This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Top 10
Ten cocktail recipes for June
From a chilli twist on a honey-based cocktail to a Cherry Old Fashioned, we’ve rounded up the serves to make at home this month.
June will have us sipping on our home-crafted serves in the garden after a long day’s work – just try to resist the refreshing concoctions below.
Scroll down to discover 10 serves you can create this June, and see here for May’s round up.
Do you have a cocktail recipe you’d like featured in next month’s round up? Email info@thespiritsbusiness.com.
Little Red Corvette
Mataroa’s unique gin is mixed with bitters and fruit for this summery concoction.
INGREDIENTS
- 45ml Mataroa Mediterranean Dry Gin
- 15ml Bitters
- 15ml Peas, Rosemary & Thyme no-alcohol ‘spirit’
- 15ml Egg white
- 20ml Lime juice
- 30ml Strawberry-basil syrup
- 1g Mastic Resin, ground
METHOD
Dry shake all ingredients. Add ice, shake for eight seconds and double strain. Top with the grated mastic. Garnish with basil leaf and a dehydrated strawberry.
Message in a Bottle
This World Ocean Day (8 June), raise a glass to protect sea turtles with this cocktail created in partnership with Lost Years Rum. Bar chain Drake & Morgan has pledged to save one baby sea turtle hatchling for every cocktail sold.
INGREDIENTS
- 25ml Lost Years Rum
- 25ml Aperol
- 15ml Lime juice
- 3 dashes of Angostura Bitters
METHOD
Add all ingredients to a cocktail shaker. Shake and double strain into a rocks glass with ice.
The Royal Raspberry Spritz
A long, zesty cocktail with light ginger warmth and tart raspberry flavour.
INGREDIENTS
- 20ml Raspberry puree
- 25ml Fresh lime
- 20ml Monin Ginger Syrup
- 2 dashes Angostura Bitters
- 60ml Harrogate Spa Sparkling Water
METHOD
Add lime juice, raspberry, ginger syrup and bitters to the glass, and fill with cubed ice. Add a splash of sparkling water and stir well. Top with more Harrogate Spa Sparkling Water. Garnish with mint sprigs and lime wedge.
Ghost Candy
Spice up your happy hour with this shot of fire.
INGREDIENTS
- 30ml Ghost Tequila (100% agave spicy Tequila)
- 14ml Watermelon liqueur
- 7ml Lime juice
- Garnish: Tajín
METHOD
Measure and pour all ingredients into a cocktail shaker. Fill shaker with ice. Shake vigorously. Salt rim half a shot glass with Tajín spice mix and strain liquid into the glass.
Cordon Bleu Cherry
Complex, fruity and elegantly refined.
INGREDIENTS
- 2 parts Martell Cordon Bleu
- ½ part Cherry eaux-de-vie
- ½ part Camomile syrup*
- 1 part Coconut water (optional)
METHOD
Add ingredients to your mixing glass, stir with a spoon, strain, and pour into a glass over ice.
*Make your own chamomile syrup by letting chamomile flowers rest in cold simple syrup for 24 hours.
Cherry Old Fashioned
The best way to make your Old Fashioned pop.
INGREDIENTS
- 2 parts Martell Blue Swift
- ½ part Cherry liqueur
- 4 dashes Angostura Bitters
METHOD
Add your ingredients into a mixing glass, add ice, and stir. Pour over ice cube into an Old Fashioned tumbler, and garnish with an orange twist and a cherry.
Sir Edmond Gin Orange & Cinnamon G&T
A classic G&T that is guaranteed to turn heads.
INGREDIENTS
- 50ml Sir Edmond Gin
- 150ml Premium tonic
- Slice of orange
- Cinnamon stick
METHOD
Build over lots of ice, and garnish with a slice of orange and a cinnamon stick.
Ginato Pinot Grigio Spritz
Ginato Gin has created a refreshing cocktail with Prosecco suited to any occasion.
INGREDIENTS
- 50ml Ginato Pinot Grigio Gin
- 50ml Prosecco
- 20ml Orange liqueur
- 20ml Soda
- Garnish: Lemon slice
METHOD
Combine all ingredients over ice in a large wine glass
Grand Kadoo Pineapple Sling
Mix Grand Kadoo’s Pineapple rum with Campari for a delicious on-the-beach serve.
INGREDIENTS
- 50ml Grand Kadoo Pineapple
- 15ml Campari
- 15ml Lime juice
- 50ml Pineapple juice
- Garnish: Edible flower
METHOD
Add all ingredients to an ice-filled highball glass, stir to integrate all ingredients and serve.
Penrhos Chilli Bee’s Knees
Penrhos Spirits is celebrating World Bee Day (20 May) for the third year running, with a delicious hot honey twist on a gin cocktail favourite, the Chilli Bee’s Knees.
INGREDIENTS
- 50ml Penrhos Rhubarb
- 25ml Chilli honey syrup*
- 25ml Orange juice
METHOD
Combine all ingredients into a cocktail shaker. Shake very well with ice. Strain into a coupe glass for a deliciously honey-infused cocktail.
*(50:50 mix of honey and hot water, dissolve and let cool add 1 tsp of chilli flakes to taste)