SUMMER COCKTAILS: FRUIT AND FRESHNESS
SUMMER COCKTAILS: FRUIT AND FRESHNESS. From figgy gin to peach spritz, taste the sun in every sip. Summer cocktails are more than drinks, they’re mood, memory, and ritual. When temperatures rise and the light softens, our glasses follow suit: filled with stone fruits, herbs, crushed ice, and a good dose of invention. While mojitos still have their place, this time, we’re reaching for something bolder. Whether you crave spice, velvet texture, or floral elegance, these seven cocktails rewrite the rules of summer refreshment, with style.
COCKTAIL 1: PEACH & BASIL SPRITZ
Effervescent, herbaceous, and sunset-hued. This cocktail starts soft and ends bright. Ripe peaches blend with crisp prosecco, kissed by lemon and fresh basil. What’s inside: peach purée, prosecco, lemon juice, basil, soda water. Why it works: Although it’s simple, the basil cuts through the sweetness with green, aromatic depth. Serve it: In a wine glass with crushed ice and a basil leaf slapped (yes, slapped) for aroma. In other words, it’s light but layered.
Recipe: 60 ml fresh peach purée, 90 ml prosecco, 30 ml soda water, 10 ml lemon juice, 3 basil leaves
Preparation: Muddle basil with lemon. Add the rest. Serve over ice.
COCKTAIL 2: SPICY WATERMELON MARGARITA
Cool meets heat in this crimson classic remix. Tequila and fresh watermelon juice find unexpected fire in a splash of chili and smoked salt. What’s inside: watermelon juice, tequila blanco, lime, agave, chili. Why it works: Because sweetness and spice play off each other, this drink becomes dangerously refreshing. Serve it: On the rocks, rimmed with Tajín or chili-lime salt. As a result, every sip wakes you up.
Recipe: 100 ml watermelon juice, 50 ml tequila blanco, 20 ml lime juice, 10 ml agave syrup, 1 chili slice
Preparation: Shake with ice. Serve with chili salt rim.
COCKTAIL 3: FIG & THYME GIN FIZZ
A twilight sipper that feels like South of France. This cocktail turns fig season into a silky, herbal affair with thyme-infused gin and raw honey. What’s inside: fig, gin, lemon, thyme, honey, crushed ice Why it works: Indeed, it’s floral, earthy, and deeply elegant. Serve it: In a tumbler with a fig half skewered on a sprig of thyme. Above all, keep it cold.
Recipe: 1 fresh fig (mashed), 50 ml thyme-infused gin, 20 ml lemon juice, 10 ml honey
Preparation: Shake with crushed ice. Serve in a tumbler.
COCKTAIL 4: APRICOT ROSEMARY SOUR
A Provençal twist on the whiskey sour. Apricots and rosemary dance with bourbon and lemon in this soft, acidic, and deeply satisfying drink. What’s inside: apricot purée, bourbon, rosemary syrup, lemon juice, egg white. Why it works:Not only is it richly textured, but also beautifully balanced. In fact, the herbal depth of rosemary lifts the stone fruit’s sweetness. As a result, you get complexity without heaviness. Moreover, the egg white gives it a silky body. Serve it: Shaken hard and strained into a coupe. Therefore, the foam sits light as air. Finally, garnish with a rosemary sprig to elevate the aromatic notes.Why it works: Not only is it richly textured, but also beautifully balanced.
Recipe: 40 ml bourbon, 20 ml apricot purée, 15 ml rosemary syrup, 20 ml lemon juice, 1 egg white
Preparation: Dry shake, then with ice. Strain into coupe.
COCKTAIL 5: RASPBERRY ALMOND FIZZ
Soft, nutty, berry-bright, and vegan-friendly. Raspberries and almond milk make this dreamy vodka fizz feel like a sorbet in a glass. What’s inside: raspberry, almond milk, vodka, lime, orgeat. Why it works: Since almond adds softness and raspberries punch through with brightness, it’s the best of both. Serve it: In a highball with crushed ice, topped with raspberry foam. To illustrate, think dessert hour with a twist.
Recipe: 6 fresh raspberries (mashed), 40 ml vodka, 30 ml almond milk, 10 ml lime juice, 10 ml orgeat syrup
Preparation: Shake well with ice. Serve in a tall glass.
COCKTAIL 6: MELON MINT SMASH
The Mediterranean answer to the mojito. Cantaloupe gets crushed with mint and citrus, so this one becomes the ultimate picnic drink. What’s inside: melon, mint, vodka or white rum, lime. Why it works: Once the melon hits the mint, magic happens. Serve it: In a jar with torn herbs and melon chunks. Consequently, you get texture and taste in every gulp.
Recipe: 100 g blended cantaloupe, 50 ml vodka or white rum, 20 ml lime juice, 6 mint leaves
Preparation: Muddle mint. Add all ingredients. Serve over ice with melon chunks.
COCKTAIL 7: STARRY NIGHT (WITH OR WITHOUT ALCOHOL)
Light, poetic, and laced with verbena. More perfume than punch, this one refreshes without overwhelming. Even though it’s delicate, it leaves a mark. What’s inside: verbena infusion, blackberry, lemon, sparkling water (add gin if desired). Why it works: As soon as you sip it, it feels calm and cosmic. Serve it: In a coupe with petals, or over ice. After all, beauty doesn’t need to shout.
Recipe: 100 ml chilled verbena tea, 4 blackberries (mashed), 10 ml lemon juice, 60 ml sparkling water, optional: 30 ml gin
Preparation: Mix, strain if desired. Serve over ice with edible flowers.
WHEN A COCKTAIL TASTES LIKE SUMMER
Forget sugar bombs or heavy liquors. Instead, this year, summer cocktails speak the language of fruit, flowers, spice, and subtlety. Meanwhile, they pair well with long dinners, quiet mornings, slow dances. In every glass: sunshine, earth, joy. This is what we want, SUMMER COCKTAILS: FRUIT AND FRESHNESS.
Did you enjoy SUMMER COCKTAILS: FRUIT AND FRESHNESS? Discover FHL: NATURAL HEALING WITH EVERY JAR
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Marie Loire Moulin approaches fashion as an immersive language—one that expresses identity, character, and cultural influence. Echoing Jean Cocteau’s observation that “Fashion is what goes out of fashion,” Moulin embraces the paradox at the heart of her craft. For her, fashion is a living, breathing art form—constantly deconstructed, reimagined, and reshaped in response to the world around it.
What fuels Marie Loire’s creativity is the ability to blend worlds—to explore the intersections of fashion, technology, history, and art. She is inspired by how these disciplines collide to generate experiences that are not only visually compelling, but also deeply purposeful.
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Her creative drive extends into virtual reality and immersive art, where she explores how emerging technologies can shift perception and spark connection across cultural boundaries. For Moulin, the digital realm is just another canvas—one that, when used with care, has the potential to resonate as powerfully as the physical world.
Whether on set or in virtual space, Marie Loire seeks originality and depth. Her work is marked by richly layered references, a reverence for detail, and a belief that fashion—at its best—can speak not just to the eye, but to the mind.
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