These five recipes show how versatile coffee and tea can be used as the basis for modern summer drinks in the hospitality industry. Whether as a refreshing signature cocktail on the terrace, a trendy aperitif at the bar or a creative highlight on the summer menu – these drinks bring variety to the menu, provide something to talk about and are memorable. And the best thing is that they are easy to prepare, but with a guaranteed wow effect.
When the temperatures rise, it's time to celebrate summer in a glass - but with style, taste and a good shot of caffeine, please. Austrian coffee brand J. Hornig brings a breath of fresh air to the summer bar with five cocktail creations. Instead of classic iced coffee or plain lemonade, exotic flavors, tangy notes and plenty of energy await - from cold brew to Earl Grey, from fruity to tart.
These five recipes show just how exciting, different and delicious coffee and tea drinks can be in summer. So: get out the ice cubes, get the glasses ready - and celebrate summer with a caffeine kick that is guaranteed to be remembered.
Twice in a row at number 1: Bar Leone from Hong Kong confirms its exceptional position in Asia’s bar scene in 2025. What is behind the myth of the “Cocktail Popolari”? And what does this unpretentious concept for success mean for an industry that oscillates between spectacle and the search for meaning?
Sugar-free, plant-based, uncompromisingly good: artisan natural ice cream is setting new standards in the dessert world. Why varieties such as “Safrancisco” and “Trüffelsau” are now also exciting for the food service industry – and what ice cream will have to achieve in the future.
Alex Kühn, founder and mastermind behind Goldhelm Schokolade from Erfurt, is not only shaking up the dessert world with chocolate in 2025, but also with his own natural ice cream. The new “Only 3” line stands for plant-based and sugar-free premium ice cream – with a clear motto: allergy-free, full of flavor and character.
Organic is not a label – it’s an attitude. In Falkenstein, Lower Austria, the Pesau winery practices organic farming as a generational contract: for the soil, for the landscape, for the wine. A conversation with Andreas and Georg Pesau about living origin, sustainable craftsmanship and the courage not to bow to every trend.
These five recipes show how versatile coffee and tea can be used as the basis for modern summer drinks in the hospitality industry. Whether as a refreshing signature cocktail on the terrace, a trendy aperitif at the bar or a creative highlight on the summer menu – these drinks bring variety to the menu, provide something to talk about and are memorable. And the best thing is that they are easy to prepare, but with a guaranteed wow effect.