What better way to hold on to the hopes of an Indian summer than with a delicious cocktail?! Wren Kitchens have collaborated with Tastehead, a leading food and beverage development agency, to uncover four perfect cocktail recipes that are perfect for a summery tipple. From a passionfruit Margarita to a cacao Negroni, if you’re looking to impress the guests at your soirees this month, you need to try these recipes.
This the perfect alternative to a classic Mojito and the tasty twist of pomegranate makes it an amazing refreshment on a summer’s day. Make sure to serve it with lots of ice for that extra cooling sensation.
10-12 fresh mint leaves
1 tbsp caster sugar
30ml lime juice
45ml white rum
45ml pomegranate juice
Plenty of ice
Pomegranate seeds for garnish
Dash of soda water
- Muddle the mint leaves with sugar in the bottom of a cocktail shaker.
- Add the lime juice, rum, and pomegranate juice to the shaker. Half fill the shaker with ice and shake vigorously for 20 seconds.
- Using a cocktail strainer (Hawthorn strainer), pour into a highball glass filled with ice and garnish with a few pomegranate seeds.
- Add a dash of soda water and serve.
If you’re looking for something extra unique to try, this cacao Negroni is the one for you. Whilst containing only a limited amount of ingredients, this cocktail is guaranteed to impress your guests with its amazing taste, beautiful garnishes and attractive colouring.
Old fashioned glass
30ml cacao infused gin
30ml sweet vermouth
Plenty of ice
Orange peel for garnish
- To infuse your gin, add 1 tbsp of cacao nibs to a mason jar with 250ml of gin. Set aside and allow to infuse for 12-24 hours and then strain through a fine sieve or muslin cloth and discard the cacao nibs. Store in an airtight container or bottle.
- Add your Campari, sweet vermouth, and cacao infused gin to a mixing glass with 8-10 ice cubes.
- Mix with a bar spoon for 45 seconds to 1 minute.
- Fill an old fashioned glass with ice and pour your stirred Negroni over the top.
- Peel a 3-inch strip of orange zest with a potato peeler and twist it over the glass to release the oils in the skin.
- Garnish with the orange peel and serve.
From raspberries to ginger, this eclectic cocktail is perfect for an enjoyable day in the sun. Consider using a copper mug and practicing your garnish skills to make the most out of this beautiful looking beverage.
10-12 fresh raspberries
2 inch piece of ginger
15ml lemon juice
Plenty of ice
Ginger ale to top
Sprig of basil to garnish
- Muddle the raspberries in the bottom of a cocktail shaker.
- Using a potato peeler, peel off a couple of fine slices of ginger.
- Add the vodka, lemon juice, and honey to the shaker with 8-10 ice cubes.
- Shake vigorously for 20 seconds, and then strain through a fine mesh sieve into a copper mug filled with ice.
- Top up the glass with ginger ale, and garnish with a sprig of basil and your thin slices of ginger and serve.
This passionfruit Margarita puts an aromatically fruity, yet sophisticated, twist on the classic cocktail. It’s easy to make using fresh fruit and is perfect served over ice on a warm day.
22.5ml simple syrup
45ml passionfruit puree
22.5ml Cointreau (or Triple Sec)
22.5ml lime juice
Plenty of ice
1 Slice of lime for garnish
Sea salt flakes for the rim of the glass
- To make a simple syrup, add equal parts of sugar and water to a pan on a medium heat. Stir frequently until the sugar is completely dissolved and remove it from the heat. Allow to cool completely before use.
- Add the passionfruit puree to a blender or food processor with the tequila, Cointreau, lime juice and simple syrup. Add 8-10 ice cubes and blend until smooth.
- Cut a slice of lime and press it into the rim of a martini glass. Run the lime all the way around the rim, squeezing gently. Once the whole rim is rubbed with lime juice, save the slice of lime to use as a garnish.
- Turn your glass over and dip the lime juice rim into a shallow dish of sea salt flakes.
- Pour your blended mixture into the salt-rimmed glass, garnish with a slice of lime and serve.