Another summer season on the water can only mean one thing; dock days, long lunches and cocktails. Well, at least between the busy charter weeks it is. While we love the idea of fluffing pillows, dusting profusely, washing down the hull and navigating through the beautiful Mediterranean seas, it’s nice to also slow things down and relax on the sundeck with a bevvy. These delicious summer cocktails all have a certain way of highlighting the salt-spray breeze, so whether you’re trying to impress your new charter guests, or wow your owners these cocktails only needed the added touch of a summer’s day to enjoy to their maximum capacity.
With just the right about of zest, this afternoon drink goes perfect with a lounger and a great book. It’s light and crisp taste can also be dressed up if you experiment with the type of ‘bubbles’ you add to the drink. Its color is also very nautical, and when garnished with a slice of star fruit, it makes for the perfect accompaniment to any wildlife spotting that’s to happen onboard.
3 parts white wine
2 parts blue Hpnotiq Liquer
1 part Ginger Ale
Do we really need to explain why this drink is best enjoyed on the sundeck enjoying a picturesque sunset? Probably not, but with so many amazing drinks to choose from in the summer months, we sometimes overlook the classics that encourage reminiscing. So get to work, and add your own creative touches to make it your own, or stick with the original recipe – it’s an oldie, but a goodie.
1½ cups Pimm’s No. 1
1 navel orange, cut crosswise into thin slices
1 lemon, cut crosswise into thin slices
¾ cup firmly packed mint leaves and tender stems
1½ cups cold ginger ale or lemon lime soda
1 cucumber, cut lengthwise into 8 wedges
About 3 cups ice
1 apple, quartered, cored, and cut into thin slices
Cruising the tropics can only be done properly while having a rum drink in hand; and this one is no exception. The blueberry addition makes it feel extra nautical and adds just a slight upgrade to an already classic cocktail. Dress it up with a little rope garnishing detail or funky sea-side glass.
1 cup fresh blueberries, plus extra for garnish
4 oz clear rum
10 fresh mint leaves
2 teaspoons sugar
Juice of 2 limes
6 oz club soda
In a food processor or blender, puree blueberries until smooth. Set aside. Make mojito as you normally would, then add in your puree mixture and ice. Serve with mint springs, and blueberries.
This is a summer-inspired take on the classic champagne delight we have all come to know and love. This could be a great ‘Welcome Aboard’ toast drink, or a way to settle the old-aged question of “should I have dessert or another drink?” Either way it is completely flexible and can appeal to all taste buds. Whether you choose to use a fresh raspberry sorbet that was made using the fruit you purchased at the dock-market, or use a tart lemon sorbet with a lemon peel garnish and a splash of Lillet Blanc to counter-balance the citrus, it’s bound to be a treat they will enjoy!
1 scoop of your favourite sorbet
Fruit to garnish