Three of the best: Summer cocktail recipes
1 August 2018 / Food /
As we continue to bask in this glorious British sunshine, we’ve come to love a refreshing and summery tipple more than ever.
The Glasshouse’s terrace is the perfect spot to savour a pre-dinner drink, especially with this summer’s Ayala Brut Nature Bar pop-up. So, we asked our head bartender, Tom Doherty, to share three of his favourite cocktail recipes that lend themselves perfectly to a warm summer’s evening.
A quintessential English twist on a modern classic, which we serve in The Glasshouse.
- 5ml Chase Rhubarb Vodka
- 5ml Cointreau liqueur
- 10ml fresh lime juice
- 25ml cranberry juice
- 2 Dashes of La Fee Rhubarb Bitters (optional)
- Orange peel to garnish
Combine the Chase Rhubarb Vodka, Cointreau liqueur, lime juice, cranberry juice and La Fee Rhubarb Bitters (if using) in a cocktail shaker with some ice. Shake vigorously for 10 seconds before fine straining into a cosmopolitan glass. Finish with a garnish of orange peel.
A refreshing and light concoction to tantalise the taste buds, this has become a firm favourite on the Ayala Brut Nature Bar pop-up’s menu.
- 25ml limoncello liqueur
- 5ml fresh raspberry puree
- 100ml Ayala Brut Champagne
Spoon the raspberry puree into a Champagne glass, followed by the limoncello, and then gently top up the glass with Ayala Brut Champagne. Give it a gentle stir before serving straight away.
This is a refreshing non-alcoholic invention, which is best garnished with freshly-picked mint (we collect ours daily from the Walled Garden).
- 150ml green tea
- 25ml fresh lemon juice
- 5ml agave nectar
- 3 Slices of cucumber
- Handful of fresh mint
Prepare the green tea and leave to cool. Muddle the cucumber in a Boston glass before adding the green tea, lemon juice and agave nectar with some ice. Shake vigorously for ten seconds before fine straining into a jam jar. Garnish generously with a sprig of mint and serve.
Please ensure to check all allergens in the ingredients before serving.