Summer cocktails 2026: trends and fresh recipes
At STILLROOM we are clear about the answer to which cocktails are trending in the summer of 2026: radical freshness, low-ABV profiles designed for early-evening drinking, and a new twist on citrus thanks to yuzu and to the ferments we make in-house. Signature cocktail making cools the season down with combinations that are light, sustainable and full of personality — exactly what you will find at our bar on Calle Moreto 9.
The 7 trends of summer 2026 cocktail making
Summer 2026 is not just about ice: it brings a paradigm shift in the way we drink. We have distilled the seven currents that will shape the menus of the bars most attuned to the season, from daytime aperitivo to the most gastronomic alcohol-free cocktail making.
- Low-ABV drinks and daytime drinking: according to the Bacardi 2026 trends report, 66% of young people aged 18 to 29 in Spain choose low-strength drinks, and the light, spritz-style aperitivo is gaining ground over stronger drinks. Light cocktail making is settling into long lunches and terrace afternoons.
- Spritz and aperitivo, the reign of early-evening drinking: spritz culture is consolidating as the star format of summer. Bubbles, gentle bitterness and low strength stretch the evening out without weighing it down.
- Asian citrus: yuzu, sudachi and calamansi: yuzu leads the charge with its perfumed acidity, followed by sudachi and calamansi. They bring a complexity and a freshness quite different from traditional lemon or lime.
- Ferments: kombucha, tepache and shrubs: kombucha, pineapple tepache and fruit-vinegar shrubs add lively acidity, spiced notes and a refreshing sensation that no industrial soft drink can replicate.
- Sustainability and zero-waste: super juice and homemade cordials: the super juice technique and cordials that make use of peel and pulp reduce waste and multiply flavour. Sustainable freshness that comes through in the glass.
- Mocktails 2.0, signature alcohol-free cocktail making: 0.0 options abandon the “juice with soda” formula and adopt ferments, clarifications and botanicals. Complexity and elegance without a drop of alcohol.
- Multisensory experience: ice with flowers, aromatic mists: summer is drunk with all the senses: ice that encapsulates edible flowers, citrus vapours and textures that play with temperature.
6 refreshing summer cocktails
Beyond the trends, there are recipes that define the season. We have gathered six cocktails — with and without alcohol — that shine for their thirst-quenching power and their flawless execution.
| Cocktail | Base | Strength | Flavour profile | Freshness | Difficulty |
|---|---|---|---|---|---|
| Aperol Spritz | Aperol, prosecco, soda | Low (~8-9% vol.) | Bittersweet, orange, sparkling | Very high | Easy |
| Yuzu Mojito | White rum, yuzu, mint, soda | Medium (~13% vol.) | Perfumed citrus, herbal, effervescent | Very high | Medium |
| Watermelon Margarita | Tequila, triple sec, fresh watermelon, lime, chilli salt | Medium (~12% vol.) | Sweet-sour, fruity, hint of salinity | High | Easy |
| Citrus Gin & Tonic | Gin, artisan tonic, grapefruit, lime | Medium (~12% vol.) | Botanical, bitter citrus, fine bubble | High | Easy |
| Paloma | Tequila, grapefruit soda, lime, salt | Medium (~12% vol.) | Citrus, lightly saline, very refreshing | Very high | Easy |
| Fruit & Shrub Mocktail | Homemade strawberry shrub, soda, mint | Alcohol-free (0.0%) | Sour-fruity, gently vinegary, herbal | Very high | Easy |
This selection shows that freshness is not at odds with complexity. From the classic Aperol Spritz to the mocktail with homemade shrub, they all share a common thread: lively acidity, bubbles and a profile that begs for a second round.
STILLROOM’s signature creations for summer
At STILLROOM we bring these trends to our bar with an eye on laboratory-grade technique and locally sourced produce. These three creations sum up our idea of summer: lightness, fermentation and citrus worked from scratch.
