The sun is shining (well, it was when I started writing this), and that shaking tin and mixing glass are calling my name. Let me walk you through some cocktails I’ll be drinking, and ones you definitely should be, this summer.

First up, nothing screams summer cocktail like a Margarita. There are loads of variations on this classic that are seriously popular right now, but my favourite at the moment has to be the one made famous by that certain cool private members’ club.

The Spicy Marg, or “The Picante.”

Ingredients:

• 50ml – Derrumbes Durango Mezcal
• 40ml – Lime juice (freshly squeezed)
• 25ml – Triple Sec Curacao De Kuyper
• 15ml – Agave Syrup
• 2/6 Slices of Jalapeño (To taste)
• Garnish Tajin Mexican Seasoning Rim

Now, you can go two ways with this cocktail: mezcal or tequila. I’ve gone with the mezcal option because I really enjoy the agave-forward earthiness and smoky flavour it brings. But if that’s not your thing, you can always use a great blanco tequila like VIVIR Tequila Blanco.

Step 1 – Start by taking a chilled coupe glass and adding your Tajín rim. If you can’t get Tajín, any Mexican seasoning will work (M&S do a great dupe), or you can go classic with a simple salt rim if you prefer. Fill a small plate with the seasoning, then rub the rim of your glass with a lime wedge. Dip the top of the glass into the Tajín (or your chosen seasoning) to coat.

Step 2 – Add your jalapeño slices to your cocktail shaker, just a couple if you want to keep it subtle, or more if you’re in the mood for something extra spicy.

Step 3 – It’s time to shake the margarita. Add the mezcal, triple sec, lime juice, and agave to the shaker with the jalapeños. Fill with ice, seal it up, and shake until well chilled.

Step 4 – Strain into your prepared margarita glass and garnish with a jalapeño slice. I like to use a coupe and drink this ‘straight up’, but there’s no problem serving it in a rocks glass over ice if that’s more your style.

Next up, we have another take on a classic, one for those who like their cocktails a bit more boozy: the Olive Leaf Martini. The perfect apéro hour cocktail!

The Olive Leaf Martini

Ingredients:

• 60ml – Four Pillars Olive Leaf Gin
• 20ml – Cocchi Di Torino Extra Dry Vermouth
• Olive Brine (To taste)
• Garnish – Sicilian olives, Lemon

Step 1- Now there aren’t many things I disagree with James Bond on, but this is one of them. Martinis should be STIRRED, not shaken. Now that’s off my chest, add a generous amount of ice to a mixing glass and pour in your gin and vermouth. At this point, add in your desired amount of olive brine, all depending on how dirty you’re feeling.

Step 2 – Stir… And when you think you’ve stirred enough, stir a little more, until your arm starts to ache. This cocktail is 100% alcohol, so proper dilution is absolutely key.

Step 3- Double strain into a frozen (and I mean frozen, take it out of the freezer at the very last second) martini glass.

Step 4 – Express a lemon peel over the drink, then garnish with 2–3 olives. I’d go with Perelló Gordal olives, personally.

For the final cocktail, we’re straying from the classics and serving up something a little different, a drink that contains neither corn nor oil… the Corn ‘n’ Oil. This Bajan classic celebrates the spirit of Barbados, featuring John D. Taylor’s Falernum and Doorly’s Aged Rum. Put on some Rihanna while you mix it, and you’ll feel like you’re right there on the Caribbean isle.

Ingredients:

• 60ml – Doorly’s 5 Year Old or Foursquare 15 Year Old Private Cask Selection – Nickolls & Perks
• 15ml – Taylor’s Velvet Falernum
• 15ml – Lime Juice (freshly squeezed)
• 3 dashes –  The Bitter Truth Jerry Thomas’ Own Bitters or Angostura bitters
• Garnish – Lime Wedge (optional)

This cocktail calls for a nice aged Bajan rum. The Doorly’s 5 Year Old fits the bill perfectly, but if you’re feeling extra boujee, our exclusive 15 Year Old Foursquare would make the Corn ’n’ Oil of my dreams!

Step 1 – Take a chilled rocks glass and fill it with ice (preferably pebble).

Step 2 (Option 1) – Add the rum, falernum, lime juice, and bitters directly to the glass and stir to combine.

Step 2 (Option 2) – Alternatively, add the rum last by slowly pouring it over the back of a bar spoon so it floats on top. This is where the “oil” part of the cocktail comes into play as it creates an oil-slick-like visual.

Step 3 – Garnish with a lime wedge and enjoy (but not too quickly, these are dangerously quaffable, and before you know it, you’ll be on your third).