10 Top Bartenders Predict the Australian Drink of Summer

The Martini is the denim of the cocktail world. That is to say – the classics never go out of style. But when the mercury rises and your faithful Levi’s need a break, what’s the summer substitute? It’s the same situationship we have with cocktails – the answer changes every year.

In the past, we’ve seen spicy Margs, seltzers and Negroni Sbagliatos surge from December to February. The consensus on last year’s hard-lemon wave is that it was definitely a thing – thanks to the immaculate timing of limoncello spritzes and Japanese premixes flooding the Australian market.

But what’s coming next? While we wait for the weather to warm up, we’ve asked the best in the drinks business about the next “ drink of summer ”. From Ranch Water to the Midori spritz, here are their predictions.

“Our guests are moving away from sugary, over-complicated drinks toward natural flavours and balance. This summer, expect a return to classics that are cleaner, lighter, and made with quality ingredients. Think Daiquiris, crisp highballs and low-ABV spritzes. From recent travels across Europe and Asia, our team has seen bartenders embrace classic foundations with modern execution. At Maybe Sammy, we’re doing the same – drinks you want three of, not one.” – Paolo Maffietti, Director of Bars at the Maybe Group (Maybe Sammy, El Primo Sanchez)

“I think the ‘drink of the summer’ [discussion] is here to stay. People love a trend, so why try to fight it? The trend of sweeter retro-style drinks and RTDs (ready to drink) will be around for a while yet. I find the RTD space especially interesting – we’ve seen a lot of smaller local producers jump on the bandwagon with some interesting and high-quality takes. I also think blended drinks (Pina Coladas, Daquiris) are going to be big this summer. I welcome it with open arms!” – Pippa Canavan, Bar Love

Piña Colada. Photo: Courtesy Bar Tobala, Melbourne

“The ‘drink of the summer’ is no joke. In fact, this year’s drink of the year has undoubtedly been the Midori spritz – with some people hailing it as ‘the beverage of the revolution’. With 47 award-winning years as the world’s premium green liqueur, I’m stoked Midori’s finally getting some recognition in Australia.” – Rachelle “Rocky” Hair, Sorry Not Sorry

“Zonzo Estate made a mockery of fine wine culture with their wildly successful (and curiously delicious) bottled Zoncello Limoncello Spritz, putting to the sword rarefied notions around what wine should be. Big Wine has taken note, and colourful wine and fruit/botanical hybrids are nipping at Zonzo’s heels. Sure, I’ll be looking for artisan versions (there are some out there already), but it’s the wider drinking public where these commercial fizzy wines will make significant landfall.” – Mike Bennie, P&V Wine & Liquor Merchants

Midori highball. Photo: Danica Zuks

“Tequila will continue to dominate, with Ranch Water – hugely popular in the US – set to be Australia’s next summer staple. This simple mix of tequila, lime and soda will ride the tequila wave, alongside an influx of new brands – many backed by Australian surfers, cricketers and musicians. Venues will also adopt large-format packaging, batching and tap systems – changes that cut packaging waste, streamline service and lower costs for both bars and guests.” – Jason Williams, beverage director House Made Hospitality (Martinez, Baptist St Rec Club and more)

“The spritz has reigned supreme for a couple of years now, but it’s about time we tapped into Australia’s amazing seasonal produce and embraced the Bellini. Peach is the original iteration, but all sorts of fruit purees work. One of my favourite things to do is blend up mangoes when they’re in season – they go so well with a crisp Aussie sparkling wine and make the ultimate summer drink.” – Cara Devine, Goodwater

Whisky highball. Photo: Jiwon Kim

“What I’d love to see more of in Australia isn’t necessarily a single ‘it’ drink, but a shift towards ‘less is more’ in our drinking culture. Take the humble highball – they’re light, balanced, and refreshing. In Japan, you can drink them all night and wake up the next day feeling surprisingly human. This summer, I’d love to see highballs everywhere: not just in cocktail bars, but in restaurants, pubs, and even at the footy. And let’s make them properly – good ice, lively carbonation, and a balance of flavour. It’s 2025; there’s really no excuse for a bad drink anymore.” – Luke Whearty, Byrdi

“This summer is all about the return of sherry and low-ABV delights, with Cobblers and spritzes stealing the spotlight. Brightly coloured drinks are back in a big way, bringing fun and vibrancy to the glass, and I couldn’t be happier. While the bar world celebrates these fresh, light trends, I’ll admit I’m a sicko for a guilty pleasure: a Midori and milk. Don’t knock it till you try it; summer’s about embracing every sip of joy without judgement!” – Leah Dunnigan, Savile Row

Classic spritz. Photo: Jake Roden

“The idea of a singular ‘drink of summer’ is often more myth than reality as most of us default to personal preferences. In truth, the season’s glass is more likely to hold a classic: a bright Sour, a breezy Daisy, a crisp highball, or a sunlit spritz. For me, summer tastes like a perfectly balanced Tommy’s Margarita or the bittersweet fizz of a Campari spritz.” – Lorenzo Di Pasquo, Canopy Bar

“Although the excitement for new and interesting drinks is as high as ever, the love for a simple and classic spritz is everywhere. In past years it’s been the Aperol Spritz; more recently the limoncello spritz. This year, I see the Hugo spritz as the rising star. Floral and fresh – it’ll be unbeatable in the roasting Aussie summer.” – George Fox, Beverage Director of Big Easy Group (Anchovy Bandit, La Louisiane and more)

“This summer, I’m more interested in ingredients beyond alcohol that build flavour, texture and character. A good example [on our menu] is the Parsnip Amazake, where parsnip, rice and koji undergo a slow transformation. Starches and proteins break down [to create] gentle sweetness, savoury depth and layered aromatics. What starts as something earthy and plain becomes a golden, non-alcoholic pour with real presence and quiet intrigue. These types of drinks are becoming increasingly popular on our menu.” – Tim Scott, chef-owner at Exhibition 

"The (liquified) feel good hit of the summer doesn't belong to any one beverage or brand. It's more concept than concoction. It's whatever drink you've picked up to compliment your first long lunch of the season, whatever you can knock together at a party, or whatever bottle you pull out of the cooler on a warm afternoon.” – Joe Jones, ex-Romeo Lane, Purple Pit.