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Ten cocktail recipes for May

Cold weather in the Northern Hemisphere is now firmly in the rearview mirror, so it’s time to start dusting off those summer cocktail recipes. We’ve rounded up 10 of the best to kick off the warmer months.

We’ve rounded up 10 cocktail recipes for May

From frozen cocktails and Margaritas to Mules and Spritzes, we’ve tried to cover all bases with our picks of summery drinks this May. Whether you’re hosting an outdoor soirée or just need a drink in solace on the balcony, these 10 cocktail recipes should sort you out.

Chasing more cocktail inspiration? Check out our roundup of recipes for March and April.

If you have a cocktail recipe that you’d like considered for next month’s roundup, email

Grapefruit-Mint Aqua Fresca


Summer just became a whole lot more refreshing with this serve from Espanita Tequila.


  • 60ml Espanita Blanco Tequila
  • 120ml fresh red grapefruit juice
  • 2­3 fresh mint leaves, plus a small mint sprig for garnish
  • 120ml chilled soda water
  • 20ml agave syrup
  • 1 tiny pinch of kosher salt

Method: In a shaker, lightly muddle mint leaves and agave syrup. Add freshly pressed grapefruit juice, Espanita Blanco Tequila, chilled soda, a small pinch of salt, and a handful of ice. Shake well and strain through a fine-­mesh strainer into a tall glass filled with fresh ice. Garnish with a mint sprig.

Maharashtra Mule


A Mule to quench the thirst on a hot day is one of life’s greatest pleasures, especially when it’s made with Desi Daru’s award-winning mango vodka. The expression was a Taste Master winner at The Vodka Masters 2023, and this Mule is one of its recommended serves.


  • 50ml Desi Daru Mango
  • 15ml fresh lime juice
  • 150ml Old Jamaica Ginger Beer

Method: Build all ingredients in a Highball glass filled with ice. Stir and serve with a lime wedge garnish.

Spicy Margarita

For those who want a spicy version of a top-­notch Margarita.


  • 45ml Espolòn Blanco or Reposado
  • 15ml Ancho Reyes Verde or Original
  • 30ml fresh lime juice
  • 10ml agave syrup

Method: Shake ingredients with plenty of ice, double-strain into a coupette. Garnish with lime peel or wedge.

Ukiyo Gin Basil Smash

The sort of thing you’ll want by your side whenever temperatures exceed 20 ̊C.


  • 60ml Ukiyo Tokyo Dry Gin
  • 23ml lemon juice
  • 15ml simple syrup
  • 10-­12 basil leaves

Method: Muddle the basil leaves in the shaker. Add the rest of the ingredients, and shake over ice. Double­-strain into your favourite glass over fresh ice, and garnish with a sprig of basil to finish.

Negroni Spritz

Feeling something Italian but can’t decide between a Negroni and a Spritz? Why not both?


  • 42ml Highclere Castle Gin
  • 28ml Campari
  • 28ml St­ Germain Elderflower Liqueur
  • 1 dash orange bitters
  • Dry sparkling wine
  • Orange peel/rosemary sprig

Method: Add Highclere Castle Gin, Campari, St­ Germain, and bitters to a chilled mixing glass and stir for 20 seconds. Strain the cocktail into a tall white-wine glass or Champagne flute. Top with dry sparkling wine. Garnish with an orange slice or peel and a rosemary sprig.

Rita Pêches Pure


Add to your Margarita recipe arsenal with this peachy twist on the classic.


  • 15ml Marie Brizard Peach Liqueur
  • 15ml lime juice
  • 30ml San José Tequila
  • 10ml Marie Brizard Triple Sec Liqueur

Method: Add all the ingredients to a shaker filled with ice and shake. Strain into a glass. Garnish with a dried peach.

Gautier Pink Life

This fancy­-looking pink serve calls for special, important occasions – such as brunch.


  • 20ml Cognac Gautier VSOP
  • 10ml Marie Brizard Raspberry Liqueur
  • 90ml Brut Champagne

Method: Stir the first two ingredients with ice, and strain into a chilled glass. Top with Champagne. Garnish with a raspberry.

Santoni Sgroppino


Frozen cocktails are primed to be the hottest drinks of the summer, and this Sgroppino is a shining example of why.


  • 1 part Amaro Santoni
  • 1 part lemon sorbet
  • Float 2 parts Prosecco
  • Rhubarb ribbon

Method: Add all the ingredients to a glass, and garnish with rhubarb ribbon.

Martell Swift and Ginger


Requiring minimal effort to make and highly satisfying when sitting in an outdoor space with the sun out, this two-ingredient mix also really brings out the flavour of Martell’s Bourbon-barrel-finished Cognac.


  • 59ml Martell Blue Swift
  • 12ml ginger ale

Method: Combine Martell Blue Swift and ginger ale. Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.

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