Bars, cafes and home kitchens are chasing fresh trends in seasonal drinks, from spa spritz and beyond. This summer’s must-try refreshments mix wellness with bold flavor, as hydration becomes a status symbol and herbs, botanicals and low-proof infusions drive demand across retail and hospitality.
Summer menus are leaning harder into iced staples, with even traditionally hot drinks getting a cold refresh. Tea and coffee now come in sharper blends and striking pairings built for the season.
The spa spritz effect
Cucumber, mint and soda water are now centerpieces of one of summer’s most visible drink categories. Known as the spa spritz, this fizzy refresher fills menus at cafes, wellness lounges and resort rooftops in the country. Its surge follows the viral spa water trend, which took cues from agua fresca, a Latin American drink with Aztec roots. That evolution sparked discussion over cultural appropriation, as the rebranding brought the beverage into mainstream wellness circles. Still, many people who experiment on their drinks saw an opportunity to rework the idea by blending low-alcohol bases and herbaceous mixers with wellness-focused ingredients.
Yuzu and American citrus blends
Yuzu, a tart and fragrant citrus native to East Asia, has surged in popularity across cafes and beverage brands. Its complex flavor profile blends lemon with grapefruit and lime, making it a standout in sparkling waters and custom sodas. Growers in the United States struggle to cultivate it at scale, which keeps its price high and demand higher.
Menus give more space to citrus-forward refreshers that spotlight yuzu’s sharp, fragrant profile. Popular blends include a combination of yuzu juice with lime, honey and club soda, or yuzu paired with mint and grapefruit in sparkling refreshers. These drinks deliver sharp flavor without overpowering sweetness and fit squarely into the push for globally inspired ingredients with functional appeal.
Tea with benefits
Iced herbal teas have evolved well beyond plain chamomile. Summer menus now spotlight blends like hibiscus, peppermint and lemongrass, chosen for their cooling effects and lighter caffeine content. Many shops rely on raw honey or agave to round out the flavor without adding refined sugar.
This season, new blends feature floral and herbal ingredients such as chrysanthemum, jasmine and fennel seed. Some cafes incorporate roasted barley or pandan into chilled infusions, adjusting steeping times to build flavor and enhance refreshment. These techniques offer not just complexity, but also a naturally cooling experience tailored for hotter days.
Zero-proof refreshers with botanicals
Botanical drinks are gaining ground alongside the no- and low-alcohol movement, offering a sensory experience without the aftereffects. Alcohol-free spirits now rely on layered infusions of basil, rosemary or lavender to mimic the depth of traditional cocktails. Served with tonic or sparkling water, these blends offer aroma and complexity without the alcohol content. Innovations in beverage development include temperature-controlled infusions and ingredient layering that boost flavor without adding sugar. Some new recipes also incorporate fruit elements like blood orange or pear to balance herbal profiles.
Vinegar takes charge
Shrubs, or drinking vinegars, are stepping into the spotlight with bold combinations of fruit and vinegar reductions. These tangy beverages are typically made with apple cider, blueberry or pomegranate, and are often poured over ice for a crisp refreshment. Their acidity gives them a clean finish, making them a sharp contrast to sugary alternatives. As fermentation gains attention for its gut health potential, shrubs now appear in functional shots and ready-to-drink canned formats.
Tropical cold brew takes over
Cold brew is moving in a sweeter, more seasonal direction. National brands, like La Colombe, are joining the wave. Cafes also blend iced coffee with tropical flavors like coconut cream, mango and pineapple to smooth out bitterness and add a bright finish. Some versions mix in lychee or guava purée, while others layer oat foam or coconut milk to create a chilled drink that doubles as a light dessert. The result is a flavorful take on cold brew that feels built for summer and appeals to casual drinkers and caffeine loyalists.
Where to find them this summer
Summer refreshers are no longer limited to cafes. A wave of canned options brings crisp flavors and smart formulations to grocery aisles nationwide. Sanzo features sparkling water made with real yuzu juice and no artificial additives, now found in retailers like Whole Foods and Target. Something & Nothing follows with a sugar-free yuzu soda that uses botanical extracts and natural juice to deliver clean citrus flavor in a light, modern package.
Kimino draws from Japanese traditions, combining hand-harvested yuzu with spring water for a minimal and refined sparkling juice. These brands reflect how convenience and global inspiration drive what ends up in the summer cart.
Drinks take a new turn
Summer drinks are shifting fast as brands race to meet changing tastes. Spa spritzes, citrus blends, tart vinegars and tropical cold brews now go beyond refreshment, offering flavor, function and flexible formats. More consumers are picking drinks that fit their lifestyle, and the trend is visible everywhere from bar menus to grocery aisles.
Mandy Applegate is the creator behind Splash of Taste and seven other high-profile food and travel blogs. She’s also co-founder of Food Drink Life Inc., a unique and highly rewarding collaborative blogger project. Her articles appear frequently on major online news sites, and she always has her eyes open to spot the next big trend.