Summer cocktails with a twist…
There is a strict seasonal code to sociable drinking: winter is for red wine, late spring and early summer is for white, but peak summer, which (great British weather permitting) should be firmly in its throes by now is for cocktails. Sweet ones, spicy ones, even non-alcoholic ones – anything goes, and in this age of inventive ‘drinkology’, there are many that add subtle twists to the classics; we’ve rounded up our favourites here along with some ideas on what to use to serve them properly.
What to drink:
- Graham’s White Port & Tonic
The ‘it’ cocktail ingredient this summer, white port is a Portuguese classic that’s making rapid tracks in the UK. Simply blend 60ml of Graham’s White Port with tonic and a generous squeeze of lemon for a really refreshing aperitif.
- S’mores & Smoke
A bourbon cocktail with chocolate bitters, TABASCO® Chipotle Sauce and toasted marshmallows – a nostalgic twist on a grown-up classic Old Fashioned.
50ml bourbon whiskey
2 dashes of TABASCO® Chipotle Sauce
1 dash of chocolate bitters
- Combine the bourbon, TABASCO® Chipotle Sauce and chocolate bitters in a short tumbler glass.
- Toast a marshmallow then dunk it into the drink and gently stir for 10–15 seconds to infuse the bourbon. Slide the skewer out, leaving the marshmallow behind (it may begin to dissolve), and repeat with a second marshmallow.
- Add 3–4 ice cubes and stir. Serve.
- Durham Distillery’s Summer Rose
Made with brand new Durham Strawberry and Pink Pepper Liqueur, this is a sweet, but not sickly drink with a gorgeous floral rose oil aroma.
50ml Durham Strawberry and Pink Pepper Liqueur
A splash of Fentiman’s Rose Lemonade
Fresh strawberries and raspberries
- Pour the liqueur into a large glass with plenty of ice.
- Top up with a splash of Fentiman’s Rose Lemonade, to taste.
- Garnish with thinly sliced fresh strawberries and raspberries.
- Mons Meg
Created to celebrate last month’s ‘World Gin Day’, this crisp cocktail is based on the classic French 75, but with an added Scottish twist in the form of Caorunn Gin, a super-premium, handcrafted Scottish gin
30ml Caorunn gin
15ml Farm Apple Shrub*
90ml sparkling wine
Red apple slice to garnish
- *To make the Farm Apple Shrub. Combine equal parts cloudy apple juice, cider vinegar and heather honey, stirring until the honey dissolves. Will keep in the fridge for at least three months.
- Keep all your ingredients in the fridge and your glassware in the freezer until you’re ready to serve. Measure and pour the Caorunn and Farm Apple Shrub into a flute and carefully top up with sparkling wine of choice before stirring gently and adding garnish.
- Pineapple Margarita
Showcasing that tequila can be a refreshing and very tasty long drink, this cocktail uses Cazcabel’s Tequila Resposado – a handcrafted spirit made using the finest Agave from the Jalisco highlands and unique, traditional tequila ageing methods.
30ml Cazcabel Reposado
30ml Triple Sec
25ml lime juice
50ml pineapple juice
Pineapple leaves & slice of pineapple to garnish
Shake all ingredients and pour into a jar with fresh crushed ice. Garnish with a slice of pineapple and a few pineapple leaves.
- Smoking Gun Bloody Mary
The most modern of takes on a recuperative Bloody Mary, you’ll need a ‘Smoking Gun’ to make this, which you’ll find on our serving-ware pages…
250ml thick tomato juice
1tbsp lemon juice
¼ tsp Tabasco sauce
1tsp Worcestershire sauce
½ tsp celery salt
Pinch of Applewood chips
Black pepper to serve
- Combine tomato juice, vodka, lemon juice, Tabasco, Worcestershire sauce and celery salt in a cocktail shaker with ice.
- Add Applewood chips to the burn chamber of the smoking gun. Place hose in cocktail shaker with the opening sitting above the liquid and cover. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the shaker is filled with a dense smoke.
- Remove hose and cover with the lid. Vigorously shake cocktail for 10 seconds.
- Pour into glasses and serve with black pepper.
- BerryWorld Blackberry Mint Mojito
Not your average mojito, the blackberries add a sharp hit to this heady combination perfectly balancing the sweetness provided by the sugar.
6 whole mint leaves plus extra to serve
Juice of half a lime
50ml white rum
Ice, for shaking
Splash of soda water
- Put the blackberries, water, sugar, mint and lime in a cocktail shaker and mash.
- Add the rum and some ice and shake well.
- Put the extra mint leaves and some ice into a glass and sieve in the cocktail adding a splash of soda water. Garnish with lime wedges, mint and blackberries.
- BerryWorld Strawberry and Mint Ice Cubes (12)
Don’t forget to give your ice a twist too…
100g small strawberries, hulled and quartered
Small handful fresh mint leaves
3cm length cucumber, cut into small chunks
- Divide the strawberry slices between a 12-hole ice cube tray.
- Add a couple of mint leaves and some cubed cucumber to the strawberries.
- Cover with cold water and freeze until solid.
9. Eisberg’s Alcohol-Free ‘Mon Petite Cherie’
A designated driver’s dream, this cocktail looks absolutely party ready and tastes divine – all the fun without the tipsiness (or the possibility of an unwanted hangover!).
15ml lemon juice
125ml Eisberg Sparkling alcohol-free rosé wine
Cherry syrup reduction
For the cherry syrup reduction:
1tbsp cherry jam
- First make the cherry syrup reduction. Add the cherry jam and the water to a small saucepan and mix. Bring it to the boil – stirring constantly until smooth. Allow to cool.
- Add the lemon juice, Eisberg Sparkling and the cherry syrup reduction to a glass mixer and shake well.
- Strain the mixture into a tall flute glass.
- Garnish with cherry syrup soaked fresh cherries on a skewer.