There’s something about summer that changes the way we drink. The days stretch longer, the evenings arrive slower, and suddenly, what’s in your glass starts to matter a little more. It’s no longer just about the pour, it’s about the mood it carries. This season
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From Smoky To Citrus
From Smoky To Citrus: A Summer Cocktail Guide Across Spirits
There’s something about summer that changes the way we drink. The days stretch longer, the evenings arrive slower, and suddenly, what’s in your glass starts to matter a little more. It’s no longer just about the pour, it’s about the mood it carries.
This season, cocktails are leaning into contrast: bright tropical notes meeting quiet heat; roasted, darker flavours softened with texture and balance. It’s a shift from the expected to something more layered, more personal.
Whether it’s a slow evening that calls for something rich and grounding, or a louder night that needs citrus, spice, and energy, these cocktails are designed to meet you where you are, and maybe take you somewhere slightly unexpected.
Ingredients
50 ml The Macallan Double Cask 12 Years Old
10 ml Valdespino Manzanilla Deliciosa
20 ml orange syrup
Method
Stir all ingredients with ice until well chilled. Strain into a rocks glass over a large ice sphere. Garnish with an expressed orange peel.
A composed interpretation of the classic Old Fashioned, the Meridian balances citrus brightness with a subtle salinity. It reflects the interplay of European and American oak, bringing structure, depth, and a refined freshness to the glass.
Pairing:
Celeriac salad with caviar, citrus curd, and apple, finished with maple syrup.
Ingredients:
30 ml The Macallan Double Cask 18 Years Old
10 ml Valdespino vermouth
Method:
Pour the whisky into a highball glass. Place a half-sphere of crushed ice on top and drizzle the vermouth over it. Gently break the ice to allow the flavours to integrate gradually.
An interactive, slow-evolving serve that highlights the influence of sherry seasoning. As the drink opens up, the whisky reveals layered notes of dried fruit, oak, and gentle spice.
Pairing:
Duck ham with dried apricot hoisin, peach and vanilla purée, and candied ginger.
Ingredients:
The GlenJourneys (Rum Cask Aged)
Roasted hazelnut
Cold brew coffee
Coffee liqueur
Sea salt cold foam
Method:
Build the whisky, cold brew, roasted hazelnut, and coffee liqueur over ice. Stir to combine. Top with a layer of sea salt cold foam before serving.
Single malt has a reputation for being serious, and The GlenJourneys earns that—but it also knows when to have fun. Aged in rum casks, it carries a warmth that sits between indulgent and refined. The Hazelnut Noir leans fully into that character: cold brew and roasted hazelnut pull the drink into darker, richer territory, while coffee liqueur gives it structure. What elevates it is the sea salt cold foam—light on top, savoury on the palate—making each sip land differently from the last.
Ingredients:
The Glenwalk whisky
Passionfruit purée
Lime juice
Thai bird’s eye chilli
Jalapeño
Pinch of salt
Tajín (for rim)
Method:
Rim the glass with Tajín. Shake whisky, passionfruit purée, lime juice, chilli, jalapeño, and salt with ice. Strain into the prepared glass over fresh ice.
Smooth, bold, and far more adventurous than expected from a Scotch, The Glenwalk holds its own in almost any company. The Glenpicante opens with passionfruit and lime, easy, sunlit flavours before the chilli and jalapeño begin to build. The heat doesn’t rush; it settles in gradually, balanced by a pinch of salt. A Tajín rim adds a dry, citrusy edge that completes the experience.
Ingredients:
El Goonda tequila (strawberry agave expression)
Fresh lime juice
Triple sec
Salt (for rim)
Method:
Rim the glass with salt. Shake tequila, lime juice, and triple sec with ice. Strain into the prepared glass over ice.
There’s a version of El Goonda that needs nothing added, just poured over ice and left alone. Its strawberry agave expression is both ripe and grounded. The Strawberry Margarita builds on that base: lime cuts through the sweetness, triple sec rounds it out, and the salt rim sharpens every note.
Ingredients:
Shelter 6 vodka
Espresso
Coffee liqueur
Salted caramel syrup
Method:
Shake all ingredients with ice until well chilled. Strain into a chilled glass.
Not every vodka earns its shelf space, but Shelter 6 does. It’s clean without being forgettable, versatile enough for a serious build. Six to Six leans into that: espresso and coffee liqueur bring depth, while salted caramel adds a controlled sweetness that balances rather than overwhelms.
Ingredients
50 ml Whistler whisky
4–5 fresh blackberries
15 ml blackberry syrup
15 ml lemon juice
15 ml sugar syrup
6–8 mint leaves
Crushed ice
Splash of soda (optional)
Method
Muddle blackberries and mint gently in a shaker. Add whisky, syrups, lemon juice, and ice. Shake well. Strain into a glass with crushed ice. Top with soda if desired. Garnish with blackberries and mint.
Ingredients
50 ml Cashmir vodka
30 ml cold brew coffee
30 ml simple syrup
Ice cubes
Coffee beans (for garnish)
Method
Add all ingredients to a shaker with ice. Shake until chilled. Strain into a glass and garnish with coffee beans.
Ingredients
30 ml Perry Road Peru
120 ml champagne
Method
Build in a chilled champagne flute. Pour Perry Road Peru first, then top with champagne. Serve immediately.
Ingredients:
50 ml Greater Than gin
Fresh watermelon juice
10–12 basil leaves
15 ml lime juice
10 ml simple syrup
Method:
Shake all ingredients with ice. Strain into a chilled glass filled with ice. Garnish with basil and a watermelon wedge.
Ingredients:
60 ml Aperol
90 ml prosecco
Splash of soda
Method:
Fill a wine glass with ice. Add prosecco, then Aperol, then soda. Stir gently. Garnish with an orange slice.
Ingredients:
50 ml Don Julio Blanco tequila
Fresh mango purée
20 ml lime juice
10 ml agave syrup
Pinch of chilli powder
Method
Shake all ingredients with ice. Strain into a salt- or chilli-rimmed glass. Garnish with a mango slice.
Ingredients
50 ml Makazai white rum
25 ml lime juice
15 ml coconut water
10 ml sugar syrup
Method
Shake all ingredients with ice. Strain into a chilled coupe glass. Garnish with a lime wheel.
Source: News18
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