Kimpton Hotels & Restaurants recently released its fourth annual culinary and cocktails trends forecast, which surveyed chefs, bartenders, sommeliers, and general managers across 37 cities in the U.S., as well as Kimpton properties in Europe and the Caribbean. Ninety-one percent of bartenders said they plan to use vegetables in their cocktails in 2018—and not just as garnishes. Expect to see nontraditional vegetables such as beets, carrots, butternut squash, radishes, green beans, and more popping up in cocktails next year. A radish-infused cocktail is available at Vol. 39 in Chicago.