It’s time for summer, and that means it is also time for a cool beverage on the patio! Fortunately for consumers, the beverage world is booming with not only sales but also inspiration. That is especially the case here in North America where the expected industry growth continues to top 10% a year according to Statista Market Focus. Such growth translates into big business in a $4.5 trillion industry. Innova Market Insights has some top industry inspirational trends that may be just plain fun to entertain even in your own home. Here is a countdown of my favorite beverage trends, perfect for serving up this summer 2024.
Trend 3: Mixers matter.
From sparkling mineral waters or club sodas, to tinctures and tonics, then finished with dashes of shrubs (and not the thing part of your landscaping) or squeezes of citrus — they all work together to make the beverage just what it is — expertly crafted for the drinking. The methods in which you build your summer swill make a difference.
I believe we should all drink great drinks, so consider opting for a better mixer for your next outdoor event. Use more natural sugars to sweeten or fresh fruit or herbs to flavor, or just plain ante up for the hand-crafted mixers. If you want to get really trendy, add some spice as in spicy hot. Then you will really top the hip list!
Trend 2: Chill it right.
It’s interesting that my No. 2 trend has actually two chilling ways to flex your bartending prowess — fancy ice cubes or super slushy. With the rise of silicone ice trays, coupled with the U.S. notion that everything needs to be personalized to one’s own prerogative, emerges the era of the branded or decorative ice cube. Ice does play an important role in the enjoyment of the cocktail itself, so choose your ice wisely.
Large ice cubes are great for holding their form for longer, which means they melt more slowly. Ice cubes with lots of surface area (i.e., Sonic ice) will melt quickly in your cup. You can also skip the ice altogether, and freeze your beverage of choice into a slushy format that gets scraped out and topped with whatever. Try adjusting the recipe and the ice. For example, stronger, more concentrated flavor cocktails that still taste good as ice melts quickly in the summer heat will certainly fit the bill for ice with a lot of surface area.
Trend 1: What’s old is new.
I am not sure if it is because the mid-40s are giving me the willies, because the elders in my world have a hard time parting with age-old relics or if I was always just a bit of an old soul, but I love that everything old is fun again. Revive the vintage and break out the thematic décor, because beverage revivals are just plain fun! It just so happens that reimagined 90s-era cocktails top the beverage list.
Final notes
Because I am a hospitality professional, I end up entertaining a LOT. Whether it be donating entertainment opportunities for the sake of charity or helping to make an event go smoothly even when I am “off the clock,” there is an internal joy I get from service. While no one expects this of me … I liken it to a doctor’s charge. We just end up giving or doing because we are ultimately self-obligated to share our passion, knowledge and talents whether we want to or not (and yes, this is a thank you nod to the great James Brown, M.D. who answers my calls from Italy while at a baseball game with his family so that the medical concern was addressed).
While I will always have this hospitality charge, my eternal pursuit to serve great things that feel a-la-minute-hand-crafted but that require little in-the-moment-effort (especially when it comes to drink making) certainly make for recipes worth keeping in my book! Now … if I would just use those recipes more than once, I would probably give myself back some time to enjoy.
Frozen French martini
(reimagined, of course)
I am applying my top beverage trends in the following ways.
- 2 parts vodka (There are so many good ones, so choose a nicer one that you enjoy!)
- 2 parts pineapple juice (Buy the organic, fair trade 100% pineapple juice on Amazon. I don’t think you will regret it.)
- 1 part jalapeño simple syrup
Freeze the above ingredients in bulk form to serve in a batch pitcher or use your ice cube tray of choice. When ready to serve, put 2 parts frozen drink concentrate with 1 part with carbonated mineral water (like Topo Chico). Give it a stir, and add 1/2 part Chambord. Please enjoy responsibly by letting your guests do it instead of you!
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.