3 summer cocktails from Fuego
We asked the talented food and drink connoisseurs at Fuego and Saltwater Fish Company for their favourite summer recipes.
Whether you’re hosting a family BBQ, planning a cocktail night with friends, or just fancy jazzing up your menu repertoire, we asked the talented food and drink connoisseurs at our in-store restaurants [Fuego](https://www.fenwick.co.uk/services/service/?cid=18cdd991-0ed7-4a94-9781-2031a33b765f) and [Saltwater Fish Company](https://www.fenwick.co.uk/services/service/?cid=658f42b9-e8d7-41cf-94ed-fa1b89256931) for their favourite summer recipes for you to try at home. Take a look at their most tempting tipples and treats below, including a tangy Squid, Chilli & Citrus Salad, a zesty Lemon Drop Martini and a refreshing Hendrick's Gin Cocktail - all of which you can sample in-store too.
##### Lanique Martini **Ingredients:** * 25ml Lanique * 25ml Hendrick’s Gin * 5 Mint leaves * ½ Fresh lime squeezed **Method:** Begin by chilling a martini glass. Then clap your hands together with the mint leaves to release the mint flavours. Shake the mint, Lanique, Hendrick’s Gin and lime with ice in a cocktail shaker, and strain into the chilled martini glass. Garnish with a mint leaf. _£8.50, Fuego. Available in-store at [Fenwick Bracknell](https://staging-store-fenwick.demandware.net/on/demandware.store/Sites-FNW-Site/en_GB/https://www.fenwick.co.uk/store/?StoreID=bracknell) & [Newcastle](https://staging-store-fenwick.demandware.net/on/demandware.store/Sites-FNW-Site/en_GB/https://www.fenwick.co.uk/store/?StoreID=newcastle)._
##### Lemon Drop Martini **Ingredients:** * 25ml Limoncello * 25ml Absolut Vodka * 25ml lemon juice * 50ml sweet and sour syrup * Sugar and lemon zest to rim the glass **Method:** Begin by chilling a martini glass. Mix equal parts of lemon juice and sugar syrup to make the sweet and sour syrup. On a plate, mix the zest of a lemon with some sugar. Rub a slice of lemon around the rim of the glass then dip it in the sugar and lemon zest mixture. Shake all the ingredients with ice in a cocktail shaker and strain into a martini glass. Garnish with a slice of lemon. _£7.50, Fuego. Available in store at [Fenwick Bracknell](https://www.fenwick.co.uk/store/?StoreID=bracknell) & [Newcastle](https://www.fenwick.co.uk/store/?StoreID=newcastle)._
##### Especia de Verano **Ingredients:** * 50ml spiced rum * 25ml Chase Elderflower Liqueur * 3 slices of cucumber * 3 mint leaves * Ginger beer **Method:** Muddle the cucumber and mint in a long glass. Add the spiced rum and Chase Elderflower Liqueur. Fill the glass with ice cubes, and top with ginger beer. Garnish with a cucumber ribbon, mint sprig and a straw. _£9, Fuego. Available in-store at [Fenwick Bracknell](https://www.fenwick.co.uk/store/?StoreID=bracknell) & [Newcastle](https://www.fenwick.co.uk/store/?StoreID=newcastle)._
##### Rosé Spritz **Ingredients:** * 1 large strawberry * 50ml Chase Elderflower Liqueur * 2 slices of lemon * Soda water * 125ml Cava **Method:** Muddle the strawberry in a large wine glass. Add the Elderflower liqueur, lemon slices and rosé cava. Add ice and top with soda water. Serve with a swizzle stick. _£9.50, Fuego. Available in-store at [Fenwick Bracknell](https://www.fenwick.co.uk/store/?StoreID=bracknell) & [Newcastle](https://www.fenwick.co.uk/store/?StoreID=newcastle)._
##### Summer Salad of Local Squid, Guacamole, Citrus & Chilli **Ingredients:** * 480g Small Local Squid, cleaned & prepared * 10mls Olive oil; Sea Salt * 1 Lemon-for juicing **For the Guacamole:** * 2 green chilli, finely chopped * 2 spring onions, thinly sliced * Handful of fresh coriander, roughly chopped * 3 ripe avocados * 1 ripe medium tomato, cut into 3mm dice * Juice of 1 lime * Salt **For the Salad:** * 2 Gem Lettuce, washed & sliced * 12 Cherry Tomatoes halved * 2 Oranges, segmented * 2 Ruby Graperfruit, segmented * 2 Red Chilli, thinly sliced * 12 Sprigs Fresh Coriander **For the Dressing:** * 150mls Extra Virgin Olive Oil * 40mls Cabernet Sauvignon Vinegar * Salt * Milled Black Pepper **Method:** To make the guacamole, mash together all ingredients but leave it quite coarse. It should taste creamy, spicy and a little sour from the lime juice. Quickly grill the squid in a very hot non-stick saute pan with a tiny amount of olive oil, tip onto a plate and season with a little lemon juice and salt. Combine the dressing ingredients and set aside. To make the salad, combine the lettuce, tomatoes, red onions, citrus segment, 2 tablespoons of the dressing and a little salt and dress carefully. Build the salad on each plate, place a spoonful of guacamole off-centre and pile the remaining elements around. Finish with more dressing and fresh coriander sprigs. _Available at The Salwater Fish Company, in the Food Hall at [Fenwick Newcastle](https://www.fenwick.co.uk/store/?StoreID=newcastle)._