With the final summer bank holiday fast approaching, We have some top tips and tricks from Head Bartender at Lyaness, Will Meredith, and premium mixer brand, Fever-Tree, on what to drink this long weekend.

Will’s unique, unexpected and simple serves can easily be recreated at home (recipes below) and his top tips include batching, garnish prep and a summer Scotch recipe that’ll hit all taste buds.

For a fruity and floral riff on a classic G&T:

40ml Gin

10ml Creme de Peche

125(ish)ml Fever-Tree Elderflower Tonic

Garnished with a slice of pear

Perfect for the summer garden parties as it doesn’t detract from the classic highball, yet it has a sense of fun and innocence about it. The pear matches perfectly with the elderflower, and when cut vertically like a cross-section, also looks quite striking.

For a hybrid between a Vodka Tonic and Mojito:

50ml Vodka

125ml Fever-Tree Mediterranean Tonic

1/2 a fresh Lime

5-6 leaves of Basil

Garnish with a big slice of orange

A more herbal and savoury twist. It is simple in the fact that you don’t need to be faffing about and churning things up, you can just throw it all in to the glass and give it a quick stir. Over time, the lime and basil will grow in potency but never to the point of being overpowering. The orange will not only add a striking colour to the drink, but will also introduce warm, citrus notes.

For a spicy choice:

40ml American Whisky

125ml Fever-Tree Ginger Ale

5ml Apricot Brandy

2 Dashes Cardamom Bitters

Mint Sprig Garnish

This is a slightly funkier one with bags of spice. Initially seems to be a winter warmer but is actually incredibly versatile. It is essentially a maxed up Whisky & Ginger, using American Whiskey (although Scotch would be perfectly fine too). Ginger, Apricot, and Cardamom is a match made in heaven, then throw in vanillins from the American Whiskey and you’ve got a dream. Simple Sprig of mint to garnish harps back to Julep-style drinks, that were served at summer house parties and the Kentucky Derby.