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