Cocktails are enjoyed throughout the year, but nothing quite beats sitting in the sunshine with a refreshing tipple that’s full of flavour. As we move into the warmer season, you might find yourself searching for some inspiration for what to put on your cocktail menus this summer.
With this in mind, we thought we’d see if we can help you on your quest to bring delicious drinks to your customers with some recipe recommendations. Our picks have included some popular flavours and spirits, with some being a bit different to what you would usually find on a cocktail menu for those who want to try something new.
Whether you choose to follow the recipes we have selected or put your own spin on them, we hope you can find some ideas to have fun with and impress your customers!
Looking for non-alcoholic options? See our recipes for iced coffees, mocktails, and smoothies.
Batida De Maracuja
Originating from Brazil, the Batida is not as common as the Caipirinha, which is another refreshing cocktail hailing from the same country. Traditionally, this drink is made with cachaça, fruit juice or coconut milk, and sugar. All the ingredients are blended or shaken with ice.
The Batida De Maracuja uses passionfruit to give it a delicious summery flavour, and it’s sure to be a hit with customers as they soak up the sunshine. You can also switch the cachaça for vodka in Batida’s, which is what the following recipe does.
Serves 1
Ingredients:
50ml vodka
40ml lime juice
50ml condensed milk
Passionfruit (garnish)
Mint (garnish)
Equipment:
Jigger, blender, and serve in a collins or highball glass. (We used the the Vidivi Prisma Hi-ball glass from Artis)
Method:
Add all the ingredients into a blender with ice (6 cubes are recommended), blend to mix well.
Pour contents into the glass, and garnish with a passionfruit wheel and mint sprig.
A quick and easy recipe to follow that can be enjoyed by your customers at the bar, or even when you want to kick back and relax at home on a hot summer’s day. You could even omit the alcohol for a delicious mocktail if you prefer.
Floradora
This cocktail has been around since the early 1900s, but you don’t often see it on classic cocktail meus. Named after a popular musical comedy of the time—Florodora—it brings together gin, lime juice, raspberry syrup, and ginger beer.
The pink colour is a reference to the costumes worn by the ‘Florodora Girls’, who were adored by audiences. Also spelt as exactly as ‘Florodora’ at times, it’s a wonderfully uplifting cocktail that combines some of the best summertime flavours while offering your patrons something a little bit different on the menu.
Serves 1
Ingredients:
40ml gin
10ml fresh lime juice
150ml ginger beer
Equipment:
Cocktail mixing spoon, cocktail shaker, cocktail skewer for garnish, and serve in a wine glass (we used this Tulipa Optic wine glass by Utopia)
Method:
Shake the gin, raspberry syrup, and lime juice in cocktail shaker with ice. Pour into a wine glass and top with ginger beer.
Finish it off with a garnish of a skewered raspberry and lime resting on top.
This pretty pink drink will surely steal the limelight and become a favourite, whether that’s on a revamped cocktail menu or at your next garden party.
Cherry Blossom
Although cherry blossoms are more symbolic of springtime, this drink can still be enjoyed at the peak of the summer season. It’s floral flavours and soft pink colouring create a stylish cocktail that looks as good as it tastes.
Cherry blossoms—or sakura—are intertwined with Japanese culture. In a custom know as hanami, groups of friends and family come together to watch the cherry blossoms bloom. Each spring also sees flocks of tourists to Japan to marvel at the stunning trees and their beautiful flowers. Therefore, this cocktail would be at home in restaurants or bars that take inspiration from Japanese culture and cuisine. That being said, it’s sure to be a hit in just about any venue as part of a delightful summer cocktail menu.
Serves 1
Ingredients:
50ml gin
20ml Monin cherry blossom syrup
10ml Monin vanilla syrup
25ml fresh lemon juice
20ml lychee juice
Edible flower (for garnish)
Equipment:
Boston tin (with Boston cocktail shaker glass), cocktail strainers, jigger, and serve in a short stem coupe glass. (We used the RCR Tattoo champagne saucer.)
Method:
Add all ingredients into the Boston tin with ice. Shake well, then double strain into the coupe glass.
Garnish with an edible flower for a beautiful finishing touch.
Enjoy this drink in the afternoon or as you sit back and watch the pastel pink skies when the sun sets, it will be satisfying anytime.
Mango Pisco Sour
Another brilliant cocktail from South America is the refreshing and refined Pisco Sour. This fruity twist on the original recipe is sure to be a summertime favourite.
This drink dates back to the early 1920s, with the story being it was created by a Mormon man named Victor Vaughen Morris. He left Salt Lake City in Utah for Lima in Peru, where he opened the popular Morris Bar. This is where the celebrated cocktail was born while Morris was experimenting with the locally-produced spirit. Ernest Hemmingway and John Wayne are both said to have been fans of this drink.
Serves 1
Ingredients:
50ml pisco
25ml Monin mango syrup
25ml lime juice
25ml egg white
Angostura bitters (for garnish)
Equipment:
Jigger, Boston tin, hawthorn strainer and fine mesh strainer, and serve in a Nick and Nora glass. (We used the Refine Nick and Nora gold rim glass by Utopia.)
Method:
In your Boston tin, add (in this order) the egg white, Monin mango syrup, lime, and the pisco.
Detach the spring from the hawthorn strainer and place into the Bostin tin as well. Shake hard for 5 seconds.
Next, open the tin and remove the spring. Add ice and then shake as normal.
Use the hawthorn strainer (spring back in place now) and the fine mesh strainer to double straing into a chilled Nick and Nora glass.
Add 3 drops of Angostura bitters on top to garnish.
If you want to transport your customers to the sunny coasts of Peru, a pisco sour is the perfect way to do it!
