Five ideas for easy summer drinks

Gosh it’s hot here in Bristol at the moment! The whole of the UK is basking in blazing sunshine thanks to a summer heatwave, and I’ve been making the most of it with plenty of alfresco tipples in the garden. I’ve shared photos of some of my favourite creations on Instagram over the past few weeks, and they’ve proven so popular that I’ve decided to put together a blog post with five easy ideas for seasonal cocktails and other drinks (including a couple of non-alcholic ones). All are incredibly simple to make, so you can be putting your feet up and sipping something delicious in no time…

Iced latte

Make a strong espresso and chill in the fridge for a couple of hours. Pour a standard measure over ice, then top with milk. Add sugar to sweeten if desired, or mix in a measure of Baileys or Kahlua for an alcoholic version.

Pink fig gin & tonic

Pour a standard measure of gin (a juniper-rich variety such as Sipsmith works best) over ice and top with pink Fever Tree Aromatic Tonic Water. Garnish with a slice of fresh fig.

Lavender-infused gin with lemon

Pour 700ml of gin (equivalent to one standard bottle) into a clean Kilner jar. Add a large handful of fresh lavender heads (wash them first!) or, if you don’t have any fresh lavender to hand, a similar amount of edible dried lavender. Stir, seal and leave in a cool place for 24 hours. Once the gin has infused, strain it through muslin and serve with Fever Tree Lemon Tonic Water. Garnish with a slice of fresh lemon and a sprig of lavender.

Ginger & lime mojito mocktail

Muddle together a measure of ginger syrup, a squeeze of lime juice, a sprinkling of brown sugar and a few fresh mint leaves. Pour over ice (crushed if possible, otherwise cubes are fine), top with soda water, and garnish with a slice of lime and a sprig of mint.

Strawberry gin

Destalk and gently crush 400g of strawberries (the plumpest and juiciest you can find), then put them into a clean Kilner jar with 700ml of gin and 100g of caster sugar. Seal and leave in the fridge for three weeks, stirring every two days or so. Strain through muslin to get rid of any remaining pulp, then serve on its own over ice (it will be sweet enough) or mix with tonic water.

Ferm Living ‘Ripple’ glasses, tip measure and bar spoon from Rose & Grey; stemmed glasses from Dartington Crystal. 

All photography by Abi Dare