{"id":1040,"date":"2025-08-01T13:36:34","date_gmt":"2025-08-01T17:36:34","guid":{"rendered":"https:\/\/bistro4saisons.com\/?post_type=cke_blogue&p=1040"},"modified":"2025-08-01T13:46:02","modified_gmt":"2025-08-01T17:46:02","slug":"quatre-tendances-a-boire-pour-lete","status":"publish","type":"cke_blogue","link":"https:\/\/bistro4saisons.com\/en\/blog\/quatre-tendances-a-boire-pour-lete\/","title":{"rendered":"Four Summer Drinking Trends by Patrick Grieve"},"content":{"rendered":"\n
\n

Blogue<\/p>\n\n\n

Four Summer Drinking Trends by Patrick Grieve<\/h1>\n\n\n

The sommelier at Bistro 4 Saisons<\/a> is all set for the summer season: his drinks menu is packed with light, fruity cuv\u00e9es, original summer cocktails and everything else you need to quench your thirst on a hot summer’s day.<\/p>\n\n\n\n

We asked him what trends have shaped his drinks menu this year, and here’s what he told us.<\/p>\n\n\n\n

Drink Local<\/strong><\/h2>\n\n\n\n

It’s certain that the situation with the American tariffs will have a big influence this summer, especially on SAQ products. In foodservice, perhaps less so, but I suspect that some Quebec products will benefit. Cider will gain momentum, and certain wines will stand out. I’m already working on Hubert Philion’s ice perry and cider from Domaine Philion<\/a>, as well as Michel Jodoin<\/a>\u2019s ros\u00e9 cider.<\/p>\n\n\n\n

\"Michel<\/figure>\n\n\n\n

Alcohol-Free<\/strong><\/h2>\n\n\n\n

I see a clear increase in demand for alcohol-free products. And not just lemonade or juice! Alcohol consumption is down, but customers still want something funky and upscale to drink.<\/p>\n\n\n\n

I’ve branched out into mocktails with the superb NOA products<\/a>. I’ve just put a non-alcoholic amaretto sour on the menu. Also I make a delicate alcohol-free rosewater lemonade. I have three alcohol-free beers (IPA, blonde, imported), alcohol-free gin, a mojito, a Caesar.<\/p>\n\n\n\n

I think we’re heading in that direction, and it’s important to keep up with the trend.<\/p>\n\n\n\n

\"Cocktails<\/figure>\n\n\n\n

Ros\u00e9 Wine<\/strong><\/h2>\n\n\n\n

I have it all year round in the cellar, but in winter, I have to admit that people don’t order it. It’s really a terrace wine. Here, I serve ros\u00e9 by the glass from mid-May onwards. At Thanksgiving, I take it out.<\/p>\n\n\n\n

My customers love Provence-style ros\u00e9. It’s classic, light and dry on the palate. They don’t want a ros\u00e9 from a cellar, they want something straightforward, dry and fruity. And ros\u00e9 has to be affordable. It’s an aperitif wine, after all! It can’t be more than $12 a glass.<\/p>\n\n\n\n

Natural wine is another trend, but it doesn’t affect us as much at the Bistro. Our clientele prefers classic cuv\u00e9es, wines from France or Italy. I do, of course, offer natural cuv\u00e9es if they want to make new discoveries, but this remains marginal.<\/p>\n\n\n\n

Summer Cocktails<\/strong><\/h2>\n\n\n\n

My summer cocktail this year will be a French Martini. It’s made with vodka and pineapple juice. It’s shaken to create a delicate foam. I pour it into a martini glass and add a \u00bd ounce of Chambord (raspberry and blackberry liqueur) on top. It creates layers of different colors, which is very beautiful. What’s more, it’s not too strong in alcohol, perfect for summer!<\/p>\n\n\n\n

The Spritz is an undeniable classic. I make one with Cappelletti, a slightly different Italian bitter, more fruity than Aperol. Espresso martinis are coming out a lot, it’s trendy. So is the Saint-Germain martini (with elderberry liqueur)!<\/p>\n\n\n\n

If there’s a discovery to be made, it might be our spicy Brazilian margarita. People love it! It’s made with cacha\u00e7a, a Brazilian liqueur made from sugar cane and lightly aged in barrels. I add lime, simple syrup, a blend of homemade spices and we finish with a touch of triple sec. Fantastic for ap\u00e9ro!<\/p>\n\n\n\n

\"French<\/figure>\n<\/section>\n\n\n\n

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