27 recipes for summer cocktails
Mix up some delightful drinks for your garden parties and BBQs
LoneWolf Cactus & Lime Mojito
Transport yourself to Cuba’s capital Havana, the birthplace of the mojito, with this refreshing twist on the classic serve with gin instead of rum. Bursting with kaffir lime and spiky citrus notes, this is a fabulous sundowner for those long summer nights.
- 50ml LoneWolf Cactus & Lime gin
- 25ml freshly squeezed lime juice
- 25ml sugar syrup
- Fresh mint
- Soda water
Add LoneWolf Cactus & Lime gin, sugar syrup and fresh lime juice to a highball glass. Then add a little crushed ice a third of the way up the glass. Add five or so mint leaves (giving them a slap between your hands to release the aromatic oils). Stir them through the drink, top with more crushed ice and a splash of soda water. Garnish with a bunch of mint sprigs.
Regal Rogue’s Wild Australiano
Regal Rogue, the Australian quaffing vermouth, has put its twist on the classic Americano. As summer is officially rosé season, the Wild Australiano made with Regal Rogue Wild Rosé is a recommended drink for the hotter months.
- 37.5ml Regal Rogue Wild Rosé
- 12.5ml Aperol
- 100ml Fever-Tree White Grape & Apricot Soda
Combine Wild Rosé and Aperol over ice. Top with Fever-Tree White Grape & Apricot Soda and garnish with lemon and mint.
Daddy Rack Tennessee Straight Whiskey is lovely to drink on its own, with or without ice. However, it really comes alive as part of the brand’s own signature cocktail, the Rackhouse Lemonade. With its refreshing peachy undertones, this is a perfect drink for the outdoor season.
- 45ml Daddy Rack
- 20ml Crème De Pêche
- 15ml lemon juice
- 90ml lemon-lime soda
Combine all the ingredients in an ice-filled Collins glass. Stir and garnish with a slice or twist of lemon.
Brits Spritz - Artelium x Wilfred’s
Wilfred’s non-alcoholic British aperitif is made from a blend of zesty bitter orange, herbal notes of rosemary, rhubarb and just a hint of clove. When partnered with Artelium’s English sparkling wine it creates the Brits Spritz - a vibrant yet refined spritz cocktail, perfect for summer sipping.
- 50ml of Wilfred’s aperitif
- 100ml of Artelium’s sparkling wine
- 10ml of elderflower liqueur or cordial
Build in a wine glass over plenty of ice, garnish with a slice of orange.
Bombay Sapphire Gin Mule
Nothing says summer better than the botanical notes of a well-made gin and this spicy update to the classic vodka cocktail really delivers. Vibrant ginger spice meets the bright juniper and citrus flavour profile of Bombay Sapphire, lifted with a squeeze of fresh lime.
- 50ml Bombay Sapphire gin
- 15ml lime juice
- 100ml ginger beer (chilled)
- 2 fresh mint sprigs
- 2 lime wedges
- Slice of fresh ginger (optional)
Fill a copper mug to the top with cubed ice. Pour 50ml of Bombay Sapphire over the ice. Squeeze and drop in two wedges of lime. Top with ginger beer. Garnish with fresh mint and a slice of ginger.
Cherry Sing Smash
Sing Gin - an independent, family run distillery based in the Yorkshire Dales - produces premium, small batch gin. In celebration of all things summer, the Sing Gin tasting team has crafted some delicate, fruity cocktails including the Cherry Sing Smash.
- 35ml Sing Gin
- 10ml sugar syrup
- 15ml fresh lime juice
- 5 to 6 fresh cherries (pitted and muddled)
- Top with soda or sparkling water
Prepare the ingredients in a highball glass and garnish with cherry and a slice of lime.
A new twist on the classic piña colada recipe using Monkey Shoulder whisky.
- 35ml Monkey Shoulder
- 15ml Malibu
- 15ml Coco Réal
- 75ml pineapple juice
Fill a tall glass with ice and set aside to chill. Put all ingredients into a shaker/jar or anything with a lid, add some ice and shake to chill. Strain into your chilled glass. Garnish with an umbrella and a slice of fresh pineapple.
Spirited Union Pink Grapefruit & Rose Rum
Spirited Union Rum is a range of Caribbean rums, infused with fresh botanicals in Amsterdam. Let this delicious cocktail whisk you away to a tropical destination.
- 160ml Spirited Union Pink Grapefruit & Rose
- 240ml fresh lemon juice
- 120ml sugar syrup
- 120ml cranberry juice 200ml (or more)
- Sparkling water
Add all ingredients together, add ice cubes and stir. Serve into glasses filled with more ice, garnish with grapefruit wedges.
The Lost & Mojito
Leave regular mojitos in the past and try something new with The Lost Explorer Mezcal. The Lost & Mojito makes for a fabulous alternative mojito serve, bringing deep, rich and smoky flavours to this wonderful cocktail.
