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Give the season’s tastiest fruits the respect they deserve in these fun and juicy cocktails.
Ahh, summer. It’s the season of stifling hot days, balmy nights, running barefoot in the backyard, burning your backside on the leather car seat, devouring ice creams before they melt all over you, and, arguably, the best fruit. With that in mind, we’ve pulled together some of our most popular (and summer-ready) cocktails that showcase the tastiest, juiciest fruits of the season.
Perfect for entertaining or when you’re in need of a refreshing drink as the mercury rises, these cocktails will encourage you to buy in-season, leading to not only tastier but also more affordable tipples. Hey, you can even stock up on fruit and freeze it for later months if you want to get the best bang for your buck.
There’s no shortage of summer-ready cocktail recipes on Dan’s Daily – this is just a snapshot. We have heaps more fruity recipes available, so just search by ingredient on our cocktail page. Okay, let’s get into it!
Here's a fun, peachy and spicy twist on the classic OG Marg, dreamed up by Nick Pearce – the brains behind Recipearce, home to approachable and highly shareable recipes. Nick’s all about simple, delicious food made with locally sourced produce and ingredients from his own garden in northern NSW. This cocktail features tequila, peach, lime and spicy honey. It’s a quick and easy dump-and-blitz recipe that’s salty, sweet, floral… essentially summer in a glass. Best served ice-cold on a sweltering day, the peaches really shine here. If you’d prefer another stone fruit, blood plums or nectarines work well, too. While tinned fruit is an option, fresh produce is plentiful this time of year – so hit up your local market before making this one.
If there’s one fruit that screams summer, it’s mango. In this icy Daiquiri, the mango really comes into its own, pairing perfectly with the almondy hit of amaretto. You can go to town on garnishes with this – we love a maraschino cherry and an orange wheel for a touch of colour and a hint of citrus. We’ve used white rum here, but you could experiment with any type depending on your taste. Dark rum will lend a rich depth to the bright flavours, while white rum keeps it light and lets the mango shine.
