Welcome the sunshine with these refreshing cocktails that add a seasonal twist to classic favourites, or visit one of London’s best rooftop bars, listed below.
Al fresco drinks are back on the menu, and longer, sun-streaked days call for fresh, bright libations. The spring and summer months are a great time to make the most of seasonal produce like plump berries, aromatic herbs and juicy citrus fruits.
“A flavour trend to watch this summer is the return of bright, dessert‑inspired combinations, especially those that balance fruitiness, nuttiness and aromatic sweetness,” says Michele Lombardi, Head of Bars at Four Seasons Hotel at Tower Bridge. His Pistachio Rasperita captures this perfectly — it’s a “silky and vivid” cocktail that blends tequila with citrus, raspberry and pistachio.
“This year is leaning towards lighter, icy and textured variations of well-loved serves,” agrees Andy Kerr, owner of cult London bars Discount Suit Company, The Sun Tavern and others. “A great example that reflects this movement is a Gin Piña Colada Granita, which brings tropical flavours that feel fresh yet modern and is easy to enjoy in the sun.”
Try these standout serves from Andy and Michele, straight from their esteemed bar menus, but simple enough to mix at home.
Gin Piña Colada Granita
A twist on a classic Piña Colada, this crowd-pleasing recipe skips the heavy cream for a refreshing cocktail that’s ideal for spring days (even if you get caught in the rain).
Ingredients:
• 200ml pineapple juice
• 100ml coconut water
• squeeze of fresh lime juice
• 30ml gin
• fresh mint leaves or toasted coconut flakes, to garnish
Method:
1. Combine the pineapple juice, coconut water, lime juice and gin
in a jug.
2. Pour the mixture into a shallow tray and put in the freezer.
3. Once frozen, scrape it with a fork
to create soft granita.
4. Serve in a coupe or rocks glass. Garnish with fresh mint leaves or toasted coconut flakes.
Pistachio Rasperita
For a Pistachio Rasperita that’s as fresh and fruity as can be, Michele advises making your own raspberry cordial. For best results, spread the leftover pulp onto a baking tray and baking at a low heat until no longer sticky. “This creates an edible raspberry leather to garnish and elevate cocktails with,” he says.
Ingredients:
• 40ml tequila
• 20ml raspberry cordial (or raspberry juice)
• 15ml pistachio syrup
• 20ml fresh lime juice
• homemade raspberry leather or fresh raspberries, to garnish
Method:
1. Pour the tequila, cordial, pistachio syrup and lime juice into a cocktail shaker. Shake well and strain over ice.
2. Garnish with homemade raspberry leather (and/or fresh raspberries).
Read more: The five best restaurants in London for dining al fresco this spring and summer
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London’s best rooftop bars
12th Knot at Sea Containers, Southbank
The perfect riverside spot for golden hour drinks, 12th Knot is a buzzy rooftop bar. Take in the impressive views while imbibing fizz and cocktails with a seasonal flair at Sea Containers.
The Rooftop at The Standard, Kings Cross
Set on the 11th floor of The Standard, offering up artisan cocktails, bubbles on tap and impressive panoramic views, this is the perfect spot for schmoozy sunset drinks.
Bōkan 38 Bar, Canary Wharf
If you’re seeking a high-altitude rooftop bar that’s also rain-proof, head to Bōkan’s rooftop terrace. Located on the 39th floor, with a partially covered terrace, it offers expansive city views and sophisticated cocktails.
Feature image: Pexels