- 45ml The Lost Explorer Espadín
- 30ml simple syrup
- 30ml lime juice
- 8-10 mint leaves
- Club soda
Muddle all ingredients except the club soda. Pour into a highball glass filled with ice. Garnish with a sprig of fresh peppermint.
Cotswolds Fly Away
Oliver Morris, head of mixology at Cotswolds Distillery, has created a range of cocktails which are easy to make at home. Made with Cotswolds Single Malt Whisky, the Fly Away is a sweet coconut cocktail, with honeyed malt sweetness and refreshing ginger ale.
- 45ml Cotswolds Single Malt Whisky
- 25ml coconut water
- 5ml lime juice
- Top up ginger ale
- 2 dashes of orange bitters
- Garnish with a wedge of lime
Place all ingredients into an ice filled shaker (except ginger ale), shake, and strain into an ice filled hi-ball and top up with ginger ale.
Sipsmith & Served
- 40ml Sipsmith Strawberry Smash Gin
- 20ml lemon juice
- 20ml sugar syrup
- 3 strawberries
- Top with Served Raspberry Hard Seltzer
Create in a large wine glass with cubed ice. Then garnish with strawberries and a sprig of mint.
Clementino Prosecco Smash
This tennis-themed cocktail is a perfect serve all summer, not just during Wimbledon.
- 50ml Ginato Clementino Gin
- 20ml sugar syrup
- 20ml lemon juice
- 50ml prosecco
Add all ingredients except for the prosecco, churn over crushed ice. Top with prosecco and garnish with orange slices.
Shaken not stirred, the Pinktini is a cocktail created by Pinkster Gin.
- 50ml Pinkster Gin
- 10ml elderflower cordial
Fill shaker with ice, throw in several raspberries and then add five parts Pinkster to one part cordial, shake and pour. Garnish with a raspberry and sprig of spanked mint.
Glenfiddich ‘Peach Perfect’
A riff on a classic Rob Roy cocktail, Glenfiddich’s “Peach Perfect” reduces the sweet vermouth and adds dry sherry and fruity peach flavours to balance the complex flavour notes of the Glenfiddich Solera 15 Year Old.
- 45ml Glenfiddich Solera 15 Year Old
- 15ml sweet vermouth
- 5ml fino sherry
- 5ml crème de pêche
- 1.25ml 2:1 sugar syrup
- 2 dashes Angostura bitters
- 2 dashes of Peychaud bitters
Add all ingredients into a mixing glass, stir and strain over ice into a rocks glass. Garnish with discarded orange zest.
The Grand Old Man
Newly launched brand Gladstone Axe Whisky has two varieties on offer: American Oak and The Black Axe. Both can be enjoyed neat, on the rocks, or mixed with a splash of soda or ginger ale and served with a slice of orange. They can also be used to make cocktails like The Grand Old Man.
- 50ml Gladstone Axe
- Sugar syrup to taste
- 2 dashes of Angostura Bitters
- Garnish: orange zest
Pour ingredients into a cocktail shaker with ice. Shake, strain into tumbler, garnish with a slice of orange.
Mijenta Summer in Arandas
Mijenta is a new sustainable and artisanal tequila from the highlands of Jalisco in Mexico, which recently launched in the UK. It can be served on the rocks or mixed in a cocktail like the Mijenta Summer in Arandas.
- 1.5 parts Mijenta Blanco Tequila
- 4 watermelon cubes (1.5”x1.5”)
- 1 part fresh lime juice
- 0.5 parts elderflower liqueur
- 0.25 parts simple syrup
Meddle the watermelon and add the rest of the ingredients. Shake vigorously with plenty of ice and double strain into a rocks glass with fresh ice. Garnish with a salted watermelon cube.
The Whisky Six
Celebrate the start of summer with a refreshing cocktail from Nc’nean, Scotland’s sustainable, organic and female-owned whisky distillery.
- 2 parts Nc’nean (50ml)
- 4 parts soda water (100ml)
- Mint sprig to garnish
Fill a glass with cubed ice and add all the ingredients. Gently stir then garnish with a fresh sprig of mint.
This light cocktail by the Terre Blanche Hôtel Spa Golf Resort will transport you straight to the magical region of Provence in France.
- 50ml Plymouth gin
- 25ml St Germain liqueur
- 20ml lemon juice
- 15ml rose liqueur
- 10ml cane sugar
- 8 mint leaves
- 3 slices cucumber
Fill a cocktail shaker with all of the ingredients and ice. Double strain and pour over crushed ice. Garnish with any remaining cucumber and mint.
