Summer Cocktails offer endless opportunities for creativity. We draw inspiration from local cultures, unique ingredients, history, and intriguing personalities. Whether prepared using traditional or progressive methods, these cocktails impress with original presentation and limitless embellishments. Ultimately, the key is for a summer cocktail to be well-balanced and taste delightful.
Army & Navy
- 45 ml gin
- 20 ml lemon juice
- 15 ml almond syrup
Method: Shake/Strain Glass: Coupette Garnish: Edible flower
El-Gato 125
- 45 ml Spanish brandy
- 20 ml verjuice
- 15 ml demerara syrup
- Top with Cava
Method: Shake/Strain Glass: Long glass Garnish: Lemon coin
Demerara Syrup Recipe
- 900 g water
- 1 kg dry demerara sugar
- 5 pieces dried pineapple skin
- 50 g sugar cane molasses
- 50 ml Pedro Ximénez
- 2 g cinnamon sugar
- 1 g salt
In a pot, heat water, add sugar and remaining ingredients, simmer until the sugar dissolves, cool, then strain into a bottle.
Oui-La-Sureau
- 30 ml gin
- 10 ml Martini Bitter
- 5 ml Baza Elderflower – Lemon syrup
- 5 ml Supasawy
- 5 ml oloroso sherry
Method: Stir Glass: Wine glass Garnish: Elderflower
Ginger Derby
- 40 ml bourbon
- 25 ml lemon juice
- 100 ml ginger kombucha
- Top with soda
Method: Straight Glass: Long Garnish: Ginger mint
Ginger Kombucha
- 15 ml honey
- 15 ml ginger syrup
- 15 ml Baza Pineapple – Ginger syrup
- 2 g salt
Mix all ingredients and pour into a bottle with a tight seal.
Old Vektor
- 40 ml gin
- 20 ml celery Oleo saccharum solution
- 30 ml sencha tea
- 30 ml clarified apple juice
- 15 ml agave syrup
- 3 ml orange flower water
Method: Throw Glass: Old fashioned glass Garnish: Thyme
Oleo saccharum solution recipe
- 100 g celery stalks
- 100 g sugar
- 450 g water
- 5 dashes celery bitters
- 15 ml Becherovka
- 33 g citric acid
- 3 g tartaric acid
- 1 g salt
In a vacuum bag, add finely chopped celery stalks and sugar, massage lightly, vacuum-seal for 24 hours. The next day, add all remaining ingredients, mix to dissolve sugar, then strain.
