"Beer is just through the roof. In large format bottles sometimes nudging the wine bottle aside for the meal, mixed in cocktails, made in the home, and in micro, mini, artisan breweries with ingredients and flavors that have never before seen the inside of a beer bottle."

"The Negroni is a staple behind virtually every decent cocktail bar. With the ever-growing popularity of American Whiskey, the Boulevardier, a Negroni variation with Whiskey, is not far behind!"

"What I think (and hope) for drinking trends in 2016 is that we'll spend less time talking about what we drink and more on how and where we're doing it. Bars are meant to be fun and cocktails are a part of that, but they are not made in a vacuum."

"I will be searching for cocktails that take sustainability into account. I hope to see the growth of drinks that show a commitment to less wasteful garnish, as well as better ice and water usage."

"I would like to see Amers, Amari, Vermouths, Sherries, and other delicious bitter elixirs that are lower in proof being poured into the glass and the tin."

"Due to my Southern roots, I have often leaned more towards Bourbon and Whiskey. This year, I'm looking forward to really embracing my name, and going "full pirate" by exploring Rum."

"I want to focus on the celebratory aspect of drinking. Liquor and bars are meant to facilitate a good time and our cocktails should reflect that"

"I hope to see Calvados continue to grow. It's cocktail-, sipping- and wallet-friendly. Sherry and other fortified wines will become increasingly popular."

"It seems to take five to seven years for cocktail trends to cycle around. This year, I believe we'll see "culinary" cocktails coming back and potentially some more science-influenced "molecular" drinks. As for me, I'll be drinking Rye Whiskeys, Mezcal cocktails and Amaro."

"I personally see a continued dominance of whiskies for 2016, particularly peated Scotches. They add a nice and subtle smokiness to cocktails."

"The delicate aromas and mouthfeel of Sake cocktails are going to mesmerize our nation. It has always been obvious to me that Sake's rich floral flavor will be incredible in cocktails."

"This year, I have been paying close attention to the new wave of pot-still, small batch American Whiskeys using artisanal grains."

"My 2016 drinking forecast is looking like it might be pretty heavy on the cider, sours (beer and cocktails) and sippers (Mezcal primarily)."

"On trend are fresh ingredients that will continue to pave the way for imaginative cocktails with fewer ingredients. I believe 10-ingredient cocktails are a thing of the past and I champion this."

"My plan for 2016 is to drink hot Whiskey drinks from January through March, and then Gin cocktails in April and May. June, July and August, it's Daiquiris with as many different Rums as possible. September and October, Applejack and Scotch, and November and December, all spirits and bubbles."

"I'll be expanding my repertoire of Inverted Cocktails, where an aromatized or fortified wine takes center stage and a lesser amount of spirit is utilized solely for structure. As we expand our cocktail garden, I'll tinker with integrating more unique flavors into these drinks, as the lower ABV provides a perfect platform for the aromatics to shine through."

"Irish Whiskey will continue to increase in popularity as bartenders appreciate the flavor it brings to a wide variety of cocktails."

"Irish Whiskey will continue to increase in popularity as bartenders appreciate the flavor it brings to a wide variety of cocktails."

"I want to try to do some more research on indigenous spirits from Latin America and ideally do a trip or two to do some research and development and see if they can be exported."

"We look forward to continuing our exploration of flavor and aroma in conceptual, neo-classical cocktails in our projects with Cuffs & Buttons and at the bar we created in Dallas, Midnight Rambler."

"We look forward to continuing our exploration of flavor and aroma in conceptual, neo-classical cocktails in our projects with Cuffs & Buttons and at the bar we created in Dallas, Midnight Rambler."

"I love coffee and shrubs. They are great on their own, but it is a separate challenge to make them work in cocktails, given their dynamic acid and flavor profile."

"I see 2016 being a continued rocket year for Whiskey, and Ryes in particular. People now come in asking for Ryes neat, with no idea why they should be drinking them. It's just kind of a zeitgeist moment for that."

"Bars are embracing their role as fun escapes from the stresses of daily life, while bartenders consciously cater to their guests' spirits and flavor preferences."

"These days, the Old Fashioned has become one of the most popular cocktails around and the majority of peeps who get it don't necessarily know what's in it. This is a good thing because 10 times a night I get a request for "something like an Old Fashioned." That gives me direction to focus my creative energy."

"It's all about apps. The new delivery apps have become a vital part of our retail business. Recommendation apps are providing discernment where and when consumers need it the most, for example, at retail stores when they're about to make a purchase."

"I'll be fighting for simple classics, subtle stirred drinks, pleasant, bright sours and properly-aged whiskeys. Grown-up drinks. Plus lots of Americanos (with good, Italian vermouth), just to keep hydrated."

"Personal ethics will drive choices going forward: Who made this Tequila? Exactly what are the ingredients in this Vodka, and, what practices are the brand using towards a more sustainable environment?"

"This year will be the year of Baijiu, I believe. It's funky. It's weird. It's challenging, and it's exactly the kind of spirit that bartenders love to play with."

"Spirits categories destined to rise in 2016 are Cognac, highend Rum, all American Whiskeys, including those from artisanal distillers, single malt Scotch Whisky, Tequila, Bitters, Amaros and Irish Whiskeys. Higher proof spirits will also continue to increase as consumers respond favorably to them."

"I'm planning on revisiting Gin. It's been such a dramatic few years for the spirit—with some of the older, mainstay distillers introducing intriguing approaches to Gin, and with small distillers around the world starting to put out some immensely fascinating spirits—that it seems high time to venture into the Gin aisle with renewed interest."

"Thanks to the continued and increasing popularity of Whiskey around the world, even more bottles of Scotch and Bourbon will be introduced without stated ages in 2016."

"Of course, I will be continuing my appreciation of Single Village, handcrafted, artisanal Mezcal, sipped and savored, never as a shot."

"2016 is going to be the year of the Moscow Mule. The drink has had a resurgence as we're starting to see more and more copper cups in bars around the country."

"In 2016, I will be enjoying anything with Rum. Let's face it, this category is about to get real exciting and I want to part of it, be it neat, on the rocks, shaken or stirred."