There’s nothing quite like the first sip of a well-crafted drink to transport you to faraway climes. Globetrotting may be off the cards this summer, but instigating your own at-home cocktail hour could be the next best thing.
From a twist of Mediterranean citrus to tropical terroirs, we’ve assembled 10 recipes to inspire you. All are made with socially and environmentally conscious spirits, for a tipple that’s refreshing in every sense.
- Groovy Elephant from Elephant Gin
Blending the citrus punch of Japanese yuzu fruit with the heat of ginger and the tropical sweetness of pineapple, this cocktail by Swedish mixologist Alexander Hokage makes a bright and fiery showcase for the smooth, floral notes of Butterfly Mark Certified Elephant Gin.
Inspired by South Africa’s native botanicals and ‘sundowner’ cocktail tradition, Elephant Gin pays tribute to the country’s wildlife in more than just name. The company contributes 15% of all profits to elephant conservation charities in Africa, with more than EUR 500,000 raised to date. All the more reason to raise a toast.
50ml Elephant London Dry Gin
30ml pineapple juice
20ml simple syrup
30ml lemon juice
5ml yuzu juice
1 slice fresh ginger
1 mint sprig
Shake gin, juices and syrup together with ice, then strain into a Collins glass and top with ginger beer. Garnish with a slice of fresh ginger and a mint sprig.
Cocktail from Alexander Hokage from Paddy’s Restaurang
- El Atardecer from Clase Azul
The Butterfly Mark Certified Clase Azul makes a coveted addition to any cocktail cabinet, and not just for its smooth, complex flavour. Each bottle of this 100% organic tequila is presented in a one-of-a-kind ceramic decanter, hand-painted by one of 160 artisans in the small Mexican town of Santa Maria Canchesda. As an extra enticement, the decanter becomes a souvenir once finished – it can be a vase, a candlestick, even a lamp.
Named after the Spanish for sunset, this cocktail combines the humble cup of tea with citrus and sweetness, for a drink to whisk you far away from home.
1.5oz Clase Azul Gold tequila
0.5oz agave nectar
0.5oz lemon juice
1oz orange juice
1oz English breakfast tea
Add ingredients and ice into a cocktail shaker and shake vigorously. Strain over ice cubes into an old fashioned glass. Garnish with a dehydrated blood orange slice and a sprig of fresh mint.
- Matcha super cocktail from Belvedere
Proudly informed by 600 years of Polish tradition, Butterfly Mark Certified Belvedere vodka is crafted from superior Dankowskie rye and distilled four times without additives. The result is a creamy mouthfeel and clean, nutty finish.
Here the luxury spirit meets another heritage brew, Japanese matcha, which combines with invigorating ginger and lemon in a supercharged cocktail sure to give you a boost.
60ml Belvedere Vodka
20ml Honey syrup
20 ml Fresh lemon juice
60 ml Matcha tea
Soda water or natural ginger beer, to top
Slice of fresh ginger
Shake all ingredients together and strain into a highball glass over ice. Garnish with ginger slice.
- GinT and lemon from GinT Rubro
A premium gin with a difference, the Butterfly Mark Certified GinT Rubro’s distinctive flavour profile is inspired by heady memories of sweltering Portuguese summers. Nutmeg, orange peel, elderflower and the unmistakable aroma of fig bark all infuse the 58% ABV spirit, which packs a punch but treads lightly on the planet. This cocktail recipe swaps the usual ‘T’ for sparkling iced tea, and adds plenty of lemon and mint for a thirst-quenching new favourite. Saúde.
2 parts sparkling water
1 part GinT gin
2 tea bags
4 ice cubes
Add two tea bags to the sparkling water and leave to stand for 10 minutes. In a cocktail shaker, mix the GinT with the tea. Serve over ice cubes, lemon slices, fresh mint and add another tea bag to complement the flavour.
- The Macallan Sherry Copa from The Macallan
If Spain and Scotland don’t have an immediate taste association, this cocktail will change that. Showcasing the rich, woody spice of The Macallan’s signature single malt whisky, aged for 12 years in Spanish oak sherry caskets, it combines the warmth and complexity of two distinctive artisan drinking traditions.
40ml The Macallan Sherry Oak 12 Years Old
20ml Oloroso sherry
Tonic water, to top
Fill a copa glass with ice to the top, add The Macallan Sherry Oak 12 Years Old, Oloroso Sherry
and then top with tonic water. Garnish with lemon.
- Wild Strawberry Spritz from Pale Fox Prosecco
The ubiquitous Italian spritz is given a makeover in this effervescent recipe using Pale Fox Prosecco. Fermented for 90 days in the DOCG region of Asolo-Montello, the single-estate sparkling wine is unusual in being 100% vegan, low in sulphites and made using only renewable energy sources.
Pale Fox combines here with the bitter kick of Campari and the heady sweetness of fresh strawberries for a true taste of la dolce vita.
