9 End-Of-Summer Cocktails To Make This Weekend
Frozen Palomas
Pour the grapefruit juice into ice cube trays and place in the freezer for at least 2 hours or until frozen solid.
When you’re ready to make the frozen palomas, combine grapefruit ice cubes, lime juice, tequila and agave in a high-power blender.
Blitz until the frozen palomas are a slushy-like consistency. If they taste too tart, add a bit more agave. If they are too thick, add a splash of grapefruit juice.
Serve in glasses with a salt rim and garnish with a grapefruit wedge.
Green Chilli Margarita
Put the salt into a flat saucer and take two martini glasses or small whisky tumblers and run a wet finger over the rim.
Dip the rims into the salt and set aside.
Put the green chillies into a mortar and give them a good crush or bash them with a wooden spoon to release the spices.
Put them into a cocktail shaker, add the ice, tequila, Cointreau and lime juice, and shake.
Pour into your prepared glasses and enjoy.
@CharlieMcKay
Aperol Slushy
Mix the Aperol, orange juice, lemon juice and half the fizz in a large bowl.
Transfer it to a shallow container and put it in the freezer, gently stirring every 30 minutes until it has a slushie texture – it will take about 2 hours.
After an hour, add the other half of the fizz into the mixture.
Remove from the freezer after another hour, stir well and garnish with orange slices to serve.
Mirabeau Margarita
Shake everything together with ice and pour into a salt-rimmed old-fashioned glass filled with ice.
Garnish with a slice of dried blood orange.
Milly Fletcher
Frozen Pina Colada
Blitz all the ingredients in a blender and pour into a paloma glass.
Garnish with a wedge of lime.
Gimlet
The key to a refreshing gimlet cocktail is the combination of fresh lime and citrus served ice cold.
Add a generous handful of ice cubes to a shaker and combine the ingredients.
Shake and strain over your martini glass.
For that bar-chic garnish, carefully peel the rind around the width of the lime and roll once to create a glass-ready twirl.
For that ice-cool serve, pop your martini glass in the freezer 1-2 hours before serving.
For an aromatic boost, add a touch of the kaffir lime rind to your sugar syrup, heat through and re-cool.
Frozen Gin & Tonic
Make tonic water cubes by pouring the tonic into ice cube trays. Freeze until solid.
Add the frozen tonic cubes to a blender then add the gin and lime zest. Blitz until smooth.
Serve with a lime wedge.
La Folie, Apricot & Lavender Cocktail
For the syrup, put the sugar and water in a saucepan.
Rip the flowers off the bud and add them to the saucepan.
Cook the mixture until the texture thickens a bit and then sieve it into a glass jug and set aside to cool.
Place one lavender bud into each glass, with 3 tbsp of apricot juice and 2 tbsp of the lavender syrup.
Top up the glass up with chilled La Folie and stir very gently.
Basil Smash
Muddle basil leaves in a cocktail shaker.
Fill the shaker with ice and add remaining ingredients. Shake well.
Strain or double-strain into an ice-filled rocks glass.
Garnish with a basil leaf.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.