Is there anything more enjoyable on a hot Summer’s day than an ice-cold drink? Whether you’re looking for a cocktail to serve to garden-party guests, or a non-alcoholic option to share with little ones, we’ve got three tempting recipes to try.
A large G&T at the end of the day is one of life’s simple pleasures. Upgrade your usual wedge of lime and tonic for this zesty cocktail – it’s just as simple to make!
- A handful of ice
- 3-4 cucumber slices
- 4-6 fresh mint leaves, rinsed and patted dry
- 50ml good-quality gin
- ½ tsp freshly squeezed lime juice
- 150ml lime-flavoured sparkling water
- 1-2 splashes of bitters (optional)
- Lime wedges, cucumber ribbons and mint (to garnish)
- Drop the ice into a glass. Carefully place the cucumber slices and mint leaves in and around the ice.
- Pour the gin into the glass, then add the lime juice and sparkling water.
- If using, add the bitters.
- With a straw, or stir-stick, gently mix the drink.
- Garnish with the lime, cucumber ribbons and mint.
A great non-alcoholic option, make a batch of this refreshing drink in the morning to store in the fridge, ready to serve throughout the day.
- 5l filtered water
- 200g sugar
- 3-4 sprigs of rosemary
- 5-6 lemons
- In a small saucepan, combine 1.25l of the water with the sugar. Simmer over a medium heat and stir to dissolve the sugar.
- Once the sugar has dissolved, turn off the heat and throw in the rosemary. Allow it to sit until the water has cooled. Discard the rosemary sprig.
- While the water is cooling, extract the juice from five lemons. Aim for about 250ml of lemon juice.
- Add the lemon juice, sweetened water and remaining cold water to a pitcher and stir.
- Serve over ice. Garnish with lemon slices and rosemary sprigs.
Our Summer collections were inspired by our travels to Morocco, so we thought our recipes should be, too. This iced mint tea is a Marrakesh favourite.
- 6 sachets of green tea
- 130g sugar
- 2-3 handfuls of fresh spearmint leaves
- 25l boiling water
- Mint sprigs and edible flowers (to garnish)
- About two hours before serving, place the tea, sugar and spearmint in a saucepan and add the boiling water. Stir and cover.
- Steep for four to five minutes, then strain into a bowl. Cover and allow to cool.
- Serve by pouring into ice-filled glasses. Garnish with fresh mint and the edible flowers.