” BBQ’s, garden parties, summer is here! “

Summer Cocktail Club

BBQ’s and garden parties – summer is nearly here which means fruity summery cocktails are on the agenda. This week we’ve got 5 easy yet tasteful recipes for you to choose from. Spice things up this Summer and impress your guests – cocktail shakers at the ready, Summer 2022 here we come! 

Virgin Mojito – Serves 4-6

 20g bunch of mint
3 tbsp golden caster sugar, plus a little extra to taste
150ml pint fresh lime juice, plus a few lime wedges to serve
2 handfuls ice
1 litre chilled soda water

Pick the leaves from the mint and put in the base of a large jug. Sprinkle over the sugar, then pour over the lime juice. Use the end of a rolling pin or wooden spoon to smash everything together. Add ice, then pour over the chilled soda water. Taste – if you like it a little sweeter, add pinches of extra sugar. Extra lime wedges and ice can be added to glasses for serving, or straight into the jug too.

Piña Colada – Serves 1 

50ml white or golden rum
50ml pineapple juice
50ml coconut cream
5ml freshly squeezed lime juice
1 dash Angostura bitters
handful ice

Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth. To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry.

Mai Tai – Serves 1 

2 tbsp freshly squeezed lime juice
25ml white rum
25ml golden rum
10ml orange liqueur (triple sec)
10ml orgeat (almond syrup)
1 dash Angostura bitters
2 handfuls ice
fresh mint sprig, to garnish (optional)

Put all the ingredients except the mint into a cocktail shaker. Make sure it’s filled with ice, then shake to combine everything. Fill a glass with fresh ice and strain the Mai Tai into the glass using a cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with the sprig of mint if using.

Passionfruit Martini – Serves 1 

100g caster sugar
50ml water
10ml vanilla extract
2 handfuls ice
2 passion fruit
50ml vanilla vodka
15ml passion fruit liqueur (Passoa)
15ml freshly squeezed lime juice
50ml prosecco, to serve

For the vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a glass of your choice into the freezer.

Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds.

Strain the mixture into the chilled glass using a cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served!

Watermelon Cooler – Serves 2

550g watermelon, peeled, seeds removed, chopped
¼ lemon, juice only
fresh mint leaves, to serve

Mash the watermelon in a bowl, then stir in the lemon juice. Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice. Pour the juice into glasses filled with ice and garnish with the mint.

End up making one of our recipes? Let us know how they tasted in the comments.