1 | Whisky - Summer Julep Twist
By Matt Wakeford, Bar G&V, Edinburgh
“The rocking-chair-on-a-porch drink is, of course, the mint julep, staple of the Deep South. While some classics are tricky to put a spin on, the julep’s make-up lends itself perfectly to adaptation.”
4 white and 4 red grapes (1 of each for garnishing)
Freshly ground black pepper
6–8 fresh basil leaves
60ml Bulleit rye whiskey
Julep tin, if you have one, otherwise use a tall glass
1 | Crush grapes and pepper together in the base of the julep tin.
2 | Release the aroma from the basil leaves by clapping them together and add them to the mixture.
3 | Add the honey.
4 | Fill the glass half full with crushed ice and shake well.
5 | Add more crushed ice and then the rye whiskey.
6 | Shake well again and garnish with two fresh basil leaves, one red and one white grape and two small straws.
2 | Gin - The Summer Negroni
By Chelsie Bailey, The Milk Thistle, Bristol
“Like most bartenders, I love the classic negroni, and this lighter summer version is great in the sunshine. Summer drinks should be really easy to make, so you can spend less time mixing and more time drinking.”
25ml Psychopomp gin
25ml Lillet Blanc
1 | Pour all the ingredients over ice into a large rocks glass, stir briefly, garnish with a lemon twist and serve.
3 | Vodka - Les Fleurs Du Mal
By Matteo Malisan,The Zetter Townhouse, London
“This is a great summer drink as it is really clean and refreshing and looks beautiful in the glass. It also makes a nice change from a typical drink served over ice.”
50ml rose vodka (vodka with 2–3 drops of rose water added)
25ml lemon juice
5ml white absinthe
10ml gomme syrup
25ml egg white
1 | Dry shake all ingredients in a cocktail shaker.
2 | Add ice and then shake again.
3 | Strain into a goblet glass.
4 | Squeeze orange zest over the top and discard.
5 | Serve.
4 | Rum - Mega-Lolz Fizz
By Ryan Chetiyawardana, Dandelyan at The Mondrian hotel, London
“It’s a tiki-style drink, but it tastes of the lollies reminiscent of British summer (hence the name). It’s not too boozy so is light enough to enjoy in the sun, is long enough to open out over a bit of time, and the fruitier flavours match the spirit of rum – fun, light and energising!”
25ml white rum
10ml lime juice
10ml pink grapefruit juice
50ml cloudy apple juice
3 mint leaves
1 | Shake all hard, double strain over ice in a hi-ball and crown with ginger ale.