Top 10 cocktail recipes for July 2025
Regardless of your location in the world, whether rain or shine, these 10 cocktail recipes will come in handy at some point this month.
The sun is shining on the Northern Hemisphere, so we’ve loaded up this month’s recipe roundup with tropical tipples to cool you down – from Piña Coladas to Cuba Libres and Margaritas, as well as a big helping of pineapple and limes.
If you’re on the other side of the world, chin up and chin chin. Making cocktails that remind you of summer is a good substitute for the real thing.
In need of more cocktail recipe inspiration? Check our roundups from May and June.
And if you have a cocktail recipe you’d like featured in next month’s roundup, email info@thespiritsbusiness.com.
Nemiroff Local Martini
This Martini pays homage to Ukraine, one of biggest cranberry exporters in the world. Throw in a pickled onion garnish to surprise and delight guests.
Ingredients:
- 50ml Nemiroff De Luxe vodka
- 20ml Dry vermouth
- Dash Cranberry bitters
- Pickled onion
Method: Add the bitters, vermouth, and vodka into a glass with ice. Slowly stir for a few seconds, then pour into a pre-chilled serving glass. Garnish with a pickled onion on a cocktail stick.
Bright and Stormy
Much like rum for the Dark and Stormy, gin can be used as a partner for ginger beer when looking to quench your thirst while the weather is hot.
Ingredients:
- 60ml Highclere Castle Gin
- 15ml Fresh lemon juice
- 15ml Fresh orange juice
- 15ml Simple syrup
- Ginger beer
Method: Add Highclere Castle Gin, lemon juice, orange juice, and simple syrup into a cocktail shaker with ice, and shake well. Strain into a Highball or rocks glass with fresh ice. Top with ginger beer, stir, and garnish with a mint leaf or an orange slice.
Bahama Mama
Tatratea has got its best beach hat on for this recipe, which combines the tropical dream team of coconut and pineapple to great effect.
Ingredients:
- 25ml Tatratea 22% Coconut
- 25ml Rum
- 15ml Kavalero Coffee Liqueur
- 15ml Lime juice
- 90ml Pineapple juice
Method: Pour the lime juice, Tatratea 22% Coconut, Kavalero and rum into a glass. Stir everything well. Add ice, and top up with pineapple juice. Garnish with a slice of pineapple.
Cazcabel Piña Colada
This recipe deviates from the traditional Piña Colada formula by using Tequila as its base spirit, and, no, we are not complaining.
Ingredients:
- 50ml Cazcabel Coconut Tequila
- 200ml Pineapple juice
- Optional: 1/2 fresh chilli
Method: Build and stir in a glass filled with ice. For the spicy version, muddle half a deseeded red chilli before adding the rest of the ingredients into the glass.
Jungle Bird
This recipe is believed to have transportative powers in its ingredients, ushering drinkers to the exotic shores of South Asia.
Ingredients:
- 45ml Aluna Tropica Rum
- 15ml Campari
- 45ml Pineapple juice
- 15ml Lime juice
- 10ml Sugar syrup
Method: Shake all ingredients with ice, and strain.
Blueberry & Pistachio Espresso Martini
Give your regular Espresso Martini a shakeup with this recipe from Giorgia Di Stefano and Saira Khan – the wife-and-wife team from Demon, Wise & Partners cocktail bar in London.
Ingredients:
- 50ml Virtuous Vodka Rye
- 25ml Brunette Organic Cold Brew Coffee Liqueur
- 2 Scoops of pistachio ice cream
- 6 Blueberries
- 20ml Sugar
- 50ml Espresso
Method: Blend all the ingredients together before shaking with ice to create a creamy texture. Garnish with shaved pistachios.
Spiced Cuba Libre
A coffee-and-cocoa flavour twist on a Cuban staple, thanks to Black Tears’ uniquely flavoured rum.
Ingredients:
- 50ml Black Tears Dry Spiced
- Juice of half a lime
- Cola
Method: Fill a Highball glass with ice, squeeze in the lime juice. Add the Black Tears, top with cola, squeeze and drop in one lime wedge to garnish.
Kadoo Carnival Piña Colada
This Piña Colada from Kadoo Rum is exactly what is required for a long, hard day of doing nothing under the sun.
Ingredients:
- 50ml Kadoo Carnival Coconut Rum
- 120ml Pineapple juice
- 15ml Cream of coconut
- 5ml Freshly squeezed lime juice
Method: Blend all ingredients with a scoop of crushed ice until smooth. Pour the blended mixture into a chilled glass. Garnish with pineapple and a mint sprig.
Spanish Highball
Drink like a Spaniard and channel aperitivo hour in Andalucía with this recipe from The Glendronach.
Ingredients:
- 20ml The Glendronach Aged 12 Years
- 5ml Pedro Ximénez Sherry
- 1 Lemon squeeze
- Topped with light tonic water
Method: Build with ice and serve in a wine goblet, garnished with an orange slice.
Black Diamond Margarita
This bold take on a Margarita has an edge, with its black salt rim.
Ingredients:
- 60ml Dobel Diamante Cristalino
- 15ml Agave syrup
- 15ml Lime juice
Method: Add Dobel Diamante Cristalino, agave syrup, and fresh lime juice in a shaker. Shake and strain over ice into a glass rimmed with black lava salt. Garnish with a lime wedge.
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