11 refreshing summer cocktails – from Margaritas to a Bloody Mary with a twist

Looking for a new refreshing tipple to try?

It’s been a bit of a start-stop-summer, but temperatures are finally due to rise again, and just in time for the weekend.

Naturally, if you’re planning on enjoying the sunshine, this calls for some summer-appropriate drinks.

Whether you want to try something new or are looking for a classic (it’s hard to go wrong with a Margarita after all), you’re in the right place.

Passionfruit Margarita

Ingredients:

  • 22.5ml simple syrup 
  • 45ml passion fruit purée 
  • 60ml tequila 
  • 22.5ml Cointreau (or Triple Sec)
  • 22.5ml lime juice 
  • Plenty of ice
  • 1 slice of lime for garnish
  • Sea salt flakes for the rim of the glass

Method:

  • To make a simple syrup, add equal parts of sugar and water to a pan on a medium heat. Stir frequently until the sugar is completely dissolved and remove it from the heat. Allow to cool completely before use.
  • Add the passion fruit puree to a blender or food processor with the tequila, Cointreau, lime juice and simple syrup. Add 8-10 ice cubes and blend until smooth. 
  • Cut a slice of lime and press it into the rim of a Martini glass. Run the lime all the way around the rim, squeezing gently. Once the whole rim is rubbed with lime juice, save the slice of lime to use as  a garnish.
  • Turn your glass over and dip the lime juice rim into a shallow dish of sea salt flakes.
  • Pour your blended mixture into the salt-rimmed glass, garnish with a slice of lime and serve. 

Credit: Wren Kitchens & Tastehead

Patrón Classic Margarita

Ingredients:

  • 45 ml Patrón Silver
  • 30 ml Patrón Citrónge Orange
  • 22.5 ml fresh lime juice
  • 7.5 ml simple syrup (see above for recipe)
  • Lime wedge for garnish
  • Kosher salt (optional)

Method:

  • It’s hard to go wrong with a classic Margarita, and this recipe from the Patrón website ticks all the boxes. Simply combine the liquid ingredients in a cocktail shaker and shake with ice.
  • Strain the mixture onto fresh ice in a rocks glass and garnish with a lime wedge.
  • If you want to go the whole hog, salt half the rim of the glass with the salt.

Credit: Patrón

Pink Spritz

Ingredients:

  • 50ml Kopparberg Mixed Fruit Gin
  • 15ml grenadine
  • Ice
  • Prosecco
  • Pink grapefruit wedge

Method:

  • Measure the gin into a glass, followed by the grenadine.
  • Half fill the glass with ice then fill to just below the top with Prosecco. Top with a pink grapefruit wedge to garnish.

Credit: Kopparberg

Early Breaker

Ingredients (for one):

  • 50ml Salcombe Gin ‘Start Point’ (2 parts)
  • 150ml chilled strong Earl Grey tea (2 parts)
  • 25ml grapefruit juice (1 part)
  • 12.5ml agave syrup (1/2 part)
  • Fever-Tree Sicilian Lemonade
  • Grapefruit and lemon wheels to garnish

Method:

  • Place the gin, Earl Grey tea, grapefruit juice and agave syrup into a tumbler (or jug) and stir for 20 seconds.
  • Add plenty of ice and stir for an additional 20 seconds. Top with Sicilian lemonade and garnish by adding grapefruit and lemon wheels.

Credit: Salcombe Distilling Co.

Rhubarb & Grapefruit Spritz

Ingredients:

  • 150ml Slingsby Rhubarb Gin
  • 200ml pink grapefruit juice
  • 100ml elderflower cordial
  • 400ml soda

Method: 

  • Add the ingredients to a pitcher or sharer jug, pour the mixture over ice into individual glasses and garnish with pink grapefruit wedges.

Credit: Slingsby

Bloody Maria

Ingredients:

  • TABASCO® Original Red Sauce 5oz Bottle7 dashes TABASCO® Original Red Sauce
  • 2 ¾ tbsp 100% agave blanco tequila
  • 2-3 sprigs of cilantro (coriander), finely chopped, plus additional for garnish
  • ½ cup tomato juice
  • 3 dashes Worcester sauce
  • 1 ½ tbsp lime juice, plus additional to rim the glass
  • Salt to rim the glass
  • 1 celery stalk
  • 4 ice cubes

Method:

  • Combine the tequila and cilantro (coriander) in a shaker and muddle to infuse.
  • Add the tomato juice, TABASCO® Original Red Sauce, Worcester sauce, lime juice, then stir to combine. Dip the rim of the glass in lime juice then dip in salt.
  • Finally pour the Bloody Maria over ice in a tall glass.
  • Garnish and serve with fresh cilantro (coriander) and a celery stalk.

Credit: MADRE Liverpool

Slingsby Sangria

Ingredients:

  • 100ml Slingsby London Dry Gin
  • 375ml white wine
  • 100ml ginger ale
  • 100ml cloudy apple juice
  • 100ml elderflower cordial
  • A drizzle of runny honey
  • 2 lemons, sliced
  • 1 green apple, cubed
  • Springs of mint to garnish

Method:

  • Add all the ingredients to a jug with cubed ice.
  • Pour the mixture into individual tumblers, ensuring each glass gets a bit of the fruit, and garnish with a mint spring.

Credit: Slingsby

Original Pimm’s No.1

Ingredients:

  • Glass filled with ice
  • 50ml Pimm’s No.1
  • 150ml lemonade
  • Sliced cucumber, strawberry, and orange
  • A sprig of mint

Method:

  • Just combine the ingredients and mix them together.
  • If you’re feeling fancy, save some of the mint to use as a garnish.

Credit: Pimm’s

Lyre’s Amalfi Spritz

Ingredients:

  • 2 oz Lyre’s Italian Spritz
  • 2 oz prosecco
  • 1 oz soda water

Method:

  • Simply add ingredients to glass, stir, fill with fresh cubed ice.

Credit: Lyre’s

Spiced Gin Mojito

Ingredients:

  • 50ml In The Welsh Wind Signature Style Gin –
  • a whole lime
  • 12.5ml cinnamon syrup –
  • 6 mint leaves, and a sprig to garnish
  • 2 dashes of aromatic bitters
  • Crushed ice

Method:

  • Roll the lime, cut it into eight pieces, add them to your glass and muddle the mixture.
  • Clap the mint leaves between your hands to release the flavour, then add it to your glass.
  • Pour in the gin, syrup and bitters, then fill the glass with crushed ice.
  • Pull the cocktail through with a bar spoon to mix and garnish with the mint.

Credit: In The Welsh Wind

And finally, no summery cocktail round-up would be complete without a good mocktail…

OSU Blueberry Sour Mocktail

Ingredients:

  • 300ml chickpea water
  • 2 tbsp agave
  • 3 tbsp Blueberry OSU Vinegar
  • 100g blueberries, crushed
  • Juice of 1 lemon
  • Ice

Method:

  • Fill a cocktail shaker with all the ingredients and a handful of ice. Shake vigorously until foamy.
  • Pour into tumblers and garnish with a wheel of lemon peel and extra blueberries.

Credit: OSU

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