When summer is just around the corner, there’s more than just sunshine to look forward to. Outdoor events brings new life to our cocktails; load up on the ice and fruit, the G&T is about to reach 100 on the refreshing scale.
Nothing could be more perfect than a deliciously light and fruity gin cocktail in hand. Whether you fancy gin and Prosecco, a tropical gin punch or pink gin on ice, here’s our edit of the best gin cocktails for summer.
Rhubarb & Prosecco Gin Fizz
- 35ml Mr Hobbs Rhubarb & Ginger Gin Liqueur
- Lime, raspberries and mint leaves to garnish.
- Pour 35ml into a champagne flute and simply fill to the brim with prosecco.
- To garnish, try a lime wheel, a raspberry and some mint leaves.
Blueberry Bramble Slush
- Gin Bothy Blueberry Liqueur, to drizzle
- 50ml Gin Bothy Original
- 20ml freshly squeezed lemon juice
- Sugar syrup
- Tonic (try Pomegranate & Basil or Cucumber & Watermelon)
- Mix with tonic in a Boston shaker with crushed ice.
- Pour into a glass and drizzle with the Gin Bothy Blueberry Liqueur until the desired colour is achieved.
- Add fresh blueberries to a cocktail stick and place over the glass to garnish.
- 25ml Pinkster Royale
- Berries to garnish (optional)
- Add a measure of Pinkster Royale to a chilled flute of Prosecco or champagne.
- Add in a berry or two as your garnish, if desired.
Elderflower & Raspberry G&T
- 50ml elderflower gin
- 25ml lemon juice
- 15ml raspberry gomme
- 5 raspberries
- Schweppes tonic
- Add spirit, juice and raspberry, muddle and top glass with ice.
- Top with tonic and garnish with lime wedge.
The Teasmith Blush
- 60ml The Teasmith Gin
- 100ml pink grapefruit juice
- 150ml premium tonic water
- Squeeze of lime
- Pink grapefruit wedge
- Mix the ingredients and serve between two glasses over ice.
- Garnish with a wedge of pink grapefruit.
- 50ml Caspyn Cornish Dry Gin
- Homemade lemonade
- Lemon and cherry to garnish
- Pour the gin into a tall glass with ice.
- Top up with homemade lemonade and garnish with a cherry and a slice of lemon.
- 225ml gin
- 2 tbsp sugar
- 1 lemon
- 50ml Aperol
- 225ml lemon juice
- 225ml orange juice
- 225ml grapefruit juice
- 150ml Prosecco
- Orange wheels to garnish
- Juice the lemon and reserve the peel
- In a bowl, muddle the lemon peel with the sugar and allow to sit for 30 minutes or overnight
- 30 minutes before serving add the gin, Aperol, lemon juice and elderflower liqueur and leave to steep for 30 minutes
- Strain into an ice filled jug
- Top up with Prosecco
- Garnish the punch bowl and glasses with orange slices
Lakes Elderflower Fizz
- 50ml The Lakes Elderflower Gin Liqueur
- 15ml Lime juice
- 20ml Sugar syrup
- Prosecco or sparkling wine
- Mint leaves, to garnish
- In a cocktail shaker, combine the first three ingredients over ice and fine strain into a chilled champagne flute.
- Top with sparkling wine or Prosecco and garnish with mint leaves.
- 50ml gin
- 12ml lemon juice
- 12ml sugar syrup
- Ginger ale
- Mint to garnish
- Fill a julep cup or tall cocktail glass with ice
- Add the gin, syrup and lemon juice
- Top up with ginger ale
- Garnish with mint
Pineapple Gin Fizz
- 50ml Piston London Dry Gin
- 50ml pineapple juice
- 15ml sugar syrup
- Juice from 1 lime
- Wedges of pineapple and lime to garnish
- Place the gin, pineapple juice, syrup and lime juice into a cocktail shaker.
- Add ice to the shaker.
- Shake and strain into glass, add extra ice.
- Top with you choice of tonic, lemonade or soda.
- Garnish with fresh pineapple and lime wedges.
- 50ml gin
- 25ml ginger cordial (e.g. Belvoir Ginger Cordial)
- 25ml lemon juice
- Half a glass of ice (if you want to be authentic to the original recipe, crush the ice using a blender or a rolling pin and a plastic bag)
- Small bottle of bitter beer (e.g. Tribute)
- Slice of lemon to garnish
- Pour the gin, cordial and lemon juice into a decent pint glass and stir
- Add the ice
- Top up slowly with the beer and stir again
- Garnish with a slice of lemon
Apple and Elderflower Gin Cocktail
- 65ml cloudy apple juice (Cawston Press with ginger is perfect)
- 50ml gin
- 25ml elderflower liqueur
- 25ml lime juice
- Cucumber and edible flowers to garnish
- Stir all the ingredients except the garnishes in a Collins glass or small tumbler over chilled ice
- Garnish with sliced cucumber, and edible flowers if you have them
- 40ml Cucumber Gin
- 30ml Noilly Pratt Dry Vermouth
- Stir down vermouth over ice, discard a relative amount depending on how wet or dry you like your martini (discard more if dry, discard less if wet).
- Add the gin and more ice cubes, stir down again and strain into a chilled martini glass.
- Garnish with cucumber.