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 flavours this season and surprise with notes of popcorn, almond and yoghurt. Acclaimed bartenders Tim Philips, Manabu Ohtake and Erik Lorincz show you how:

RUM CANNONBALL

By Tim Philips

45ml ZACAPA® 23 rum 18

15ml LAGAVULIN 6.45

15ml Popcorn syrup

Quarter orange

Half lemon

Cube pineapple

Glass: Rocks

Garnish: Seasonal fruit

Method: Muddle, shake and strain over crushed ice

Alcohol per serving: 19.3g



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





PURPLE COSMO

ERIK’S FIZZ

By Erik Lorincz

25ml TANQUERAY® NO. TEN™ gin

25ml Yoghurt liqueur

20ml Freshly squeezed lemon juice

8ml Sugar syrup

1/2 fresh Egg white

Top up with Soda water (club soda)

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.

Alcohol per serving: 10.9g