Our round-up of cocktail recipes for at-home mixing includes a brandy-based iced latte and a non-alcoholic Mojito. Scroll on for more innovative serves.

Want a Mojito but haven’t quite clocked off from work yet? Try shaking up alcohol-free Caleño’s recipe, which provides a new take on the classic cocktail, on your lunch break instead. Or, give 135° East Gin’s Longitude Line a go, garnished carefully with dried hibiscus flowers.

Scroll down to discover 10 cocktail recipes you can create this July, and see here for June’s round up.

Do you have a cocktail recipe you’d like featured in next month’s round up? Email info@thespiritsbusiness.com.

Bardinet Iced Vanilla Latte

Fan of ice coffees but looking for more than a caffeine buzz? Look no further than this vegan serve.

INGREDIENTS

• 35ml Bardinet VSOP
• 100ml Oat milk
• 20ml Vanilla syrup
• 1 shot or 25ml Espresso
• Cinnamon

METHOD
Fill a rocks glass with ice. Add the Bardinet VSOP, espresso, and vanilla syrup to the glass, then stir. Slowly top with the oat milk, then garnish with a pinch of cinnamon.

The Rebel Mule

Keep refreshed with this ginger beer-based gin cocktail.

INGREDIENTS

• 50ml Sir Edmond Gin
• 25ml Fresh lime juice
• Ginger beer to top up
• 3 dashes Angostura bitters
• Lime wedge and mint sprig for garnish

METHOD

Pour Sir Edmond Gin into a mule cup filled with ice. Add fresh lime juice and top it off with ginger beer. Give it a quick stir. Add  bitters and garnish it with a lime wedge and a mint sprig.

Eden Mill Cross Court Cocktail

Serve up a celebration of summery British flavours with Eden Mill Gin.

INGREDIENTS

• 35ml Eden Mill Wildcard Gin
• 10ml Monin Wild Strawberry syrup
• Pink Prosecco
• 1 Raspberry

METHOD

Pour the gin and strawberry syrup into a champagne flute. Top up with pink Prosecco and stir, then garnish with the raspberry.

Caleño Mojito

Alcohol-free cocktail recipes are having their heyday – and this serve is a good example as to why.

INGREDIENTS

• 50ml Caleño Dark & Spicy
• 15ml Sugar syrup
• 1 Fresh lime
• 6-8 Fresh mint leaves
• Soda water

METHOD

Smack the mint and add into a highball glass with lime wedges before giving them a muddle. Pour in Caleño Dark & Spicy and sugar syrup, give it a stir and top with soda water. Garnish with a large sprig of mint and a wedge of lime on top.

Tonic No Kami

Give to your gin & tonic a Japanese touch.

INGREDIENTS

• 40ml 135° East Hyōgo Dry Gin
• 80ml Tonic water
• 2 dashes Orange bitters (optional)
• Yuzu peel

METHOD

Pour gin into the glass, top with tonic water and garnish with a yuzu peel.

Longitude Line

Stir your sensorial curiosity with this intense and exotic cocktail.

INGREDIENTS

• 30ml 135° East Hyōgo Dry Gin
• 10ml Akashi-Tai Umeshu
• 10ml Hibiscus syrup
• 15ml Fresh lime juice
• 10ml Egg white or aquafaba
• Dried hibiscus flowers

METHOD

Dry shake (no ice) all ingredients then shake with ice and add dried hibiscus flowers to garnish.

Espanita Lime Tequila Kiwi Smash

Refresh your senses with the invigorating taste of kiwi and lime.

INGREDIENTS

• 60ml Espanita Lime Tequila
• 1 large kiwi, peeled and sliced
• 20ml Freshly pressed lime juice
• 4-5 Fresh mint leaves
• 70ml Chilled sparkling soda water or Topo Chico Kiwi slice

METHOD

In a mixing glass, lightly muddle mint leaves, kiwi slices and lime juice. Transfer the muddled ingredients into a cocktail shaker. Add Espanita lime Tequila, ice and shake vigorously for 15-20 seconds. Pour the cocktail into a chilled glass filled with fresh ice. Top the drink with soda and garnish with a kiwi slice.

Appleton Estate Jamaican Daiquiri

July calls for Daiquiri recipes – we all know it. Enjoy this Appleton Estate Daiquiri in your garden this summer.

INGREDIENTS

• 50ml Appleton Estate Signature
• 25ml Fresh lime juice
• 15ml Sugar syrup (try Demerara)

METHOD

Add all ingredients into a shaker with ice and shake until well chilled. Strain into a chilled coupe. Garnish with a lime twist

The Bardin-itz

Crafted in France for more than a century, Bardinet Brandy has teamed up with cocktail expert Adrian Gomes to give this traditional spirit a summer makeover.

INGREDIENTS

• 35ml Bardinet VSOP
• 10ml Limoncello
• 10ml Sugar syrup
• Raspberry lemonade
• Fresh berries
• Mint

METHOD

Fill a large wine glass with ice. Add the Bardinet, limoncello, and sugar syrup then top with the raspberry lemonade. Garnish with fresh berries, and mint.

Talk the Talk

The refreshing cocktail presents refreshing notes of cucumber, cilantro and citrus.

INGREDIENTS

• 40ml Desolas Mezcal
• 15ml Bombay Cru gin
• 20ml Lime juice 10ml Agave
• 10ml Mandarine Napoleon liqueur
• Cucumber slices

METHOD

Muddle a few cucumber slices in the bottom of a shaker, add the rest of the ingredients, shake and serve on the rocks with a sea salt rim and a few cucumber slices as garnish.