Recipes - Summer Drinks

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In the Summer Gran Stead’s Mellow Ginger and Light & Fiery are lovely enjoyed by itself or on ice. They can also be mixed with::

Apple juice, Orange juice, Cranberry juice, Lemonade, Lemonade & Lime, Sparkling Water, Soda Water or Cider

Ratios 50/50 but can be varied to suit personal preference; all can be served on ice.

Gran Stead’s CocktailSt Clement's Cocktail

75 cl (750 ml) bottle of Gran Stead’s Still Lemonade with Zing
300ml unsweetened orange juice
200ml white rum
Half a tray of ice cubes
2 unwaxed oranges, washed
2 unwaxed lemons, washed

1. Slice the oranges and lemons
2. Put ice cubes into a large jug
3. Add half the sliced fruit (retaining the rest for serving)
4. Add all the other drink ingredients
5. Stir to mix
6. Serve in glasses decorated with orange and lemon slices

Top tip
For added pizzazz, add a squeeze of fresh lemon juice to each glass just before serving

Lose the alcohol – but keep the kick!
This recipe works just as well without the gin, as the zing of the ginger ensures it is still a lively little number.

Champagne Ginger

1 Pack Gran Stead’s stem ginger
1 bottle of champagne (chilled)

Drop one or two pieces of stem ginger into a champagne glass, now pour in some finest champagne (or sparkling wine), served chilled with a cocktail cherry to garnish.

Summer Time SpecialSummer Time Special

50ml Pimm’s No1 (or Gin)

Pour into a tall glass on ice then filled up with Gran Stead’s Still Lemonade.

Moscow MuleMoscow Mule

50ml vodka
100ml Gran Stead’s Ginger (Mellow or Light & Fiery)

In a tumbler topped with lemonade and a squeeze of lime.

Ginger Fizzer with Lemon & LimeGinger Fizzer with Lemon & Lime

Half a large bottle of Gran Stead’s Ginger (Mellow or Light & Fiery)
The grated peel of 1 lemon
Juice of 1 lime
3oz granulated sugar
3 dashes of Angostura bitters
½ glass white rum
1 ½ pints of sparkling lemonade (or mineral water)

Mix all the ingredients well in a jug

Add plenty of crushed ice and garnish with lemon and lime peel.


What our customers say

The last time I experienced that lovely taste was in the late forties and fifties and I had given up hope of ever tasting it again.

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