Drink trends September 2026 show how familiar beverages are being transformed through new flavour combinations, contrasting textures and changing seasonal cues.
Espresso lemonade is developing into a broader coffee and citrus platform. Dirty soda is moving towards more considered flavour concepts and sensory experiences. Autumn menus are combining familiar comfort with iced formats and flavours beyond pumpkin spice.
Espresso lemonade develops into a citrus-led platform
Espresso lemonade combines two familiar drinks to create something more unexpected. Citrus acidity lifts the aromatic notes of the coffee, while sweetness balances its bitterness. The result is refreshing, complex and visually appealing without requiring an elaborate recipe.
Lemon provides the most accessible starting point, but the wider opportunity lies in treating the drink as a coffee and citrus platform rather than one fixed recipe. Grapefruit introduces a more bitter, adult profile, while blood orange delivers deeper sweetness and colour. Tangerine creates a softer character, and yuzu adds an aromatic, contemporary direction.
Supporting flavours can make the combination more approachable. Honey rounds out acidity, vanilla softens the coffee and citrus, and lavender or elderflower adds aromatic interest. Sparkling versions create a lighter spritz-style proposition, while still variations remain closer to conventional iced coffee.
Limone Nero espresso lemonade with optional house made vanilla syrup
Covenant Coffee Roasters’ Limone Nero combines espresso lemonade with vanilla syrup, while Esprizio has developed ready-to-drink espresso spritzes in Blood Orange, Grapefruit and Chocolate Tangerine.
Matcha lemonade, Jitterz Coffee Bar ( US) Lemonade matcha, milliamatcha ( France)
Matcha lemonade provides a parallel opportunity. Lemon, lime or yuzu can brighten matcha’s grassy profile, while peach, strawberry or honey can soften it. One citrus base could therefore support espresso, matcha, still and sparkling drinks.
Dirty soda evolves through flavour, texture and experience
Dirty soda is moving beyond the simple addition of syrup and cream to a carbonated drink. The next stage of the category centres on composed concepts in which the soda, syrup, cream and topping contribute to one recognisable flavour experience.
Strawberries cream dirty soda strawberry syrup, cupcake syrup, Sprite, cream, marshmallow foam, whipped cream, sprinkles and a cherry on top, sodawithsam ( US)
Dessertification is one of the strongest directions. Strawberries and cream, key lime pie, cheesecake, crème brûlée, toasted marshmallow and tiramisu provide familiar cues with indulgent appeal. Fruit and cream combinations are also becoming more layered, including strawberry and marshmallow, cherry and almond, or raspberry and white chocolate.
Lychee, Coconut Berry Red Bull and vanilla cold foam, Izawaa (US)
Tropical builds can combine mango, pineapple, passionfruit, guava or lychee with coconut cream. Sour drinks use lemon, lime, grapefruit, blue raspberry or sour cherry, while sweet-spicy combinations pair mango, pineapple, watermelon or peach with chilli, Tajín or chamoy.
Texture is becoming as important as taste. Cold foam creates visual contrast and carries an additional flavour, while fruit purées, popping boba, jellies, freeze-dried fruit and confectionery toppings make the drink more interactive.
Sonic’s Dirty Strawberry Dr Pepper combines vanilla, real strawberries and whipped cream. Swig’s Firecracker layers Sprite, lemonade, coconut, blue raspberry and vanilla with whipped cream and popping candy.
Grape Rush Red Bull, grape flavour, ice and cold foam top, Scooter’s Coffee (Multiple locations, US)
Energy drinks, sparkling water, sugar-free bases and functional ingredients could extend the category further. The priority is to create drinks that feel highly customised while remaining fast and consistent to prepare.
Autumn launches combine comfort with cold refreshment
Autumn beverage development is becoming less dependent on serving temperature. Consumers continue to choose iced coffee, cold brew, matcha and frozen drinks as the seasons change, meaning autumn is increasingly communicated through flavour rather than heat.
Dunkin’ autumn menu: PSL, Pumpkin Cloud Dunkalatte, Pumpkin Patch Cloud Latte, Nutty Pumpkin Protein Latte, Pumpkin Pie Coffee, Chiller Tiramisu in Cloud and Protein Lattes, Tiramisu Marshmallow, Shakin’, Espresso, Matcha Point, Melon Deuce, Energy, Harvest Spiced Chai, Berry Refreshers (US)
Pumpkin remains important, but recent launches show it moving beyond the conventional hot latte. Dunkin’s autumn range includes a Pumpkin Cloud Dunkalatte, Nutty Pumpkin Protein Latte and Pumpkin Pie Coffee Chiller. Starbucks has extended the flavour into an Iced Pumpkin Cream Shaken Espresso, Iced Pumpkin Cream Matcha and Pumpkin Spice Chai, while Peet’s Coffee is using pumpkin across chai, cold brew and matcha.
These launches provide inspiration for pumpkin concepts combining seasonal familiarity with contemporary formats. Pumpkin can be paired with espresso, chai, matcha, caramel, maple or flavoured cold foam and applied across hot, iced, frozen and protein-based drinks.
Peet’s Coffee autumn drinks menu: Sparkling Energy Green Apple, Caramel Apple & Pumpkin drinks – Chai, Cold Brew and Matcha
Apple is equally important to the autumn flavour landscape. It can move from fresh, crisp and sour profiles into warmer combinations with cinnamon, caramel, maple and brown sugar. Baked apple, apple pie and apple crumble suit indulgent coffee and milk-based drinks, while sharper green apple works well in refreshers, carbonates and energy drinks.
Bakery and dessert flavours are also widening the season. Starbucks’ Iced Banana Bread Latte translates a familiar baked product into cold coffee. Dunkin’ is using tiramisu across Cloud and Protein Lattes, while Shake Shack’s Biscoff Cookie Butter Tiramisu Shake combines tiramisu frozen custard with cookie butter and biscuit crumbs.
Philz Coffee autumn drinks: Apple Cinnamon Roll Cold Brew & Pecan Pie Cold Brew cold brew (US)
Pecan and maple provide further alternatives. Philz Coffee’s Pecan Pie Cold Brew combines buttery pecan toffee, cinnamon and sea salt. Scooter’s Coffee has introduced a Maple Caramelicious Latte and Crème Cold Brew, demonstrating how maple can work across hot and cold coffee.
Sonic Hotumn Range (US)
Fruit-led drinks offer a fresher interpretation. Sonic’s “Hotumn” menu includes Cherry Pie, Blueberry Pie and Cranberry Orchard Sweet Tea, translating dessert and orchard cues into cold drinks. Shake Shack has balanced its tiramisu shake with a Sparkling Cherry Limeade made with cherry purée, lime juice and sparkling water.
These launches highlight several opportunities: seasonal flavours in iced formats, bakery-inspired indulgence, flavoured cold foams, fruit-and-spice combinations and connected concepts spanning coffee, matcha, chai, refreshers and frozen drinks.
From initial concept through to full-scale manufacture and global distribution, Simpsons Beverages supports drinks development for food service and drink brands across markets worldwide. Discuss your next drinks development project with our team.
