As summer holiday season officially lands, now is the time to extend your cocktail recipe repertoire for sunny days in the garden, and these 10 serves should do the trick.

From refreshing summer Spritzes to a Martini fit for sipping on the beach, we’ve rounded up the 10 hottest serves to see you through this weekend and beyond.

For more cocktail recipes, check out our top 10 recipes from July.

Or if you’re looking for serves fit for a Barbie, click here.

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

Gothic Reviver

Newly opened in London’s King’s Cross by bar manager Jack Porter, Gothic Bar at The Midland Grand Dining Room offers a menu of perfumed and flavourful cocktails, such as this one.

Ingredients:

• 25ml Coachbuilt whisky
• 25ml Crème de peche
• 10ml Amontillado Sherry
• 20ml Earl Grey tea
• 10ml Lemon juice
• 5ml Simple syrup
• 5 dashes Angostura bitters
• Top with Champagne
• Edible flower for garnish

Method: Brew a strong Earl Grey tea. In a shaker, add all ingredients and ice together and shake lightly. Fill a flute or coupe with ice, pour the cocktail into a glass through a fine strainer, and top with Champagne. Finish with an edible flower or just a zest of orange.

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.

Twisted Paradise

The serve calls for Kraken Rum’s new Black Cherry & Madagascan Vanilla bottling – and it’s worth it.

Ingredients:

• 50ml The Kraken Black Cherry & Madagascan Vanilla Rum
• 20ml Cointreau
• 30ml Pineapple juice
• 40ml Passion fruit and mango coulis
• 15ml Lime juice
• 10ml Grenadine

Method: Shake all ingredients together and serve in a hurricane glass with cubed ice. Garnish with pineapple leaves and half a passion fruit.

Kwai Feh Pink Senorita

Amber Beverage’s Kwai Feh pink liqueur is a perfect tipple for this Barbie season.

Ingredients:

• 25ml Kwai Feh
• 25ml Tequila
• 25ml Triple sec
• 10ml Lemon juice
• Pink lemonade

Method: Add the first four ingredients to a shaker filled with ice, and shake until chilled. Strain into a Margarita glass. Top up with pink lemonade and garnish with a pink rose or other pink edible flowers.

Lochlea Salted Honey Highball

A delicious, refreshing serve perfectly suited to the summer months, in collaboration with salt maker Blackthorn Salt.

Ingredients:

• 50ml Lochlea Our Barley single malt whisky
• 25ml Salted honey gomme (using Blackthorn Salt)
• 2 dashes Angostura bitters 2 squeezes of fresh lime
• 200ml Fever-Tree Ginger Ale
• 1 Slice of fresh lime Blackthorn Salt flakes

Method: Fill a chilled Highball glass with ice. Add the whisky, lime juice, bitters, and honey gomme. Top with ginger ale and stir well. Garnish with a slice of fresh lime and a sprinkle of salt.

Pomello Spritz

Pomello is a refreshing apéritif, made with a blend of pomello and elderflower, and designed to be served as a Spritz, mixing perfectly with sparkling wine.

Ingredients:

• 50ml Pomello
• 100ml Prosecco
• Dash of soda
• Wedge of grapefruit for garnish

Method: Pour ingredients into an ice-filled wine glass and stir. Garnish with a wedge of grapefruit.

Watermelon Martini

For fans of watermelon, look no further than this gin-based serve.

Ingredients:

• 30ml Highclere Castle Gin
• 75g Chopped watermelon or 60ml fresh watermelon juice
• 2 Large mint leaves
• 15ml Cointreau
• 15ml Lime juice

Method: Add chopped watermelon or juice to cocktail shaker with mint. Muddle gently to release the juices. Add Highclere Castle Gin, Cointreau and lime juice. Fill with ice and shake until cold. Strain into a cocktail coupe or Martini glass. Garnish with a small watermelon wedge or mint leaf.

WilMore Spritz

In celebration of National Spritz Day on 1 August, Edinburgh’s Talonmore teamed-up with Wilfred’s for the first time to create this limited edition non-alcoholic Spritz cocktail.

Ingredients:

• 50ml Wilfred’s non-alcoholic apéritif
• 50ml Talonmore non-alcoholic ‘spirit’
• 100ml Premium light tonic water
• Grapefruit and rosemary to garnish

Method: Fill a large wine glass with plenty of ice and build all ingredients together in a glass. Gently stir, garnish and serve.

Ciao Bella

With bright sherbet lemon and subtle herbal flavours, the new limoncello expression from the Salcombe Distilling Co makes for a beautifully refreshing summer serve, with extra measures of zing.

Ingredients:

• 25ml Salcombe Gin ‘Rosé Sainte Marie’
• 15ml Knightor Rosé Vermouth
• 15ml Victuallers Special Edition ‘Liquore Citrodora’
• Fever-Tree Mediterranean tonic water
• Orange bitters
• Orange
• Sprig of thyme

Method: Fill a large gin glass with ice and add the Salcombe Gin ‘Rosé Sainte Marie’, Knightor Rosé vermouth and Victuallers Special Edition ‘Liquore Citrodora’ to the glass. Top up with the Mediterranean tonic water and add three dashes of orange bitters. Gently stir and garnish with a slice of orange and a sprig of thyme.

G&T Strawberry & Mint

Sir Edmond Gin’s refreshing gin and tonic serve hits the spot.

Ingredients:

• 50ml Sir Edmond Gin
• 150ml Premium tonic
• Strawberries and mint leaf for garnish

Method: Pour gin into glass filled with ice. Top with tonic. Garnish with strawberry slices and mint leaf.