Drinks

A huge range of RTDs is now available for people who want to punch a little more wellness into their libations. Traditional RTDs (think Vodka Cruisers) are very high in processed sugars and are often full of artificial flavours and colours. Pretty in pastel Pals are one of the Kiwi brands turning that around by offering lower or naturally-sweetened alternatives that blend spirits with natural fruit juices and sparkling water to create a refreshing cold one!

Speaking of spritz, the iconic Aperol Spritz is on the rise as Kiwis embrace the Italian tradition of aperitivo hour. Where we may have reached for rosé or prosecco as 4pm rolled around, adding the slightly bitter-sweet and vibrant hues of Aperol to prosecco and a splash of soda brings easy sophistication to the home cocktail bar or a lower abv pre-dinner drink to get your tastebuds primed for deliciousness.

In the ongoing quest for healthier and more moderate drinking, lower abv (alcohol by volume) and 0% alcohol-removed wines are the big trend coming our way for summer. Big brands like Brancott Estate and Stoneleigh have offered lower-abv options for a few years now, but Giesen’s 0% range in rosé, sauvignon blanc and pinot gris have already made a big splash for those looking for alternatives. In addition to no/low wine alternatives, the spirit alternatives sector is heating up too, with Lyre’s ‘non-alcoholic spirits’ and Sober AF, all available in supermarket aisles.

With lockdowns meaning we traded after-work drinks for Zoom drinks instead, the already growing at-home cocktail market has exploded with a range of cocktail kits complete with online video tutorials, tastings and equipment available as well as premium, batched cocktails to serve straight from the freezer or fridge. All you need is the glassware and you’re good to go. You can even subscribe to some kits, so you’re never caught short for Friday drinks or a dinner party again. Check out blackpineapple.co.nz, jmrcocktail.com and ballindrinks.com for some tasty options!

New Zealand certainly hasn’t lost its love affair with craft beer yet, nor will it anytime soon. But if tropical flavours are your thing, then rum is the growing trend you will want to jump on top of. Whether it’s the pineapple-y joy of Plantation Rum Pineapple or the unique botanical notes of New Zealand’s own Lunatic & Lover, rum is growing in popularity as we embrace lighter versions of the spirit that are prime for spring cocktails.

Tash (often known as The Whisky Girl) is one of New Zealand's leading spirits writers and is passionate about people enjoying a great drink with confidence, curiosity and great conversation. Whether it's craft beer, a Central Otago pinot, an Italian aperitif or a fine aged spirit, you'll find Tash tucked up at the bar of NZ's finest chatting about the latest great cocktail recipe or discovery.

Ice can add so much more to your drinks than just a cooling effect! And while you might think when you order a drink you are being cheated because it’s packed with ice, you are in fact getting a better experience. For instance, a really great gin and tonic needs—yes, needs!— lots and lots of ice. There’s a scientific reason for that. The more ice there is in your drink, the colder it will be inside the glass, and therefore the slower the ice will melt—meaning less dilution, and more flavour, for you! Instead of lots and lots of ice, you could opt for the uber cool big block. The bigger the ice cube, the slower it will melt. Or embrace the melt and flavour your ice. Try a giant coconut water ice cube in your rum. Or freeze fruit juice, tomato juice, even cold brew coffee or tea, instead of water, to add both flavour and visual appeal to cocktails like Bloody Marys, margarita, mimosa … Speaking of Bloody Mary’s, if you are a fan, you can up your game and minimise food waste by freezing the celery leaves in ice for your tipple. Similarly, you can freeze herbs like mint, sage and thyme or perhaps edible flowers, dried rose petals or hibiscus flowers to act as both flavour and garnish in one. For pitchers, either of punch or even the classic Pimm’s, freeze large ice cubes of ginger ale along with fruit and mint in as big a form as you can fit in your jug. This could be a plastic cup, an old yoghurt container or silicon muffin trays. The floating ice cube gives you a chance to really up your garnish game. The trick to this is to freeze said garnish, be it a cucumber rose or gorgeous strawberry by half filling your ice tray with water, adding the garnish and freezing. Once frozen, top with more water and freeze solid.