Simple Summer Cocktails

Simple Summer Cocktails

By Denis Smyth | Beer & Spirits Buyer

 

As the country reopens, this weekend might be the first opportunity in a few months for families to get together. With that in mind we’ve put together some of our favourite pitcher cocktails that can be knocked together in a matter of minutes so there’s no need to stress.


You can also pre-make them and chill overnight just adding ice and fresh garnishes and you’re ready to serve.  

 

Aperol Spritz

This has quickly become one of the most popular cocktails in the world. Partly because its so easy to make but also it just tastes great! This is great for larger groups; the below recipe serves 16.

 

Ingredients:

- 1 bottle Aperol

- 1 bottle Prosecco

- 75cl Sparkling Water

- Ice

- Orange Slices

 

Method: Combine all ingredients in a pitcher, relax and enjoy!


Pimms Cup

A classic and a must have for any self-respecting ‘garden party’. The lower abv makes this a great thirst quencher and party favourite. This is a great choice as you can make up the cocktail to the required number of guests.

Feel free to change up the fruits to whatever you like. If you would the drink a little stronger add a splash of gin.

 

Ingredients:

- 1 part Pimms No. 1

- 3 Parts Lemonade

- Strawberries (sliced)

- Orange (sliced)

- Green Apple (sliced)

- Cucumber (sliced)

- Ice

 

Method: Add fruit and ice to a pitcher. Pour in Pimm’s and lemonade, stirring gently. Garnish glasses with mint.


Ginger Shandy

A superb summery cocktail and a great afternoon sipper due to the lower alcohol. Fresh and crisp with a unique kick, ideal for the lovers of ginger. It may even convert some beer drinkers.

 

Ingredients:

- 3 bottles Witbier (eg. Hoegaarden)

- 1 bottle ginger beer (eg. Hollows & Fentimans)

- 1 thinly sliced lemon

- Ice

- Mint sprigs

 

Method: Add all ingredient to a pitcher. Garnish glasses with mint.


Please note prices are correct at time of publishing, please check our website or stores for the most up-to-date pricing.