4 of the best summery cocktails to make when you’re entertaining

Stylishly presented margherita cocktails, in a kitchen environment with a jug, and dressed with fruit.

Whether you like margaritas, Aperol spritz or mojitos, you’ll want to call your friends immediately after seeing these summery cocktail recipes.


When you produce a jug of these perfect slushy margaritas to share, your guests will sing your praises.

Serves 6


300ml blanco tequila

180ml freshly squeezed lime juice

135ml Cointreau

135ml simple syrup

180ml water

Lime wedges (optional, for serving)

Coarse salt (optional, for serving)


  1. In a pitcher, mix together the tequila, lime juice, Cointreau, simple syrup and water until well combined. Pour the mixture into a heavy-duty zip-top freezer bag and seal carefully.
  2. Freeze for at least 2 days, taking the bag out and gently shaking it a couple of times over the course of the freezing time to ensure the ingredients remain incorporated. Because of the alcohol, it won’t be frozen solid but will be more of a thick slushy consistency.
  3. To serve, smush the mixture around to break up any large crystals, then divide the cocktail among 6 cups. If desired, you can rim your cups with coarse salt first by running a lime wedge around the edge of each cup and then rolling the edge in salt.
  • To make the simple syrup, just combine equal parts sugar and water (for example, 1/2 cup sugar and 1/2 cup water) and stir until the sugar dissolves. You can do this over heat to make it dissolve faster but you don’t have to.

Summer spritz

Serves 1


60ml orange juice

30ml Campari

90ml dry Prosecco


Add the orange juice and Campari to a large wine glass half-filled with ice. Top with the Prosecco, stir gently, and serve.


This mojito recipe is bright but not overly acidic with a generous amount of cooling mint. Alternatively, you can try basil leaves instead and/or gin instead of rum, or use a couple of sprigs of thyme with lemon juice and vodka instead of lime and rum.

Serves 1


6 fresh mint leaves, plus a sprig for garnish

1 tablespoon sugar

15ml water

30ml freshly squeezed lime juice

60ml white rum with crisp, light flavours


In a shaker or water bottle, gently muddle the 6 mint leaves. Add the sugar, water and lime juice, and stir or swirl until the sugar starts to dissolve. Add the rum and about 3/4 cup of small ice cubes. Shake vigorously but briefly – just 10 seconds – then dump the cocktail, ice and all, into your cup. Garnish with a mint sprig.

Aperol spritz

The one, the only, the iconic spritz. With an Aperol spritz in hand, relaxation cannot fail to be complete.

Serves 1


60ml Aperol

90ml dry Prosecco or dry apple cider

30ml soda water or dry apple cider


Add the Aperol to a wine goblet half filled with ice. Top with the Prosecco and soda water, stir gently and serve.

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