Bringing bottles of hot Pimms, freezing vodka and ditching cans of lager are among the tips for those looking to grab a drink at festivals this summer.
With the unofficial start of festival season less than a week away in the form of Glastonbury, it’s essential to figure out the best way to have an alfresco drink.
There are many, many considerations when deciding how to get sleazy.
A classic and potentially headline set that ruins the mistake first-time festival goers or the returning but overly optimistic partier is prone to do is drink beer.
While a cardboard tray of chilled pints from one of the kiosks might seem like a good idea at the time, it won’t be once you’re stuck in the middle of an elated crowd, thousands of people piled up far from the nearest porta-potty. .
Don’t be lured by 24-can deals either, there’s no market that makes a box of Fosters warmed up for four days in a tent and poured over a sweltering hangover worth it.
Here are some of the best types of alcohol to drink this summer by Milo Boyd from the mirror.
If you think of a jug of chilled fruity liquor, a drop of condensation sliding down the side, lower your expectations.
Bringing ice to a festival is a nightmare for all but the most prepared campers.
Instead, buy a liter lemonade bottle, empty a third one and replace it with Pimm’s or a similar off-brand version, then put in as much fruit and mint as you can.
It’s one of the few drinks that not only tastes great when hot, but produces the curious sensation of being more alcoholic after several days of fruit stew.
As every Englishman knows, sometimes it’s okay to pass on a glass of delicious, refreshing beer for a pint of thick, almost room-temperature ale.
According to Cask Marque, English beer is best served between 10C and 14C.
While that cool temperature may be hard to come by in Glastonbury in the unlikely event that the current heatwave continues, a can of beer kept in the shade is by far the best booze prospect at the festival.
A bag of wine
This trick only applies to the festival-goer with a more refined palette.
White and rosé wine – while clearly tasting better than red in a normal setting – will turn to liquid ash in the mouth if drunk hot.
The best alternative is to buy a box of juicy French red from a supermarket, cut the cardboard off, and blow it straight into your mouth without thinking too much about it.
You can also use a camel backpack to store and then easily deploy through the nozzle of wine or other forms of long and juicy alcohol.
Iced spirits and juices
Those who are forward-thinking enough might bring a thermos bottle filled with a mixture of frozen juice and liquor.
Gin and vodka pair well with cranberry juice to create a nice refreshing porridge.
A good way to keep liquor cool is to bring a silver foil similar to those used to cover marathon runners at the end of a race and lay it on your liquor store to keep the rays away. .
It’s efficient and much lighter than a cooler filled with ice, which will inevitably melt and become a burden.
Don’t bring glass bottles to festivals as they will likely be thrown away by security or end up injuring a cow or sheep later.
Also, don’t forget to drink water.
Always drink responsibly. The NHS recommends drinking no more than 14 units of alcohol per week. If you are worried about your alcohol consumption, contact your GP or visit drinkaware.co.uk for resources.