19 Summer Cocktail Recipes To Perfect Now

Summer and open-air parties go hand-in-hand. But, the age-old question is: what to serve? We love a chilled brewski as much as anyone, but wouldn’t it be nice to mix up something just a little bit different? (No, we're not talking about white-wine spritzers).
Get ready to acquire skills that would make Cocktail’s Brian Flanagan blush. We've got all the recipes you need to channel your inner mixologist, whipping up drinks that will impress and delight even the most serious of aperitif connoisseurs. So, what are you waiting for? Hotfoot it to your nearest liquor store and stock up on ingredients — and don't forget to invite us over to taste-test.
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Photo: Courtesy of Belevedere.
Rosy Italian
Belvedere mixologist Ali Dedianko has created a cocktail that is the taste of summer. Almost like sunshine in a glass.

Ingredients:
30 ml Belvedere pink grapefruit vodka
20 ml Aperol
Top with Chandon sparkling wine
Pink grapefruit wedge to garnish

Instructions:
Combine all ingredients in a wine glass over ice and gently stir.

Garnish with a pink grapefruit twist.
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Photo: Courtesy of Kurobuta.
The Green Bastard
This cocktail may have a mean-sounding name, but the drink as perfected by the team at Kurobuta is anything but. Very, very moreish.

Ingredients:
30ml Hendricks gin
20ml Midori
15ml sugar syrup
15ml lime juice
10ml egg white
4 chunks of muddled cucumber
Slices of cucumber as garnish

Instructions:
Muddle the cucumber and gin together and pour into a shaker with the rest of the ingredients. Add a scoop of ice and shake.

Strain into a short glass and top with a couple of cucumber slices.
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Photo: Courtesy of Christopher's.
Cucumber Mint Virgin Martini
Not all cocktails need to come with lashings of booze, as this delicious drink courtesy of the team at Christopher’s in Covent Garden can attest. A real palette cleanser.

Ingredients:
5-6 mint leaves
3 slices of cucumber
50ml cloudy apple juice
10ml grenadine
10ml elderflower cordial
20ml freshly squeezed lime juice
10ml cranberry juice

Instructions:
1. Muddle and add all ingredients in a shaker.

2. Shake for 10 seconds and double strain into a chilled martini glass.

3. Garnish with a slice of cucumber on the rim and an edible flower on top.
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Photo: Courtesy of Discount Suit Company.
Pina Fumada
Trust cult cocktail bar Discount Suit Company to create a drink that includes the coolest ingredient on the block: mezcal. Thanks to head mixologist, Andy Kerr, you can experience this intoxicating tipple in the comfort of your own living room.

Ingredients:
50ml mezcal
20ml velvet falernum (a lime and clove liquor)
25ml lemon juice
25ml pineapple juice
20ml acacia honey
Soda water to top

Instructions:
1. Mix ingredients in glass and shake.

2. Strain into a large glass filled with crushed ice.

3. Garnish with a lemon wheel and pineapple leaf.
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Photo: Courtesy of Brasserie Gustave.
Verlain
Who needs to actually visit Paris when there are the potent delights of Verlain, the cocktail of choice by French resto Brasserie Gustave?

Ingredients:
35ml Diplome gin
20ml yellow chartreuse
25ml lemon juice
10ml lemon grass sirop

Instructions:
Mix all the ingredients together in a shaker.

Rinse your chilled glass with a little Absinthe Fontaine Verte, add the mix, and serve.
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Photo: Courtesy of Coya.
Black Currant Pisco
Pisco Sours are high up on our list of delectable beverages, but this new version may be our favourite, thanks to Coya and its incredible mixologist Jun Nartia.

Ingredients:
50ml black-currant pisco
25ml freshly squeezed lemon juice
25ml egg white
15ml sugar syrup

Instructions:
1. Pour all ingredients in a Boston shaker and dry shake for five to six seconds.

2. Open shaker, fill the glass with ice cubes, and shake vigorously for eight to ten seconds.

3. Swirl and pour into glass.

4. Garnish with a drop of angostura bitters.
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Photo: Courtesy of Soho House Group.
Eastern Standard
Tom Kerr, the Soho House Group’s bar manager, created this zesty little number. It’s the perfect drink to savour after a long, hot summer’s day.

