THE JOURNAL
Photograph by Jonathan Daniel Pryce. Illustrations by Yana Boyko
Summer entertaining doesn’t ask for much. Nobody expects a five-course meal when it’s 28ºC outside. What most do expect, though, is something fun, iced and in their hand within about one minute of arriving. Get that part right and you’re in the clear for whatever comes next – be it bites in the garden or something more ambitious.
With that in mind, we asked three of our favourite bars for the drinks they’d make if they were the ones hosting. The results are bright, refreshing and built for repetition – because the best summer cocktail is the one you don’t mind making (or asking for) a few times in a row.
01. Coco Chilli Mojito by El Chiringuito, Ibiza
METHOD
Add the mint leaves, fresh red chilli, lime juice and sugar syrup to the glass, then gently muddle to release the aromas without bruising the mint. Add white rum and fill the glass with crushed ice. Stir gently to combine all the ingredients and top with a splash of soda. Then garnish with a mint sprig, a thin slice of fresh red chilli and a lime wheel.
02. Olive Oil Sour by Bar Leone, Hong Kong
METHOD
Add all ingredients to a shaker. Dry shake first, then shake with ice. Double strain into a coupette. Garnish with grated nutmeg.
03. Cherry Americano by Three Sheets, London
METHOD
Mix all ingredients except ice and soda water together and store in a clean wine bottle with a cork, keep refrigerated for when you need it. To serve, pour 50ml of the mix over ice and top with soda water. Garnish with a slice of orange or a cracked, fresh bay leaf.