What are likely to be the big bar orders this summer?
Will customers be searching for spritzes? Happy about highballs? Which serves are likely to be the top sellers?
“A well-balanced summer drinks list should be fresh, vibrant, and easy to execute,” said Ryan McFarland, chief commercial and strategy officer at Drinksology Kirker Greer.
“The best menus cater to different tastes while keeping things operationally simple – a mix of highballs, spritzes, and a few elevated classics always works well. Using seasonal ingredients can also make a big difference, whether it’s fresh berries in a gin serve or zesty citrus in a rum cocktail.
“Presentation is crucial too – colourful, well-garnished drinks served in the right glassware instantly elevate the experience. A summer drinks list should feel fun, engaging, and a little bit indulgent – but without overcomplicating things.”
“A summer drinks list should feel fun, engaging, and a little bit indulgent…”
Refreshing and simple was the recommendation from several drinks companies, with highballs, spritzes and staple cocktails including Margaritas and Pina Coladas all featuring on people’s prediction lists.
In fact, Miran Chauhan, drinks development lead at Johnnie Walker Princes Street, said both highballs and spritzes are likely to ‘continue in popularity’ in that venue over the summer months.
Trending drinks including frozen cocktails and shakes could also prove popular in the warmer weather.
Holly Bolus, brand manager for Take Tequila at Global Brands, said the company is currently promoting suggested serves including a Spicy Margarita and Pineapple Pina Colada, as well as frozen versions of both.
“With the warmer weather, frozen cocktails and alcoholic slushies are a go-to choice for those wanting to enjoy a tasty treat with an icy edge,” she said.
“Our suggested serves of Spicy Margaritas and Pineapple Pina Coladas work just as well in frozen form.”
Andrew Lennie, global single malts specialist at Fettercairn, said classic drinks such as the Margarita, Paloma or Whisky Sour ‘are likely to remain popular’.
“Their timeless appeal comes from their refreshing, zesty, and well-balanced profiles — perfect for warm-weather drinking.
“Additionally, there’s a growing trend towards innovative smoothies and shakes, appearing in venues ranging from coffee shops to bars,” said Lennie.
“These provide a great platform for experimenting with unexpected flavour combinations, including savoury elements and wellness-focused ingredients, catering to an evolving consumer palate.”
That was backed up by Finlay Chaudry, direct sales executive at Holyrood Distillery, who added gin fizz cocktails and ‘retro cocktails with a spin’ to the list of expected favourites.
“This can be a great thing for hospitality businesses, as you can be creative and change them up without spending too much reinventing the wheel or committing to lots of stock,” said Chaudry.
At Glasgow independent whisky bottler Brave New Spirits, Julia Klimczak reckoned that, even in the notorious Scottish climate, pub and bar customers still have ‘a subconscious preference for lighter, more refreshing drinks’ during the summer months.
And she recommended getting creative with local spirits to keep menus ‘engaging and seasonal’.
On the spritz side, Peter Dries, regional trade marketing director for northwest Europe at Disaronno International, reckoned the Limoncello Spritz will be a big hit this summer, having already ignited interest on social media.
“With Limoncello Spritz mixology tutorials garnering hundreds of thousands of views on TikTok already, the cocktail is achieving cult social status for providing a taste of Italian luxury at home,” said Dries.
And Nick Gillett, managing director of Mangrove Global, reckoned it’s worth experimenting within the spritz sphere.
“Spritzes made using in-season, natural ingredients are definitely on the up so be sure to try something new,” he said.
Lastly, operators were reminded not to neglect the growing demand for quality non-alcoholic drinks.
“As customers are increasingly choosing to opt out of drinking alcohol, with one in three adult pub visits not including any alcohol consumption, there is a need for venues to offer sophisticated non-alcoholic options so customers don’t feel that they are missing out on the fun,” said Steve Kearns, managing director of Cawston Press.
