Summer cocktail hacks for alfresco drinking
by Sophie Whitbread The summer has finally arrived and we’re all heading outdoors. Whether it’s a garden, local park or festival field in your sights, there are plenty of ways to make your drinks really sparkle. Here are a few things I’ve learned about how to make sure they travel well and always hit the spot. Keep it simple for picnics Picnics require forward planning – who wants to carry lots of bottles as well as food on a walk? Whether you’re buying the booze from a nearby shop or taking it with you, you’ll want to keep things simple. If you can pick up sparkling wine from a shop or persuade someone to carry it, you only need add one or two ingredients for a special drink. A glug of orange juice makes a mimosa, Aperol and soda water an Aperol spritz, or crème de cassis a kir royale. Lidded jars make great portable cocktail shakers for drinks that need a vigorous mix, like margaritas, gin fizzes or this super-refreshing non-alcoholic apple elderflower cooler. They also double up as glasses – or you can buy reusable cups with fitted lids and straws. With the weather heating up, you’re going to need to keep these thirst-quenchers cool. Fill a portable cooler with ice and sit the bottles on top. Wrapping wet paper towels around bottles will speed up the cooling. If you’re making drinks before you leave home, freeze them for half an hour. Remember, alcohol consumption isn’t allowed in some outdoor places, so it’s best to check before you head off on your picnic. Let’s get this (garden) party started For those serving drinks in the garden with a fridge and freezer within arm’s reach, the world’s your oyster. Give your gathering a luxe feel with creamy drinks such as a white russian. A whiskey sour, made with egg whites, will also bring that special occasion vibe. If there’s also a well-stocked home bar to take advantage of, get your mixing skills on with a Singapore sling, mai tai or purple rain. And when the heatwave gives you the taste for juicy, fruity flavours, a berry-infused bramble, alcohol-free passion fruit-packed brunch star martini or three-ingredient watermelon cooler will see you right. Speaking of fruit, chop it up and stick it in the freezer in advance – it’s a great alternative to ice. This is an especially great idea for keeping your pitcher of Pimm’s or sangria well-chilled. If you’re having people over and want to make something special without the booze, it’s hard to beat this non-alcoholic frozen margarita. Budget cocktails If you don’t have a huge collection of bottles, choose cocktails with just one spirit. Drinks like gin fizz, screwdriver (vodka orange), dark and stormy (rum and ginger beer) and tequila sunrise (tequila with orange and grenadine) are great for when you’re starting out. If you’re buying cheaper spirits, it can be a good idea to choose fruity cocktails, or make an infusion such as rhubarb gin. For an alcohol-free option, this five-ingredient virgin mojito has a base of soda water and features things you may already have in your kitchen, like sugar and limes. When it comes to kit and extras, make use of what you already have: a fork doubles up as a muddler (for squashing fruit) and freezing your own ice is easy. You can make your own sugar syrup too – it’s a 1:2 ratio of water to sugar. Follow the method in this French 75 recipe. Alcoholic ice lollies Ice lolly cocktails are fun at a barbecue. You can transform the simplest cocktails (choose ones without dairy or egg white) into popsicles by freezing in a mould – I use small yoghurt pots with lolly sticks. Personal favourites are Pimm’s ice lollies with berries and mojito, though anything with fruit and herbs is pretty. If you don’t have lolly moulds, Tom Kerridge’s G&T granita is delicious. If you’re going on a picnic, put your lollies on ice in a coolbox – if you pop them in a ziplocked bag, you’ll have a drink if they melt!