Summer cocktails: The 4 recipes you need to try

The Dingle Fruit Salad Cocktail

INGREDIENTS:

• 70cl Dingle Original Gin
• 35cl Mineral Water
• 12cl Creme de Framboise
• 12cl Creme de Cassis
• 35cl Lemon Juice
• 12cl Sugar Syrup
• 75ml Orgeat Syrup
• 1 punnet raspberries
• 2 oranges sliced in half moons
• 2 lemons sliced in wheels
• 75cl Brut Champagne

METHOD:

1. Combine all ingredients except champagne in a good-sized serving punch bowl and refrigerate for 4-5 hours.

2. To serve, add large ice chunks and top with the champagne

3. Gently stir and ladle out with fruit.

4. Serve immediately

Dingle Original Gin : 70cl | RRP from £32.50 | Stockists include boroughwines.co.uk, masterofmalt.co.uk, ginfestival.com, thewhiskyexchange.com

Gordon's Pink Gin Fizz

INGREDIENTS:

• 50ml Gordon's Pink Gin
• 50ml lemonade
• 25ml prosecco
• Ice

METHOD:

1. Fill a large wine glass with ice and top with 50ml Gordon's Pink Gin
2. Add 50ml lemonade and 25ml prosecco
3. Serve immediately

Aluna Piña Colada

INGREDIENTS:

• 50ml Aluna Coconut
• 75ml pineapple juice
• 75ml coconut water frozen in cubes (approx 3 standard cubes)
• Pineapple leaves and wedge to garnish (optional)

METHOD:

1. Freeze pineapple juice and coconut water ice cubes.
2. Blend frozen coconut water ice cubes, pineapple juice and Aluna Coconut.
3. Pour into a chilled hurricane glass.
4. Garnish with pineapple leaves and a pineapple wedge.

Matcha Coconut Martini

INGREDIENTS:

• 400ml Malibu Rum
• 50 ml White Chocolate and Coconut Liquer
• ½ tsp Matcha Powder
• 50 ml Lime Juice
• 15 ml Egg White

METHOD:

1. Whisk Matcha with Malibu.
2. Add Remaining ingredients and shake over ice.
3. Strain into a glass. Garnish with white chocolate powder, desiccated coconut and gold leaf.