summer cocktail recipes

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.


  • 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 |

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.  


  • 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)


  1. Add ingredients to a shaker
  2. Add ice into the shaker, close and hard shake
  3. Pour into glass using same ice and top with more ice
  4. Drizzle in your preferred liqueur of choice – we love Framboise
  5. Garnish with a drizzle of blackberry or strawberry, lemon twist and sip straw

Recipe courtesy of Brown Brothers |

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. 


  • 50ml Amarula African Gin
  • 15ml Japanese Sake
  • 10ml King’s Ginger Liqueur
  • 1 Fresh Lemon Twist


  1. 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. 
  2. Add the Japanese sake and King’s Ginger Liqueur and continue to stir. 
  3. When the ice has melted down to the desired consistency, single strain into a coupe and squeeze the skin of a fresh lemon twist. 
  4. Drop the twist in the coupe and it’s ready to serve.

Recipe courtesy of Amarula |

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.


  • 60ml Companero Gran Reserva
  • 20ml Giffard Banane du Brésil
  • 30ml Lime Juice
  • 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 |

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.


  • 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


  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 |

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.


  • 50ml Beach House Pink Spiced Rum
  • 1/2 Fresh Lime
  • Your choice of red fruits
  • 1tsp MONIN Vanilla Syrup


  1. Dice the fresh lime and muddle with the vanilla syrup and red fruits of your choice
  2. Add the Beach House Pink Spiced Rum and complete with crushed ice

Courtesy of Beach house Pink Spiced Rum |

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