Dorchester Collection’s 45 Park Lane hotel in Mayfair is celebrating its tenth anniversary with a new selection of Art Deco-themed cocktails. Inspired by the hotel’s unique architecture, 45 Park Lane’s bar manager Francesco Orefici has researched and recreated a selection of the best-loved cocktails from the iconic Art Deco period, dating from 1925 to 1935. This “Southside” cocktail, made with Monkey 47 gin, is savoury and refreshing with a hint of mint.
- Monkey 47 gin
- Lemon juice
- Simple syrup
- Fresh mint leaves
The Balvenie ‘Paper Plane’
A twist on a modern classic, The Balvenie “Paper Plane” is a flavoursome and approachable way to enjoy whisky on a summer’s day.
- 30ml Sweet Toast of American Oak 12
- 25ml Aperol
- 25ml Amaro Nonino
- 25ml fresh lemon juice
Add all ingredients into a shaker with ice. Shake well. Fine strain (double strain) into coupe glass. Garnish with a lemon zest.
Monkey Shoulder ‘Beach, Please’
Preferably enjoyed with sand between the toes but can work just as well with your feet in a blow-up paddling pool, Monkey Shoulder’s “Beach, Please” is a great summer serve for all your monkeying around.
- 50ml Monkey Shoulder Original
- 20ml chilli syrup / cinnamon syrup
- 20ml lime juice
- 75ml pineapple juice
Build all ingredients in a large wine glass/goblet. Add plenty of ice. Quick stir. Top with prosecco. Garnish with pineapple, lime and mint.
At Hotel Metropole in Monte Carlo this fragrant cocktail can be found on its bar menu. It’s a deliciously decadent choice for any gin fan.
- 40ml 44°N Gin
- 20ml lavender liqueur
- 20ml lime juice
- 15ml violet syrup
- 15ml egg white
Add ingredients into a cocktail shaker and dry shake them (to build up a foam). Add ice and shake again. Double filter into a Martini glass, then garnish with lime zest, edible flower and lavender. Serve on a tray with lavender vaporiser.
Created by Noel Venning, the Foraged Martini cocktail is available at Three Sheets bar in London. The Dalston favourite is No.34 on The World’s 50 Best Bars List.
- 50ml Absolut Elyx
- 10ml Dry Italian Vermouth
- 5ml Thorncroft’s Wild Nettle Cordial
- Glass: Nick + Nora, Coupette or Martini Glass
- Garnish: Lemon zest discarded. Sprig of Gypsophila (baby’s breath)
Add all ingredients to a cocktail shaker over ice and stir to dilute and chill. Double strain into a glass.
Franco’s Bar, located at Le Sirenuse hotel in Positano, Italy, has launched a new signature cocktail menu. One of the creations by mixologist Mattia Pastoria is “Franco’s Fizz”, a refreshing distillation of Mediterranean flavours.
- 50ml Italicus bergamot liqueur
- 100ml homemade or artisanal lemonade
- 20ml organic sfusato amalfitano lemon juice
- 10ml almond milk
- A little sea salt and finely granulated pistachio
- Strands of sfusato amalfitano lemon to garnish
First, coat the rim of the tumbler with the pistacchio and salt. The best way to do this is to mix some fine sea salt and powdered pistachio together in a tea or coffee saucer and wet the mixture with a little lemon juice, then turn the glass upside down and twist it gently in the moistened powder. Finally, place a large chunk of ice in the tumbler. Next, place all the liquid ingredients except the lemonade in a cocktail shaker with ice, shake and strain into the tumbler. Add the lemonade, stir, and garnish with the lemon zest strands.
This creation by No.3 London Dry Gin brand ambassador Ross Bryant is a sweeter twist on a classic martini. See the No.3 website for more cocktail recipes.
- 60ml No.3 Gin
- 20ml Lustau Rose Vermouth
- Garnish: a twist of pink grapefruit
Stir over ice in a mixing glass and strain into a chilled martini glass. Garnish with a twist of pink grapefruit.
The team at Hotel Bel-Air in Los Angeles have put together a guaranteed showstopper for your summer parties. This simple and refreshing cocktail is just perfect for the warmer months.
- 60ml Hendrick’s gin
- 15ml simple syrup
- 15ml lime juice
- 3 coins of cucumber
- Glass: Martini glass
Muddle your coins of cucumber. Add gin, simple syrup and lime juice, shake with ice, then strain into a martini glass. Voila!
Aviation Gin Vasectomy
Join Hollywood star Ryan Reynolds in making an Aviation American Gin “Vasectomy” cocktail, which was created for Father’s Day. Aviation is crafted in small batches in Portland, Oregon.
- 45ml Aviation American Gin
- 30ml cranberry juice
- 15ml fresh squeeze lemon juice
- 85ml tonic
Fill a glass with ice and pour in cranberry juice. Top up with tonic and add a touch of lemon juice. Finally add Aviation American Gin and garnish with a slice of orange.
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