Ingredients:
50ml Bombay Sapphire gin
1 large lime, juiced
20ml sugar syrup
3 thin slices of cucumber
3 mint leaves

Instructions:
Shake all ingredients in a cocktail shaker and double-strain into a cocktail glass.

Garnish with a floating cucumber slice.
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Photo: Courtesy of Forge & Co.
Columbia Road
Shoreditch’s coolest social space, Forge & Co, isn’t just for great networking opportunities; it’s pretty wonderful to have a drink there, too. If you can’t make it over east, may we suggest bringing the east to you? In the form of the Columbia Road, that is.

Ingredients:
25ml Stolichnaya vodka
25ml St. Germain
20ml lime juice
10ml rose liqueur
3-4 slices of cucumber
Chartreuse to rinse glass

Instructions:
Combine all the ingredients and shake with ice.

Double strain into a Chartreuse-rinsed glass and garnish with an edible flower.
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Photo: Courtesy of Fountain of Youth.
Brass Monkey
The Brass Monkey cocktail was created by Missy Flynn (the founder of Rita’s Bar & Dining) and is the perfect tipple to get the party started.

Ingredients:
35ml light rum
35ml vodka
35ml Fountain of Youth coconut water
Lemon zest to garnish
Dash of orange bitters

Instructions:
1. Put ice in a glass and add the rum, vodka, and Fountain of Youth coconut water.

2. Follow with a dash of orange bitters.

3. Stir down, negroni style, and finish with a lemon zest. Enjoy!
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Photo: Courtesy of Fika.
Goblins Goblet
Whenever we’re in Bethnal Green, we love to pop by Fika, the supremely fun Swedish café that serves up all manner of delicious treats. We’re planning on whipping up this golden-hued cocktail to recreate the magic of Fika in our very own homes.

Ingredients:
50ml Linie aquavit
20ml Dolin sweet vermouth
2/4 drops 'Elemakule Tiki bitters
5/10ml Dolin wormwood rinse

Instructions:
1. Rinse the cocktail glass with the Dolin wormwood, add ice to a chilled glass, and let it rest while you work with the cocktail in a mixing glass.

2. Pour the aquavit, vermouth, and bitters in the mixing glass and stir over ice using a bar spoon.

3. Give the serving glass a final rinse and dispose of the ice. Strain the mixture from the mixing glass and serve.
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Photo: Courtesy of Las Iguanas.
Strawberry And Vanilla Caipirinha
For the sweet-toothed drinkers amongst us, this revamped classic by the team at Las Iguanas is sure to raise a smile.

Ingredients:
35ml Las Iguanas magnifica cachaça
2 bar spoons of Licor 43
½ lime
1 bar spoon sugar
25ml strawberry puree

Instructions:
1. Take half a lime, cut the tips of the top and tail, and then cut the lime into four chunks.

2. Add the lime pieces to a glass tumbler and add the bar spoon of sugar.

3. Using a muddler or round-ended rolling pin, crush the sugar into the lime, pushing and twisting so the abrasive texture cuts into the lime peel and releases the oil.

4. When all the lime juices have been extracted, fill the glass 3/4 with crushed ice.

5. Add the remaining ingredients and fold together gently with a spoon.

6. Top with more crushed ice at the top of the glass.
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Photo: Courtesy of Mazi's.
Tzatziki Martini
Mazi’s Notting Hill’s tastiest Greek restaurant has given the classic martini a Hellenic spin, courtesy of its mixologist Iosif Baltaztis.

Ingredients:
40g cucumber
50ml mastiha
25ml gin
1 lemon

Instructions:
1. Slice a thick piece of cucumber and cut into four.

2. Place the cucumber in a Boston Shaker with the rest of ingredients and lots of ice.

3. Shake very thoroughly so the cucumber disintegrates into the drink.

4. Then pour through a mesh strainer (so no bits of cucumber are in the glass).

5. Decorate with another slice of cucumber inside the glass for full flavour.
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Photo: Courtesy of Bombay Sapphire.
Bombay Sapphire Mediterranean Twist
Bombay Sapphire knows how to celebrate the summer. The brand has just launched its very own gin-and-tonic bar at the Rosewood hotel — with a range of G&T variations that are sure to delight. Here is the recipe for our favourite, courtesy of Bombay Sapphire’s Sean Ware.

