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North Wales Live
21 hours ago
- Entertainment
- North Wales Live
Summer cocktails: 29 delicious drinks to enjoy in the sun
Summer is well and truly here and we're now braced for months of scorching temperatures while enjoying cooling drinks in the garden. But if you find yourself getting bored with the usual lager or G&T, we have some amazing cocktail recipe ideas for you to spice things up with. Be that fab floats or powerful punches, there are drinks here to suit everyone - and the best thing is you don't need a PhD in mixology to rustle one up. Although we suggest you keep quiet and enjoy all the plaudits! Spiced Pineapple Daquiri 50ml Salford Spiced Pineapple Rum 12.5ml Velvet Falernum 25ml Lime Juice 25ml Pineapple Juice 12.5ml Sugar Syrup Method: Hard shake with cubes of ice and fine strain into a coupe glass. Garnish with 3 drops of Angostura Bitters, serve and enjoy. Apple & Raspberry Wine Spritzer 100ml white wine 50ml JAZZ Apple juice Soda water to top (approx. 50ml) 4 raspberries Apple fan to garnish Method: Add the raspberries to a glass and muddle. Fill with ice and pour over the white wine and the apple juice. Stir gently to combine and then top with soda water and garnish with an apple fan. Dark 'n Stormy Granita 1 can of Goslings Ginger Beer 50ml Goslings Black Seal Rum Method: Pour you can of Goslings ginger ale into a freezer proof container and freeze for three hours. Every 30 minutes, go back and break up the ice. Add to the slushy to a glass and tip the Goslings Black Seal rum on top. Garnish with a slice of lime. Spicy Margarita Method: Mix ingredients and then garnish with slice of lime or salt rim. Gin & Tonic Float 50ml Hernö Old Tom Gin 100ml Tonic Water 1 Scoop Raspberry Ripple Ice Cream Method: Add the gin and tonic to a large glass (wine or rocks) and stir to combine. Top with a scoop of raspberry ripple ice cream. Gin Martini 60ml No. 3 London Dry Gin 10ml dry vermouth 1 lemon Method: Stir over ice in a mixing glass and strain into a chilled Martini glass. Garnish with a lemon twist. Iced Tea Rum Punch (jug) 150ml Goslings Black Seal Rum 100ml Lime Juice 100ml Pineapple Juice 50ml Lemon juice 100ml Simple Syrup 400ml Freshly Brewed Black Tea 4 drops of The Bitter Truth – Old Time Aromatic Bitters Ice Method: Brew black tea and allow to cool. To a jug, add all the other ingredients and stir. Garnish with lime and pineapple and serve. Sumer Rum Picoso Method: Mix ingredients and ass a slice of red chilli or lime, or add a dash of grenadine to give a nice colour gradient. Count Negroni's Punch (Serves 6-8) 200ml Bathtub Gin 100ml Campari 100ml sweet vermouth 500ml blood orange soda, chilled Clementines, sliced Bundt cake tin Method: To make your retro ice ring, slice a few clementines and add to your bundt pan. Fill with water and freeze overnight. In a large punch bowl or jug, combine the Bathtub Gin, Campari, and sweet vermouth. Stir well to ensure all ingredients are fully mixed and chill the mixture in the refrigerator for at least 1-2 hours to allow the flavours to meld together. Just before serving, add your ice ring to the punch bowl to keep the mixture cold. Top off the punch with chilled blood orange soda, stirring gently to combine. Earl Grey Ice Tea 45ml Hernö London Dry Gin 60ml freshly brewed Earl Grey tea, chilled 10ml lemon juice 1tsp sugar, to taste Lemon wheel, for garnish Method: Add all the ingredients to a mixing jug and stir well to combine. Check for sweetness and then strain into an old fashioned glass over a large ice cube. Garnish with a lemon wheel. Summer Smokey Spicy Mazcalita Method: Mix ingredients and then garnish with a red chilli/slice of lime or tajin rim. Kombucha, Peach & Mint Fizz (makes a pitcher) 100ml Hernö Old Tom Gin 600ml Sparkling