Summer cocktails: how to make a fruity punch

How to do it

How to do it

First published in News
Last updated

This week Taste mixes up some cool cocktails for the bank holiday weekend: PACK A PUNCH IT’S Notting Hill Carnival, so there couldn't be a better time to imbibe some Caribbean charm: think rum punches, fruity long drinks and other tropical concoctions.

To get the party started, here are some suggestions.

Rum enthusiasts will recognise the meaning of the ‘duppy share’, the dark spirits in Caribbean folklore who hop islands to steal a share of rum left ageing in oak barrels. They only steal the best though, so The Duppy Share Caribbean Rum (£37.99, 70cl, Selfridges nationwide) is the perfect choice for the ultimate communal cocktail. A blend of Jamaican and Barbados rum aged in American oak bourbon barrels, this is soft and approachable with a honeyed note on the spicy finish.

The Duppy Share Jamaican Punch 

Serves 4

  • 200ml The Duppy Share
  • 120ml pineapple juice
  • 80ml orange juice
  • 80ml coconut water
  • 60ml freshly squeezed lime juice
  • 40ml grenadine
  • 12 dashes Angostura Bitters

Pour ingredients into a sharing bowl and stir. Serve in glasses with handles over ice using a ladle, and garnish with lots of fresh fruit.

Hendrick's, the excellent Scottish gin is usually served with a simple slice of cucumber to enhance its botanicals and 10-plus different flavours (Hendrick’s Gin, £26, 70cl, Sainsbury's). So isn’t it nice to see Hendrick’s embracing the current trend for punch and coming up with this deliciously refreshing alternative to their traditional G&T.

Hendrick's Summer Punch 

Serves 10

  • 500ml Hendrick’s Gin
  • 200ml lemon juice
  • 70ml elderflower cordial
  • 30ml maraschino liqueur
  • 20ml lovage cordial
  • 1000ml cloudy apple juice.

Combine ingredients in a large bowl and add plenty of summer fruits – strawberries, raspberries, cucumber and lemon wheels. Add a generous scoop of ice, then serve in tea cups over cubed ice.

Such a Spanish holiday favourite, it’s almost a cliche, but contrary to popular belief, Sangria doesn’t have to be made with cheap red plonk, it can also be deliciously dressed up with your favourite bottle of red such as a merlot, cabernet sauvignon or Rioja. Likewise, topping it up with Spain’s most popular sweet liqueur, Licor 43 (£17.99, 70cl, drinkssuperm arket.com) will heighten the pleasure. Smooth and silky, it’s made from Mediterranean fruits and herbs and the vanilla and caramel flavours are versatile enough to enjoy neat.

Sangria 43

  • 1 bottle of red wine (preferably full bodied)
  • 35ml Licor 43
  • 25ml lemon juice
  • 5 dashes Angostura Bitters

Fill a large pitcher with ice. Pour in the ingredients, add fresh fruit – strawberrys, oranges and peaches – and stir slowly before serving in a large wine glass.

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