From a Chocolate Martini to a Hibiscus Old Fashioned, there were plenty of twists on classic cocktails in this month’s roundup of recipes.

And as its now firmly summer in the Northern Hemisphere (well, apart from the British weather), this month’s recipes also took on a thirst-quenching theme with a Piña Colada, Bees Knees and Sangria all involved.

In addition, Emma Watson’s Renais gin provided a decadent serve that calls for important celebrations, and Skyy Vodka created a sparkly cocktail for this month’s Pride. Scroll down to discover 10 recipes that you can make from home this June.

After more cocktail recipes? Check out our roundups for April and May.

If you have a cocktail recipe you’d like featured in next month’s roundup, email info@thespiritsbusiness.com.

Strangers in Scotland

The co-­founder of Scottish vodka X Muse, Vadim Grigoryan, and BiBo Shoreditch’s bar manager, Michele Gadaleta, created this bitter­sweet, blood­-red cocktail in celebration of the 60th Venice Biennale art exhibition.

Ingredients:

• 40ml X Muse Vodka
• 10ml Campari
• 20ml Homemade raspberry shrub*
• 40ml Cranberry juice

Method: Shake and double strain in a clean tumbler with a big ice cube. Add marjoram foam on top.

*For raspberry shrub: 115g raspberries, 300g sugar, 50g vinegar, 30ml oloroso Sherry, one spoon each of citric acid and malic acid (or 20ml lemon juice and 10ml lime juice).

Crusta Anniversaire

Renais celebrated its first birthday last month by reimagining the Crusta – typically brandy-­based – with its gin, topped with edible glitter for extra decadence.

Ingredients:

• 45ml Renais Gin
• 20ml Lemon juice
• 20ml Orange curaçao
• 10ml Sugar syrup
• 50ml Champagne
• 1 dash Angostura bitters
• Golden caster sugar and edible glitter for the sugar rim

Method: Garnish the glass with a gold- encrusted sugar rim, made with golden caster sugar and edible glitter. Shake all ingredients apart from the Champagne with ice, strain into a coupette glass, and top with Champagne.

Rozél Rosé Vodka Sangria

Hosting a barbecue or a garden party over summer? Pro tip: prepare jugs of this rosé vodka sangria for assured success.

Ingredients:

• 100ml Rozél Rosé Vodka
• 700ml Provence­-style rosé wine
• 150ml Pink grapefruit juice
• 250ml Fever-­Tree Raspberry & Rose Soda

Method: Add 100ml of Rozél Rosé Vodka to a jug filled with plenty of ice. Stir ingredients together and add chopped oranges, lemons and raspberries. Top with Fever­-Tree Raspberry & Rose Soda.

Kadoo Bananarama

A few of these on a hot summer’s day will have you going bananas.

Ingredients:

• 50ml Kadoo Carnival Banana Rum
• 30ml Coffee liqueur
• 30ml Banana liqueur
• 50ml Single cream
• 1 Banana

Method: Blend with crushed ice and serve. Garnish with pineapple chunks.

The Rémy Sidecar

Sweet, sour and sophisticated with an orange glow, this timeless Sidecar recipe from Rémy Martin just needs a bit of smooth jazz playing in the background and you’re set.

Ingredients:

• 57ml Rémy Martin 1738 Accord Royal
• 21ml Cointreau
• 21ml Lemon juice

Method: Pour ingredients into a shaker filled with ice. Shake, strain and pour into a coupette glass. Finish with lemon peel for freshness.

Chocolate Tines Martini

One for the sweet-­toothed Martini fan, expect a chocolate overload that’s both rich and indulgent in all the right ways.

Ingredients:

• 100ml Nine Tines Vodka
• 50ml Irish cream liqueur
• 50ml Coffee liqueur
• 1tsp Melted chocolate
• 1tbsp Chocolate syrup
• Chocolate shavings for garnish
• Handful of ice cubes

Method: Begin by chilling a Martini glass. In a separate mixing glass, combine vodka and liqueurs. Then introduce melted chocolate and chocolate syrup to the mixture. Stir the concoction in the mixing glass gently but thoroughly with a long spoon or mixing rod. Discard the ice from the Martini glass and strain mixture into the glass. Sprinkle chocolate shavings over the top for garnish.

Hibiscus Old Fashioned

Who says an Old Fashioned can’t have fun? Traditionally a whisky- based cocktail, Mayenda’s Blanco Tequila brings a lighter profile to the drink, while the addition of hibiscus­-agave syrup sweetens it.

Ingredients:

• 57ml Mayenda Blanco Tequila
• 7ml hibiscus agave syrup
• 2 dashes Mole bitters
• Grapefruit twist for garnish
  *Alternative garnish: salted lime wheel

Method: Add Mayenda Tequila Blanco and the hibiscus agave syrup to a mixing glass with ice, then add the bitters and stir together. Pour over ice into a fluted double Old Fashioned glass, and garnish with a grapefruit peel.

Hoxton Spirits’ Gina Colada

Gin goes tropical in this alternate take on a Piña Colada, perfect for a day of lazing by the pool.

Ingredients:

• 50ml Hoxton Tropical Gin
• 35ml Coconut water
• 35ml Pineapple juice
• 10ml Sugar syrup
• Squeeze of lime
• Crushed ice

Method: Shake ingredients together, pour into cold glass and serve. Garnish with a slice of pineapple.

Bee’s Knees

World Gin Day may have been last week (7 June), but lets be honest, you can pay your respects to the spirit on any day – like through this Silent Pool-based serve that is both zesty thanks to lemon and sweet courtesy of local honey.

Ingredients:

• 50ml Silent Pool Gin
• 20ml Honey syrup
• 20ml Fresh squeezed lemon juice
• Cubed ice
• Lemon peel

Method: Add the gin, honey water and lemon juice into a shaker with cubed ice. Shake vigorously for 8 to 12 seconds, double strain into a pre-chilled cocktail coupe or martini glass and garnish with a twist of lemon peel. How to make honey water: Add half a cup of honey and half a cup of water into a small saucepan and stir over a medium heat until the honey is dissolved. Allow to cool and keep in an airtight container. If refrigerated, honey water will keep for up to one month.

Pride Citrus Sparkle Cocktail

Toast to diversity with this citrusy cocktail created by Skyy Vodka for Pride Month.

Ingredients:

• 1.5 parts Skyy Vodka
• Grapefruit soda
• Edible glitter
• Grapefruit peel

Method: Fill a Highball glass with cubed ice. Pour 1.5 parts of Skyy Vodka and top with grapefruit soda. Squeeze the grapefruit peel and garnish. Add edible glitter for shine.