We have updated our Privacy and Cookie Notice to keep you informed where we may process your personal data. See more here or contact us for more information.

You could hardly go wrong with a summer-themed cocktail. Minty, fruity, sweet and refreshing should do the trick but try playing around with different flavors this season and surprise with notes of popcorn, almond and yogurt. Acclaimed bartenders Tim Philips, Manabu Ohtake and Erik Lorincz show you how:

RUM CANNONBALL

By Tim Philips

METHOD: Muddle, shake and strain over crushed ice

By Manabu Ohtake

1⅓ shots KETEL ONE® CITROEN vodka

30 fresh blueberries

⅓ shot freshly squeezed lime juice

⅓ shot blueberry liqueur

⅙ shot Orgeat (almond) syrup

Sprig of mint, for garnish

Glass: Coupette

Garnish: Blueberry and sprig of mint

Method: Muddle first two ingredients in base of mixing glass; add other ingredients with ice and fine strain into chilled glass.

Alcohol per serving: 6.90g



ERIK’S FIZZ

By Erik Lorincz

.75 oz. TANQUERAY NO. TEN Gin

.75 oz. Yogurt liqueur

.75 oz. freshly squeezed lemon juice

.25 oz. Simple syrup

.5 fresh egg white

Soda water (club soda) to top up

2 dashes Angostura aromatic bitters

Glass: Highball

Garnish: Drops of Angostura on top

METHOD:

Shake the first five ingredients with ice, strain into ice-filled glass and top with soda.