A season of celebrations awaits – delight your guests with refreshing summer cocktail recipes made for balmy afternoons.
With vibrant fruits and fresh garnishes, you’ll want to add these summer cocktails to your summer repertoire.
Peach and Ginger Crush
A jug cocktail is an entertainer’s dream and this one is no exception. Laden with fragrant peaches and citrus, think of it as a new, lighter take on sangria.
Serves 6-8
Prep: 15 mins
Ingredients
- 4 peaches, sliced
- 1 small orange, diced, plus extra slices to serve
- 1 small lemon, diced, plus extra slices to serve
- 2 tbsp Honey
- 1½ tbsp finely grated ginger
- ½ cup Lark Classic Cask Whisky
- Large ice cubes
- 1 bottle chilled rosé
- Indian Tonic Water
- Mary Valley Food Co Dried Orange Slices, to serve
METHOD
- Combine peaches, orange, lemon, honey and ginger in a large serving jug. Muddle together to lightly crush and release the peach juices. Add whisky and stir to combine.
- Add ice cubes to the jug, then rosé. Top with tonic water to taste, stir well and serve garnished with fresh and dried citrus slices.
Watermelon & Rose Champagne Cocktail
Cool, refreshing and chic, this frosty cocktail is perfect for summer entertaining. Be sure to chill your Champagne coupes along with your favourite bubbles.
Serves 6-8
Prep: 15 mins plus freezing
Ingredients
- ½ seedless watermelon, flesh coarsely chopped
- ¼ cup (60ml) gin
- 2½ tbsp maple syrup or honey to taste
- Juice of ½ lime
- 2 tsp rosewater, or to taste
- Chilled champagne and rose petals to serve
METHOD
- Process watermelon in a food processor until smooth then strain through a fine sieve (alternatively, juice watermelon in a juicer). Combine watermelon juice, gin, maple syrup, lime juice and rosewater in a container and freeze overnight. Scrape watermelon mixture into ice crystals with a fork and freeze until required.
- To serve, fluff watermelon granita with a fork and spoon into chilled coupe glasses. Top with champagne and serve.
Styling & Recipe: Emma Knowles, Photography: Pablo Martin
Elderflower Fizz
Floral and sparkling, this fresh-as-an-elderflower cocktail is both floral and sparkling – the perfect drink to enjoy on a summer day.
Serves 1
Prep: 3 mins
Ingredients
- 2 parts elderflower liquor
- 3 parts sparkling
- 1 parts Club soda (or soda water)
- Lemon twist
- Prosecco, champagne, or sparkling white wine
METHOD
- Pour the elderflower liqueur and Champagne over ice in a chilled glass
- Top with club soda and stir well
- Garnish with a lemon twist. Serve and enjoy.
Rosé Sangria
Choose your preferred mix of herbs to create this delightful variation of sangria. This tasty drink is ideal for serving at outdoor gatherings or sipping poolside.
Serves 8-10
Prep: 3 mins
Ingredients
- 4 cucumbers, divided
- 2 x750ml bottles (We love the Maison Saint Aix Provence Rosé Magnum)
- ½ cup bianco vermouth
- 1 bunch mixed herbs, such as basil, mint, tarragon, and/or parsley, divided
- 2 x 330ml soda such as Sprite
METHOD
- Cut 3 cucumbers into long spear and set aside. Roughly chop the remaining cucumber, then gently smash pieces with a rolling pin or the back of a heavy knife to soften and release juices. Transfer all cucumbers to a large pitcher.
- Add vermouth and rosé and stir to combine. Set some herbs aside for decoration, and gently smack the remainder to release aromas and lightly bruise. Add to pitcher. Cover and allow to chill for least 3 hours and up to overnight for flavours to meld.
- Divide sangria among ice-filled glasses. Top off with soda and garnish with remaining herbs.
Strawberry Gin Fizz
INGREDIENTS
METHOD
1. Muddle the strawberries, sugar and lemon juice in the base of a serving glass.
2. Then add Strawberry Gin and muddle to combine.
3. Top up with chilled Champagne and serve.
Spiked Mint Tea Punch
INGREDIENTS
- 120ml Archie Rose Vodka
- 90ml Applewood Okar Amaro
- Freshly squeezed juice of 2 oranges and 1 lemon
- Large ice cubes, to serve
- Orange slices, lemon slices and lime slices, to serve
- Mint leaves, to serve
- Chilled soda water or tonic water, to serve
- Mint tea syrup
- 6 David Jones Peppermint teabags
- 1 cup David Jones Honey
- 1 bunch mint
METHOD
- To make the mint tea syrup, brew the David Jones Peppermint teabags in 1 cup boiling water for 5 minutes, remove the teabags and pour into a small glass bowl; stir in honey.
- Add mint and set aside to cool, then strain into a jug and refrigerate to chill. You can make the syrup several days ahead.
- To serve, combine vodka and amaro in a punchbowl, add orange juice, lemon juice and mint tea syrup and stir to combine.
- Add ice cubes, citrus slices and mint leaves, top up with chilled soda water or tonic water and serve.
Looking for more cocktail recipes? We’ve got you covered. Explore our collection of Spring Shake-Up: Cocktail and Mocktail Recipes to Try.