Beyond Aperol Spritz: Europe's Top Bars Reveal Summer's Hottest Cocktails
Translated from German and summarized by DistantNews. Read the original for the full story.
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- European bartenders are observing a trend towards less alcoholic and less sweet cocktails, with a rise in popularity for Dry Martinis and drinks featuring fortified wines.
- Highballs, a simpler version of long drinks, are gaining traction for their ability to deliver strong base spirit flavors with lower alcohol content.
- Savory cocktails and more complex flavor profiles are also emerging as guests become more adventurous and quality-conscious, willing to pay more for well-crafted drinks.
As summer winds down, the ubiquitous Aperol Spritz has been seen one too many times. For those seeking new tastes, the trendsetters are Europe's top bars, where innovative ideas emerge months before appearing on menus across the continent. Award-winning bartenders are experimenting with novel ingredients and reimagining classics, significantly influencing the global cocktail scene.
The trend is towards Dry Martinis; we're selling more than ever, perhaps because they are sugar-free.
In cities like Berlin, Vienna, Zurich, Milan, Florence, and Lisbon, a surprising convergence of trends is evident. While each bar maintains its unique style, similar preferences are surfacing throughout Europe. Beyond popular choices like the Hugo or Tinto de verano, and various Spritz variations, a shift is underway.
In Berlin, Maria Gorbatschova of the renowned Green Door Bar notes a demand for uncomplicated drinks. "The trend is towards Dry Martinis; we're selling more than ever, perhaps because they are sugar-free," she observes. Alongside this, drinks with lower alcohol content are favored. "We generally use a lot of sherry, Madeira, port wine, Pineau des Charentes, or vermouth. These fortified wines have less alcohol than spirits but are packed with flavor," Gorbatschova explains. She finds they pair exceptionally well with modern, light drinks. Dry sherry varieties, she adds, contain minimal sugar, typically 1 to 5 grams per liter.
We generally use a lot of sherry, Madeira, port wine, Pineau des Charentes, or vermouth. These fortified wines have less alcohol than spirits but are packed with flavor.
Highballs, a more concise version of the long drink, are well-suited to these developments. Mixed directly in the serving glass, they offer a crisper taste of the base spirit. In Vienna, David Kranabitl and Dominik Möller of Truth & Dare highlight a growing guest adventurousness and quality awareness. "Guests are more experimental and quality-conscious," they state, noting a desire for complex aromas over sweetness and a willingness to pay more for superior cocktails. Their bar specializes in savory cocktails, a trend reflecting a broader move towards more sophisticated palates.
Guests are more experimental and quality-conscious.
About this summary
Originally published by Die Zeit in German. Translated, summarized, and contextualized automatically by DistantNews, with a note on how the source frames the story. Not individually reviewed before publishing. How this works.
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