Kombucha 4 Peaches Small bunch of mint Garnish Peach Slice Mint Sprig Method: Cut the peaches into segments and add to a pitcher. Add the mint (reserving some for garnish) and muddle until the peaches are thoroughly crushed. Pour in the gin and kombucha, top with ice, then stir well to combine. Place a peach segment and a mint sprig into four rocks glasses, followed by a large ice cube, then pour the cocktail into the glasses. Dark 'n Stormy Ice Cream Float Cocktail One scoop of Dark 'n Stormy ice cream 50 ml of Golsings Gold Seal Rum Ginger beer Candied lime Method: Make the ice cream by allowing some of the best vanilla ice cream you can find to soften. Add chopped crystalized ginger and Gosling's Black Seal Rum and blend it all in. Re-freeze and serve when ready. For the cocktail, add ice cream to a large milk shake glass. Add and then slowly pour ginger beer and rum on top. Decorate with a slice of candied lime. Negroni Gin 30ml No.3 London Dry Gin 30ml Gran Classico bitters or Campari 30ml Sweet Vermouth 1 orange ice Method: Combine the ingredients in a mixing glass and stir over ice until suitably chilled. Strain over fresh ice in a rocks glass and garnish with an orange twist. Piña Co-Lager 50ml Goslings Gold Seal Rum 330ml Einstök White Ale 200ml Pineapple Juice 50ml Coconut Water Garnish Pineapple Leaves Method: Pour the rum, pineapple juice and coconut water into a large stein or tankard. Add a handful of ice and mix to combine. Top with the Einstök White Ale. Garnish with three pineapple leaves. The ST-GERMAIN Hugo Spritz 45 ml ST~GERMAIN Elderflower Liqueur 60 ml Martini Prosecco 60 ml Soda Water 8-10 Mint Leaves Lime wedge for garnish Mint sprig for garnish Method: Add ice into a wine glass. Pour ST-GERMAIN and top with sparkling wine and soda water. Stir the drink to combine all the ingredients. Garnish with a mint sprig and lime wedge. Raspberry & Rosemary Gin Spritz (makes 2) 100ml Hernö Old Tom Gin 200ml Sparkling Wine 8 Raspberries 2 Sprigs Rosemary 4 Raspberries Method: Divide the raspberries between two Champagne flutes. Muddle until thoroughly crushed, then top with sparkling wine. Garnish each cocktail with a rosemary sprig and two raspberries. Five Farms Baby Lager 25ml cinnamon-flavoured whiskey (or Spanish liqueur for a sweeter taste) 15ml Five Farms Irish Cream Liqueur Method: Pour your whiskey or liqueur carefully into a glass, making sure not splash up the sides. Grab a spoon, Hold it upside down, just above the surface of the whiskey, and pour the Five Farms onto the spoon so that is floats across the top. St James's Spritz 35ml No.3 London Dry Gin 15ml elderflower cordial 125ml crémant 1 rosemary sprig 1 pink grapefruit Ice Method: Fill your wine glass with ice, add the ingredients, stir gently and top with a little more crémant. Garnish with a pink grapefruit slice and a sprig of rosemary. Desi Mango Gimlet 45ml Desi Daru Mango Vodka 15ml Cocchi Americano 15ml Coriander Seed Cordial Method: Stir all ingredients with ice until well-chilled. Strain into a chilled coupe glass. Express orange zest over the drink and discard. Rumango Kiwi Punch 1 cup Goslings Black Seal Rum 2 cups of mango nectar The juice from one JAZZ Apple 4 kiwi fruits (green or golden) ½ cup White Heron British Cassis 2 limes Ice Mint leaves Method: Peel the kiwi fruits and cut two in cubes and smash the other two in the bottom of a jug with a few mint leaves. Next add the cubes of kiwi along with one of the limes which has been sliced. Juice the other lime and add to the jug. Next add the Goslings Black Seal rum, the mango nectar and British Cassis before mixing well and then chilling. When ready to serve, add ice to the jug to refresh and serve in a Nick and Nora glass or wine glass. Orchard Garden Punch (Serves 6-8) 200ml Bathtub Gin 100ml elderflower cordial 