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Summer cocktails: The 4 recipes you need to try

summer cocktails
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Dingle Original Gin Fruit Salad

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

Gordons pink gin

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 Pina Colada

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.
Malibu martini

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.

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