Cocktail recipes: An expert mixologist offers his favorite fruity cocktails in preparation for the summer season.


Cocktail recipes: An expert mixologist offers his favorite fruity cocktails in preparation for the summer season.

SUMMER HAS FINALLY ARRIVED, with the start of the summer vacations for schools this weekend. Simultaneously, lockdown limitations are gradually being lifted, and the weather has finally warmed up. What better way to toast to the occasion than with a cocktail?

Mix Mann, a cocktail master with over 40,000 Instagram followers, routinely posts photographs of his remarkable and delectable-looking concoctions. The mixologist shares his favorite cocktail recipes with This website, ranging from strawberries and gin with a dab of honey to blackberry and agave-flavored ice lollies with a pinch of Tequila.

KEEPR’s Classic Dry Gin with Honey (60ml)

Honey Rose Syrup, 20 mL (recipe below)

Fino Sherry, 10ml XecoWines

Londinio 10m Vermouth Rosé

10ml Luxardo Bianco Bitter Luxardo Bianco Bitter Luxardo Bianco Bitter Luxard

20 mL Lemon Juice (Freshly Squeezed)

3 British Strawberries, hulled

a handful of basil leaves

1 dash MsBettersBitters Cardamom Black Pepper Bitters

1 tsp. bitters aromatics


In a shaker, combine the lemon juice and strawberries; muddle the strawberries until smooth; add basil leaves; swirl well; set aside for five minutes to infuse.

Shake with ice, strain twice to remove the ice and basil leaves, then shake vigorously again and strain into a chilled coupe.

Garnish with basil and, if you have one, a rose.

Pimm’s (300ml)

KEEPR’s Wildflower Honey, 60ml

80 milliliters castor sugar

Rose Water (5ml)

Orange Juice, 2 tbsp

Warm over low heat, stirring constantly, until the sugar has completely dissolved.

Raise the heat to high and bring to a boil.

Boil for 15 minutes, stirring regularly, until syrupy and reduced by half, then reduce to a low heat and stir in half of the honey.

Remove from the fire and set aside to cool for five minutes before stirring in the remaining honey and rose water.

Allow to cool before storing in a container in the refrigerator.

50ml KEEPR’s London Dry Gin with British Honey (50ml)

Honey Syrup (25 mL)

Orange Juice (25 mL)

Lemon Juice (20 mL)

1 Leaf of Sage

In a Boston Tin, combine the honey syrup, orange juice, and lemon juice.

Add one sage leaf to the ice in the tin.

Shake vigorously for 5–10 seconds.

In a cold coupe glass, strain twice.

Bottlegreen Bramble Cordial (15ml)

Tequila, 60 mL

lime juice, 25 mL

10ml agave nectar

1 quart of water

Fill a shaker halfway with water and add Bottlegreen Bramble Cordial, Tequila, agave, and lime juice.

Shake well before pouring into an ice lolly mold, leaving a 1cm gap at the top.

Serve soon after adding fresh blackberries to the mix and freezing it until it is set.

For a non-drinker. “Brinkwire News in Condensed Form.”


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