Mixologist Matt Stirling shares his advice for making cocktails outdoors and on the fly.

As the weather heats up and we spend more time outside, you’ve probably reached into the esky hoping to find something a little more unique. Beer and wine are all time favourites, but wouldn’t it be nice to toast the season with a cocktail?

Don’t worry, we’re not suggesting you have to lug around an entire bar cart. Instead, we turned to our friend and mixologist Matt Stirling to get his advice for mixing on the fly. After 16 years of working in hospitality and events he knows a thing or two about making great cocktails anywhere.

Below, Matt walks us through his tips and tricks and recommends a few ingenious recipes for outdoor cocktail hour.

Preparation is everything

In the past Matt shared with us his advice for making bar-worthy cocktails at home, with one of the key tips being to prepare and plan. And that advice becomes even more important when you move things outdoors. “When you go out, attention to detail is even more important because you won’t have things on hand to problem solve like you would at home. You can’t forget something and then run back to the pantry. So be prepared, make lists in the days before, and that way you’ll be able to relax and enjoy yourself,” says Matt.

What to pack

There are a few important ingredients and tools that Matt recommends having ready for your outdoor adventure. “Always buy good quality ingredients to get the best results. Make any syrups the day before and have them ready. Cut up your fruit and garnishes and store them in little containers. Think of it as an assembly line.” But one of Matt’s biggest tips relates to bringing enough ice, “Whatever you’ve got — take double. You don’t want all your drinks to get warm because that’ll make you want to go home.”

Some cocktails travel better than others

Whenever you drink a cocktail you want to know you’re enjoying it at its very best. With that in mind, it’s important to acknowledge that not every cocktail is going to be right for a picnic. Cocktails that can be batch made at home and then finished off just before serving will save you a lot of stress. “Take out all the legwork by first making everything you can in the kitchen at home,” recommends Matt. “Actually, a lot of recipes with fruit and juices are better if they’re left to develop overtime. For things like punch or sangria (more on that below), they’re best batched at home to let the flavours get going. Just be sure not to add anything fizzy in your batching, save that step for when you’re ready to serve so it doesn’t lose vibrancy.”

Esky to the rescue

A good esky is going to be the hero of your day out. “Insulation keeps your drinks cold and your garnishes in good nick. It also buys you plenty of time to get where you’re going and let’s you stay there for longer with better quality drinks,” says Matt. But before you load up the esky be sure to give it a good clean. (You want your drinks to taste like today's, not last weeks.) As for batching cocktails, give corks a miss and opt for bottles with a swing top or a screw-on lid. Got a glass swing-top bottle in the fridge that you use for water? That's perfect. Definitely avoid food containers as they’re simply not made for it.

Easy outdoor cocktail recipes

When it comes to outdoor cocktails Matt’s got a few favourite recipes that he finds drink well in the great outdoors:

Ladies Lunch Punch: “Featuring peaches, mint, lemon, pomegranate, orange, and apple, this has really vibrant citrus flavours and a nice acidity to keep it bright. It's a super friendly, really approachable drink that's definitely made for sharing with people. My best advice for this one is to keep the yuzu soda cold before mixing it in. Then it’ll keep the punch bubbly for longer and overall it drinks best when really chilled.”

Elderflower Spritz: “The elderflower liqueur in this has an almost tropical flavour to it but with a refreshing herbaceousness. Once you flesh that out with mint, gin and some sparkling wine for fizz, it becomes super juicy and refreshing. The trick with any punch is that it’s meant to be light so that you can drink it over a long time — and this certainly does that.”

Sangria: “Sangria is a fantastic example of a drink that’s greater than the sum of its parts. It’s super convenient because often you’ll have most of the ingredients laying around at home. And there’s a lot of room for your own interpretation too. Change up the wine or fruit if you feel like exploring a twist. But it’s also a recipe that benefits from a bit of preparation beforehand because you want to give it some time to steep and infuse.”

Dry Basil Smash: “This is a non-alcoholic cocktail recipe that’s made in the style of a sour, but using fresh herbs. It’s flavours are really complex and layered, which you might not expect from something without alcohol. It’s bright and herbaceous and everything you want for the spring or summer.”

The hard work done for you

If mixing your own cocktails doesn’t take your fancy you can still enjoy a cocktail anywhere thanks to some easy on-the-go options. In the last few years ready-made cocktails have gone from niche to world-class. Curatif was one of the first labels to create high-quality cocktails in the convenience of a can. Their Never Never Negroni and Archie Rose Espresso Martini are both super smooth and enjoyable straight from the can. If you fancy something fizzier, Aperol Spritz Bottles are an easy way to enjoy the Italian classic on-the-go. And last but certainly not least, why not try seltzers at your next picnic? They’re refreshingly light and with the addition of some fresh fruit or garnish can really hit the spot.