Beautiful summer evenings in the garden, serenaded by a chorus of cicadas and the percussive throb of the frogs; luxuriating in the fragrance released by flowers as the heat seeps out of the day: a perfect time for cocktails.  And what could be better than drinks that use the bounty of the garden!

Thai tonic

Crush the stem of a stick of lemongrass and a kaffir lime leaf to release the fragrance.  Add to your favourite  gin and tonic, with plenty of ice.

Lime whisky sour

Make a sugar syrup by dissolving a cup of sugar in a cup of water over a medium heat in a small saucepan. Cool, then mix equal amounts of lime juice, whisky and sugar syrup. Adjust to taste, serve over ice.

Sparkling passion

Pour a dash of Cointreau into a champagne flute, add the pulp from half a passionfruit, then top with sparkling wine.

Bellini

Puree your best ripe peach, saving a few slices for a garnish. Pour a little puree into flutes, top with sparkling wine, traditionally prosecco, then garnish with the peach slice. 

Soft citrus crush

Use a mortar and pestle to crush half a lime, cut into four wedges; half a lemon, cut into fur wedges; six big mint leaves, torn; and two tablespoons of brown sugar.  Fill glass with ice, pour in fruit mixture and top with lemonade or soda water.

Spicy mule

Crush half a lime, six mint leaves, and half a large red chilli in a cocktail shaker. Add a nip of vodka, a squeeze of lemon juice and handful of ice. Shake, then pour into a long glass, top with ginger beer and a mint sprig.

Garden gin

Crush a few chunks of cucumber in a cocktail shaker, then add a splash of elderflower cordial, a nip of gin and the same amount of cloudy apple juice. Shake, then serve.

Mint julep

Crush six mint leaves and a teaspoon of castor sugar with a splash of water in a heavy-bottomed glass. Fill with ice, then top with bourbon, and a fresh sprig of mint.