500ml cloudy apple juice, chilled 100ml freshly squeezed lemon juice (about 2-3 lemons) 60ml agave syrup (adjust to taste) 500ml sparkling water or soda water, chilled Fresh mint leaves, thin slices of apple, and lemon slices for garnish Ice cubes Method: In a large punch bowl or jug, combine the Bathtub Gin, elderflower cordial, apple juice, freshly squeezed lemon juice, and agave syrup. Stir well to ensure all ingredients are fully mixed. Chill the punch in the refrigerator for at least 1-2 hours to allow the flavours to meld together. Just before serving, add ice cubes to the punch bowl to keep the mixture cold. Top off the punch with chilled sparkling water or soda water, stirring gently to combine. Garnish the punch with fresh mint leaves, thin slices of apple, and lemon slices. Desi Mango Soda 50ml Desi Daru Alphonso Mango Vodka 100ml Soda Water Method: Build over ice in a highball glass. Stir gently and garnish with a lime wedge. Summer Fruit Daiquiri (makes 2) 100ml Goslings Gold Seal Rum 250ml Summer Fruit Puree 1 Lime Fresh Raspberry Fresh Blackberry Method: Squeeze the juice of 1 lime into a cocktail shaker. Fill with ice, then add the rum and summer fruit puree. Shake until well combined, then pour into chilled coupe/margarita glasses. Garnish each cocktail with a fresh raspberry and a fresh blackberry. Sorrento Sunset Punch (Serves 6-8) 200ml Bathtub Gin Grapefruit & Rosemary 100ml Luxardo Bitter Bianco 500ml freshly squeezed grapefruit juice (about 3-4 large grapefruits) 60ml freshly squeezed lemon juice (about 2 lemons) 60ml agave syrup (adjust to taste) 500ml sparkling water or soda water, chilled Grapefruit slices and rosemary sprigs, for garnish Ice cubes Method: In a large punch bowl or jug, combine the Bathtub Gin, Luxardo Bitter Bianco, freshly squeezed grapefruit juice, freshly squeezed lemon juice, and agave syrup. Stir well to ensure all ingredients are fully mixed. Chill the punch in the refrigerator for at least 1-2 hours to allow the flavours to meld together. Just before serving, add ice cubes to the punch bowl to keep the mixture cold. Top off the punch with chilled sparkling water or soda water, stirring gently to combine. Garnish the punch with thin slices of grapefruit and sprigs of fresh rosemary. Spicy Mango Desi-rita 50ml Desi Daru Mango Vodka 20ml Triple Sec 5ml Agave Syrup 25ml Fresh Lime Juice ½ Fresh Chilli (of choice) Method: Muddle chili in a shaker. Add remaining ingredients with ice and shake vigorously. Fine strain into a glass rimmed with Achari Masala Salt. Summer Rummer Pitcher 100ml Goslings Black Seal Rum 300g frozen summer fruits 4 JAZZ apples (juiced) 350ml Prosecco to top Method: Take the frozen summer fruits straight from the freezer and blend with a JAZZ apple juice until you have a smoothie-like consistency. Add ice to a 1 litre or 1 ½ litre jug and the pour the smoothie mixture on top. Next pour in the Goslings Black Seal Rum and stir well. Finally top with the Prosecco Serve with one large ice cube in a single rocks glass and garnish with a mint sprig Perfectly Pink Punch (Serves 6-8) 200ml Bathtub Gin 150ml raspberry cordial 150ml freshly squeezed lemon juice (about 3-4 lemons) 100ml agave syrup (optional, adjust to taste) 500ml sparkling water or soda water, chilled Fresh raspberries for garnish Lemon slices for garnish Ice cubes Method: In a punch bowl or jug, combine the Bathtub Gin, raspberry cordial, agave syrup, and freshly squeezed lemon juice. Stir well to ensure all ingredients are fully mixed. Chill the punch in the refrigerator for at least 1 hour to allow the flavours to meld together. Desi Mango Spritz 25ml Desi Daru Alphonso Mango Vodka 25ml Sauvignon Blanc 100ml London Essence Co Peach & Jasmine Soda Method: Build over ice in a wine glass. Stir gently and garnish with a curry leaf.
