The Rise of Ready to Drink Cocktails
Ready-to-drink cocktails (RTDs) are the modern answer to a simple question: how do you get a reliably balanced drink without building a full bar at home?
The category has evolved quickly—from overly sweet, low-quality “malt beverage” shortcuts into canned and bottled cocktails that aim for real spirits, cleaner ingredient lists, and bar-adjacent balance.
Why RTDs Matter
RTDs matter because convenience is a real feature—but quality is the differentiator. The best RTDs taste composed: not overly sweet, not thin, not chemically loud. They deliver a specific cocktail experience with minimal friction.
A good RTD should taste like a simple cocktail you’d actually order—not like a flavored beverage that happens to contain alcohol.
Quick Facts
- Formats: canned cocktails, bottled cocktails, spritz/highball styles
- Base alcohol: can be spirits-based (vodka/tequila/rum/gin) or fermented bases depending on the product
- Typical ABV: varies widely (often ~5–15% for many canned products; higher for some bottled cocktails)
- Common styles: margarita riffs, vodka sodas, spritzes, palomas, espresso martinis, classic highballs
- What shapes quality: base alcohol choice, sugar level, acidity, carbonation balance, and ingredient clarity
- Best use case: low-effort hosting, outdoors, travel, weeknight simplicity
Where It Started
Convenience always existed
People have always wanted “good enough, ready now.” Early RTD-style drinks leaned on sweetness, flavoring, and simpler bases. They met demand, but they didn’t aim for cocktail nuance.
Then taste expectations changed
As cocktail culture matured and consumers became more ingredient-aware, “ready-to-drink” started to mean something else: balanced recipes, better base alcohol, and less reliance on sugar to cover flaws.
How It Evolved
- Early mass-market era: sweet, simple, and often built on inexpensive bases.
- Better packaging, same recipes: improved presentation without major quality change.
- Cocktail culture influence: consumers learn what good balance tastes like.
- Spirits-based credibility: more products highlight real base spirits and cleaner flavor profiles.
- Style specialization: clear positioning—spritzes, highballs, margaritas, espresso styles, etc.
- Quality sorting: the category splits: genuinely good RTDs vs. sweet novelty products.
How to Choose a Good RTD
You don’t need a chemistry lab. You just need a simple filter:
- Look for balance: if sweetness dominates, it will drink heavy and flat.
- Watch sugar cues: many RTDs rely on sugar to fake “body.” The best ones don’t need to.
- Prefer clear style intent: “margarita,” “paloma,” “spritz,” “highball” should taste like the name implies.
- Consider carbonation quality: harsh fizz makes everything feel artificial; softer bubbles feel more composed.
- Trust ingredient restraint: fewer loud flavors usually means a cleaner finish.
How to Serve It Well
Small details make RTDs feel less like a can and more like a drink:
- Use a real glass: it changes the experience immediately.
- Ice matters: one or two larger cubes keep dilution controlled.
- One garnish is enough: citrus peel or a small wedge adds aroma without turning it into a project.
- Keep it cold: RTDs taste cleaner at the right temperature, especially lighter styles.
Myths & Misconceptions
- Myth: “All RTDs are sugary.” Reality: The category is splitting; many are now built for balance.
- Myth: “RTDs can’t taste like real cocktails.” Reality: Some absolutely can—especially simple highballs and spritz styles.
- Myth: “Cans are always low quality.” Reality: Cans are just packaging; recipe and ingredients decide the result.
Explore Our RTD Cocktails Selection
To explore what’s currently available, visit our Ready-to-Drink Cocktails collection.
21+ only. Please drink responsibly. Orders are fulfilled by licensed retail partners and may require age verification at delivery.