Top cocktail recipes for June 2026
From a Martini approved by royalty to simple summer serves and a swicy cocktail, here are the top recipes to make from home this month.
It may not feel like it right now if you’re in the UK looking out of your window, but summer has arrived in the Northern Hemisphere – which means Mojitos, Spritzes and all the rest are on the menu for June’s roundup of cocktail recipes.
Whether you’ve got a big party planned for the Fifa World Cup or are looking to settle into a lazy afternoon of doing absolutely nothing, these 16 cocktails below should help you prepare.
After more recipes? Then check out our roundups from April and May.
Raspberry Highball
A fruit-forward Highball with a bit of the wild Speyside character we all know and love.
Ingredients:
- 50ml Eight Lands Vodka
- 10ml Raspberry liqueur
- 100ml Soda water
Method: Add to a rocks glass over ice. Stir and top with approximately 100ml of soda water.
Speyside Vesper
Practise your best Sean Connery impression for this Vesper from Eight Lands.
Ingredients:
- 25ml Eight Lands Gin
- 25ml Eight Lands Vodka
- 10ml Dry vermouth
- Lemon twist
Method: Stir ingredients over ice and serve in a chilled Nick & Nora glass. Garnish with a lemon twist.
The Sweet Manhattan
Toast to Father’s Day (21 June) with this Manhattan from ‘The Father of Bourbon’ itself, Elijah Craig.
Ingredients:
- 50ml Elijah Craig Small Batch Bourbon
- 25ml Sweet vermouth
- 3 Dash orange bitters
- Orange peel
Method: Add all ingredients to a mixing glass, fill with ice, stir until chilled, and strain into a coupette.
Forbidden Fruits
Tatratea’s aronia and blackcurrant tea-based liqueur stars in this naturally fruity and refreshing recipe, topped with ginger beer for a kick.
Ingredients:
- 30ml Tatratea 27% Aronia & Black Currant
- 30ml Herberry Gin
- 15ml Blueberry purée
- 15ml Lime juice
- Ginger beer
- Fresh blueberries
Method: Mix all ingredients except ginger beer in a shaker with ice. Pour into a tall glass and top with ginger beer. Garnish with fresh blueberries.
Bols Pink Grapefruit Spritz
Spritz drinkers looking to add some zest to their next tipple, look no further than this sparkling grapefruit recipe from Lucas Bols.
Ingredients:
- 90ml Prosecco
- 60ml Bols Pink Grapefruit
- 30ml Soda water
- Grapefruit wedge
Method: Fill a wine glass with cubed ice. Pour two parts of Bols Pink Grapefruit, one part soda water, and three parts sparkling wine into a glass. Decorate with a grapefruit wedge.
Passionfruit Mojito
This tropical twist on a Mojito from Passoã is a real feet-up holiday kind of drink.
Ingredients:
- 15ml Passoã
- 50ml Rum
- 20ml Fresh lime juice
- 15ml Sugar syrup
- 15ml Soda water
- Mint leaves
- Passion fruit
Method: Mix Passoa, rum, lime juice, sugar syrup and mint leaves in a chilled Collins glass. Fill two-thirds with crushed ice, churn with a bar spoon, then fill glass with more crushed ice. Top up with soda water and garnish with mint leaves and the pulp and seeds of a passion fruit.
Born Irish Tops
Possessing the classic creamy head and finish of a stout, and the easy-drinking body of whiskey Highball, this serve from Born Irish delivers on all fronts.
Ingredients:
- 50ml Born Irish Whiskey
- 150ml Premium cola
- Stout top
Method: Fill a half-pint glass with ice, pour in Born Irish Whiskey, add premium cola, and finish with a stout top.
Peach and Thyme Sangria
Pop this Sangria recipe from Renais together in a big jug and enjoy a top-tier summer’s afternoon.