20ml strawberry syrup
15ml lemon juice
Pale Fox Prosecco, to top
Wedge of blood orange
To make the strawberry syrup, combine equal parts strawberries, sugar and water in a pan. Simmer for five minutes, strain and cool. Combine with other cocktail ingredients and pour into a large copa glass over ice. Add blood orange wedge garnish.
- Alpine Iced Tea from MOOSE
Made using Grade A Canadian maple syrup but no other sugar, the Austrian-made Moose endeavours to be a healthier spirit. Not just for people, but for the planet; in an effort to combat climate change, 10 trees are planted in northern Sumatra for every bottle sold.
Mint, mountain pine, gentian and chilli lend their character to Moose’s distinctive botanical flavour, which works perfectly in this Alpine twist on a summery iced tea. As long and refreshing as a day in the mountains.
37.5ml MOOSE Spirit
100ml lemon iced tea
20ml fresh lemon juice
10ml maple syrup
Slice of orange and lemon
Add ice, a lemon and orange slice to a tall glass and pour in the MOOSE, honey and maple syrup. Add the iced tea and top with lemon juice. Garnish with orange and lemon slices.
- Under the Baobab from One Gin
Inspired by the flavours and aromas of Ghana, this beautifully balanced sweet, sour and spicy cocktail features the fruit of the majestic baobab tree. The prehistoric tree is found in 32 African countries, a common feature of legend and folklore that often symbolises strength, resilience and shelter.
Crisp and herbaceous One Sage Gin, meanwhile, is an English spirit with a global outlook – at least 10% of the profits from each bottle are used to fund clean water projects in some of the world’s poorest communities.
50ml One Sage Gin
1 heaped teaspoon of powdered Baobab
25ml sparkling water
25ml lime juice
20ml honey syrup
2 inch chunks of ripe mango
6 grinds of chilli salt
1 thyme sprig
Add all of the ingredients, apart from the thyme and sparkling water, to a cocktail shaker with fresh ice and shake well. Double strain into a coupette glass, top up with the sparkling water and garnish with a sprig of thyme.
- Cazcabel Piña Colada from Cazcabel
Crafted by an independent micro-distillery high in the Jalisco mountains, Cazcabel is a premium tequila with a sustainable philosophy. All the ‘bagazo’ pulp created by milling the piñas is repurposed as compost or animal feed, or processed into paper.
Nothing says ‘summer getaway’ quite as loudly a piña colada, but this recipe is a subtler reimagining of the classic. Replacing rum and coconut milk is Cazcabel’s Coconut tequila, made with locally-sourced coconuts, while a dash of bitters makes this a beach-side drink to be sipped and savoured.
25ml Cazcabel Blanco Tequila
25ml Cazcabel Coconut Tequila
60ml pineapple juice
10ml lime juice,
3 dashes aromatic bitters
A pinch of salt
Add all ingredients to a cocktail shaker filled with ice. Shake, then strain into a glass over ice.
- Solstice Spritz from Black Cow
No British summer is complete without strawberries and cream; but what if the dairy could be distilled into alcohol instead? That’s the surprising story behind Black Cow, which uses by-products from the cheesemaking industry to create its sustainable Pure Milk Vodka.
Infused with locally sourced, leftover or misshapen English strawberries, the brand’s first seasonal variety is another triumph in waste reduction. Enjoy it in this honeyed vodka tonic recipe – truly a midsummer night’s dream.
50ml Black Cow + English Strawberries Vodka
20ml lemon juice
75ml Fever Tree Clementine Tonic Water
Shake, strain and serve in a chilled highball glass. Garnish with a slice of orange.
- Curitiba Caipirinha from Novo Fogo
Made by evaporating sugarcane juice, unrefined rapadura sugar brings an earthy, grassy sweetness to this quintessentially Brazilian cocktail. Novo Fogo is a USDA-certified organic cachaça, crafted and distilled by hand in the heart of Brazil’s coastal rainforest, the Floresta Atlântica. Oak barrels give the spirit its woody depth, elevating the classic lime-spiked caipirinha to something complex and truly transportative.
2oz Novo Fogo Silver Cachaça
1 organic lime
1.5 tbsp rapadura sugar
Cut off both ends of the lime and slice it down the middle. Remove the pith and slice the lime into 8 pieces, and add them to a shaker. Add the rapadura sugar and muddle until the sugar is dissolved and the lime is squeezed of its juice. Add the cachaça and shake with ice. Pour everything into a tumbler and garnish with flowers.
- Coral Fizz from Toti
With notes of toasted caramel, vanilla and banana and a finish that evokes white pepper and freshly cut grass, Toti rum delivers warmth on even the greyest day. Made by the Sustainable Spirit Co. using a blend of rums from distilleries in Jamaica, Barbados, Trinidad, Guyana & The Dominican Republic, 15% of profits support marine conservation charities.
Close your eyes, sip this coconutty elixir and you might even hear waves lapping against the shore.
50ml Toti Famous Five White Rum
15ml coconut cordial (equal parts coconut water and sugar, with a squeeze of lemon juice)
100ml soda water, infused with a stick of celery for 15 minutes
A pinch of salt
Build the ingredients over ice in a highball glass, and garnish with fresh coconut.