Summer just got a whole lot more savoury as the UK warms up to a new trend: salty drinks! While it's not exactly a novel concept - we've all been there, dousing our sweat-drenched brows with saltwater after a gruelling match or a scorching summer run - this refreshing revival is taking centre stage in London's culinary scene. From the high-end establishments of Marylebone to East London's vibrant nightlife spots, top chefs and mixologists are reinventing ancient remedies like nimbu pani as sophisticated coolants.
Jikoni's head of drinks, Jade Harman, is leading the charge with her innovative take on India-inspired nimbu pani, combining fresh lime with black salt and sparkling water to create a thirst-quenching masterpiece. The addition of salt not only supercharges hydration but also expertly balances out the perceived bitterness of the drink. Meanwhile, Vesper is serving up non-alcoholic gin and tonic-style beverages made with Pentire - a spirit distilled from coastal botanicals - and Cornish sea salt.
Cameron Malik-Flynn, co-founder of Malik Acid World, reckons that salt's crucial role in a drink's flavour profile is what's driving this trend. 'Salt interacts particularly well with fresh fruits,' he explains, 'creating big, bold flavours that make a drink feel more adult and considered.' This rise in salty beverages can be attributed to the wider consumer movement away from sugar and towards 'freshness', with people increasingly avoiding drinks made with artificial syrups and additives.
The elevation of salt extends beyond beverages, reflecting a broader 'fancification' of everyday pantry items. Like olive oil before it, natural sea salts are now being presented in designer boxes and elegant jars, showcasing varieties from pink Himalayan flakes to tiny grey grains. Companies like the Dorset Sea Salt Company and Halen Môn from Anglesey are offering hand-harvested, natural sea salts in stylish packaging, often with unique flavours like charcoal or vanilla.
Caleb Tennant from the Dorset Sea Salt Company is adamant that natural sea salt provides a 'cleaner, more rounded flavour' and allows for a more 'intentional way of seasoning', moving beyond simply making food salty to actively building flavour. Meanwhile, Lisa Harris, co-founder of food consultancy Harris and Hayes, sees premium salts fitting within the wider trajectory of 'elevated pantry goods', which also includes tinned fish and beans.
As the UK swelters in this heatwave, one thing's for sure: salt is set to shake up our summer drinks scene like never before. So go ahead, give those sweet thirst quenchers a salty sendoff - your taste buds (and your hydration levels) will thank you!