohol cocktails become standard menu items.
- Bars now use kitchen techniques such as clarifying, fermenting, and carbonating while drawing on local ingredients like yerba mate, quince, and native herbs.
- Coffee drinks gain ground, with the Espresso Martini firmly established and new riffs such as coffee tonic and Cold Brew Negroni, including zero‑proof versions.
- Industry voices in Argentina and Peru describe guests who value ingredient quality, a sense of place, and how they feel after the night out.
- The date marks the first printed definition of “cocktail” in 1806, and events celebrate bartenders as skilled artisans, with competitions like World Class underscoring the sector’s role in culture and tourism.