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Top 10
Top 10 cocktail recipes for August
Running out of ideas and imagination in the home bar? Here’s 10 cocktail recipes to reawaken your inner mixologist.
Whether you’re applying sunscreen in preparation for a day outside in the garden, or you’re stuck in an office lacking in air con hustling away, whatever the situation might be – you’re probably thinking about your next cocktail.
And to help point you in the right direction for that thought, we’ve rounded up 10 of recipes that you can make from home this month. With the Spritz taking over summers, there’s a few of those on August’s list, as well as a punch bowl, a New York Sour and a creamsicle-topped orange cocktail from Matthew McConaughey’s Tequila brand.
For more cocktail recipes check out our lists from June and July.
Have any recipes that might be fit for next month’s round up? Get in touch at info@thespiritsbusiness.com.
Kraken Espresso Rumtini
Invented by bartender Dick Bradsell in the 80s, the Espresso Martini was designed for a young model. This rum variant adds a dark lustre to the expression.
Ingredients:
- 50ml Kraken Roast Coffee Rum
- 50ml Espresso
- 5ml Sugar syrup
Method: Shake all ingredients together and strain through a fine strainer into a glass. Garnish with coffee beans.
The Pear Fizz Highball
Easy to make and easy to sip, this cool customer from Lochlea does exactly what’s required of a summer drink.
Ingredients:
- 50ml Lochlea Our Barley single malt whisky
- 25ml Pear syrup
- 2 Generous squeezes of fresh lime
- 200ml Appletiser
- Slice of dehydrated pear
Method: Fill a chilled Highball glass with ice. Add the whisky, pear syrup, and fresh lime juice. Top with Appletiser and garnish with a slice of dehydrated pear.
Raspberry and Wildflower Gin & Tonic
Pretty in pink, Ramsbury presents a sweet and aromatic twist on the classic serve.
Ingredients:
- 50ml Ramsbury Raspberry & Wildflower Honey Gin
- 150ml Indian tonic water
Method: In a balloon glass with ice, pour Ramsbury Raspberry & Wildflower Honey Gin and Indian tonic water. Mix then garnish with raspberries.
Atardecer Silvestre
Argentinian bartender Mona Gallosi was inspired by the wild fruits of summer in Patagonia when creating this cocktail for Bosque Gin.
Ingredients:
- 45ml Bosque Alta Montaña
- 45ml Premix ‘Silvestre’*
Garnish: Wildflowers on ice
*200ml elderflower nectar, 200g lime juice, and 100ml cassis liqueur
Method: Stir ingredients and build.
The Final Retreat
This tiki-inspired drink from Sir Edmond is a one-way ticket to the tropics.
Ingredients:
- 50ml Sir Edmond Gin
- 8 Fresh blueberries
- 4 Fresh raspberries
- 20ml Fresh lime juice
- 15ml Raspberry liqueur
- 30ml Fresh pineapple juice
- 1 Mint sprig and pineapple leaves
Method: Blend all ingredients and strain into a glass. Garnish with pineapple leaves, a mint sprig, and a pineapple slice.
Rhubarb Ginger Spritz
We’ll throw it out there… rhubarb needs more love as a summer cocktail ingredient. So next time you’re baking a pie, or a crumble, save some for this Spritz.
Ingredients:
- 50ml Mayfield Rhubarb Gin Liqueur
- Prosecco
- Rhubarb strip for garnish
Method: Pour Mayfield Rhubarb Gin Liqueur in glass with ice. Top with Prosecco, and garnish with a strip of rhubarb.
Perfectly Pink Punch
Serving up to eight people, this punch packs a real, err, punch, and is a surefire way to turn the group lunch into a boozy afternoon.
Ingredients:
- 200ml Bathtub Gin
- 150ml Raspberry cordial
- 150ml Freshly squeezed lemon juice (about 34 lemons)
- 100ml Agave syrup (optional, adjust to taste)
- 500ml Sparkling water or soda water, chilled
- Fresh raspberries for garnish
- Lemon slices for garnish
- Ice cubes
Method: In a punch bowl or jug, combine the Bathtub Gin, raspberry cordial, agave syrup, and freshly squeezed lemon juice. Stir well to ensure all ingredients are fully mixed. Chill the punch in the fridge for at least one hour to allow the flavours
Bowsaw Bourbon New York Sour
Raise a glass to the sour for the US’s National Whiskey Sour Day on 25 August, with the New York version, which adds a float of red wine to the top of the drink.
Ingredients:
- 50ml Bowsaw Bourbon
- 25ml Lemon juice
- 15ml Rich simple syrup (2:1)
- 5ml Red wine egg white (optional)
- Lemon twist
Method: Add the Bowsaw Bourbon, lemon juice, simple syrup and egg white (optional) into a shaker with ice and shake hard until well chilled. Strain into a rocks glass over fresh ice. Slowly pour the red wine over the back of a bar spoon so that the wine floats on the top of the drink.
Patrón El Cielo Spritz
The second Spirtz on this list (the more the merrier we say) is a Tequila twist and an ultra-premium one at that, made with Patrón’s four-times distilled El Cielo expression.
Ingredients:
- 30ml Patrón El Cielo
- 60ml chilled Pinot Grigio or Provençale rose wine
- 90ml Ginger ale
Method: In a white wine glass with cubed ice, build all the ingredients. Stir to combine. Garnish with a fresh orange wedge – squeeze and drop into the glass.
Pocketful of Popsicles
A homage to the Orange Creamsicle, perfect for pool days.
Ingredients:
- 42ml Pantalones Organic Reposado Tequila
- 71ml Vanilla ice cream
- 71ml Fresh orange juice
- 21ml Fresh lime juice
- 14ml Orange liqueur
- 14ml Agave Nectar orange creamsicle garnish
Method: In your shaker, combine ingredients in shaker. Blend this ‘childhood nostalgia concoction’ and dance it out like you just made it out of an ice cream truck. From here, pour the blend into a glass and top with a creamsicle.
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