Ricardo Sanchez on Sweet Cocktails: From Crowd-Pleasers to Custom Creations

Love them or mock them, sweet cocktails have a place in every bar and every heart. Bartender and flavor stylist Ricardo Sanchez isn’t afraid to embrace the sugary side of mixology. In this interview, he shares his thoughts on what makes a sweet cocktail great, how to customize one, and why you shouldn't feel guilty about loving something delicious.

Olivia: Let’s start with the basics. Ricardo, what are sweet cocktails, exactly?

Ricardo Sanchez: Sweet cocktails are drinks where sugar — natural or added — plays a starring role. That doesn’t mean they’re basic or childish. It just means they lean into dessert-like elements: fruits, syrups, liqueurs. You’re not masking flavor — you’re amplifying pleasure. That’s the key.

Olivia: What types of sweet cocktails are most popular right now?

Ricardo Sanchez: Anything with fruit is still going strong — think Strawberry Daiquiri, Piña Colada, or a Lychee Martini. The Espresso Martini is also a sweet hit, especially after dinner. Right now, I see a lot of people ordering things like the Watermelon Margarita or Mango Mojito — they're fresh, juicy, and very social-media friendly.

Olivia: Are sweet cocktails suitable for all occasions? Or are they more of a “summer beach” thing?

Ricardo Sanchez: They’re versatile! Sure, some sweet cocktails feel tropical and sunny, but others — like a Brandy Alexander or a Salted Caramel Old Fashioned — are perfect for winter or a cozy night in. It’s all about the ingredients and how you present them.

Olivia: Can people make sweet cocktails at home without special equipment?

Ricardo Sanchez: Absolutely. Sweet cocktails are some of the easiest drinks to make at home. You don’t need a shaker — even a mason jar works. The real trick is having good ingredients: fresh fruit, a decent spirit, maybe a flavored syrup. Blend it, shake it, stir it — just have fun.

Olivia: What ingredients are commonly used in sweet cocktails?

Ricardo Sanchez: Fruits like strawberries, mango, pineapple, and passionfruit are super common. Liqueurs like amaretto, triple sec, and crème de cassis bring sweetness and complexity. Syrups — honey, agave, vanilla — are essential. And let’s not forget cream or coconut milk in some dessert-style drinks.

Olivia: Can you customize sweet cocktails? Or do they all end up tasting the same?

Ricardo Sanchez: That’s the beauty of them — they’re totally customizable. Want something dairy-free? Use fruit and coconut water. Want to cut sugar but keep flavor? Add herbs like basil or mint, or use spices like cinnamon. You can even infuse your syrups with things like chili or ginger to get a spicy-sweet kick.

Olivia: Are there non-alcoholic sweet cocktail options that still feel special?

Ricardo Sanchez: Yes, and they're becoming more popular than ever. Mocktails like virgin Piña Coladas, strawberry basil lemonades, or peach tea spritzers are amazing. The trick is not just removing the alcohol, but adding intention. Use good glassware, a nice garnish, and balance sweetness with acid — just like in any good drink.

Olivia: Let’s talk calories. Are sweet cocktails always high in sugar and calories?

Ricardo Sanchez: They can be, yes — but not always. If you’re using store-bought mixers and canned juices, you’ll get a sugar bomb. But if you make your own syrups or use fresh juice, you control the levels. I often use honey water or agave instead of straight sugar. A balanced sweet cocktail doesn’t have to wreck your health goals.

Olivia: What’s your personal tip for making the perfect sweet cocktail?

Ricardo Sanchez: Don’t go overboard. A lot of beginners think more sugar = more flavor. But sweetness without acidity is just flat. Always balance it with something tart — lemon juice, lime, a splash of vinegar even. And add texture. A little egg white, a frozen cube of fruit — these things elevate it.

Olivia: And finally — what’s the best way to serve sweet cocktails?

Ricardo Sanchez: Presentation is huge. Use chilled glassware. Add fresh fruit, edible flowers, or a sugar rim. Serve it with confidence. A sweet cocktail should feel like a treat — something playful, indulgent, and well-crafted. And don’t forget the straw if it’s a tall drink — people love that tactile experience.

Sweet, smooth, and totally legit — Ricardo Sanchez makes a strong case for why sweet cocktails deserve more respect. Whether you’re a fan of fruit-forward favorites or creamy indulgences, there’s a sugar-kissed cocktail for every taste and every season.