Spritzes, Palomas and the odd Negroni are among the top tipples being ordered by drinks company representatives this summer.
With May having brought some serious sunshine for the first time in 2025, SLTN decided to ask drinks company marketing and sales executives what their go-to drinks have been so far this summer.
The answers ranged from the expected to the unusual!
A whisky highball was the drink of choice for Nathan Shearer at Speciality Brands.
He said: “For me, nothing beats an ice-cold Nikka from the Barrel and soda on a spring/summer day. It completely transforms the spirit from a rich and decadent sipping dram into an approachable and bright cocktail to be enjoyed as an aperitif.”
Shearer said, more generally, he expects highballs and spritzes to steal the show this summer. However, visibility ‘is also crucial’.
“Make sure your summer serves are front and centre, both on menus and in the way your team talks about them,” he said.
“Simple staff training that gives bartenders the confidence to recommend and explain the drinks can go a long way, especially when backed up by strong visual assets and seasonal activations.”
At Highland Liquor Company, sales and brand development manager, Scott Kirk, tends to seek out sour flavours in warmer weather.
He said: “I am a massive fan of sour drinks so something gin-based is usually my go-to.
“A White Lady is one of my favourites and is made from gin, orange liqueur, fresh lemon with optional egg white, served straight up or over block ice in a rocks glass – simply delicious!”
Light and aromatic flavours are prioritised by Ryan McFarland, chief commercial and strategy officer at Drinksology Kirker Greer.
“At the moment, my go-to summertime tipple is the Tokyo Fizz,” he said.
“It’s a beautifully light and aromatic serve made with Ukiyo Tokyo Dry Gin, elderflower liqueur, fresh lime juice and chilled soda water.
“It’s incredibly refreshing, perfectly balanced, and has just the right amount of floral lift to feel a bit special without being overly sweet.
“It’s also very easy to make, which makes it ideal whether you’re at home or enjoying a drink outdoors in the sun.”
McFarland added that the company has seen the expected lift in lighter, refreshing serves so far this summer, with spritzes and long drinks taking centre stage.
“Beyond gin, agave spirits are enjoying a strong start to summer,” he said.
“Tequila and mezcal are in high demand as more drinkers explore vibrant, sun-friendly serves, and we’re seeing increased interest in the smokier, more complex side of the category.”
In fact, tequila is being favoured by Mangrove managing director, Nick Gillett, who has been opting for the odd Paloma this year, in addition to sake and a more bitter take on the spritz.
“I’m loving a more bitter spritz with a Dolin vermouth,” he said.
Hattie De Fries, marketing and brand development manager at MacMillan Spirits, is another advocate for a twist on the spritz.
She said: “My favourite summer tipple is a Cynar spritz. I love an Aperol spritz but they are a bit too sweet for me at times, so I’ve switched to Cynar, which is an artichoke liqueur. Made the same as an Aperol spritz but subbing Aperol for Cynar, the drink is much more bitter and medicinal, creating a refreshing aperitif.”
More generally, De Fries advised operators and bartenders to embrace local flowers and herbs in their summer drinks, which she said ‘can be used to dress up a drink and bring the summer flavour to it’.
“Take advantage of ripe summer produce and use those orange slices, muddle some fresh berries, blend some watermelon, even add black pepper and coriander to a classic G&T – the goal is to enhance the summer feel and refreshing factor,” she said.
Another drinks company advocating twists on the spritz was Franklin & Sons.
Brand manager Lauren Edwards said: “Aperol is an almost unbeatable summertime tipple, however, its big brother the ‘Campari Spritz’ is a bigger and bolder choice, yet equally as refreshing. Instead of topping a spritz cocktail with simple soda water, filling the same gap with additional flavour by using the likes of Franklin & Sons Rhubarb and Hibiscus tonic, a Sicilian Lemon Tonic or Mandarin and Ginger soda will really bring the serve to life.”
Twists on the classics were also heartily endorsed by Layla Brown, business development manager at Secret Garden Distillery.
“My personal favourite is always the Negroni and I’ve recently created a variation on a White Negroni using our Summer Gin and our white vermouth and Bitters Bianco from Luxardo,” said Brown.
“I also enjoy an Americano when I’m looking for something lighter – our Rosso Vermouth is perfect for that. And I’m also a big fan of a classic dry vodka martini with a twist in this hot weather.”
Suggested serves for summer
Rum Blanc Dry Daiquiri
50ml Takamaka Blanc
20ml lime juice
10ml sugar syrup
10ml Parragon Rue Berry
10ml Cocchi Rosa
7.5ml Campari
Add all ingredients to an ice filled cocktail shaker and shake until cold. Strain into a glass and garnish with a lime wheel.
– Provided by Speciality Brands.
Familiar Bliss
35ml Seven Crofts Gin,
20ml Lucky Liquor Passion Fruit Liqueur
15ml apple cordial
10ml lemon juice
Topped with soda
Build into a frosted highball over an ice spear and garnish with a dehydrated apple wheel.
– Provided by Highland Liquor Company.
Rose & Raspberry Fizz
50ml Glendalough Rose Gin
15ml raspberry syrup
15ml lemon juice
15ml Aperol
Top with soda water
Shake all ingredients (except soda) in a shaker with ice. Strain into a highball glass and add the soda.
Garnish with a raspberry and a freshly torn sprig of mint.
– Provided by Mangrove Global.
Southside
50ml Lemon Verbena
20ml lime juice
20ml gomme
8 mint leaves.
Shake and fine strain into a Nick & Nora glass.
– Provided by Secret Garden Distillery.
