By Roseline Victoria Vijayakumar
The summer cocktail scene is a dynamic blend of tradition and innovation, where the classics co-exist harmoniously with the bold and the new. Classic cocktail favourites are enduringly popular for capturing the essence of summer.
“Aperol Spritz and sangrias stand out as classic summer cocktails that consistently grace patio and restaurant menus,” says Santiago Espinel Otero, assistant general manager, Frenchy, Hilton Toronto.
Classics only need minimal adjustments to maintain appeal; sometimes, a simple substitution can infuse them with a unique flair. Brit Maguire, Bacardi Brand ambassador says, “I love using sparkling coconut water. La Croix does a great sparkling coconut water, and I love to see that in place of regular soda water. In a Hugo spritz or a mojito, it is nice to have a pop of coconut.”
Abby Rubiales, GM at Toronto’s And/Ore Restaurant anticipates the glam up of the old classic into signature drinks. “Maybe we’ll stray from the standard lemon and orange,” says Rubiales. “We pulled things such as Yuzu from Japan and Calamansi from the Philippines, and we’re always looking for something that’s familiar to the palette but has something unfamiliar at the same time.”
Flavours to watch
Though classics reign supreme, mixologists are exploring new flavour combinations to push the boundaries of creativity. New flavours to watch for this summer include the trending TikTok cocktail, the St-Germain Hugo Spritz — the Italian cousin of the classic St-Germain Spritz with mint and lime to bring a bright and zesty aroma to this refreshing elderflower cocktail.
“It is unique because it combines flavours of elderflower, which is a beautiful, bright, tropical fruit with a citrusy note,” says Maguire. “And you mix that with Prosecco, which has natural citrus notes and a bit of mint. It is almost a very fresh, light floral mojito. And because it is lower in alcohol content, you can enjoy it responsibly.”
Otero says savoury and umami flavours are increasingly emerging when it comes to cocktail blends, alongside the resurgence of the Negroni and its various iterations.
Driving Innovation
Innovation is the lifeblood of the cocktail industry, and restaurants are fuelled by the need to stand out in an intensely competitive market. “Aiming to remain relevant and successful by experimenting with new flavours, techniques and presentations can captivate customers and help restaurants set themselves apart,” says Otero.
In this age of social media, offering visually appealing cocktails is essential. “It needs to be visual, an experience, and if it’s something that can be recorded, it’s always a fan favourite,” says Rubiales. People want to share what they have experienced. They want to be a trendsetter, so interactive or just visually stunning beverages are a focal point.”
Mocktail Makeovers
With the rise of mindful drinking, mocktails are emerging as sophisticated alternatives to their traditional counterparts. From complex flavour profiles to tastefully crafted garnishes, mocktails are re-defining what it means to enjoy a refreshing beverage minus the buzz.
“There’s more to the palate for mocktails than just sweetness,” says Rubiales. “There’s bitter, sour and tart, and it is magical when you can hit all those components in one beverage. The components have to be just as intentional — the garnish, the components, the shape of the ice — the volume of the ice. Because just like traditional cocktails, they have to bean experience.”
