We’re hard pressed for good weather in the UK, which is why you’ll find us firing up the BBQ as soon as the temperature hits 14 degrees. As we move into late summer there’s still time to make the most of the hot days, long evenings and balmy nights before they disappear for another year. 

Shaken, stirred, built or batched, freshly made or frozen, we’ve got a mixture of classics and new creations for you to try out which will take no more than a few minutes from start to serve – and in the case of our ready-to-drink options, even less! Whatever you’re craving to cool off, we’ve got a perfect summer cocktail recipe for you.

Red Punch

A big, thirst quenching punch is the perfect way to kick off a party, and this is our take on the classic 400 year old cocktail.

We recommend Cihuatán Indigo dark rum from El Salvador. Matured for eight years in former bourbon barrels, it delivers hints of vanilla, cappuccino, dark chocolate, lemongrass and hazelnut for a rich, fruity, crowd-pleaser of a punch.

Ingredients

• 60ml Cihuatán Indigo Rum
• Pomegranate Seeds
• Lime Juice
• Sugar
• Sparkling Water

Method

1. Prepare: Crush the pomegranate seeds and sugar in a glass.
2. Combine: Add Cihuatán Indigo Rum, lime juice, soda water and plenty of ice.
3. Enjoy!

Papa Salt Paloma

Australians know a thing about summer, and Papa Salt Coastal Gin is a beach day in a bottle. Full of native botanicals like zesty wax flower, hibiscus and citrus peel, followed by the mild spice of ginger and peppercorn, a hint of minerality from the oyster shell, and finishing with the rich smoothness of roasted wattle seed. Perfect for a Paloma, this simple, refreshing highball with a herbaceous edge will transport you straight to Byron Bay.

Ingredients

• 60ml Papa Salt Coastal Gin
• 30ml Fresh Lime Juice
• Pink Grapefruit Soda
• Rosemary Salt (Optional)

Method

1. Create rosemary salt by blitzing dried rosemary with sea salt in equal parts.
2. Rim a well chilled tall glass with rosemary salt.
3. Combine ice, Papa Salt, and lime juice in a cocktail shaker.
4. Shake until well chilled and pour over prepared glass with cubed ice.
5. Top With pink grapefruit soda and garnish with a rosemary stem.

Perfect Margarita

The Paloma might be the official cocktail of Mexico, but the Margarita has the heart of Tequila lovers! This is the ultimate in summer flavour: cool, crisp and a little spicy with a hint of sweetness. With such a simple drink you want to use the best ingredients – quality is key –  Alma Finca is the ultimate Mexican orange liqueur and for the tequila we recommend smooth and premium Tequila Tromba Blanco. It pours crystal clear into the glass, emitting light aromas of sweet citrus. A balanced, smooth texture on the palate with vibrant flavours of pineapple, caramel and refreshing mint that leads to a clean finish.

Feel free to add chilli for an extra kick!

Ingredients

• 60ml Tequila Tromba Blanco
• 30ml Lime Juice
• 15ml Alma Fina Orange Liqueur
• 15ml Agave Syrup

Method

1. Fill a cocktail shaker with ice.
2. Add 60ml Tequila Tromba Blanco.
3. Pour in 30ml fresh lime juice.
4. Add 15ml Alma Finca Orange Liqueur.
5. Mix In 15ml Agave Syrup.
6. Shake well until the mixture is chilled.
7. Strain the cocktail into a salt-rimmed glass filled with fresh ice.
8. Garnish with a lime wheel or wedge.

Pandan Tuxedo

Packed with lime and ginger, Mothaiba Pandan Vodka is a fantastic summer tipple. A sustainable vodka distilled using fresh Asian botanicals, this is truly unique and packed with Asian flavour. This batch is distilled with fresh pandan leaves (often referred to as ‘Asia’s vanilla’), lime zest, makrut lime leaves and ginger, making it fresh, fragrant and herbaceous with a background note of vanilla and biscuits.

A bold drink with a subtle undertone of savoury coconut, the Pandan Tuxedo is deep, rich and has a lot of body. Not for the fainthearted!