Wales Online
a day ago
- Entertainment
- Wales Online
Summer cocktails: 29 delicious drinks to enjoy in the sun
Summer cocktails: 29 delicious drinks to enjoy in the sun Recipe ideas for you to spice things up with Summer cocktail time is here (Image: Kar-Tr via Getty Images ) Summer is well and truly here and we're now braced for months of scorching temperatures while enjoying cooling drinks in the garden. But if you find yourself getting bored with the usual lager or G&T, we have some amazing cocktail recipe ideas for you to spice things up with. Be that fab floats or powerful punches, there are drinks here to suit everyone - and the best thing is you don't need a PhD in mixology to rustle one up. Although we suggest you keep quiet and enjoy all the plaudits! Spiced Pineapple Daquiri 50ml Salford Spiced Pineapple Rum 12.5ml Velvet Falernum 25ml Lime Juice 25ml Pineapple Juice 12.5ml Sugar Syrup Method: Hard shake with cubes of ice and fine strain into a coupe glass. Garnish with 3 drops of Angostura Bitters, serve and enjoy. Apple & Raspberry Wine Spritzer 100ml white wine 50ml JAZZ Apple juice Soda water to top (approx. 50ml) 4 raspberries Apple fan to garnish Method: Add the raspberries to a glass and muddle. Fill with ice and pour over the white wine and the apple juice. Stir gently to combine and then top with soda water and garnish with an apple fan. Dark 'n Stormy Granita 1 can of Goslings Ginger Beer 50ml Goslings Black Seal Rum Method: Pour you can of Goslings ginger ale into a freezer proof container and freeze for three hours. Every 30 minutes, go back and break up the ice. Add to the slushy to a glass and tip the Goslings Black Seal rum on top. Garnish with a slice of lime. Spicy Margarita 30ml tequila 60ml Cointreau Chilled Picoso Zesty Lime with Scotch Bonnet Picoso Method: Mix ingredients and then garnish with slice of lime or salt rim. Gin & Tonic Float 50ml Hernö Old Tom Gin 100ml Tonic Water 1 Scoop Raspberry Ripple Ice Cream Method: Add the gin and tonic to a large glass (wine or rocks) and stir to combine. Top with a scoop of raspberry ripple ice cream. Gin Martini 60ml No. 3 London Dry Gin 10ml dry vermouth 1 lemon Method: Stir over ice in a mixing glass and strain into a chilled Martini glass. Garnish with a lemon twist. Iced Tea Rum Punch (jug) 150ml Goslings Black Seal Rum 100ml Lime Juice 100ml Pineapple Juice 50ml Lemon juice 100ml Simple Syrup 400ml Freshly Brewed Black Tea 4 drops of The Bitter Truth – Old Time Aromatic Bitters Ice Method: Brew black tea and allow to cool. To a jug, add all the other ingredients and stir. Garnish with lime and pineapple and serve. Sumer Rum Picoso 25-50ml white run Chilled Tropical Mango cut with Habanero Picoso Method: Mix ingredients and ass a slice of red chilli or lime, or add a dash of grenadine to give a nice colour gradient. Count Negroni's Punch (Serves 6-8) 200ml Bathtub Gin 100ml Campari 100ml sweet vermouth 500ml blood orange soda, chilled Clementines, sliced Bundt cake tin Method: To make your retro ice ring, slice a few clementines and add to your bundt pan. Fill with water and freeze overnight. In a large punch bowl or jug, combine the Bathtub Gin, Campari, and sweet vermouth. Stir well to ensure all ingredients are fully mixed and chill the mixture in the refrigerator for at least 1-2 hours to allow the flavours to meld together. Just before serving, add your ice ring to the punch bowl to keep the mixture cold. Top off the punch with chilled blood orange soda, stirring gently to combine. Earl Grey Ice Tea 45ml Hernö London Dry Gin 60ml freshly brewed Earl Grey tea, chilled 10ml lemon juice 1tsp sugar, to taste Lemon wheel, for garnish Method: Add all the ingredients to a mixing jug and stir well to combine. Check for sweetness and then strain into an old fashioned glass over a large ice cube. Garnish with a lemon wheel. Summer Smokey Spicy Mazcalita 25-50ml of Mezcal Chilled Zesty Lime cut