Looking for inspiration this summer? We've picked a few summer serves that you can try at home. Watch the video and the recipes and methods are below.
Or save yourself the trouble and come and drink them this July 28/29th at our al-fresco summer soiree.
The Goddess Spritz by Hixter
40ml Freya Birch Spirit
25ml Apricot and Vanilla Puree*
Fever Tree Mediterranean Tonic
1 dash Peychaud bitters
Garnish with dried apricot on cocktail stick
Method: Build in the glass over cubed ice.
*To make 1ltr: 650g (about 9 apricots) halved and pitted, 220g White Sugar
700ml water, 10ml vanilla extract
Heat water and sugar to boiling point. Add apricots, lower heat and cover, simmer until apricots are soft – 10 – 15 minutes. Blend with vanilla extract until smooth and pureed. Strain and leave to cool.
Lemon Sherbet Margarita by Big Chill House
Although this is served frozen from a slushie machine you can shake your own at home.
Frozen Mixture - included in this is Lemon Puree, Shebert, Agave, Cazcabel Blanco, Cazcabel Reposado
The Dirty Harry by Chapter 72
50ml Tia Maria
50ml Coconut Milk
25ml Appleton Estate Rum
10ml Fresh Lime
Method: Blended together with ice and served frappé style.
The Bloody Shame by Gaucho
35ml Reyka Vodka
25ml Rosemary Syrup*
75ml Blood orange
50ml Sparkling Wine
Method: Build in the glass on cubed ice and stir, garnish with rosemary.
*(16 sprigs of rosemary, 1l water, 1 kg sugar, simmer 20 mins and strain)