The Booze Trends Changing How We Drink in Las Vegas

I paid a visit to the International Bar & Restaurant Expo, a trade show that combines day drinking and research. Don’t worry, I behaved myself — and got the scoop on the latest industry trends.

🍹 Mocktails … and PotTails 👀

Gen Z is drinking less than other generations — further evidence that today’s youth aren’t having as much fun as everybody else. So it was no surprise the expo was showing off more mocktails than usual. Kul Mocks puts their own spin on 'em, adding coconut water for a refreshing touch. Philters is a line of non-alcoholic spirits that uses botanicals in place of distilling.

PotTails is a little different, skipping the alcohol for a different kind of hemp-infused high — either syrup-style from a pump or in canned drinks. “About 70% of Americans are looking for non-alcoholic alternatives,” according to founder Eric Stahl. “We found that replacing alcohol with THC and CBD is a really fun way to go non-alcoholic, but still have the relaxing, chill effects.”

🥃 Spirits From Unexpected Places

Copalli is a white rum from Belize, distilled with fresh-cut sugarcane on an organic farm that follows sustainable practices and promotes rainforest preservation. The spirit itself has an earthy, grassy taste. It also comes in a darker, barrel-rested version and another infused with cacao harvested on the same property.

Japanese whisky is everywhere these days, but Taiwan is getting in on the action too. Kavalan is leading the market with a single-malt whisky that’s similar to Scotch.

🍸 DIY Bartending

If you “love to entertain” (as everyone says on HGTV), invest in the Backyard Banger, a mobile wet bar with water plugged in from your garden hose. The starting price is just under five grand.

☕ The Allure of Espresso

You may have noticed: Espresso is having a moment — both in cocktails and Sabrina Carpenter songs. Let’s stick with the former, since espresso martinis have made a noticeable comeback and everybody wants to party like it’s 1989.

Spark Plug is a ready-to-drink version of an espresso martini, produced by a Las Vegas entrepreneur with real vodka and nitro-infused espresso for a nice frothy texture.

Mario’s Hard Espresso is based on a Sicilian family recipe that’s more than 50 years old, combining dark roast espresso (made with Guatemalan beans), Madagascar vanilla, and a touch of cane sugar with a neutral grain spirit in a way that doesn't dilute the concentration of coffee. It works in cocktails, but also strikes me as a nice digestif to wind down after a meal. ”We drink it before dinner and after dinner,” founder Joe Grasso clarifies.

🤖 A.I. Everywhere

We can’t discuss trends without artificial intelligence, can we? GrubCall is an A.I. phone service that sounds pretty close to a real human voice with the ability to take orders and reservations for bars and restaurants while answering basic questions in different languages. (Call 619-393-5697 to try it out for yourself.)

TAIV is perfect for sports bars, using technology to block commercials and replace them with custom content (like in-house promotions) in real time.