Summer cocktails

Cocktails are a lovely way to kick off any summer evening. Serve these drinks as an aperitif with our Crispbread Bites.

Waterloo Sunset
Serves 4
This classic drink is best served in long cocktail glasses, the grenadine will slowly sink to the bottom to create a layered, ‘sunset’ look.

You will need:

  • 100ml white rum
  • 100ml lemon vodka
  • 400ml fresh orange or tangerine juice (about 6 oranges)
  • 4 tbsp grenadine
  • 1 orange, sliced
  • 4 maraschino cherries
  • Ice

Method:

Fill four tall tumblers with ice. Stir the rum, vodka and juice together in a large jug and divide amongst the glasses. Slowly pour a tablespoon of grenadine into each drink then top with an orange slice and maraschino cherry, adding extra ice if necessary. Serve immediately.

La Conchita Peach Punch
Serves 8
A Sangria-style drink fit for Ms Wurst herself, serve in a large bowl and ladle into ice-filled wine glasses.

You will need:

  • 1 x 750ml bottle dry rosé
  • 120ml brandy
  • 200ml peach juice or nectar
  • 400ml ginger ale or lemonade
  • 4 peaches, sliced into wedges
  • Small bunch mint, leaves picked
  • Ice

Method:

Pour the rosé, brandy and peach juice into a large glass bowl with plenty of ice. Slowly add the ginger ale or lemonade, taking care so it doesn’t fizz up too much. Just before serving, add the peach wedges and mint leaves as well as more ice. Place a ladle in the bowl and allow your guests to help themselves.

Dill and Cucumber G&T

Serves 4
A refreshing Scandi take on this classic drink.

You will need:

  • 1 large cucumber
  • 100ml dry gin
  • 60ml dill simple syrup
  • Tonic
  • Cucumber slices and mint and dill sprigs, to serve
  • Ice

For the dill simple syrup:

  • 200g granulated sugar
  • 250ml water
  • Large bunch fresh dill

Method:

Start by making the dill simple syrup. Place the sugar, water and dill into a small saucepan over a low heat, stirring occasionally until the sugar has dissolved. Take off the heat and allow to cool completely before straining and storing in a jar for up to two weeks.

To make the G&T, blitz the cucumber in a food processor or with a stick blender until smooth. Strain through a fine sieve, pressing to extract the juice. Place in a jug along with gin and simple syrup and stir to combine. Fill four glasses with ice and divide the gin mixture between the glasses. Top with tonic and garnish with cucumber and dill sprigs.

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