Creative Cocktails For Summer Parties

July 4, 2024
by HelloFresh Tips & tricks

    Summer is the season for vibrant cocktails, expertly garnished and served refreshingly cold. For those new to mixing drinks or seasoned hands, this guide offers a simple path to crafting imaginative cocktails for your gatherings. Discover timeless classic recipes and explore snack ideas to serve.


    How to make summer cocktails

    If you’re ready to get stuck in and hold your first cocktail party, HelloFresh has curated a selection of easy-to-follow recipes featuring some of the world’s favourites drinks. Remember to get kitted out with the right equipment before you begin. While you won’t require a fancy blender, a cocktail shaker and stirring utensils are essential, as is a jigger for measuring. Choosing the appropriate glassware for the cocktails you serve can elevate the overall experience. Ensure you have plenty of ice on hand to keep your drinks cool too.


    Blue Lagoon cocktail recipe

    This recipe for a Blue Lagoon serves four. You’ll need one lemon, one lime and one orange, ice cubes, 100ml vodka, 100ml blue curaçao, fruit juices, a teaspoon of syrup and some maraschino cherries.

    1. Squeeze the lemon, lime, and orange into a bowl. 
    2. Place a few handfuls of ice cubes into a large jug. 
    3. Pour in 100ml of vodka and 100ml of blue curaçao. 
    4. Add the fruit juices and one teaspoon of syrup from some maraschino cherries. 
    5. Stir the mixture until the outside of the jug starts to feel cold. 
    6. Half-fill four glasses with crushed ice and carefully pour in the cocktail, straining it from the jug. 
    7. Top off the glasses with some soda water and then gently stir. 
    8. Garnish the cocktails with maraschino cherries.

    Manhattan cocktail recipe

    This recipe serves one Manhattan. If you need more, simply multiply the measurements by the number of guests you’re serving. You will need some ice, 50ml rye whiskey or bourbon, 25ml Rosso vermouth, 5ml syrup, some maraschino cherries, two dashes of Angostura bitters.

    1. Add some ice to a mixing glass.
    2. Pour in 50ml of rye whiskey or bourbon and 25ml of Rosso vermouth. 
    3. Add 5ml of syrup from some maraschino cherries plus two dashes of Angostura bitters.
    4. Stir the ingredients together and garnish with a maraschino cherry and a twist of lemon to serve.

    Martini cocktail recipe

    This martini cocktail recipe serves one person. Simply scale up the measurements based on the number of guests you’re serving. You’ll need ice and a cocktail shaker, 60ml either vodka or gin, one tablespoon of dry vermouth and a lemon peel twist or a skewered olive on a cocktail stick.

    1. Add a handful of ice to a cocktail shaker.
    2. Pour in 60ml of either vodka or gin. 
    3. Add a tablespoon of dry vermouth. 
    4. Shake or stir your cocktail to combine and strain into a pre-chilled martini glass. 
    5. For garnish, add a lemon peel twist or an olive skewered on a cocktail stick.

    Pink gin cocktail recipe

    Below is a recipe for a pink gin cocktail serving one person. Adjust the quantities based on the number of guests at your party. You will need ice, 35ml pink gin and 25ml sweet white or rose vermouth, 15ml Aperol and basil leaves/pink grapefruit to garnish.

    1. Add a handful of ice to a tumbler. 
    2. Pour in 35ml of pink gin and 25ml of sweet white or rose vermouth. 
    3. Add 15ml of Aperol and stir the cocktail until the outside of the tumbler feels cold.
    4. Use a basil leaf and pink grapefruit wedge as a garnish.

    Frozen cocktail recipe

    Ideal for outdoor summer parties, a Frozen Watermelon Mojito can’t be beaten. This cocktail combines 125ml of tequila and 75ml of Triple sec with 800g of frozen watermelon. To add a citrus flavour, blend the juice of two limes with two teaspoons of honey for a touch of sweetness. To prepare the garnish, combine chilli, salt, and sugar in a bowl. Run a lime wedge along the rim of the glasses and then dip them into the spicy mixture before pouring in the mojito blend.

    All cooking appliances vary. These are guidelines only.

    What to serve with cocktails

    Prawn cocktail recipe to complement cocktails

    While we know that a prawn cocktail isn’t a drink, it makes a great summer treat for your party guests and is the perfect pairing with a summer cocktail.

    To cater for four people, here’s what you’ll need: 

    • 400g of cooked shell-on Atlantic prawns
    • 4 little gem lettuces
    • black pepper
    • 5 tablespoons of mayonnaise
    • 2 teaspoons of Worcestershire sauce
    • 5 tablespoons of tomato chutney
    • 2 teaspoons of creamed horseradish 
    • Dash of Tabasco
    • Salt, pepper and a squeeze of lemon juice
    1. Peel 400g of cooked shell-on Atlantic prawns but leave four intact for decoration later. 
    2. Trim and break up four little gem lettuces into leaves and divide them into four small bowls or glasses.
    3. Add the prawns onto the lettuce, then season with some black pepper. 
    4. Combine the mayonnaise, Worcestershire sauce, tomato chutney, creamed horseradish and dash of Tabasco. 
    5. Season the mixture with salt, pepper and a squeeze of lemon juice and spoon it over the prawns sparingly. 
    6. Add a sprinkle of paprika, some chopped chives and the remaining prawns before serving immediately.All cooking appliances vary. These are guidelines only.

    Below are popular cocktail snack pairings that complement each other, endorsed by HelloFresh’s Recipe Development Manager, Mimi Morley:

    • Blue Lagoons with deep-fried seafood and tropical fruit
    • Martinis with smoked salmon or steak sandwiches
    • Mojitos with spicy chicken wraps or tacos
    • Manhattans with pecan pie or barbecued meat
    • Pink gin with cheese platters or ginger prawns

    If you’re looking to expand your repertoire of creative cocktails and accompanying bites, you can count on HelloFresh. For inspiration and exciting dishes, browse HelloFresh’s recipes or order a recipe box today.

    All food products vary. The instructions printed on the food packaging always supersedes those printed in this article and must always be followed.
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