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The Lane's Summer Punch recipe

Had your fill of Aperol Spritz this summer? The Lane's bartenders have whipped up this aperitivo for us, and it's sure to see you out until the end of summer

Makes 1

Preparation time 5

Cooking time 10

Have you had enough orange-coloured, prosecco-spiked goodness to last a lifetime? Has Aperol Spritz season well and truly had its fill for you? Never fear – the bartenders at The Lane have got you covered with this Summer Punch. Think Pimm’s Cup meets Campari Spritz.

Never ones to be too by-the-book, The Lane’s resident bartenders have created a hybrid of their favourite summer tipples. Perfectly balanced, the Summer Punch is light, refreshing, and ever so slightly bitter. An excellent aperitif when enjoying the Afternoon Tea by Lily Vanilli on the terrace, and an ideal way to up your summer BBQ game when hosting at home.

With this heatwave showing no signs of abating, there is no better time to crack out the cocktail shaker and add this new drink to your mixology repertoire. BYO Lily Vanilli cake.

Ingredients

For the cocktail

  • 20ml Pimms
  • 20ml Apricot Liqueur
  • 10ml Campari
  • 20ml Lemon juice
  • 15ml Cucumber syrup
  • 50ml Ginger ale

For the cucumber syrup

  • 300g caster sugar
  • 300ml filtered still water
  • 150g cucumber

Method

For the cocktail

  1. Shake all the ingredients vigorously apart from the ginger ale.
  2. Strain over cubed ice into a highball.
  3. Top with ginger ale.
  4. Finish with a cucumber crown and a crushed ice cap.

For the cucumber syrup

  1. Peel a cucumber and cut into cubes of 2-3 cm.
  2. Add sugar and water to a small saucepan and stir on medium heat until the sugar dissolves.
  3. Add cucumber slices, reduce heat to low, and cook for 2 minutes.
  4. Remove from heat and let sit for 10 minutes to continue to soak.
  5. Strain through a fine mesh strainer to remove cucumber. Store in refrigerator.
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