Summer drinking in Bermuda has its own rhythm. Beach coolers packed with canned cocktails and beer. Rosé at sunset. Spritzes after work. And Rum Swizzles for everything in between. As the island shifts into summer mode, so do the drinks people reach for.

We spoke with Mikaela Denbrook, of Gosling’s, about the cocktails, wines, spirits, and summer trends shaping Bermuda right now — from low-ABV spritzes to spicy margaritas and the return of ready-to-drink convenience.

For Denbrook, nothing says Bermuda summer quite like a Rum Swizzle.

“Hands down, the Rum Swizzle. It’s the unofficial indicator of the season. And these days, you don’t even need to mix it yourself: the 9 Parishes Rum Swizzle, handcrafted in Bermuda, is bottled, beautiful and available island-wide.”

Summer also changes the way people drink across the island.

“Winter is all about bold reds and warming dark spirits,” she says. “Come summer, the bottles and sips get lighter and brighter.”

Clear spirits like Patrón Silver, Tito’s, and The Botanist gin become go-to choices, alongside crisp whites like Moreau Petit Chablis and Babich Sauvignon Blanc. Rosés like AIX and Château Sainte Marguerite remain strong seasonal favourites, while RTDs and lighter beers dominate beach coolers.

“Easy-drinking beers like Corona and Michelob become the default in every cooler on the island”, she adds.

One category she expects to continue dominating this summer is spritzes.

“Spritz season is in full dominance with a lot more menu presence and we expect it to keep climbing. Value-driven, refreshing, and endlessly drinkable, citrus-forward spritzes are the move.”

Her picks include Bombay Gin Lemon Spritzes and Italicus Spritzes for those looking for something slightly more elevated.

“Fresh white varietals continue to lead both everyday sipping and celebratory pours. Sancerre remains a summer staple varietal. In addition, Cava is having a real moment as a more sophisticated step up from Prosecco.”

The broader shift towards lighter drinking is also impossible to ignore.

“The shift towards low- and no-ABV cocktails has been significant,” Ms Denbrook says, noting the growing focus on “wellness, moderation, and mindful enjoyment”.

She also points out that tequila, gin, and vodka remain among the lower-calorie spirit choices, while non-alcoholic options continue growing in popularity.

“We are also proud to carry Fluère non-alcoholic spirits, which add real depth and complexity to cocktails, plus NA beers like Corona Cero and Peroni 0.0, so no one has to miss the moment.”

Still, if there’s one cocktail she believes everyone should try this summer, it’s the Spicy Patrón Margarita.

“I would suggest one uses añejo as it brings a depth and warmth you simply don’t get from silver,” she says, adding that the cocktail “strikes that perfect balance between sweet and heat”.

She’s especially excited about the release of Patrón Bermuda Barrel Reserve Añejo, available exclusively in Bermuda in limited quantities.

“With rich notes of caramel and vanilla, it’s the perfect upgrade for your spicy marg.”

When it comes to flavours that feel distinctly Bermudian, Ms Denbrook says tropical fruits like pineapple, peach, and mango continue to lead, but she believes hibiscus syrup deserves more attention.

“The flowers grow in abundance across the island, the colour is stunning, and there is a real wellness bonus too.”

Her recommendation? A homemade Hibiscus Spritz, made by boiling the flowers and adding equal parts sugar and water for the syrup.

“Simply top with Zardetto Prosecco and a splash of club soda. Pretty, refreshing and unmistakably Bermudian.”

Ready-to-drink beverages are also continuing to surge in popularity locally.

“The RTD/RTS category is genuinely one of the most exciting trends we’re tracking this year on island. People love the ease, the shareability, and the near-zero clean-up.”

Surfside Iced Teas, lemonades and Seagram’s Escapes are performing especially well, while ready-to-serve cocktails are becoming increasingly sophisticated.

“Bar-quality Passionfruit Martinis, Cosmopolitans, and Margaritas, ready to pour over ice. Bartender-level cocktails without the bartender.”

Ms Denbrook says, of course, where people are drinking also shapes what they order. Convenience wins at the beach, but dinner and happy hour are where people become more adventurous.

“That’s where guests explore the menu, leaning into elevated cocktails or putting fresh spins on the classics, including swapping whiskey or gin in classic cocktails for aged tequila.

“And of course, where bottles of the elegant Domaine Laporte Sancerre and Veuve Clicquot Champagne are selected and savoured. The beach is for ease. The evening is for adventure.”

One underrated category she believes deserves more attention? Cocktails built around coconut water.

“It’s been a beloved base across the Caribbean for years and it just makes sense for Bermuda as it’s refreshing, readily available, and naturally hydrating in the heat.”

Her favourite expression combines Disaronno Velvet with chilled coconut water for a Batida she describes as smooth, refreshing and surprisingly light.

And if Bermuda summer itself had to be captured in one drink?

“Something fancy and put together, not too spirit-forward, a little on the sweeter side, with a presentation as pretty as the place itself,” she says.

For Ms Denbrook, that means a Loquat Sundown built with Gosling’s Gold Seal, Bermuda Gold loquat liqueur, pineapple juice, lime and crushed ice.

“That is not just a cocktail,” she says. “That’s a Bermuda summer sunset, in a glass.”