What will you be drinking this summer? If you’re looking for inspiration, it has arrived in the form of our annual round-up of the summer’s best cocktails. Check out 13 cocktail recipes that will keep your summer buzzing here.
THE MISO DAQ ATTACK
This perfect back-patio daiquiri from Nick Kennedy at Civil Liberties has umami under- tones from brown miso balanced with the acidity of fresh lime and a touch of sugary sweetness.
Ingredients:
> 2 oz Appleton Estate Signature rum
> 1 oz lime juice
> oz simple syrup
> 1 tsp brown miso
Garnish:
> Shiso leaf
> Lime wheel
Method:
Combine rum, juice, syrup and miso with ice in a cocktail shaker. Shake well, strain over ice into a rocks glass, and garnish.
DESTINATION DAIQUIRI
Mother Cocktail Bar’s Massimo Zitti created this compelling blend of aged and light overproof rums brought together with fresh citrus, premium maple syrup, sea salt and brown sugar. That sweetness is balanced with a few dashes of amaro bitters and a smoky mist of peated scotch.
Ingredients:
> 13⁄4 oz Appleton Estate Signature rum
> 1⁄4 oz Wray & Nephew Overproof rum
> 1 oz lime juice
> 1⁄4 oz maple syrup
> 1 tsp light brown sugar
> 5 dashes Fernet-Branca bitters
> 1 pinch sea salt
> 2 sprays peated whisky
Garnish:
> Lime wedge
Method:
Combine rums, juice, syrup, sugar, bitters and salt over ice in a cocktail shaker. Shake, double strain over ice into a rocks glass, finish with a couple of sprays of whisky, and garnish.
THE MARGOT DAIQUIRI
This cocktail from Christina Veira at Bar Mordecai plays on the citrus and molasses notes of Appleton Estate 12-Year-Old rum. Tea adds roundness and the Aperol a touch of bitterness reminiscent of grapefruit, balanced by sweet agave and tart fresh lime juice.
Ingredients:
> 21⁄2 oz Appleton Estate 12-Year Rare Casks rum
> 1 tbsp loose-leaf black tea
> 1 oz lime juice
> 1⁄2 oz agave syrup
> 1⁄4 oz Aperol Garnish:
> 1⁄2 Grapefruit wheel
Method:
Combine rum and tea in a cocktail shaker and steep for one minute. Add ice, juice, agave, and Aperol and shake well. Fine strain over ice into a rocks glass, and garnish.
ROSEMARY SMASH
The complex flavours of Woodford Reserve are balanced perfectly with the addition of lime, rosemary and simple syrup.
Ingredients:
> 2 oz Woodford Reserve Bourbon
> 1⁄2 lime, in wedges
> 1⁄2 oz simple syrup
Garnish:
> Rosemary sprig
> Lime zest
Method:
Combine bourbon, lime and syrup in a cocktail shaker and muddle. Add ice, shake well, to chill, and strain into a highball over fresh ice. Garnish with rosemary and lime wheel.
WHISKEY SOUR
Spice up this classic cocktail with Deanston Virgin Oak, which is finished in new American oak for a zesty, honeyed flavour profile. This smooth malt whisky works beautifully with rhubarb and ginger.
Ingredients:
> 11⁄2 oz Deanston Virgin Oak
> 3⁄4 oz rhubarb ginger cordial
> 3⁄4 oz lemon juice
> 1 tsp honey
> 1 egg white
Garnish:
> Rhubarb ribbon
Method:
Combine all ingredients in a cocktail shaker half-filled with ice. Shake for 10 seconds, strain into a cocktail glass, and garnish.
ULTRA APRICOT SOUR
A fresh, sour cocktail with a touch of sweetness, brought together with Herradura Ultra Tequila for the ultimate smooth finish.
Ingredients:
> 2 oz Herradura Ultra Tequila
> 1⁄2 oz apricot liqueur
> 3⁄4 oz Monin ginger syrup
> 3⁄4 oz lemon juice
> 1⁄2 part white peach purée
> 2 dashes Angostura bitters
> 1 egg white
Garnish:
> Edible flower petals
Method:
Combine tequila, liqueur, syrup, juice, purée, bitters and egg white in a cocktail shaker. Shake, add ice, and shake again. Strain into a coupe glass and garnish.
UNPREDICTED SEASON #2
An herbal, fruity and savoury twist on the classic margarita.