Ingredients

• 50ml Mothaiba Pandan Vodka
• 15ml Fino Sherry
• 5ml Coconut Rum
• 2 Dashes Saline

Method

1. Place a coupe or martini glass in the freezer to chill while you prepare the cocktail.
2. In a mixing glass, combine the Mothaiba Pandan Vodka, Fino Sherry, Coconut Rum, and two dashes of saline solution.
3. Fill the mixing glass with ice cubes and stir the mixture gently for about 20-30 seconds. This will properly chill and dilute the drink, bringing out the flavors.
4. Take your chilled glass from the freezer and strain the cocktail into it, ensuring a smooth and cold pour.
5. For an aromatic finish, garnish with a Pandan leaf twisted into a simple knot.

Pink Spritz

Spritzes are THE drink of summer, and the great thing about a spritz is there are endless ways to pimp them to your particular tastes. What you’re aiming for is something light, delicate and slightly bitter that stimulates the appetite – the perfect pre-BBQ aperitivo. This version offers a delightful combination of citrusy grapefruit, the bitterness of Gamondi Aperitivo, and the quality of The Emissary DOCG Asolo Prosecco, an award-winning wine grown on the hills of Asolo. 

What’s more, with its low alcohol content you won’t need to worry about struggling through the heat with a hangover, making it perfect for day drinking as you soak up the late summer rays. If you want to keep it super low ABV you can try adding a syrup, shrub, or cordial, you can harness the flavors of a season without an additional alcoholic punch

Ingredients

• 75ml The Emissary DOCG Asolo Prosecco
• 50ml Pink Grapefruit Juice
• 15ml Gamondi Aperitivo
• 25ml Soda Water
• Ice Cubes
• Lemon Wedge and sprig of mint For Garnish

Method

1. Fill a large wine glass or spritz glass with ice cubes.
2. Measure and pour 75ml of chilled Emissary DOCG Asolo Prosecco into the glass.
3. Add 50ml of pink grapefruit juice to the Prosecco.
4. Pour in 15ml of Gamondi Aperitivo for a hint of bittersweetness.
5. Finish the drink by topping it with 25ml of soda water for effervescence.
6. Stir gently
7. Garnish and Serve
   

Gamondi Hugo

Staying with spritzes we also have a sweet, aromatic and refreshing aperitif cocktail using the incredible Gamondi Elderflower Aperitivo. Made from fresh elderflowers that grow spontaneously on the hills of the Langhe and are collected only with scissors and a basket. Only the most fragrant and luxuriant blossoms are chosen, which in turn are infused in alcohol. The result is a fresh base rich in aromas married with white Moscato wine which enhances the aromatic notes of fresh elderflowers and produces a finely structured finished product.

The Hugo is a version of the classic spritz regional to the South Tyrol province of Northern Italy amid the Dolomite mountain range where the cocktail originates. By forgoing the bitter element and instead opting for a floral base of elderflower, it allows the natural lemon and citrus notes found typically in Prosecco to display more prominently. 

Ingredients

• 60ml Gamondi Aperitivo Fiori di Sambuco
• 90ml Prosecco
• 1 Splash Of Soda Water
• A Few Fresh Mint Leaves
• A Twist Of Lemon Peel

Method

1. Fill a large wine glass with ice cubes to chill.
2. Pour 60ml of Gamondi Aperitivo Fiori di Sambuco over the ice. Add 90ml of Prosecco. Top with a splash of soda water.
3. Garnish and serve

For anyone wanting a non-alcoholic spritz we recommend ISH from Denmark, a multi award-winning non-alcoholic Spritz. Based on French gentian root and Italian citrus, it’s an authentic non-alcoholic Spritz experience for the mindful drinker which rivals any competitor.

Ready to Drink Cocktails

Nothing says convenience like a ready to drink cocktail. Perfect for picnics, parties and festivals the RTD market is booming and with good reason. They’re affordable (not half drunk bottles of spirits languishing in the cupboard!), easy to transport and chill and can give you an incredible, perfectly balanced drinking experience in seconds. 

We recommend Halisco, World of Zing and The Drinks Bureau for delivering on flavour without the home bar set up!

Cheers to the final days of summer!

For more information and recipes visit our Mixology Hub.