With daylight savings in full swing, we’re leaning into summer mode with openwork sets and a taste for a well mixed drink. From the first signs of sunset to your next dinner party and that late date nightcap, we pair our favourite sips and styles for a winning combination, every time. 

Heatwave Maxi Dress, Sky Blue

Pairs well with, Pompeltini (by Tetsuya Wakuda)

Find a dress that beckons last drinks more than this … we’ll wait. In our soft blue hue and featuring trending openwork, let the sea breeze in as you sip this summer ready twist on the martini.


  • ¼ ruby grapefruit, peeled, coarsely chopped
  • 45 ml Tanqueray No Ten gin
  • 10 ml Lillet Blanc (see note)


Place ingredients in a cocktail shaker, fill with ice, cover with a Boston glass, shake until icy cold (8-10 seconds). Strain through a fine strainer into a chilled cocktail glass and serve.

Disco Cove Tee, Tranquil Blue

Pairs well with Love and Lemons, Jalapeño Margarita

Much like the humble, wear (almost) everywhere Tee, the margarita is a worldwide classic best served any time, any place. We like ours with a hit of spice.


  • ¾ cup good tequila
  • ¼ to ½ jalapeño pepper, plus extra slices for garnish
  • ¼ cup Grand Marnier
  • ½ cup fresh lime juice, plus lime slices for garnish
  • ¼ cup simple syrup or fresh squeezed orange juice
  • a few splashes of sparkling water
  • handful of ice


  1. Pour the tequila into a mixing glass or small pitcher. Add the sliced jalapeño, ¼ to ½ of it, depending on how spicy you want your margaritas. Set aside at room temperature for 15 minutes (the longer you let the jalapeños infuse, the spicier it will be).
  2. Make the margaritas by mixing together the jalapeño-infused tequila, Grand Marnier, lime juice and ¼ cup simple syrup or orange juice. Taste. If you’d like a spicier margarita, add more jalapeño and let it it sit a little longer. Pour into glasses and add lime slices and jalapeños for garnish. For a lighter margarita, fill the glasses ½ full and top with sparkling water. 

All that Matters Pant and Bandeau Top

Pairs well with Gin and Tonic with Cucumber and Rose

A classic with a twist, this all-white set suits an offshore market stroll to long lunch and after dinner drinks. Fresh and timeless with a serve of femininity - much like this long and strong sipper. 


  • 1 litre (4 cups) filtered water
  • Handful of scented rose petals, washed
  • 360 ml Hendrick’s gin
  • 1 Lebanese cucumber, unpeeled, thinly sliced lengthways into ribbons
  • To taste: good-quality tonic water


  1. Pour filtered water into a shallow tray, scatter with rose petals and freeze solid (3-4 hours). Break into rough shapes with a meat mallet and freeze until required.
  2. Fill 12 bountiful lowball glasses generously with rose ice. Pour 30ml (or more) Hendrick’s gin into each, add a curled ribbon of cucumber, then pour over a splash of tonic (or not – this drink is perfectly delicious neat) and serve immediately, scattered with extra rose petals if desired

Deep Dive One Shoulder Mini Dress

Pairs well with Coconut and Ginger Highball

Not usually a team to lean into the sweeter side of the bar, this ultra-feminine icon fits the vibe and calls for a dash of coconut, beachside.


  • ¼ lemon
  • ¼ orange
  • 30 ml bourbon or rye whiskey
  • 2 tbsp coconut cream
  • To serve: ginger beer, chilled


  1. Fill a highball glass or half a coconut with ice and squeeze juice from lemon and orange into it
  2. Add whiskey and coconut cream, top with ginger beer, stir gently and serve.

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