Food and beverage directors are always on the hunt to figure out the next hot flavor trends. We consulted with several industry experts to bring you four flavors that are predicted to be big in 2017.

Fueled by the trends of cold brew and nitro coffees, mixologists are moving away from the overly sweet coffee liqueur and developing sophisticated cocktails, says Erik Lorincz, head bartender at the American Bar in London’s Savoy hotel. For instance, the American Bar created the Black Eagle Brewery cocktail, made with cold brew, blended whisky, red wine, Campari and grenadine.

Cold-brew coffee—quality ground coffee that’s been soaked in cold water overnight and then strained—is a low-acidic, flavorful brew that’s great by itself and in cocktails, says Kim Haasarud, founder of Phoenix-based beverage consulting firm Liquid Architecture. “You could even use it as a bitters in your Old Fashioned or Manhattan.”Kathy Casey, founder of Seattle-based consultancy Kathy Casey Food Studios—Liquid Kitchen, uses coffee beans to infuse spirits and make syrups for cocktails. These include a Smokey Café Old Fashioned, with Maker’s Mark bourbon, mezcal, orange/coffee syrup and chocolate bitters, and a Cafe Manhattan: Gentleman Jack whiskey, espresso-infused vermouth and cherry-Angostura bitters (pictured atop)