In a city that’s always in search of the next great celebrity or fashion statement, cocktails also follow suit. Chatting up a few notable L.A. bartenders, here are their predictions for tipple trends in 2014:

DIY Lengtheners

By definition, for all you cocktail nerds out there (apparently, I'm not enough of a geek as I had to look this up, *blush*), a lengthener is anything added to a cocktail to soften the base spirit, making it easier to drink. In other words, a mixer.

“There will be an even greater focus on cocktail lengtheners such as vermouth, fortified wine, liqueurs. I think many bars will put some serious effort behind making their own lengtheners, which will only enhance their cocktail program’s identity,” says Beau de Bois of The Corner Door in Culver City.

And he practices what he predicts: Most nights, Corner Door’s off-menu cocktail specials (on the chalkboard at the end of the bar) feature a new liqueur de Bois has made in house. Currently, ask for the Armagnac-based Hoodlum cocktail made with his pumpkin beer liqueur and peated clove tincture.

Craft Liqueurs

Apple Pucker, Cinnamon Schnapps and the like gave liqueur a bad name for a long time. But bartenders, like Cari Hah (formerly of Cole’s), say they’re on the comeback. “Fruit and flavored liqueurs were considered gross, too sweet and not ‘crafty’. But there are some really great liqueurs coming out now.” Two of her favorites to check out: Giffard Pamplemousse (grapefruit) and Creme de Banane from Briottet. Seriously amazing, she says.

In a Box, with a Fox or side of Botox?

Jason Bran of the Warwick believes cocktails with a schtick will continue to reign supreme in 2014. “Bottled cocktails were hot last year, but Devin Espinoza started canning cocktails.” Order a canned Negroni at Church Key and a server wheeling an airplane drink cart zooms over to your table and presents a can with church key opener. “Presentation is always a great way to enhance a cocktail experience and I see people thinking out of the box. Is someone going to box cocktails next?” jokes Bran. Although boxed cocktails aren’t here yet, the Powder Room serves up a boozy milkshake garnished with Swarovski ring at a mere $500, and the Warwick’s scotch bottle service comes with a sexy, professional ice ball press.

For three more L.A. cocktail forecasts, continuing reading at FoodableTV.com.