In the summer heat, there’s nothing better than lazing in the sunshine with a fruity, herby or frozen tipple in hand. And if you’re lacking inspiration, we’ve got you covered with these four simple, yet sophisticated cocktail recipes.

From an exotic pink guava negroni to a refreshing banana mai tai, there’s a cocktail for every occasion, including that family BBQ you’ve forgotten you had promised to host this weekend…

Read on to find our favourites.

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.


  • 25ml Arrangé Pink Guava
  • 30ml Vermouth
  • 30ml Campari 


  1. Mix together in a tumbler over ice
  2. Serve with Guava fruit garnish 

Recipe courtesy of Rhum Damoiseau |

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 – truly refreshing and unique!


  1. 60ml Companero Gran Reserva
  2. 20ml Giffard Banane du Brésil
  3. 30ml Lime Juice
  4. 15ml Orgeat


  1. Shake all with ice
  2. Strain in tumbler over crushed ice
  3. Top with more ice
  4. Garnish with lime shell & mint

Recipe courtesy of Ron Companero |

Sandia Smash

An elegant, lively drink made with pureed watermelon, a squeeze of sweet agave and Montanya’s Platino rum. The smash is served with lots of ice and a lime wheel for a sophisticated and fruity aperitif that is great for entertaining.


  • ½ lime, squeezed
  • 15ml Agave
  • 30ml Ginger Syrup
  • 90ml Puréed Watermelon
  • 75ml Montanya Platino 


  1. Shake and strain into a glass. Add ice. Garnish with lime wheel.  

Recipe courtesy of Montana Distillers |

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.


  1. 50ml Saint Benevolence Clairin
  2. 20ml fresh pineapple juice
  3. 15ml fresh lime juice
  4. 20ml fresh celery juice
  5. 7ml falernum
  6. 7ml Green Chartreuse
  7. 1 small pinch sea salt
  8. 1 whole star anise pod


  1. Shake hard with cubed ice to froth pineapple juice
  2. Strain & serve long over fresh ice
  3. Garnish with mint sprig, fresh or dehydrated pineapple & star anise pod

Recipe courtesy of Saint Benevolence |

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