Guide To Summer Spritzes and Outdoor Cocktails

Giffard Menthe Pastille Spritz

Tweak your tipples this summer and turn yourself into a Watermelon Man or a Lazy Pina Colada person. And finally decide whether it’s six mint leaves or more. That’s what summers are for.

We covet variety as the spice of life and soon become aware that there is a lot of life beyond a Margarita, a Sidecar, a Negroni and a Manhattan. There are also plenty of delicious and delectable alternatives to an Aperol Prosecco spritz.

Mainly thanks to Giffard’s.

And the new Buzzd energy tonic. Try a Sangria, for which you will need 2 large oranges, sliced, 2 pears, sliced, 1 lemon, juiced, 1 lemon, cubed, 200g strawberries, sliced, 3tbsp caster sugar, 1tsp cinnamon, 750ml Codorníu Tempranillo Organic Red Wine, 100ml Carlos Brandy de Jerez Solera Gran Reserva, Sparkling water and ice.

Chop the fruit, add the sugar and cinnamon and stir to coat the fruit and cover and leave in the fridge for a minimum for an hour. Fill a large jug with ice and add the fruit, wine, brandy and stir. Finally top up with the red wine and sparking water and give it a final stir.

To make a Sangria Blanca you will need 2 red apples, sliced, 2 nectarines, chopped, 100g of strawberries, sliced, 1 lime, juiced, 1 lemon, juiced, 2tbsp caster sugar, 750ml Codorniu Clasico Brut Organic NV Cava, 60ml white grape juice or sparkling water, 30ml Carlos Brandy de Jerez Solera Gran Reserva, 2tbsp Cointreau, some mint leaves and ice.

Juice the lemon and the lime and combine with the Cointreau, Spanish brandy and sugar. Next, slice the apples, nectarines and strawberries and add to the jug along with the ice. Then carefully add the Cava and top up with sparkling water or grape juice if you have a sweet tooth and then add a bunch of mint leaves. It makes a great Stinger too!

Sometimes a Black Velvet moustache doesn’t do it for you, so instead, why not treat your honey to some British B-Corp certified Besou?

The new, all-natural bittersweet aperitif and spritzer is made by Beehave Beverages from Cotswolds honey from ethical apiaries. 10 per cent of all profits go to Bees for Development charity. It makes a good Beegroni and Beelini.

It is already stocked by The Savoy, The Berkeley, The Connaught, Chiltern Firehouse, Annabel’s, Dukes Hotel, Nobu Hotels, The Goring and The Lanesborough.

Perhaps try a new Prosecco like Sea Change? The range of ethically sourced, environmentally conscious Surrey-based wines are designed to help tackle this global issue through the generation and donation of funds to key charities and environmental projects.

Giffard alcohol free range

Catherine Monahan, founder of Gigglewater Prosecco, recommends “La Bacchinate” cocktail with grenadine, gin, orange blossom water and Goldtooth Springtime Vermut or Lillet Rose.

What else can you add to pep up the familiar fizz, get the best from your Glera grape and make the gift and toast more special and personalised?

If Aperol is passe, Bols boring, Absolut Vanilla a surprise no more and, sadly Cuisse de Nymph (Maiden’s Great Blush) not made anymore, how can you supplement the sparkly and wean yourself off Limoncello?

Giffard has been making liqueurs for five generation since making Menthe-Pastille in Angers, Loire in 1885. Crème de Passionfruit and Crème de Peche perks up any fizz. As do Giffard’s crèmes de fruits and Kiwi, Basil and Fig syrups.

Giffard’s bewilderingly extensive portfolio includes a wide range of highly flavoured and colourful pasteurised pure sugar syrups specially created for professional baristas and the coffee shop industry to flavour and sweeten many hot or cold beverages such as Latte Macchiato, Cappuccino, Iced Tea and Café Frappe.

Abricot Rouge du Roussillon, Cassis Noir de Bourgogne, Banane du Brésil and Vanille de Madagascar are all indispensable must-haves for any drink’s cabinet. As is Ginger of the Indies.

Who can resist a splash of Crème Brûlée syrup in their flute of Champagne, Franacortia, Cava or English Orphelia sparkling wine?

Try a Falernum in a Tiki and check out the egg syrup and special Giffard creations like Mangalore, Peppermint Pastille, Cognac and Caramel or Manaza Veri (green apple).

So, the next time someone asks you what you would like to drink just say, “Giffard’s please. The rest is up to you.”

For example, a Lazy Pina Colada, which is made with 40ml of Aged Rum, 20ml of Giffard Coconut Liqueur, 60ml of Pineapple Juice and 5ml of Lime juice. Or perhaps a Watermelon Man, made with 60ml of Vodka, 30ml of Giffard Watermelon Liqueur, 15ml of Lime Juice and topped with Lemon Soda.

Author Bio:

Kevin Pilley is a former professional cricketer and chief staff writer of PUNCH magazine. His humour, travel, food and drink work appear worldwide, and he has been published in over 800 titles.

Photographs courtesy of Giffard

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