6 Summer Cocktail Recipes To Mix Up This Weekend
Hosting a garden party this weekend? We’ve rounded up our favourite summer cocktail recipes that are both super easy and sure to impress.
From an exotic pink guava negroni to a refreshing banana mai tai, there’s a serve for every occasion. Read on to inspire your next cocktail-making session…
Summer cocktail recipes to make on repeat
Pink Guava Negroni
Bursting with colour and exotic fruit, this cocktail brings a twist to the classic Italian favourite. Rhum Damoiseau’s Arrangé Pink Guava is combined with Campari and vermouth for a simple serve that is great for sophisticated summer sipping.
Ingredients
- 25ml Arrangé Pink Guava
- 30ml Vermouth
- 30ml Campari
Method
- Mix together in a tumbler over ice
- Serve with Guava fruit garnish
Recipe courtesy of Rhum Damoiseau | www.rhum.damoiseau.com
Summer Equinox On The Rocks
An easy summer serve, this tipple uses Brown Brothers’ Orange Muscat & Flora wine to add a touch of sweetness against the freshly squeezed sour lemon taste. Simple, refreshing and one to bring out at your next dinner party.
Ingredients:
- 75ml Orange Muscat & Flora
- 25-35ml Fresh Lemon
- Preferred liqueur of choice – Créme de Fraise; Framboise; Creme De Mure; or Cassis
- Cubed Ice
- Lemon Twist
- Blackberry or Strawberry Drizzle (for garnish)
Method:
- Add ingredients to a shaker
- Add ice into the shaker, close and hard shake
- Pour into glass using same ice and top with more ice
- Drizzle in your preferred liqueur of choice – we love Framboise
- Garnish with a drizzle of blackberry or strawberry, lemon twist and sip straw
Recipe courtesy of Brown Brothers | www.tesco.com
Amarula African Gin Martini
For a twist on a classic martini, look to Amarula African Gin’s special edition created by renowned mixologist Alex Akanbi.
Ingredients:
- 50ml Amarula African Gin
- 15ml Japanese Sake
- 10ml King’s Ginger Liqueur
- 1 Fresh Lemon Twist
Method:
- In a mixing glass, add 6-8 cubes of ice. Pour in 50ml of Amarula African Gin. Give it a gentle stir for 40 seconds to one minute.
- Add the Japanese sake and King’s Ginger Liqueur and continue to stir.
- When the ice has melted down to the desired consistency, single strain into a coupe and squeeze the skin of a fresh lemon twist.
- Drop the twist in the coupe and it’s ready to serve.
Recipe courtesy of Amarula | www.amarula.com
Banana Mai Tai
This Banana Mai Tai aperitif includes Ron Companero Gran Reserva, Giffard Banane du Brasil, lime and orgeat served over ice with a mint garnish – zesty, zingy and delicious.
Ingredients:
- 60ml Companero Gran Reserva
- 20ml Giffard Banane du Brésil
- 30ml Lime Juice
- 15ml Orgeat
Method
- Shake all with ice
- Strain in tumbler over crushed ice
- Top with more ice
- Garnish with lime shell & mint
Recipe courtesy of Ron Companero | www.skylarkspirits.com
Bar Resto
A fun and fruity affair, this cocktail serves up Saint Benevolence rum clairin mixed with pineapple, lime and celery juice alongside a star anise pod, making Bar Resto an incredibly fragrant cocktail that is shaken and then strained to serve.
Ingredients:
- 50ml Saint Benevolence Clairin
- 20ml fresh pineapple juice
- 15ml fresh lime juice
- 20ml fresh celery juice
- 7ml falernum
- 7ml Green Chartreuse
- 1 small pinch sea salt
- 1 whole star anise pod
Method:
- Shake hard with cubed ice to froth pineapple juice
- Strain & serve long over fresh ice
- Garnish with mint sprig, fresh or dehydrated pineapple & star anise pod
Recipe courtesy of Saint Benevolence | www.saintbenevolence.com
Pinky Beach
If there was ever a cocktail to ‘scream’ summer beach club vibes, it’s this. Add in your red fruits of choice and you’ve got a pink recipe for success.
Ingredients:
- 50ml Beach House Pink Spiced Rum
- 1/2 Fresh Lime
- Your choice of red fruits
- 1tsp MONIN Vanilla Syrup
Method:
- Dice the fresh lime and muddle with the vanilla syrup and red fruits of your choice
- Add the Beach House Pink Spiced Rum and complete with crushed ice
Courtesy of Beach house Pink Spiced Rum | www.masterofmalt.com