9 Summery Cocktails To Make This Weekend

Blitz all the ingredients in a blender and pour into a paloma glass.

Garnish with a wedge of lime.

For the rooibos cordial, boil the water, add the sugar and stir well until it dissolves. Add the leaves and let infuse as much as needed (up to 10 minutes). Strain and bottle.

For the cocktail, combine all the ingredients into a shaker. Add ice and shake well. Double strain into a coupe glass. Garnish with an orange peel.

Dip half the rim of a highball glass into a bowl of lime juice, then sprinkle some Maldon salt onto a saucer and dip the glass to coat half of the rim.

Add cubed ice into the glass and pour in your mezcal and elderflower. Stir well, add more ice to fill up the glass, then top up with grapefruit soda water.

If you have a perfume pump, fill it with rose petal water and spray the drink.

Alternatively add 5ml (⅓ of a teaspoon) on top of the drink and stir gently.

Garnish with an edible flower.

Pour the grapefruit juice into ice-cube trays and place in the freezer for at least 2 hours or until frozen solid.

When you’re ready to make the frozen palomas, combine grapefruit ice cubes, lime juice, tequila and agave in a high-power blender.

Blitz until the frozen palomas are a slushy-like consistency. If they taste too tart, add a bit more agave. If they are too thick, add a splash of grapefruit juice.

Serve in glasses with a salt rim and garnish with a grapefruit wedge.

Combine all the ingredients except the ginger beer in the shaker.

Add ice and shake vigorously for about 5 seconds.

Strain into a highball glass filled with ice.

Top off with ginger beer and stir gently.

Add a straw and crushed ice. Garnish with a mini apple on top.

Mix the first four ingredients in a tumbler.

Pour over the large ice cube.

Garnish with ginger candy and a sage leaf.

Combine the gin, Campari, lemon juice and sugar syrup into a shaker and shake for a few seconds.

Pour into a chilled flute and top up with champagne. Garnish with the twist of grapefruit.

Add the vodka, lychee puree, syrup and some ice to a cocktail shaker.

Shake well and serve in a martini glass over ice.

Fill a mixing glass with ice.

Add the gin and the vermouth.

Stir slowly until chilled.

Strain into a chilled martini glass.

Add a thin grapefruit twist.