Cocktails for this summer: Homemade ingredients, wine spritzes and mixed beers!
So let's see, what cocktail trends do you remember? At one point, it seemed like everyone was drinking mojitos with different flavors. Around three years ago, the wine-based sweet cocktail Aperol Spritz hit Czech bars like a hurricane and it seems to continue to be popular.
So how does it look this year? Well, it seems that most people still like spritzes. However, there are a few competitors to the classic Aperol Spritz. The first is Hugo. Don't you know him? You'll probably meet him this year. It's a sparkling wine-based cocktail, but this time with elderflower juice and mint. Refreshing in the summer heat. Just make sure you don't refresh too much. We all know the equation well, which is cocktail + cocktail + cocktail + heat equals floor.
Wine-based long drinks are popular, but not everyone is a fan of bubbles in wine. But even that's easy to get around. A refreshing spritz can also be mixed with Viney or other wine-based sodas, soda and Fernet. Depending on how "spicy" you like your drinks, you can reach for either the classic Fernet Stock or a milder citrus variant.
According to Refinery29, a popular coffee drink called the Espresso Martini is also making a comeback. Don't look for an actual martini in this one, it's a blend of coffee liqueur, espresso, sugar or honey syrup. The classic is served with vodka, but there are many variations for those who prefer other alcohol bases. So why not spice up your favourite drink with tequila and Baileys, Caribbean rum - or perhaps just Fernet?
But trends aren't just about primary alcoholic ingredients. Anyone who hasn't spent the last five years buried under a rock must have noticed a surge of interest in all things local, natural and sustainable. This wave hasn't escaped cocktails. So get ready for all sorts of herbs and their rubs, homemade fruit syrups and lemonades, or fresh fruit from the garden for garnish.
By the way, there is one ingredient that deserves special mention. It is a rather ordinary cucumber. Not so long ago, Czech consumers discovered that it does not belong only in salad or in liqueur, and cucumber lemonades became popular in various cafés and restaurants. Now is the time of cucumber cocktails. Cucumber mojitos have probably been tried by many. But what about a cucumber Tom Collins or a margarita?
Gone are the days of drinking beer on its own, or washing it down with a grilled sausage. Even beer can be made into refreshing summer drinks. Anyone who has visited a Mexican restaurant and tasted the local "michelada", or cocktails made from beer, lime, chilli and other ingredients, knows this. The classic Bloody Mary is also delicious if you make it with a beer base.
But we mustn't forget the ever-growing popularity of non-alcoholic cocktails. You don't have to limit yourself to the classic well-known drinks and their "virgin" variations, try taking inspiration from the paragraph on local food and ingredients. The combination of fresh fruit, ice and herbs is perfect for summer. You'll enjoy it without a drop of alcohol (unless you use overripe fruit) and still have the opportunity to try unusual flavours.
