3 Cocktails to Celebrate Early Summer

Cheers to the season with these three recipes, each highlighting the 22 wild botanicals found in The Botanist Islay Dry Gin.

We have finally reached the best season of the year. The frost of winter has melted away, the chilly edge of spring is fading, and we are finally feeling the spring-to-summer switch. The sun is shining, farmers’ markets are overflowing, tennis courts and parks are filling, and forgetting your coat at home doesn’t feel like a mistake. There’s no better way to celebrate this time of year than with friends and an ice-cold cocktail in your hand.

When you think of a spirit that’s complementary to the typically sweet, citrusy, or herbal flavors popular during springtime and summer, gin is a natural choice. It’s lovely in a simple drink (gin & tonic, anyone?) but shines as a base in more complex cocktails. The Botanist is a favorite for seasonal cocktails, thanks to its unique combination of 22 botanicals (which have been foraged by hand on the island of Islay, just off the coast of Scotland). The highly versatile gin contains a variety of different flavor profiles — aromatic, floral, sweet, and herbal, to name only a few —that create a spirit that both gin enthusiasts and first-time sippers will enjoy.

If you’re unsure about which snacks to serve, keep it simple. An array of vegetables with hummus, salsa with chips, or a charcuterie board are always well received. But, if you’re looking for some bites perfect for the season, try something different like bacon-wrapped grilled peaches or cheesy thumbprint cookies with a bourbon, tomato jam.

If you’re planning a rooftop dinner party, a backyard celebration, or a picnic in the park, the key to avoiding the stress of playing host-slash-mixologist is in the preparation. Start planning the week before the big day and make a to-do list. Ensure you have all of the drinkware you’ll need, decide on your menu (a signature cocktail is a good place to start), stock up on ice, and prep your drink garnishes (along with any syrups, shrubs, or specific ice shapes) before people arrive. If you have your location, drinks, and snacks set, the rest will easily fall into place.

At the end of the day, we’re excited to be shaking, stirring, and serving drinks this season. Rather than just grabbing a bottle of wine for your gathering, celebrate the season (and impress your friends) with one of these simple and easy-to-batch drinks. To help, we’ve put together some springtime twists on the classics to help you zhuzh things up for your next cocktail hour.

If you’re looking for a refreshingly tart crowd-pleaser, serve up a Strawberry Basil Lemonade. The herbal notes in The Botanist Islay Dry Gin pair well with the basil and amplify the tangy yet sweet combination of strawberry and lemon. The end result? A light and crisp springtime cocktail that’s a nod to the levity of the season.

1 1⁄2 ounces The Botanist Islay Dry Gin 3 basil leaves, torn in half (plus 1 leaf to garnish) 1 ounce lemon juice 3 medium de-stemmed strawberries (plus 1 to garnish) 3⁄4 ounce simple syrup* (to taste) Club soda

Jigger measuring tool (or other liquid measurement tool) Cocktail shaker Muddler (or a spoon) Small drink strainer Collins glass (or any cylindrical 12-ounce glass)

Step 1: In the bottom of a cocktail shaker, muddle strawberries until broken up and starting to release juice.

Step 2: Add The Botanist, lemon juice, simple syrup, and basil leaves to shaker, along with ice. Shake until well-chilled.

Step 3: Double-strain into a tall glass with fresh ice. Top with two ounces of club soda and stir briefly.

Step 4: Garnish with a basil leaf and a strawberry half.

A make-ahead strawberry-basil syrup lets you skip the muddling, and make a pitcherful of cocktail once. If you’re looking to make this drink for a crowd and don’t have time to juice the lemons, opt for a store-bought container of fresh-squeezed juice (you’ll want to avoid store-bought lemonade, if possible).

1 cup de-stemmed strawberries 2-3 large basil sprigs (containing about 15 leaves) 1 cup simple syrup

Step 1: Blanch* the basil. To do this, bring a small pot of water to a boil. Plunge basil into boiling water for 15 seconds. Immediately remove and place into ice bath. Let cool, then pluck leaves off stems.

