There’s something about Cocktail Week that calls for upgrading the at-home drinks menu. Whether you’re hosting friends in the garden, planning a rooftop aperitivo moment, or simply winding down after work with something cold and citrusy, this year’s standout serves are all about freshness, simplicity and bold flavour.
From agave-forward cocktails by Maya Pistola Agavepura to a cherry-hued spritz perfect for long evenings, these are the cocktails worth making right now.
1. Pistoloma
What: A crisp, citrus-led twist on the classic Paloma, the Pistoloma is bright, refreshing and made for warm afternoons. Built around Pistola Joven, it balances grapefruit and lime with a touch of saline for a sharper, more savoury finish.
Ingredients:
- 60ml Pistola Joven
- 45ml grapefruit juice
- 15ml lime juice
- 15ml agave nectar
- 5ml saline
- Top with grapefruit soda
Method: Shake the Pistola Joven, grapefruit juice, lime juice, agave nectar and saline with ice. Pour over fresh ice, top with grapefruit soda and garnish with a grapefruit wedge.
2. Pistola Picante
What: Spicy cocktails continue to dominate menus, and this serve delivers heat without overpowering the drink. The richness of Pistola Reposado pairs perfectly with pineapple and lime, while jalapeño brine brings a sharp kick that lingers.
Ingredients:
- 45ml Pistola Reposado
- 45ml pineapple juice
- 20ml lime juice
- 15ml agave nectar
- 5ml jalapeño brine
- Fresh jalapeño slices
- Fresh coriander
Method: Muddle jalapeño slices and coriander in a shaker. Add the remaining ingredients with ice and shake hard. Strain into a Tajín-rimmed glass over ice.
3. KRÓL IV Hemp & Citrus Sparkler
What: Simple, clean and endlessly drinkable, this highball is ideal for easy summer hosting. The citrus keeps it bright while the sparkling water gives it a crisp, ultra-refreshing finish.
Ingredients:
- 50ml KRÓL IV vodka
- 100ml sparkling water
- 15ml fresh lime juice
- 10ml agave or sugar syrup
Method: Build directly over ice in a highball glass. Stir gently and garnish with lime or mint. For an extra layer of flavour, add a splash of elderflower or cucumber.
4. Graham’s Kitchen Flip by Damian Murgatroyd
What: Rich, velvety and indulgent, this cocktail takes a more elevated approach. Created by bartender Damian Murgatroyd using Graham’s Blend No.12, the serve combines port, chestnut-butter-washed brandy and caramelised apple with cocoa bitters and egg for a smooth, dessert-like finish.
Murgatroyd will travel to Porto this May to compete in the Global Final against bartenders from 11 countries, while also being shortlisted for the 2026 IWSC Emerging Talent in Bartending Award.
Ingredients:
- 50ml Graham’s Blend No.12
- 25ml brandy
- 25ml apple juice
- 10ml lemon juice
- 20ml salted caramel syrup
- 3 dashes Angostura Cocoa Bitters
- 1 whole egg
Method: Combine all ingredients in a shaker and dry shake first. Add ice and shake again until chilled. Strain into a chilled coupe glass and finish with freshly grated chestnut.
5. The Bellamie Spritz
What: For anyone looking to move beyond overly bitter spritzes, the Bellamie Spritz offers something softer, fruitier and far more elegant. Crafted in Kent using real fruit and natural ingredients, Bellamie delivers notes of ripe cherry, baking spice and marzipan, topped with sparkling wine for a lighter take on the aperitivo classic.
Recently awarded a Great Taste Award and featured in The Guardian’s Best Spritzes for 2025, Bellamie has already found a home on menus across London hotspots including The Ivy, Amono Rooftop and Nessa.
Ingredients:
- 50ml Bellamie
- 75ml Prosecco
- 25ml soda or sparkling water
Method: Fill a large wine glass with ice. Pour in Bellamie, top with Prosecco and a splash of soda, then stir gently. Garnish with three green olives on a cocktail pick.
This year’s Cocktail Week serves are all about balance: bright citrus, fresh herbs, subtle spice and easy-drinking spritzes designed for long evenings and relaxed hosting. Whether you’re reaching for agave, vodka or port, these cocktails prove that making bar-quality drinks at home has never looked better.
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