When looking for an original drink for an aperitif or brunch, the letter H offers discoveries that most lists overlook. Iced hibiscus, creamy horchata, artisanal mead: these names are rarely found in the usual rankings, and that’s precisely what makes them useful for breaking the routine. This top 10 list of drinks starting with H selects concrete references, testable at home or available in stores, ranked by their potential for taste surprise.
1. Iced hibiscus (bissap frappé)
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Bissap, an infusion of hibiscus flowers served very cold, has made its way into juice bars and urban coffee shops in France in recent years. It is now available in a sparkling, low-sugar version, as a direct alternative to classic sodas.
In practice, you steep a handful of dried hibiscus calyces in simmering water, lightly sweeten with honey or agave syrup, then let it cool before adding ice cubes. The result is a deep red, tangy drink that easily lasts an entire evening without becoming tiresome. To explore the drinks starting with H to discover, bissap is the most accessible starting point.
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2. Horchata
Mexican horchata is made with soaked rice, cinnamon, and sugar, blended and then strained. The result is a homemade plant-based milk, slightly grainy, that surprises with its vanilla sweetness without containing a drop of animal milk.
In Spain, the Valencian version uses tiger nuts and provides a rounder, almost nutty flavor. In both cases, it is a drink served cold that pairs particularly well with spicy dishes.
3. Mead
Mead, a fermented mixture of water and honey, is probably the oldest known alcoholic beverage. Today, French craft breweries offer dry, semi-dry, or fruit-flavored versions.
What changes the game for an aperitif: a dry mead substitutes very well for white wine on a cheese platter. Feedback on this point varies depending on the vintage, but versions between 12 and 14 degrees offer a complexity comparable to a good dry cider.
4. Whisky highball
The highball is whisky lengthened with very cold sparkling water in a large glass. The Japanese version, popularized by Suntory, has revived this format worldwide. The ratio is about one volume of whisky to three volumes of soda.
The key to a good highball is temperature: chilled glass, full ice cubes (not crushed), sparkling water poured slowly along the side. It seems simple, but the difference with a haphazard whisky soda is radical.
5. Hot toddy
The hot toddy mixes whisky, honey, lemon juice, and hot water. It is the most comforting drink on this list, designed for cool evenings or the mornings after a hike.
You can replace the whisky with amber rum or cognac without betraying the principle. Adding a clove or a star anise to the cup gives a spicy dimension that goes beyond simple grog.
6. Herbal tonic (sparkling water with fresh herbs)
Since the Dry January movement, long herbal non-alcoholic drinks have gained ground. The principle: sparkling water, fresh herbs (rosemary, thyme, basil), a splash of lime, and possibly a light homemade syrup.
This hybrid format between lemonade, flavored water, and mocktail illustrates the arrival of chef techniques in homemade drinks. You prepare a simple syrup infused with rosemary, measure it by the spoonful, and the result holds up for an entire evening without alcohol or excess sugar.
7. Harvey Wallbanger
The Harvey Wallbanger combines vodka, orange juice, and a touch of Galliano, an Italian liqueur with notes of anise and vanilla. It is a cocktail from the 1970s that has almost disappeared from menus but deserves a comeback.
The uniqueness lies in the Galliano, poured on top: it creates a distinct aromatic layer with the first sip. Served in a large glass with plenty of ice, the Harvey Wallbanger far exceeds the simple screwdriver thanks to this additional complexity.
8. Hoji-cha latte
Hoji-cha is a roasted Japanese green tea, with notes of caramel and roasted hazelnut. Prepared as a latte with frothed milk (plant-based or not), it offers an alternative to matcha latte for those who find the latter too grassy.
Its caffeine content remains moderate, making it a viable option at the end of the day. It can be found in leaf form in Japanese grocery stores or as ready-to-use powder.
9. Hugo (elderflower spritz)
The Hugo, born in South Tyrol in the early 2000s, combines prosecco, elderflower syrup, sparkling water, and mint leaves. Lighter and more floral than a classic Aperol spritz, it delights with its freshness.
- Well-chilled prosecco, cautiously measured elderflower syrup, a few crumpled mint leaves
- Sparkling water to lengthen without weighing it down, full ice cubes
- Serve in a large wine glass to release the floral aromas
The Hugo also works in a non-alcoholic version by replacing the prosecco with additional sparkling water.
10. Hemingway daiquiri (daiquiri papa doble)
The Hemingway daiquiri replaces the sugar in the classic daiquiri with grapefruit juice and maraschino. The result is a drier and more complex cocktail than the usual sweet version, with a citrus bitterness in the finish.
It uses white rum, fresh lime juice, pink grapefruit juice, and a small dose of maraschino liqueur. The shaker is non-negotiable: without it, dilution and temperature won’t be achieved.
These ten drinks starting with H cover both everyday non-alcoholic options and occasional cocktails. The common thread between an iced bissap and a Hemingway daiquiri is that they require few ingredients but a minimum of attention to technique and temperature.