Step 2: Add blanched basil leaves, strawberries, and simple syrup to blender. Blend until smooth.

Step 3: Strain through a fine-mesh strainer.

9 ounces The Botanist Islay Dry Gin 6 ounces lemon juice 9 ounces strawberry-basil syrup Club soda

Step 1: Combine The Botanist, lemon juice, and strawberry-basil syrup in a lidded storage container (any quart-sized Tupperware will do). Shake hard to combine ingredients.

Step 2: Pour the mix into an ice-filled pitcher.

Step 3: Add 12 ounces club soda and stir to combine.

Step 4: Pour into glasses and garnish each glass with a basil leaf and a strawberry half.

If you’re a fan of the classics, try this seasonal twist on a Negroni. This crystal-clear cocktail contains all the bitter complexity of a classic Negroni, but with a lighter, summery feel.

1 1⁄2 ounce The Botanist Islay Dry Gin 1 ounce white bitter aperitif 1 ounce sweet vermouth 2 dashes grapefruit bitters 2-to-3-inch lemon peel, to garnish

Jigger measuring tool (or other liquid measurement tool) Cocktail shaker Long mixing spoon Old Fashioned or rocks glass (or any wide-mouthed 8-ounce glass) Large, square ice cubes Vegetable peeler

Step 1: Combine all ingredients in ice-filled cocktail shaker. Stir until very well-chilled.

Step 2: Strain into rocks glass with fresh ice.

Step 3: Garnish with a lemon peel, twisting it over the surface of the drink.

A Negroni is easy to make for a crowd. The water in this recipe stands in for the ice melt that occurs when a cocktail is stirred to order. Pre-batch this drink, stash in the fridge, and it’ll be ready to pour out for guests whenever the moment calls.

9 ounces The Botanist Islay Dry Gin 6 ounces white bitter aperitif 6 ounces sweet vermouth 6 ounces water 12 dashes grapefruit bitters 6 2-to-3-inch lemon peels, to garnish

Step 1: Combine all ingredients in a quart container with a lid or a liter-sized bottle. Refrigerate until ready to use.

Step 2: To serve, pour into rocks glasses with fresh ice, and garnish with a lemon peel, twisting it over the surface of the drink.

Another twist on a classic spiked lemonade is this seasonal spritz. The ginger pairs nicely with the honey and lemon — and blends well with the herbal profile of the Botanist — for a refreshing drink to enjoy in the heat.

1 ½ ounces The Botanist Islay Dry Gin ½ ounce of lemon juice ½ ounce honey syrup* Ginger beer Sparkling wine Lemon wheel, to garnish Optional: Candied ginger, to garnish

Jigger measuring tool (or other liquid measurement tool) Cocktail shaker Small drink strainer Wine glass (stemmed or stemless) Long mixing spoon

Step 1: Combine The Botanist, lemon juice, and honey syrup in a cocktail shaker with ice. Shake until well-chilled.

Step 2: Strain into a wine glass with fresh ice.

Step 3: Top with 1 1⁄2 ounces sparkling wine and 1 1⁄2 ounces ginger beer. Stir briefly.

Step 4: Garnish with a lemon wheel and candied ginger, if desired.

Just like the previous cocktails, this seasonal spritz can easily be made in a batch quantity.

9 ounces The Botanist Islay Dry Gin 3 ounces lemon juice 3 ounces honey syrup* 9 ounces ginger beer 9 ounces sparkling wine Lemon wheels, to garnish Optional: Candied ginger, to garnish

Step 1: Combine all ingredients in a large pitcher with ice, and stir until well-chilled.

Step 2: Add ginger beer and sparkling wine. Stir again.

Step 3: Pour into wine glasses to serve. Garnish each glass with a lemon wheel and candied ginger, if desired.