with Scotch Bonnet Picoso Method: Mix ingredients and then garnish with a red chilli/slice of lime or tajin rim. Kombucha, Peach & Mint Fizz (makes a pitcher) 100ml Hernö Old Tom Gin 600ml Sparkling Kombucha 4 Peaches Small bunch of mint Garnish Peach Slice Mint Sprig Method: Cut the peaches into segments and add to a pitcher. Add the mint (reserving some for garnish) and muddle until the peaches are thoroughly crushed. Pour in the gin and kombucha, top with ice, then stir well to combine. Place a peach segment and a mint sprig into four rocks glasses, followed by a large ice cube, then pour the cocktail into the glasses. Dark 'n Stormy Ice Cream Float Cocktail One scoop of Dark 'n Stormy ice cream 50 ml of Golsings Gold Seal Rum Ginger beer Candied lime Method: Make the ice cream by allowing some of the best vanilla ice cream you can find to soften. Add chopped crystalized ginger and Gosling's Black Seal Rum and blend it all in. Re-freeze and serve when ready. For the cocktail, add ice cream to a large milk shake glass. Add and then slowly pour ginger beer and rum on top. Decorate with a slice of candied lime. Negroni Gin 30ml No.3 London Dry Gin 30ml Gran Classico bitters or Campari 30ml Sweet Vermouth 1 orange ice Method: Combine the ingredients in a mixing glass and stir over ice until suitably chilled. Strain over fresh ice in a rocks glass and garnish with an orange twist. Piña Co-Lager 50ml Goslings Gold Seal Rum 330ml Einstök White Ale 200ml Pineapple Juice 50ml Coconut Water Garnish Pineapple Leaves Method: Pour the rum, pineapple juice and coconut water into a large stein or tankard. Add a handful of ice and mix to combine. Top with the Einstök White Ale. Garnish with three pineapple leaves. The ST-GERMAIN Hugo Spritz 45 ml ST~GERMAIN Elderflower Liqueur 60 ml Martini Prosecco 60 ml Soda Water 8-10 Mint Leaves Lime wedge for garnish Mint sprig for garnish Method: Add ice into a wine glass. Pour ST-GERMAIN and top with sparkling wine and soda water. Stir the drink to combine all the ingredients. Garnish with a mint sprig and lime wedge. Raspberry & Rosemary Gin Spritz (makes 2) 100ml Hernö Old Tom Gin 200ml Sparkling Wine 8 Raspberries 2 Sprigs Rosemary 4 Raspberries Method: Divide the raspberries between two Champagne flutes. Muddle until thoroughly crushed, then top with sparkling wine. Garnish each cocktail with a rosemary sprig and two raspberries. Five Farms Baby Lager 25ml cinnamon-flavoured whiskey (or Spanish liqueur for a sweeter taste) 15ml Five Farms Irish Cream Liqueur Method: Pour your whiskey or liqueur carefully into a glass, making sure not splash up the sides. Grab a spoon, Hold it upside down, just above the surface of the whiskey, and pour the Five Farms onto the spoon so that is floats across the top. St James's Spritz 35ml No.3 London Dry Gin 15ml elderflower cordial 125ml crémant 1 rosemary sprig 1 pink grapefruit Ice Method: Fill your wine glass with ice, add the ingredients, stir gently and top with a little more crémant. Garnish with a pink grapefruit slice and a sprig of rosemary. Desi Mango Gimlet 45ml Desi Daru Mango Vodka 15ml Cocchi Americano 15ml Coriander Seed Cordial Method: Stir all ingredients with ice until well-chilled. Strain into a chilled coupe glass. Express orange zest over the drink and discard. Rumango Kiwi Punch 1 cup Goslings Black Seal Rum 2 cups of mango nectar The juice from one JAZZ Apple 4 kiwi fruits (green or golden) ½ cup White Heron British Cassis 2 limes Ice Mint leaves Method: Peel the kiwi fruits and cut two in cubes and smash the other two in the bottom of a jug with a few mint leaves. Next add the cubes of kiwi along with one of the limes which has been sliced. Juice the other lime and add to the jug. Next add the Goslings Black Seal rum, the mango nectar and British Cassis before mixing well and then chilling. When ready to serve, add ice to the jug to refresh and serve in a Nick and Nora glass or