THE MEASURE

Sessionable summer drinks

The sweet spot when it comes to summer drinking is a refreshing tipple that delivers on flavour but is not so boozy that it leaves you feeling worse for wear in hot weather.

Low-ABV beers are a go-to – try Pastore’s Small Lemon Sour (£4.20/440ml, store. claptoncraft.co.uk), which is deliciously fresh and zingy with creamy lemon flavours.

For two-ingredient drinks – G&Ts, highballs – swap out your favourite spirit for a less alcoholic fortified wine. Try mixing sweet or blanc vermouth, white or tawny port with tonic; fino sherry with lemonade; or amontillado sherry with ginger ale.

On-trend non-alcoholic bitter aperitifs can also be used to boost flavour in cocktails – try swapping for your usual Aperol and Campari in spritzes, for example. We like 0%-alcohol stalwart Everleaf Mountain with its berry and floral notes (£20/50cl, amazon.co.uk), and newcomer Botivo with its bold bitterness and intense citrus notes (£26.95/50cl, shop.botivodrinks.com).

Showerings Triple Vintage Cider (£45/12 x 375ml bottles, showeringscider.co.uk)

Consider this deliciously drinkable cider our go-to summer drink, made in Somerset using mostly Dabinett apples from a single orchard, aged and slowly fermented. It’s a blend of three different vintages, which adds depth and complexity, with masses of mellow juicy apple fruitiness and well-balanced medium dryness.

Super refreshing and simple to make, a highball is perfect for those who prefer lighter whisky cocktails. Its minimal formula – just whisky and sparkling water – also makes it really easy to adapt. Here we’ve added red vermouth for a hit of bittersweet complexity.

Put 50ml of blended scotch and 15ml of sweet red vermouth in a chilled highball glass filled with ice. Gently stir and top with around 75-100ml of sparkling water. Stir again and garnish with an orange twist.

David Perry Glass Ceramics coaster (£15 each, glassette.com) Add some cheerful colour to aperitif hour with these handmade glass coasters – perfect for serving your alfresco drinks.

Where? Head downstairs at Soho’s decadent Argentinian restaurant, Sucre, to this sultry cocktail lounge, where a funky disco soul soundtrack adds to the 1970s vibe of the space.

What to order? The bittersweet Murano is a lighter, brighter take on a negroni, made with floral Malfy Gin Rosa and Electric Velvet liqueur for extra zing. Mama Quilla has the floral foaminess of a pisco sour with earthy mezcal, funky house fermented cassava wine and heat from Ancho Reyes Verde chilli liqueur. Try chef Fernando Trocca’s bar snacks such as empanada parcels filled with creamy aged cheddar, chilli and caramelised onions. almabysucre.com

Tony Pescatori is the managing director of Alma Keeping its core 1:1:1 ratio and the Campari, negronis are easy to play around with, alternating different spirits instead of the classic gin, and sweet wine, sherry, sake or port in place of red vermouth.

Tequi-lazy-grony

In a large container, mix together 700ml bottles of blanco tequila, Campari and red vermouth, along with a few bags of earl grey tea, a handful of citrus peel, a pinch of salt and chilli, and a glass of water. Rest in the fridge overnight. Strain back into the original bottles and store in the freezer, ready to pour over ice or top with tonic or prosecco.

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