drinks recipes

Cool off this summer with a light, refreshing cocktail made with fresh seasonal ingredients

Cucumber & elderflower spritzer

cucumber, ends trimmed

white wine

elderflower cordial

few mintsprigs, leaves picked

x bottles soda water,

Chop the cucumber into a few chunks, then put in a blender or food processor with the wine and elderflower cordial. Whizz until well blended, then pour through a sieve set over a large bowl or jug. Tip the contents of the sieve back into the machine, whizz again until pulpy, then sieve again into the liquid already collected. Add 1-2 tbsp of the cucumber pulp from the sieve into the liquid and discard the rest. Chill until ready to serve.

To serve, fill glasses with a few ice cubes and some mint leaves. Pour in enough cucumber base to come halfway up the glass, then top up with soda water.

Jason Atherton&#8217;s rhubarb cocktail recipe is a twist on the classic spritz. He uses Kamm &amp; Sons, a ginseng-based bitter aperitif, English fizz and a rhubarb syrup. Keep the rhubarb pulp and make our little buttermilk scones with cardamom cream and rhubarb compote.

Rhubarb spritz cocktail

milliliters Kamm & Sons

rhubarb syrup

Nyetimber Classic Cuvée sparkling wine or prosecco

For the rhubarb syrup

caster sugar

fresh rhubarb, chopped

To make the syrup, gently heat the sugar and rhubarb in a pan with 100ml water. Simmer for 5 minutes. Cool and strain through a sieve (reserve the pulp – see tips).

Divide the Kamm &amp; Sons and 150ml cooled syrup among 6 glasses, top up with fizz, then stir gently.

This sweet thirst-quenching cordial captures the earthy, fragrant flavour of lemon grass.

Lemon grass cordial

lemon grass, pale section only, thinly sliced

(1 1/2 cups) caster sugar

water

Step 1

Place the lemon grass in a mortar and pound with a pestle until lightly bruised.

Step 2

Place the sugar and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add the lemon grass. Increase heat to high and bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until the syrup thickens slightly. Set aside for 30 minutes to cool. Strain the syrup through a fine sieve into a jug. Discard lemon grass. Pour the syrup into an airtight bottle or container and seal. Store in the fridge for up to 2 weeks.

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Cucumber & elderflower spritzer

Rhubarb spritz cocktail

Lemon grass cordial

Top 3 drinks recipes recipes from across the web

The most viewed drinks recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cucumber & elderflower spritzer

Rhubarb spritz cocktail

Lemon grass cordial

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