Summer Cocktails

Summer always feels celebratory but this year more than ever - especially for those in Victoria and more recently Sydney and Brisbane, who've ridden out the challenges of lockdown. So we've put together a few recipes using clean, fresh ingredients that will bring your summer to life and give you new and inspiring ways to use our honey!

Much like the recipes in our Smoothies for all Seasons post, the key to a delicious well rounded result is good ingredients and following the recipe with diligence. Once you have it down you can then add your own twist as you get to know your own taste (through making and drinking it over and over again).

Espresso Honey Martini


30 mls vodka or gin

30mls coffee liqueur (kahlua, tia Maria etc)

30 mls espresso coffee*

1 teaspoon of Honey in the Garden Vanilla or Wildflower honey


Take a clean espresso martini glass and add a generous teaspoon of honey to it. Make the coffee then use a small amount of this to soften the honey and stir it down to a syrup in the bottom of the martini glass. The amount and type of coffee you add can be adjusted to taste. If you like strong coffee then bump the espresso coffee up to 40 or 50 mls or a double shot if using a home espresso machine. You can use instant coffee too - just dissolve a teaspoon of it into 40 mls of water to make a 'shot'.

Fill a cocktail shaker with ice and add the vodka or gin, the coffee liqueur and the remaining coffee. Shake these ingredients together immediately so the ice chills the hot coffee down, rather then the coffee melting the ice. Shake vigorously until the shaker gets too cold to touch - this ensures the coffee is properly chilled and also a nice crema develops for the top of the cocktail.

Strain into the martini glass and let it settle for a minute or two. It will look quite creamy at first but as it settles, the black liquid will settle to the bottom and the foamy crema will form at the top. Garnish with a coffee bean or two, or a dash of nutmeg.

Basil Honey Smash (with or without gin)


A small handful of fresh Basil (10 leaves minimum)

50 mls gin or vodka

25 mls of freshly squeezed lemon juice (about half a medium lemon)

1 tbsp Honey in the Garden Lemon Myrtle Honey


Roughly chop the fresh basil leaves and add to a cocktail shaker. You can also use Thai Basil or Coriander for this recipe as your prefer. Squeeze in the juice of half of a large lemon and muddle both together - this is the 'smash' part. You want the leaves well broken up into small pieces and the the flavour of the basil infused into the lemon juice. Add the honey to this, stirring thoroughly until it dissolve into the lemon juice.

Add the gin (or vodka) to the lemon, basil and honey mix, top up with ice and shake vigorously for 20 to 30 seconds. Fill your preferred glass - stemless wine glasses, gin and tonic glasses or whisky tumblers would suit this drink - with ice then strain the cocktail into the glass. To lighten it you can top up with soda water, or you can just top all the contents of the shaker into your glass. Garnish with a basil leave and a thin half slice of lemon.

Apple Passiontini


50ml vodka

50ml apple juice,

1 passionfruit, cut in half

1 tsp lemon juice

1 teaspoon of Honey in the Garden Cinnamon Honey


Add the honey and lemon juice to the cocktail shaker and stire until the honey dissolves.

Add the vodka, apple juice and ½ of the passionfruit flesh to the cocktail shaker, top up with ice and shake wildly until the outside of the shaker feels very cold.

Strain into a martini glass and garnish with the other half of the passionfruit.