If you’re planning a summer wedding, you should definitely serve delicious cocktails to your guests! Alternatively, a trend we’ve seen over the past few years is the “self-serve cocktail table”. Lay out your table with glasses, beverages and ingredients in jars so your guests can help themselves. Write a list of all your favourite cocktail recipes for your guests to try. But before you select your favourites, you need to try as many as possible! We’ve rounded up some great recipes for you to try, just in time for the Bank Holiday Weekend!
Searching for a great cocktail shaker set? Check out the review of a beautiful minimalist black cocktail set on In Two Homes.
Which is your favourite? Let us know in the comments below. Cheers! 🍹
- 500ml Edgerton Original Pink Gin
- 120g golden caster sugar
- 3 cloves
- Zest of 2 oranges
- 1 cinnamon stick
- Pinch of black pepper
Add all of the ingredients, except for the gin, to a small Pan. Gently bring the mixture to the boil then simmer over a low heat for 8-10 minutes, until it forms a light syrup. Take off the heat and leave to cool. Pour the cooled syrup and its infusions into a glass bottle and top up with the gin. Shake well and store for at least 2 weeks to infuse.
Recipe courtesy of, edgertonpinkgin.co.uk
Celtic Soul Cocktail
- 30ml Caorunn gin
- 20ml Purple carrot & Buckthorn shrub (Apple Vinegar base)
- 30ml Champagne
- 10ml Framboise EDV
- 2 dashes Rose water
Mix all ingredients together and stir well. Serve over crushed ice for a refreshing ice-cold drink.
Recipe courtesy of, caorunngin.com
- A bottle of chilled Prosecco
- A bottle of Aperol
- Soda served from a syphon or chilled bottle
- Tall balloon or wine glasses
- Ice cubes
- Slices of orange
Fill the glasses generously with cubed ice. First, pour 3 Parts of Prosecco (75ml) over the ice. Then, pour 2 Parts Aperol (50ml) into each glass in a circular movement. Finish with a dash of Soda (25ml). Garnish with a slice of orange.
Recipe courtesy of, aperol.com
A Berry Nice T&T
- 300g of any purple berry (recommended: blueberries, blackberries, grapes)
- 400ml water
- 50 ml Tanqueray London Dry Gin per glass (2 units per serve)
The night before/morning of – Put into the blender: 200 grammes of purple berries, 400ml water and squeeze the juice of half a lemon. Blitz until smooth.
Only pour into 25% of the ice tray cavities, then spread out the remaining 100g of berries into the ice tray cavities and continue to pour the berry mixture over each berry until all cavities are full. Then freeze overnight.
Build the berry ice cubes into a Gin glass. Pour 50ml of gin over berry ice cubes and top glass up with tonic water (roughly 250ml-300ml) and enjoy!
Recipe courtesy of Tanqueray Gin
Strawberry Pimms Royale
- For 1 cocktail (in a champagne flute or tall tumbler glass)
- 25mls Pimms (the original variety)
- 4 strawberries, cut in half
- Chilled Prosecco or Champagne or sparkling wine to top
- Sprig of mint to garnish
Pour the Pimms into a glass, add the strawberries and fill up to the top with the fizz.
Recipe courtesy of, makeyourswitch.co.uk
Bloom Gin French 75
- 25ml BLOOM London Dry Gin
- 25 ml freshly squeezed lemon juice
- 10 ml sugar syrup (1 water: 2 sugar)
- Top with good quality Prosecco or Champagne
Shake the first three ingredients with ice and strain into a chilled champagne flute. Top with bubbles and garnish with pretty, edible flowers.
Recipe courtesy of Bloom London Dry Gin / Available in all major supermarkets, Harvey Nichols and Ocado
Coconut Gin and Tonic
- 50mls gin ( roughly 2 shots)
- 50mls coconut water
- 60-100mls tonic water (depending on how long you want the drink to be)
- Juice of ½ lime
Fill a glass with a handful of ice and pour the other ingredients into the glass, over the ice. You can make this in a large jug for a party cocktail and this works well, just multiply the ingredients accordingly and I think it looks nice to throw in a few slices or wedges of lime.
Recipe courtesy of, makeyourswitch.co.uk
Sake Iced Tea
- 50ml Sake
- 350ml lemon iced tea
- 3 Squeezes fresh lemon
- Lemon wedges
- Cubed ice
- Collins glass
Build & Stir. Add all ingredients into glass and stir. Enjoy!
Recipe courtesy of, rofuto.co.uk
- 40ml Smirnoff Vodka (Units: 2 per serve)
- 20ml Ginger Liqueur
- 25ml Lime Juice
- Top with Grape Soda
Fill a highball glass with ice, add Smirnoff Vodka, ginger liqueur and lime juice. Add in the grape soda and stir into the mixture. Garnish with a lime slice and black grapes.
Recipe courtesy of Smirnoff Vodka
Fleur de Belle
- 37.5ml Rock Rose
- 15ml RinQuinQuin
- 15ml Cocchi Rosa
- Splash of Lagavulin
Add all ingredients (except Lagavulin) into a mixing glass then add ice. Stir to chill and dilute. In a chilled cocktail glass, add a splash of Lagavulin whisky and swirl to coat the glass. Drain off the excess whisky then pour the chilled cocktail into the glass. Garnish with a flamed orange zest & rosemary.
Recipe courtesy of, dunnetbaydistillers.co.uk