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


  • 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 & Newcastle

Lemon Drop Martini


  • 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 & Newcastle.

Especia de Verano


  • 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 & Newcastle.

Rosé Spritz


  • 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 & Newcastle.

Summer Salad of Local Squid, Guacamole, Citrus & Chilli


  • 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.