Classy Cocktails for Summer Nights – Adrift Clothing
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Classy Cocktails for Summer Nights

Posted: Oct 16 2014

So Ladies, we are coming into the festive season and if you are in need of a few recipes that will keep your taste buds dancing (and possibly you), then here are our recommendations. 

Something fresh and fruity, something delicious and a decadent and something with a bit of fresh zing. 



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4 dl  watermelon pulp, blitzed

2 dl gin

1 tbs sugar

Small pepper mint leaves

Lots of cruched ice


I used 500 g of watermelon ( it had no seeds) that after peeled and blitzed, gave 4 dl of pulp.

*Mix the watermelon pulp, gin, sugar and pepper mint leaves.

*Fill medium glasses with cruched ice to the middle, and top with the cocktail.

*Serve on a hot late afternoon with a pepper mint leaf on top.



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1 1/2 cups water

1/4 cup sugar

1/3 cup Mr Black Cold Drip Coffee Liqueur

1/3 cup espresso coffee

1/3 cup vodka


Combine sugar and water in a medium saucepan and heat over medium high heat, stirring until sugar has melted. Reduce to a simmer and continue to heat for 5 minutes. Remove from heat and set aside to cool.

Once cool, place in a medium baking dish and add Mr Black liqueur, espresso coffee and vodka. Place in the freezer and each hour, take a fork, and fluff up the ice crystals freezing for at least 4 hours.



(sourced from 

  • 4 blackberries
  • 2 sprigsfresh rosemary
  • 3 tablespoons (1 1/2 ounces) tequila
  • 2 tablespoons (1 ounce) lime juice
  • 4 teaspoons (about 3/4 ounce) Simple Syrup
  • Ice cubes
  • Blackberries (optional)
  • Fresh rosemary sprig (optional)
1. In a cocktail shaker combine 4 blackberries and 2 sprigs rosemary. To muddle, gently crush berries and rosemary with the back of a spoon. Add tequila, lime juice, and Simple Syrup. Add ice cubes; cover and shake until very cold. Strain liquid into an ice-filled glass. If desired, garnish with additional blackberries and a rosemary sprig.
Simple Syrup Recipe:
  • 1 cup sugar
  • 1 cup water
Directions1.In a small saucepan combine sugar and water. Bring to boiling over medium heat, stirring until sugar is dissolved. (The syrup is done when it is completely clear and the surface is covered with bubbles.) Remove from heat; cool. Store, covered, in therefrigerator for up to 2 weeks.Photos and illustration by Erin Gleeson of The Forest Feast



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