Summer calls for delicious drinks designed to be made simply and served with friends. Nothing more complicated than Ovant, a mixer and a garnish to make everything look spectacular.

Read on for all the recipes you need to make your summer pair well with Ovant!



THE VERVE BIG SERVE

Start with “The Verve Big Serve”, bringing Ovant Verve’s lemon notes to the fore and complementing them with refreshing mint and lime. Close your eyes and it’s almost a mojito!

INGREDIENTS

180 ml Ovant Verve
 60 ml Sugar Syrup
 2 fresh Limes (cut into wedges)
 6 Mint sprigs
 750 ml Soda Water


GARNISH

Mint spring
Crushed ice


GLASSWARE & TOOLS

Jug
Rocks Glasses
Barspoon


TECHNIQUE

Place lime wedges and mint into the base of the jug. Pour over sugar syrup. Muddle. Pour in Ovant Verve. Add ice and soda water, stir. Serve in rocks glasses filled with ice.



FORTUNATE SUN

Move on to the Fortunate Sun, a tart take on the classic paloma.

INGREDIENTS 

180 ml Ovant Grace
 60 ml Fresh Lime Juice
 60 ml Sugar Syrup
 200 ml fresh Grapefruit Juice
 500 ml Soda Water


GARNISH

Grapefruit wheels
Cubed ice


GLASSWARE & TOOLS

Jug
Rocks Glasses
Barspoon


TECHNIQUE

Place garnish into the base of the jug. Pour in Ovant Grace, sugar syrup, fresh lime juice, fresh grapefruit juice. Add ice and soda water, stir. Serve in rocks glasses filled with ice.



ROYAL NO. 8

Then, finish with the Royal Number 8, a fabulous non-alcoholic English summer fruit cup. Think Pimms, but better than you remember.

INGREDIENTS 

180 ml Ovant Royal
 30 ml Fresh Lime Juice
 60 ml Sugar Syrup
 60 ml Fresh Apple Juice
 750 ml Dry Ginger Ale


GARNISH

Grapefruit wheels
 1 small Cucumber sliced lengthways
 6 Strawberries, quartered
 1/2 Lemon, cut into wedges
 1 Lime, cut into wedges
 1/2 Orange, cut into wedges
 6 Mint sprigs
 Cubed ice


GLASSWARE & TOOLS

Jug
Rocks Glasses
Barspoon


TECHNIQUE

Place garnish into the base of the jug. Pour in Ovant Royal, sugar syrup and fresh lime juice. Add ice and dry ginger ale and stir. Serve in rocks glasses filled with ice.