The Ultimate Summer BBQ Guide: The Drinks


We know that the drinks served at a BBQ can be just as important as the food, and a great way to bring everyone together is to serve delicious cocktails. Purl London mixologists, Remi Satony-Bena and Emanuele Genovese, have put together four tasty cocktails that are easy to recreate at your BBQ party this Summer.

All the cocktails will add interesting flavours to complement your BBQ feast, and are chosen to accommodate all of your guests; including gin lovers, spritz maniacs, the adventurous, the old fashioned and the melancholic.

These recipes have been tried and tested by the Purl team.!

Be sure to take a look back at parts one and two of our Summer BBQ guide.

Sloe Gin Fizz

This cocktail is perfect as an aperitif.

30ml Sloe Gin*

20ml Gin

20ml fresh Lemon Juice

Top Up with Soda

Garnish with Orange Wedge

Method: Built on Ice in a Highball Glass

*To make sloe gin, prick the skin of the sloes with a clean needle and put in a jar. Pour in the sugar and the gin, seal tightly and shake well. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. Strain the sloe gin through muslin into a bottle. 


Photo Credit: The Bar
Photo Credit: The Bar


Fish House Punch

Replace your post BBQ tea with this bowl of lush punch!

Serves 10-12

250ml Cognac

250ml Dark Rum

250ml Peach Brandy

300ml Earl Grey Tea

150ml Lemon Juice

100ml Sugar

Garnish with Lemon Slice

Method: Put all Ingredients in a Punch Bowl with Ice


Photo Credit: Epicurious
Photo Credit: Epicurious


Cocchi Spritz

Serve all day long and beyond…

25ml Cocchi Rosato

2 Drops Lavender Bitter

75ml Prosecco

Top Up with Soda

Garnish with Strawberry

Method: Built on Ice in Wine Glass


Photo Credit:
Photo Credit: ibunbury


Bottled Sazerac

To complement your beef burger.

1 Pre Bottle of Sazerac (kept in the freezer) of:

45ml Cognac

7.5 ml Brown Sugar

3 Drops Peychaud Bitter

Garnish with Lemon Peel

Method: Straight up on old fashioned Glass


Photo Credit: Harlows Kitchen
Photo Credit: Harlows Kitchen


Edited by George Cheley



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