With temperatures shooting through the roof, there’s nothing better than a refreshing cocktail to cool down from Hong Kong’s hot and humid summers. While we’re big fans of trusty old Pimm’s, it’s always good to have a collection of thirst-quenching cocktail recipes on hand for parties all summer long. Here to help are three bartenders, who skip the mixology theatrics to whip up drinks that are better served around the pool or barbecue.

Lemonade is synonymous with summer, and Rush Limbu, bar manager of Il Milione, recommends using Sicilian lemons. “They’re very aromatic– even the skin does good things,” he says. Sean Chau of Mamoz agrees with having citrus notes in drinks, and suggests using lemon-and-lime or orange-infused vodka.

But not everybody thinks citruses should dominate the summer cocktail menu. Siva Ng, assistant bar manager of Ammo, believes the most important are still fresh ingredients, and understanding what the customer wants, regardless of seasons. Nonetheless, he indulges our request for a summery beverage with a delectable kiwi and basil number.

Back at Il Milione, Rush mixes a punch, garnished with Sicilian lemon peel, rosemary and fennel. Asked for any last words of cocktail wisdom, Rush reminds us to use ice blocks – “they dilute the drink slowly and chills it without damaging the drink,” he says.

 

Ammo's Kiwi Basil Cocktail
With chamomile-infused vodka and green apple

For the chamomile-infused vodka

8-10 chamomile tea bags

750 ml vodka

For the cocktail

1 kiwi

6-8 basil leaves

1 cup ice

20ml lime juice

20ml apple juice

50ml chamomile vodka

20ml simple syrup

 

Empty the chamomile tea bags into a saucepan, pour in the vodka and put cling film over the pan; slow heat for 8-10 minutes – longer for a stronger chamomile but weaker alcohol taste. Strain the mixture, then set aside to chill.

Muddle 1 kiwi with 6-8 basil leaves. Combine the kiwi and basil mixture, ice, lime and apple juices, chamomile vodka and syrup into a cocktail shaker; shake well. Double strain the liquid into a martini glass. Garnish with a pinch of chamomile and rose buds atop a basil leaf.

 

Il Milione's Summer Punch
With Gin Mare, Sipsmith Summer Cup and lemonade

2 parts Gin Mare

3 parts Sipsmith Summer Cup

1 part simple syrup

Sicilian lemonade

ice blocks

slices of fennel from 1 bulb

6-8 sprigs rosemary

strips of peel from 2 Sicilian lemons

 

Combine the Gin Mare, Sipsmith Summer Cup and syrup into into a punch bowl. Top up with lemonade according to preference, and stir well. Serve with an ice block in each glass, and garnish with a slice of fennel, a rosemary sprig and a strip of lemon peel.

 

Mamoz's Rumsy
With rum, apricot, cranberry, ginger and lemon

45ml Havana Club rum

15ml apricot juice

20ml cranberry juice

15ml lemon juice

15ml ginger juice

15ml simple syrup

1 cup ice

1 strip of lemon peel

 

Pour the ice, rum, apricot, cranberry, lemon and ginger juices and syrup into the cocktail shaker; shake well. Pour the mixture into a lowball glass. Garnish with a strip of lemon peel.

 

For more cocktail recipes, why not try a Prohibition-era libation or expert creation from some of the world's top mixologists?