Jerónimos Spritz
A tribute to our neighbourhood and to a lazy afternoon after the museum. We combine our house white vermouth with our homemade yuzu cordial, citrus kombucha and a splash of soda. Served over a large ice cube with a grapefruit twist, it is sparkling, bitter-citrus and low in strength: the perfect companion after a morning at the Prado.
Fermento de Verano
The fermentation from our shelves comes to life in the glass. We mix soft mezcal with pineapple tepache fermented in-house, lime, citrus chilli salt and a strawberry shrub that rounds off the whole. The result is sour, complex, with a subtle heat and a freshness that wakes up the palate without wearing it out.
Yuzu Garden 0.0
Our take on signature alcohol-free cocktail making. A mocktail where yuzu and sudachi cordial meets shiso, clarified cucumber water and artisan tonic. We crown it with an edible flower trapped in the ice. Herbaceous, citrusy and elegant, it is designed for Generation Z and for anyone driving who does not want to miss out on a complete experience.
The technique behind the freshness: fermentation, cordials and low-ABV
Freshness in cocktail making is not achieved with ice alone. At STILLROOM we work acidity from the root up: our homemade cordials extract the soul of citrus fruit by making use of peel and pulp, while kombucha in cocktail making and tepache add layers of live flavour impossible to imitate with industrial soft drinks. These advanced cocktail techniques, combined with a selection of low-ABV bases, allow us to create combinations that hydrate and stimulate without tiring the palate. If you would like to dig deeper into the vocabulary of this whole universe, our cocktail glossary is waiting for you.
Where to have summer cocktails in Madrid
Madrid in summer is lived out on the street, and the Los Jerónimos neighbourhood offers one of the most appealing plans: a visit to the Prado Museum or a walk through El Retiro, followed by a cool drink at sunset. STILLROOM sits right at the heart of that route, on Calle Moreto 9, practising signature cocktail making in Madrid rooted in laboratory technique and respect for produce. Our cocktail menu changes with the seasons, and in summer it fills up with light, fermented and citrus options designed for the Madrid climate.
Frequently asked questions
What are the most refreshing summer cocktails?
The cocktails that best fight the heat are those with high acidity, low strength and bubbles. The Aperol Spritz, the Yuzu Mojito, the Paloma and the citrus Gin & Tonic are safe bets. On the alcohol-free side, mocktails made with homemade shrub or citrus cordials offer a complex, long-lasting freshness.
What cocktail trends are big in the summer of 2026?
The key trends for summer 2026 are low-ABV drinks and daytime drinking, the dominance of the spritz and early-evening socialising, Asian citrus fruits such as yuzu, homemade ferments (kombucha, tepache, shrubs), zero-waste sustainability with super juice and cordials, signature mocktails, and multisensory experiences with flower-studded ice and aromatic mists.
Which summer cocktails are low in alcohol?
Low-ABV cocktails are the great protagonists. The Aperol Spritz, STILLROOM’s own Jerónimos Spritz, vermouth spritzes with kombucha, or cocktails that stretch the alcoholic base with ferments and soda, are light options that are perfect for daytime drinking.
What is yuzu and why is it used in summer cocktails?
Yuzu is a citrus fruit of Asian origin with an intense acidity and a highly perfumed, floral aroma. In summer cocktail making it is used because it brings a more complex and elegant freshness than lemon or lime, and it works especially well in homemade cordials, spritzes and combinations with ferments.
Where can I have good summer cocktails in Madrid?
At STILLROOM, on Calle Moreto 9 in the Los Jerónimos neighbourhood, you will find signature cocktails with a laboratory-grade technical base and a summer menu full of refreshing, fermented and low-ABV options. What is more, our location beside the Prado and El Retiro makes it the perfect way to close a summer evening in Madrid. If you would like to explore our full summer offering, we invite you to browse our updated cocktail menu and book a table at STILLROOM. This guide is the natural continuation of our guide to spring cocktails 2026, because every season deserves its own menu of flavours.