Tequila spritz and dot cakes - why these summer trends are having a moment

Simple, fun and inexpensive, there's plenty to be sold on when it comes to baking dot cakes at home. They're perhaps less convincing if you find yourself queuing or paying premium prices, though.

Tequila spritz

Aperol Spritz has long been the 'it' summer drink, but last year, Hugo Spritz sidled up to the bar and settled in for a long session.

Jane Atkey, product developer at Sainsbury's, says shoppers are continuing to look for lighter, floral drinks this summer, with Hugo continuing to tick all the boxes. At Ocado, searches for this elderflower-based fizz are up 452% year-on-year.

But now there's a new contender – the tequila spritz. M&S likens it to the grapefruit-based Paloma cocktail and says it follows in Hugo's footsteps. According to the retailer, sales of tequila are up 50%.

Joseph Costello, 25, is a bartender at Dos Dedos in Bath. He thinks this emerging trend is being driven by an attitude shift to tequila.

Once something mainly just served as a shot alongside lemon and salt, it's now regarded as a higher-quality drink.

"In the UK market now, most of the tequila you're seeing is 100% agave," he says. "In the past it wasn't."

Joseph is right behind the tequila spritz as a great drink for summer.

"If you love tequila but want a longer drink, or you want something citrusy like a Paloma but a bit cleaner with wine notes, you have to try it," he adds.

To make your own, he says, start with 15ml of Aperol and add 45ml of tequila. Finish with 50ml of prosecco and top up with grapefruit soda, to taste.

Japanese-style milk bread

Google searches, external for this slightly sweet Japanese loaf have been rising steadily in the UK over the last five years.

TikTok is teeming with recipe videos too, including one with almost 400,000 likes , externalby Great British Bake Off alum, Edd Kimber.

In May, The Times described this once-niche bread as a growing trend in London's high-end restaurant scene.

Waitrose has seen searches for milk buns – a related product with a similar enriched texture – jump 2,000% year-on-year, according to its press office. It links this jump with the rising popularity of Asian-inspired food.

Made with (you guessed it) milk, this enriched bread has a soft, pillowy texture, thanks in part to its cooked tangzhong or yudane starter of flour and liquid.

Jo, AKA This Mum Cooks, regularly films herself trying new supermarket foods. The Manchester mum of three is especially keen on yellow-sticker items, which led her to try a discounted loaf of Japanese milk bread, external recently, with her video racking up 41,000 views on Instagram.

"I really like milk bread – it's lovely and soft and has a sweetness to it. It's really versatile."

Ideal for summer, this light and feathery style of bread can be used as buns for barbecues, for sandwiches in a picnic and in those lazy summer picky teas.

"It's great for butter or jam as a breakfast," adds Jo, who prefers it untoasted to make the most of its texture.

So, will she buy it again – or even attempt to make it?

"Absolutely, I'd buy it again. I have made my own milk bread before but am yet to perfect it. I must keep trying!"

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