Ingredients:
> 3⁄4 oz Cointreau
> 2 oz Blanco tequila
> 1 oz lime juice
> 1⁄4 oz ume (salted plum) syrup
Garnish:
> Black salt
> Dehydrated lime slice
> Star anise
Method:
Combine tequila, Cointreau, lime juice and syrup in a cocktail shaker with ice. Shake and strain into a double rocks glass rimmed with black salt. Garnish with lime and star anise.
JICARITA
A tropical and refreshing cocktail made with Flor de Caña 12 Year Rum and a blend of watermelon, lime juice and jalapeño syrup.
Ingredients:
> 11⁄2 oz Flor de Caña 12 Year Rum
> 11⁄2 oz watermelon juice
> 1⁄4 oz lime juice
> 1⁄4 oz jalapeño syrup
Garnish:
> Watermelon
> Tajín powder
Method:
Combine rum, juices and syrup in a cocktail shaker over ice. Shake well and strain into a glass. Garnish with a wedge of watermelon and a dash of Tajín.
SPARKLING MARGARITA
This simplified twist on a classic uses only two ingredients: tequila and Fever-Tree Sparkling Lime & Yuzu – which contains Tahiti limes from Mexico and Japanese Yuzu. With no artificial colours, flavours, or sweeteners, you get a delicious cocktail with none of the compromise.
Ingredients:
> 1⁄4 premium tequila
> 3⁄4 Fever-Tree Sparkling Lime & Yuzu
Garnish:
> Coarse salt
> Lime wheel
Method:
Rim a rocks glass with salt and fill to the top with ice. Add tequila and Fever-Tree Lime & Yuzu. Stir gently and garnish with lime.
DIAMANTE EN PRIMAVERA
This cocktail is a refreshing expression of the world’s first Cristalino tequila Dobel Diamante. Its notes of vanilla and spice elevated with honey syrup.
Ingredients:
> 2 oz Dobel Diamante
> 3⁄4 oz lemon juice
> 1⁄2 oz salted honey syrup*
> 1 dash lavender bitters
Garnish:
> Baby’s Breath
Method:
Combine tequila, lemon juice, syrup and bitters in a cocktail shaker over ice and shake hard. Fine strain into a vintage coupe or Nick and Nora glass and garnish.
*To make salted honey, combine 31⁄2 oz honey, 11⁄2 oz hot water and pinch of Maldon salt and stir.
STRAWBERRY BOURBON LEMONADE
The award-winning Rabbit Hole Cavehill Bourbon is smooth and complex and perfect for sipping or mixing. Here we combine it with fresh strawberries and lemonade to create a refreshing and balanced summer cocktail.
Ingredients:
> 2 Strawberries
> 1 oz lemon juice
> 1 tsp simple syrup
> 2 oz Rabbit Hole Cavehill Bourbon
> Sparkling water (or seltzer)
Garnish:
> Strawberry
> Lemon slices
Method:
Combine berries, juice and syrup in a glass and muddle. Add bourbon and ice, stir, top with sparkling water and stir again. Garnish with strawberry and lemon.
AMALFI SUNSET SPRITZ
This refreshing cocktail combines classic Italian flavours – Malfy Gin Rosa’s Italian lemons and Sicilian pink grapefruit, San Pellegrino’s sweet blood orange and prosecco’s creamy effervescence. Have a sip and think of aperitivo hour on the Amalfi coast.
Ingredients:
> 1 oz Malfy Gin Rosa
> 11⁄2 oz prosecco
> 11⁄2 oz San Pellegrino Aranciata Rossa
Garnish:
> Orange slice
> Strawberry
> Thyme
Method:
Combine gin, prosecco and San Pellegrino in a glass over ice and stir. Garnish with orange, strawberry and a sprig of thyme.
MOJITO BLANCO
For an entirely new way to experience this iconic drink replace the traditional rum with Don Julio Blanco Tequila – distilled from only the finest blue agave.
Ingredients:
> 6 Mint leaves
> 11⁄2 oz Don Julio Blanco Tequila
> 1⁄2 oz Lime juice
> 1⁄2 oz Simple syrup
> 2 oz Club soda
Garnish:
> Mint sprig
> Lemon wedges
Method:
Muddle mint in a cocktail shaker. Add tequila, lime juice, and simple syrup and ice. Shake, strain into a glass over fresh ice, add soda and garnish.
Share
Related Posts
