Matt Preston’s perfect summer cocktails

The quintessential beach bar cocktail, a Mai Tai is typically made with rum, lime and pineapple. This traditional recipe also uses orgeat syrup, made from almonds and rose water, to give it that authentic Mai Tai flavour reminiscent of a Hawaiian beach holiday.

Nothing adds instant summer flavour to a cocktail like a handful of strawberries. And if you haven’t tried gin with strawberries before, you’re in for a real treat. Served with crushed ice and a squeeze of lemon juice, this sweet, refreshing cocktail is just the thing to knock up for impromptu gatherings.

Here’s a new twist on an after-dinner espresso: the Baileys chocolate martini. It’s served cool, so it’s better suited to your summer entertaining menu than traditional hot liqueur coffees. Three ingredients is all it takes.

These days, iced tea variations are a dime a dozen, but that’s because the concept is such a good one. With a few simple additions it can make a stand-out cocktail. PIMM’S works wonderfully with tea infused with fresh oranges and mint leaves, as it retains its fruitiness while adding a subtle summer flavour.

If orange is the new black, then the traditional Negroni is bang on trend for summer. This jewel-coloured classic combines gin, Campari and sweet vermouth over ice with a slice of fresh orange. Tanqueray Gin is ideal for this one.

A fresh summer twist for whisky lovers, this cooler should be served long over plenty of ice. It uses pre-mixed raspberry and apple juice, making it easy to put together if you’re short on time.

The martini lends itself well to a summer makeover. With a squeeze of fresh lime juice and thinly sliced apple, this citrusy martini looks worthy of any high-end hotel bar.

If you’re keeping things simple, the ever-popular vodka, lime and soda is all you need. Use a quality vodka (like Smirnoff Vodka) and squeeze your own lime, and garnish with frozen fruit ice cubes. Just pop fresh berries in an ice-cube tray the day before, pour over water and freeze.

PIMM’S is fast becoming a summer party must-have. For a new way with PIMM’S, add a touch of sparkling wine and dry ginger ale together with the usual orange, strawberry, cucumber and mint garnishes.