Served in a light bulb and bright blue in colour, electric lemonade features grapefruit gin, sherbet syrup, soda and lemon juice. Available from The General Store, part of the recently opened Garage venue.
The Roland Garden Cocktail features Tanqueray 10, fresh kaffir lime leaves, lavender syrup, Peychaud bitters and is topped up with Laurent Perrier NV champagne for great summer refreshment. Blakes Below also recently scooped Best Boutique Hotel Bar of the year at the London Club and Bar Awards.
Strawberries & Crème at Drake and Morgan, (various locations)
The Wimbledon Tennis Championships are the jewel in the crown of a British summer, and Drake and Morgan are marking the occasion with Strawberries & Crème. Made from Tanqueray gin, crème de fraise, lemon juice, egg white and fresh strawberries it’s the perfect drink for fans of the action on centre court.
A pun on the controversial 1970s movie, Last Tango in Paris, The Last Mango In Paris comprises two types of Havana rum, Plantation Overproof rum, Blue Curacao, lime, mango lassi and Orgeat (a sweet syrup made from almonds and rose water). It’s a delicious, refreshing and fruity combination perfect for warm weather.
The chaps at the Cocktail Trading Company have a bit of previous form when it comes to interesting cocktails, particularly when it comes to what they’re served in. The Jack Rose is made with Jack Daniels, Jagermeister Banoffee, Ginger-redbush gelato, and served in… an apple.
At 155m (508 ft.) up, Sky Garden offers views across London. While your eyes drink that in, give your mouth the refreshing Bloomsbury cocktail, made with rhubarb-infused Bloom gin, rhubarb liqueur and lime and topped with apricot foam.
Lupins is the latest addition to Flat Iron Square, where the best of British ingredients are given an international treatment. Their signature cocktail is the grapefruit mimosa, made from freshly squeezed grapefruit juice, sugar syrup, rhubarb bitters, and topped with prosecco.
Enjoy a range of bespoke punches in this private members bar in The London EDITION hotel. Edition punch features silver tip jasmine tea, Portobello road gin, Benedictine, oak-moss syrup, lemon juice and orange flower water.
Bistro Vadouvan takes modern French cuisine and adds elements of spice. Mixologist Damian E Pereira wanted to blend his Portuguese and Indian heritage, the result was the chilli mojito made with fresh lemon juice, fresh mint, dark rum, topped up with ginger beer and served with a touch of chilli. A perfect aperitif , refreshing, yet with a kick.
The Cutty Sark on Craft London’s new cocktail menu takes the the traditional Negroni style recipe with gin, the bittersweet amaro, Cynar, and adds an exciting twist by exchanging vermouth for a mix of lemon juice and raspberry tea syrup.
Prosecco is given the Slush Puppy treatment and frozen into a cooling slush at The Queen of Hoxton. They also do an Aperol Spritz slushie, featuring Aperol, home-made frosecco topped with even more prosecco.