wine glass. Orchard Garden Punch (Serves 6-8) 200ml Bathtub Gin 100ml elderflower cordial 500ml cloudy apple juice, chilled 100ml freshly squeezed lemon juice (about 2-3 lemons) 60ml agave syrup (adjust to taste) 500ml sparkling water or soda water, chilled Fresh mint leaves, thin slices of apple, and lemon slices for garnish Ice cubes Method: In a large punch bowl or jug, combine the Bathtub Gin, elderflower cordial, apple juice, freshly squeezed lemon juice, and agave syrup. Stir well to ensure all ingredients are fully mixed. Chill the punch in the refrigerator for at least 1-2 hours to allow the flavours to meld together. Just before serving, add ice cubes to the punch bowl to keep the mixture cold. Top off the punch with chilled sparkling water or soda water, stirring gently to combine. Garnish the punch with fresh mint leaves, thin slices of apple, and lemon slices. Desi Mango Soda 50ml Desi Daru Alphonso Mango Vodka 100ml Soda Water Method: Build over ice in a highball glass. Stir gently and garnish with a lime wedge. Summer Fruit Daiquiri (makes 2) 100ml Goslings Gold Seal Rum 250ml Summer Fruit Puree 1 Lime Fresh Raspberry Fresh Blackberry Method: Squeeze the juice of 1 lime into a cocktail shaker. Fill with ice, then add the rum and summer fruit puree. Shake until well combined, then pour into chilled coupe/margarita glasses. Garnish each cocktail with a fresh raspberry and a fresh blackberry. Sorrento Sunset Punch (Serves 6-8) 200ml Bathtub Gin Grapefruit & Rosemary 100ml Luxardo Bitter Bianco 500ml freshly squeezed grapefruit juice (about 3-4 large grapefruits) 60ml freshly squeezed lemon juice (about 2 lemons) 60ml agave syrup (adjust to taste) 500ml sparkling water or soda water, chilled Grapefruit slices and rosemary sprigs, for garnish Ice cubes Method: In a large punch bowl or jug, combine the Bathtub Gin, Luxardo Bitter Bianco, freshly squeezed grapefruit juice, freshly squeezed lemon juice, and agave syrup. Stir well to ensure all ingredients are fully mixed. Chill the punch in the refrigerator for at least 1-2 hours to allow the flavours to meld together. Just before serving, add ice cubes to the punch bowl to keep the mixture cold. Top off the punch with chilled sparkling water or soda water, stirring gently to combine. Garnish the punch with thin slices of grapefruit and sprigs of fresh rosemary. Spicy Mango Desi-rita 50ml Desi Daru Mango Vodka 20ml Triple Sec 5ml Agave Syrup 25ml Fresh Lime Juice ½ Fresh Chilli (of choice) Method: Muddle chili in a shaker. Add remaining ingredients with ice and shake vigorously. Fine strain into a glass rimmed with Achari Masala Salt. Summer Rummer Pitcher 100ml Goslings Black Seal Rum 300g frozen summer fruits 4 JAZZ apples (juiced) 350ml Prosecco to top Method: Take the frozen summer fruits straight from the freezer and blend with a JAZZ apple juice until you have a smoothie-like consistency. Add ice to a 1 litre or 1 ½ litre jug and the pour the smoothie mixture on top. Next pour in the Goslings Black Seal Rum and stir well. Finally top with the Prosecco Serve with one large ice cube in a single rocks glass and garnish with a mint sprig Perfectly Pink Punch (Serves 6-8) 200ml Bathtub Gin 150ml raspberry cordial 150ml freshly squeezed lemon juice (about 3-4 lemons) 100ml agave syrup (optional, adjust to taste) 500ml sparkling water or soda water, chilled Fresh raspberries for garnish Lemon slices for garnish Ice cubes Method: In a punch bowl or jug, combine the Bathtub Gin, raspberry cordial, agave syrup, and freshly squeezed lemon juice. Stir well to ensure all ingredients are fully mixed. Chill the punch in the refrigerator for at least 1 hour to allow the flavours to meld together. Desi Mango Spritz Article continues below 25ml Desi Daru Alphonso Mango Vodka 25ml Sauvignon Blanc 100ml London Essence Co Peach & Jasmine Soda Method: Build over ice in a wine glass. Stir gently and garnish with a curry leaf.
