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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source https://metro.co.uk/2021/07/16/11-refreshing-summer-cocktails-from-margaritas-to-bloody-marys-14932545/
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