What’s on trend in the local drinking scene

From his occasional perch these days at Hayride Scandal’s The Parlour, James Beard Award semifinalist and noted Baton Rouge-based mixologist Alan Walter pushes the envelope on cocktails, serving inventive riffs on classics along with fresh inventions that only exist in his wildly creative brain. But whether he’s pouring in the moody Parlour or hosting a private cocktail event through his business, Sprezzatura, Walter finds that patrons are more curious than ever about what’s in their glasses.

“There’s more awareness of what’s in the drink,” Walter says. “And therefore, more interest in exploring.”

Walter also notes that flavor profiles that seemed exceptional in the past are now part of the mainstream. For example, more patrons are keen to bring on the bitter.

“Most people have gotten over the bitter fence,” he says. “It’s no longer just a few people ordering a Negroni or accepting a bitter component of some kind. It’s kind of like the communal palate has matriculated.”

Across the Capital Region, a level of seriousness has descended on bars and restaurants as drinkers seek out specialty spirits, showy cocktails and, sometimes, the chance to switch to an equally showy mocktail.

A is for Asian spirits

Cocktails using various Japanese whiskeys are big these days. Shochu, not to be confused with the also trendy Korean spirit soju, has become a popular, lower-alcohol alternative to vodka, Walter says. “The examples that came out seven or eight years ago weren’t really that great,” he says. “Now they’re making some that are amazingly smooth. It has a very interesting taste profile.”

Move over mezcal. It’s sotol’s turn 

Tequila is still big, but a lesser-known Mexican spirit is gaining favor, and we’re not talking about mezcal. Made from the native Desert Spoon shrub, sotol has a complex profile that can range from grassy to citrusy. It’s served neat or used in cocktails. “I don’t think it’s going to landslide over tequila,” Walter says. “But it has a lot of taste and there are some really interesting ones out there.”

Opt for unleaded

Zero-proof beer and spirits and mocktails have been on the rise for the last decade, with some local bartenders reporting a dramatic increase in interest over the last year. While a mocktail menu was once the exception, now it’s the norm. The retail market has also been radically altered with more high-quality zero-proof spirits on the liquor aisle and generous options for n/a beer.

Statement cocktails

For some local drinkers, the perfect cocktail is subtle, restrained and balanced. Others want a bev that’s also a show. Spots like Tacos del Cartel, The Colonel’s Club, Pink Agave and Supper Club deploy flames, smoke and fanciful glassware to satisfy the growing need for a night-out narrative.

Tall, dark and timeless

As a longtime sugar cane producer, Louisiana is a natural fit for rum consumption. But ask any bartender in Baton Rouge what dominates the bar wall and it’s bourbon. The big brown spirit never seems to go out of style around here, expressed in brown-liquor-forward spots, organizations and happenings including Hayride Scandal, Calandro’s Supermarket’s rare whiskey drops, and the Bourbon Society of Baton Rouge, which organizes this month’s annual Louisiana Bourbon Festival.

Louisiana Bourbon Festival

Oct. 24, 11 a.m. to 10 p.m.

L’Auberge Casino & Hotel Baton Rouge

Attend education seminars, watch the LSU-Auburn game and taste a wide range of bourbons from national distributors. louisianabourbonfest.com

This article was originally published in the October 2026 issue of 225 Magazine.