Say hello to warmer weather with these fruit-forward cocktails.
A season of celebrations awaits – delight your guests with refreshing summer spritzes made for balmy afternoons. With vibrant fruits and fresh garnishes, you’ll want to add these 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.
Prep: 15 mins
4 peaches, sliced
1 small orange, diced, plus extra slices to serve
1 small lemon, diced, plus extra slices to serve
1½ tbsp finely grated ginger
½ cup Lark Classic Cask Whisky
Large ice cubes
1 bottle chilled rosé
Fever-Tree Premium Indian Tonic Water
Mary Valley Food Co Dried Orange Slices, to serve
1. 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.
2. 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.
Park Circle Rose Carafe and Stirrer
Classic Cask Single Malt Whisky
Stone Serving Board
MAISON SAINT AIX
Provence Rosé Magnum
Prep: 15 mins plus freezing
½ seedless watermelon, flesh coarsely chopped
¼ cup (60ml) gin
2½ tbsp maple syrup, or to taste
Juice of ½ lime
2 tsp rosewater, or to taste
Chilled champagne, to serve
1. 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.
2. To serve, fluff watermelon granita with a fork and spoon into chilled coupe glasses. Top with champagne and serve.
TAYLOR & SMITH
Elegance Optic Champagne Coupe
Special Cuvée Brut NV
Maple Sparkle Syrup
Styling & Recipe: Emma Knowles, Photography: Pablo Martin