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Infused ice: Last year, bars and restaurants were making distinctive cubes or shaving their own ice. Now they’re infusing cubes with herbs and other ingredients to enhance flavors, Freeman said.

Wine by the ounce: “People don’t like commitment,” Freeman said, noting that they also like to try different things, which is why more restaurants are offering wine by the ounce, as well as recommending wine flights.

Artisanal spirits: Local craft beer is well established, but local spirits are trending, too. “Local spirits are infusing cocktails like I have never seen,” Freeman said.

“Tippler nibblers”: Expect more food-drink combinations such as potent snow cones and graham cracker squares in root beer floats.

Local and Iberian wines:  Every state in the union now makes wine, and they’re becoming more popular — and so are wines from Spain and Portugal, Freeman said.

Tea cocktails: “Tea is going crazy right now,” Freeman said, noting that it’s in food and desserts, but also in cocktails.