Ingredients:
50ml Bombay Sapphire gin
20ml ginger-and-almond juice
10ml fresh lemon
70ml sicilian lemon tonic
Sprig of rosemary
Glass of cubed ice

Instructions:
1. Add the Bombay Sapphire gin, lemon, and ginger-and-almond juice to a shaker.

2. Give it a short, sharp shake and transfer to a highball glass filled with cubed ice.

3. Top up with Sicilian lemon tonic and garnish with a sprig of rosemary.
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Photo: Courtesy of Momo.
Forbidden Fruit
Dare you mix Momo's Forbidden Fruit? Yes, it is a very complex cocktail — but the results are worth the effort.

Ingredients:
5 fresh raspberries
40ml Stolichnaya orange vodka
15ml fair goji liqueur
75ml cranberry juice
15ml Monin peach sirop
10ml fresh lemon juice

Elderflower and orange blossom Italian meringue:
12ml egg white
15g custard sugar
6ml water
6ml elderflower cordial
2ml orange-blossom water

Instructions for meringue:
Mix the custard sugar and water.

Blend with the egg white slowly, to reach a thick texture.

Add the elderflower cordial and orange-blossom water.

Instructions:
Mix, top with elderflower and orange blossom Italian meringue, and serve!
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Photo: Courtesy of Tanqueray.
Old Tom Fizz
Tim Homwood, mixologist and Tanqueray ambassador, has created a collection of fragrant, gin-based cocktails that can be enjoyed at Tanqueray’s rooftop bar at Vista in Trafalgar Square — or in your own back garden. You decide.

Ingredients:
40ml Tanqueray No.TEN
15ml almond syrup (orgeat)
15ml lime juice
35ml pink grapefruit juice
15ml pamplemousse liqueur
200ml Fever Tree tonic water
Grapefruit wedge to garnish

Instructions:
Shake the ingredients with cubed ice.

Strain into a highball glass with more cubed ice, top up with tonic and stir. Garnish with a grapefruit wedge.
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Photo: Courtesy of Kyoto.
Saketo
Umu, London’s only Kyoto Japanese restaurant, offers a range of sake-infused cocktails for you to try. Its head sommellier created the restaurant's signature cocktail, the Saketo, which you can now enjoy at home.

Ingredients
50ml sake
25ml white rum
A dash of dark rum
A dash of sparkling sake
25ml lime juice
7-10 mint leaves
Sugar to taste

Directions:
1. Crush the mint leaves, lime edge, and a small amount of sparkling sake in a tall glass.

2. Fill up the glass with crushed ice, add the sake, white rum, fresh lime juice, and some sugar.

3. Give it a good stir and top up with sparkling sake.

4. Splash a tiny amount of dark rum to colour, and garnish with mint leaves.
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Photo: Courtesy of Paradise By Way Of Kensal Green.
White Sangria
Kensal Green’s legendary bar, Paradise, knows a thing or two about yummy cocktails. Who better, then, to give the classic sangria recipe a bit of a makeover?

Ingredients:
150ml white wine
15ml lychee liquor
25ml Cointreau
10ml elderflower cordial
Top with lemonade or soda, your preference
Raspberries, the zest of an orange, grapes, and a chopped apple to garnish

Instructions:
1. Build the drink in a highball glass.

2. Add the ice cubes and chopped fruit; then pour the remaining ingredients over the top.

3. Stir, and then serve.
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Photo: Courtesy of Toto.
La Malafemmina
Do Italians do everything better? You’ll think so when you try this fruity concoction by Knightsbridge Italian restaurant, Toto.

Ingredients:
2.5 cl amaretto disaronno
2.5 cl raspberry liqueur
2.5 cl cranberry juice
2.5 cl pomegranate juice
1 cl lime juice

Instructions:
Shake together with lots of ice, serve, and enjoy!
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Photo: Courtesy of The Wright Brothers.
The Wright Cobbler
The Wright Brothers bars and restaurants are famous for fresh oysters, though their cocktail offerings are also second-to-none. Behold, your new favourite pick-me-up: the Wright Cobbler.

Ingredients:
125ml Pez de Rio sauvignon blanc wine or dry white wine
20ml Chambord
50ml peach puree
5ml crème de peche (optional)
Dash of lemon juice
25ml apple juice

Directions:
1. Pour all ingredients into a shaker with ice cubes and shake vigorously.

2. Pour into a highball glass with ice cubes.

3. Garnish with mixed berries.
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