What We Learned from Testing 40 Canned Cocktails

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Gone are the days when canned alcoholic drinks meant only hard seltzers and tailgate beverages. Today’s ready-to-drink cocktails include everything from espresso martinis and old-fashioneds to gin- and soju-based spritzes.  Wirecutter kitchen writer, Antara Sinha, joins us to explain how she tested 40 canned cocktails, what separates a great canned drink from a mediocre one, and which ones are actually worth bringing to your next picnic, barbecue, or dinner party. Plus, we conduct a live taste test in the studio. This episode covers: • Why canned cocktails have become a legitimate alternative to bar drinks. Antara explains how the category has evolved from hard seltzers and tailgate beverages into a market full of carefully crafted cocktails made with premium spirits, higher alcohol content, and recipes designed to mimic what you'd order at a cocktail bar. • How to identify a great canned cocktail before you buy it. After tasting 40 different drinks, Antara found that the best brands are transparent about their ingredients and feature high quality spirits. • How to choose the right canned cocktail for your tastes and occasion. Antara suggests using canned cocktails as a low-commitment way to explore drinks you might not otherwise make at home, whether that's a negroni, espresso martini, or old fashioned. Products we recommend:  • A citrusy, soju-based cocktail: Jumo Soju Cocktail (Mango, Yuja, Citrus Mint) (https://www.nytimes.com/wirecutter/out/link/67018/210726/57/255811) • Bold, rich, and complex: Tip Top Old Fashioned (https://wrctr.co/4vq4zpt) • Botanical, light, and crushable: The Original Southside (https://wrctr.co/3S0orkw) • Indulgent, luxe, and seasonal: Cutwater White Russian (https://wrctr.co/4vxlMNT) Additional reading • The 9 Best Canned Cocktails of 2026  (https://www.nytimes.com/wirecutter/reviews/best-canned-cocktails/?utm_source=the_wirecutter_show&utm_medium=podcast&utm_campaign=episode_number_96) • 21 Best Nonalcoholic Drinks of 2026 (https://www.nytimes.com/