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7 months ago
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Summer Flavors


What’s the secret to turning summer emotions into drinkable flavors? We’ll explore techniques, combinations, and little tricks that will bring a fresh twist and tell a story in your cocktails, from the crisp, piney chill of the Alps to the tangy sweetness of a ripe fruit in the Southern European sun.

Emotions in the Summer

The flavors and emotions that define the summer can be translated into a cocktail, a syrup, or an infusion to create memorable experiences. Summer, after all, besides being a season, can relate to our palates.

Think of the emotions you want to showcase when creating a flavor and how you want them to feel in the mouth. Think back to a garden in a house from your childhood and sense the delicate aromas of lavender, elderflower, jasmine, chamomile, and roses; or imagine a fruit stand in the south of Spain or Italy, stuffed with lemons, limes, bergamot, and grapefruit; or imagine a field in the Alps that smells like pine, cypress, eucalyptus, or mint. This will help you visualize the mood you want to create and select the right flavors for the perfect summer ambiance.

Simon Kistenfeger, Global Ambassador at Altos Tequila, suggests the following fruits and herbs to capture the essence of summer:

  • Elderflower – for a light, floral touch
  • Yellow plums – slightly tart and juicy
  • Nuts – to add earthy depth and a hint of saltiness
  • Pine leaves – evoking alpine woods, resin, and mountain energy
  • Mint and raspberry – fresh, bright garden notes
  • Strawberry and rhubarb – the aroma of summer pie in a highball
  • Apple jam – warm, cooked fruit flavor; pairs beautifully with shrubs or syrups



Cold vs. Hot Infusions

Hot syrups and infusions:

With this method, you get more flavor fast, and the products last longer on the shelf. It’s perfect for dry or tougher fruits that don’t release a lot of liquid. We suggest adding a pinch of salt while cooking the ingredients – it brings out the flavor, balances the sweetness, and helps with preservation.

Cold syrups and infusions:

Results using this method are more delicate. We recommend using it for dry herbs, red berries, mint, elderflower, or strawberry. A great hack is to use vacuum bags or airtight jars and let the mix infuse slowly in the fridge. Add a bit of citrus zest to keep it vibrant.

The Golden Rule: Adding a Pinch of Salt to (Almost) All Syrups

Doing this will yield:

  • More potent aromas
  • The right amount of sweetness
  • More complex flavors (great if you are using low-alcohol or non-alcoholic liqueurs)

Simon recommends applying this to a strawberry and rhubarb syrup, or a shrub made with yellow plum and apple jam. You will thank him later!

Shelf Life: Label the Jars with Expiration Dates

Remember this:

  • Syrups with a 1:1 ratio of sugar to water can last for up to a month in the refrigerator.
  • Syrups with a 2:1 ratio of sugar to water can last up to three months in the refrigerator.
  • Vinegar-based shrubs can last four to six months if they are properly filtered.
  • Alcoholic infusions can last three to twelve months, depending on the distilled base and the filtering.
  • Avoid using fresh herbs or dairy products for long-term infusions unless you intend to use them that same day.

Summer Combos

Simon has encountered many amazing combinations at festivals like MUCHO AMOR, pop-ups, and bar shows. Here are some of them:

  1. Ingredients: Pine, yellow plum, and lemon zest
    1. Great for: Gin Highball, Tequila Spritz, or clarified cordial
    2. Tip: Add a dash of agave syrup to round up the flavors.

  2. Ingredients: Elderflower, mint, and green apple
    1. Great for: Low-ABV Cobbler, club soda cocktails, or floral Margaritas
    2. Tip: Prepare the mix using cold maceration.

  3. Ingredients: Strawberry, rhubarb, and apple jam
    1. Great for: A shrub base with cider vinegar
    2. Tip: Add a pinch of freshly ground black pepper or pink pepper to give it a twist

  4. Ingredients: Nut, fig leaf, and vanilla bean
    1. Great for: Old Fashioned twist or a non-alcoholic cola-style syrup

Think of syrups, shrubs, and infusions as a snapshot of nature. They freeze a moment in time and transform it into something you can enjoy with others. So, stay curious, experiment with new flavors, and trust your nose. You might be surprised by the power of adding an unexpected twist to a classic recipe.

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