Drinks Cocktails From a Dirty Martini Spritz to a Japanese Lemon Sour, These Are the Best New Cocktails of 2024 Lemons, spritzes, and riffs on classic cocktails ruled 2024. By Lucy Simon Lucy Simon Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. Food & Wine's Editorial Guidelines Published on December 10, 2024 Close Photo: Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless If we look back on 2023 as the year of the Martini, it could be said 2024 was all about lighter and brighter drinks. Tarter drinks that are higher in acid and lower in body — those that sit firmly on the "refreshing" end of the cocktail spectrum — dominated popular tastes. The most popular new cocktails this year among Food & Wine readers showcased, in particular, an affinity for one essential ingredient: lemons. Lemon is a stalwart of the bar, responsible for acid, brightness, and bitterness in a range of cocktails from classic sours to Martinis served with a twist. Since lemon is a source of tartness that also offers distinctive flavor, it’s a great ingredient to build a drink around, keeping the focus on citrus rather than the alcohol itself. Lemon can be mixed with ginger syrup in a nonalcoholic Ginger Lemon Tonic or, inspired by the spritzes served in Japan’s izakayas, blended with shochu and honey in a Japanese Lemon Sour. The best new cocktails this year also reach beyond citrus, touching on a range of drink trends from no- and low-alcohol cocktails, like the Dirty Martini Spritz, to flavorful riffs on classics like a Cranberry-Rosemary Margarita. Here are the eight new cocktails that dominated 2024 which we’ll be taking into the new year. From Brat Cocktails to Decaf Coffee, These Were the 20 Top Drink Trends of 2024 01 of 08 Japanese Lemon Sour (Lemon Chu-Hi) Food & Wine / Photo by Brie Goldman / Food Styling by Kelsey Moylan / Prop Styling by Gabriel Greco Lemon Sours are a stalwart on izakaya menus throughout Japan. The cocktail often comes in ready-to-drink cans, made by a variety of brands with different flavors like honey-lemon, or Sicilian citrus, and some even have a slice of lemon packed inside the can. This version from bartender Takuma Wantanabe combines shochu, fresh lemon juice, club soda, and a flavorful honey syrup as the sweetener alongside a pinch of salt for balance. get the recipe 02 of 08 Rosemary-Cranberry Margarita Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley This pink-hued cocktail proves Margaritas aren’t just for summer. Cranberry juice and a simple syrup infused with fresh rosemary adds wintery flair to this classic tequila cocktail. The resulting drink is tart and a touch sweet, with an herbaceous woodsy flavor that pairs well citrus and tequila. Another boon? This cocktail can easily be scaled up to serve a crowd. get the recipe 03 of 08 Ginger Lemon Tonic Linda Xiao / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley With just three ingredients, this easy nonalcoholic drink packs a ton of flavor. Ginger syrup (you can make your own with just two ingredients, or buy it prepared and bottled) combines with fresh lemon juice and tonic water to yield a perfectly balanced drink that is tart and bittersweet, with a hint of spice. Add a splash of gin or vodka for a boozy option. get the recipe 04 of 08 Blackberry Red Wine Spritz Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Developed by the owners of Lo and Behold, a bar in Healdsburg in the heart of California wine country, this drink shows the versatility of red wine as an ingredient for cocktails. The Blackberry Red Wine Spritz pairs the black cherry, blackberry, and spiced notes of red wine like Côtes du Rhône with a syrup made from fresh blackberries and shiso leaves, doubling down on dark fruit flavors and a subtle herbaceousness. get the recipe 05 of 08 Holiday French 75 Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Bartender and cocktail content creator Kaitlyn Stewart was inspired by classic brunch drinks when developing this recipe. In the Holiday 75, Stewart combines the ingredients and flavor profiles of three different drinks: an Aperol Spritz, a Mimosa, and a French 75. The result is a delightfully bright and citrusy drink with a touch of effervescence. get the recipe 06 of 08 Nordic Gibson Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless This spirit-forward cocktail highlights another drink trend seen this year: the emergence of excellent Nordic gins on shelves in U.S. liquor stores. This riff on a classic Gibson pairs herbal and floral Nordic gin with another Nordic spirit, aquavit, which offers notes of caraway. The result is an extra savory version of a Gibson perfect for any gin lover. get the recipe 07 of 08 Seltz Limone e Sale Frederick Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by PRISSY LEE MONTIEL A popular drink at many chioscos (convenience kiosks) in Sicily, this simple Italian spritz is used to hydrate on hot days. In it, crisp and effervescent water is mixed with lemon juice and Sicilian sea salt. The result is a tart and slightly salty drink with plenty of lemony brightness. get the recipe 08 of 08 Dirty Martini Spritz Food & Wine / Photo by Christopher Testani / Food Styling by Emily Nabors Hall / Prop styling by Christina Daley Riffs on a classic Martini are everywhere right now, but the high-proof, savory cocktail isn’t for everyone. For those who crave a cocktail with a little less booze, meet the Dirty Martini Spritz, a drink with all the flavor of a Dirty Martini and the lightness of a spritz. get the recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit