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The Perfect Drinks for a Summer Garden Party 

Words and Photos by Catherine Beck http://vintage-frills.com

There is nothing better than enjoying a beautiful summer day with friends. There are a few drinks I can’t resist in the summer, from British classics such as Pimms and Gin and Tonic to the more exotic Pina Colada or, for non-drinkers, a refreshing iced tea. Here are a few drinks to enjoy on a summer day.

Pimms: This is an absolute classic summertime drink and when all the extras are added it’s just perfect.

You will need:
1 part Pimms
3 parts lemonade
Ice cubes
Oranges, strawberries, mint and cucumber

How to mix:
Add your ice cubes and fruit to a high-ball glass.
Top with the Pimms and pour over lemonade! (Or mix up a jug, as one glass is never enough!)

Elderflower G&T: This twist on a classic makes this British favourite even more refreshing on a hot day.

You will need:
1 part gin
1 part elderflower cordial
3 parts tonic water
Ice cubes
Mint and lemon wedges

How to Make:
Place your ice cubes into a glass.
Pour over the other ingredients.
Garnish with a sprig of mint and a wedge of lemon.

Mojito: This cooling concoction of mint and lime will cool you down when the sun is shining.

You will need:
Mint leaves
Lime wedges
1 tbsp sugar
1 part white rum
Ice cubes
Soda water

How to make:
Crush the mint leaves into the bottom of the glass using a muddler.
Add the limes and crush them too.
Add the sugar and rum.
Add ice cubes and top with soda water.
Garnish with a sprig of mint and a slice of lime.

Pina Colada: The perfect sweet and creamy summer drink.

You will need:
1 part white rum
2 parts pineapple juice
2 parts coconut milk
Crushed ice
Pineapple chunks

How to make:
Pour the rum, juice and coconut milk into a glass and top with crushed ice. Garnish with a chunk of pineapple.

Peach Iced Tea: If you prefer to skip the alcohol, a homemade iced tea is a lovely summer treat.

You will need:
Peach tea
Nectarine wedges
Mint leaves

How to make
Brew the tea in a pot.
Allow to cool and add ice cubes.
Add nectarine chunks and mint leaves.
Leave to infuse for a few hours.
Serve in a glass with ice.

Lisa Harrison

Lisa Harrison

Lisa is the Deputy Editor of Vintage Life Magazine and Publisher at Dragoon Publishing. She is avid bookworm, collector of vintage homeware, loves travel, lazy weekends away and eats way too much cake!