Ingredients:
- 180ml Renais
- 1 Bottle of dry white wine (preferably Chablis)
- 100ml White peach and thyme syrup
- 60ml Gomme sugar syrup
- Soda water to top
- Fresh peach slices
Method: Add all of the ingredients (except the soda water) to a pitcher. Give the ingredients a good mix and allow them to rest for a few hours. Before serving, add fresh peach slices and mix again. Pour out a glass of the Sangria and top up with soda as desired.
The Pink G&T
Bring some excitement to your next gin and tonic with this pink variation from Sir Edmond.
Ingredients:
- 50ml Sir Edmond Gin
- 150ml Premium pink tonic water
- Ice cubes
- Strawberry slices
- Mint
Method: Fill a Sir Edmond Gin copa glass with ice. Pour Sir Edmond Gin and top with premium pink tonic. Stir gently to preserve the effervescence. Garnish with strawberry slices and mint.
Queen’s Cygnature Martini
A cocktail fit for kings and queens, and we’re not joking – it was served at the King’s Trust Gala at Christie’s New York on 29 April.
Ingredients:
- 60ml Cygnet 22 gin
- 15ml Dry vermouth
- A bar spoon of elderflower liqueur
- Dash of orange bitters
- Lemon twist
Method: Shake all ingredients together with ice and strain into a Nick & Nora glass. Crown with a lemon twist.
Gibson’s Tom Collins Lemon
A Tom Collins that’s spent a bit of time in Mediterranean; the citrus flavour is amped up, and it’s even got a little bit of colour.
Ingredients:
- 40ml Gibson’s Italian Lemon
- 30ml Lemon juice
- 30ml Sugar syrup
- Sparkling water
- Lemon twist
Method: In a glass half-filled with ice, add Gibson’s Italian Lemon Gin, lemon juice, and sugar syrup. Top up with sparkling water, then garnish with a lemon twist.
Hot Honey Margarita
See what all the fuss is about with the swicy (sweet and spicy) trend by making this Hot Honey Margarita. It has golden sweetness from Cazcabel’s Honey Tequila Liqueur, while the hot sauce sets you up for a fiery finish.
Ingredients:
- 50ml Cazcabel Honey Tequila Liqueur
- 4 Dashes of Tabasco
- 25ml Lime
- 10ml Agave
- 25ml Apple juice
- Tajin
Method: Shake, serve neat, (or over ice) in a rocks glass with a Tajin spice rim.
Poliakov Porn Star Martini
Expect a party (even if that wasn’t the original plan) after making a round of these Porn Star Martinis.
Ingredients:
- 40ml Poliakov Vodka
- 20ml Passion fruit nectar
- 20ml Vanilla syrup
- 30ml Passion fruit liqueur
- 30ml Lime juice
- 1 Shot of Prosecco
- Passion fruit
Method: Fill a shaker with ice, add ingredients and shake. Pour into a coupe glass and top with half a passion fruit.
Coconuts
A tropical collision of spice, coffee, coconut flavours – and an absolute summer delight.
Ingredients:
- 35ml Mekong Dangerous
- 30ml Coconut water
- 20ml Coconut liqueur
- 10ml Sugar syrup
- Optional: garnish with coconut flakes and pandan leaves
Method: Pour Mekong Dangerous, coconut liqueur and sugar syrup into a shaker with ice. Shake wildly and strain into a rocks or highball glass filled with ice. Top up with coconut water. Garnish with coconut flakes and pandan leaves, if desired.
Lychee Lace
This summer-ready recipe from Sir Edmond Gin is perfectly balanced with floral and citrus notes.
Ingredients:
- 40ml Sir Edmond Gin
- 30ml Lychee liqueur
- 40ml Lemon juice
- 15ml Lemongrass syrup
- 20ml Egg white
- Plenty of ice cubes
- Dried lemon wheel
Method: Dry shake all ingredients. Add ice and shake vigorously. Double strain into a coupe glass and garnish with a dried lemon wheel.
The Classified
This Dirty Martini-esque cocktail is described by Spy X Vodka as precise and quietly powerful.
Ingredients:
- 80ml Spy X vodka
- 5ml Dry vermouth
- Garnish: Olive spheres
Method: Stir ingredients and garnish.
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