Whisky is best enjoyed on a cold winter’s night, in front of the fire, as the snow floats down outside. Right? 

We’re not sure anything could be more wrong 🤦‍♂️.

Naked Malt’s versatile, rich and fruity flavour makes it perfect for whisky cocktails, so we’ve created a selection of refreshing summer serves for you to make at home. All three are best enjoyed with your feet up and your sunglasses on, the smell of a distant BBQ in the air…

And if it isn’t summer where you are, that doesn't mean you can’t give them a try. These Naked sour serves will bring you a taste of summer, even on the rainiest of days.

Okay, you’re probably feeling thirsty, let’s get going 👇.

1 - Elderflower & Mint Sour

Up first is the Elderflower & Mint Sour, and all we can say is 😍. 

Here’s what you’ll need to make it: 

50ml Naked Malt
30ml Lemon juice
25ml Elderflower syrup*
Fresh mint
Egg white (optional)

Shake all the ingredients together and serve over ice. Garnish with fresh mint and a lemon wedge. 

*How do you make elderflower syrup? Mix 300ml of honey with 300ml of water and heat until simmering. Take roughly 10 elderflower heads and remove any insects or debris - don’t wash as they’ll lose flavour. Pour the honey and water mixture over the elderflower heads and stir. Cover and leave to steep for 2 days, then strain and keep in the refrigerator for up to 1 month.

2 - The Very Berry Sour

Next up is the Very Berry Sour, which tastes every bit as good as it looks. Here’s what you’ll need: 

50ml Naked Malt
30ml Lemon juice
30ml Very berry syrup*
Egg white (optional)

Put all the ingredients (apart from the egg white) into your shaker and shake. Add your egg white and shake again with ice, then strain over fresh ice to serve. Garnish with your favourite summer berries. 

*How do you make very berry syrup? Add 125ml of water and 125g of sugar to a pan. Add 300g of your favourite berries and heat until the sugar has dissolved, stirring often. Let the syrup sit for an hour, then strain and keep in the refrigerator for up to 1 month.

3 - The Rhubarb Sour

Last but not least is this thirst-quenching Rhubarb Sour topped with fresh rhubarb. To make it, you’ll need: 

50ml Naked Malt
25ml Lemon juice
25ml Rhubarb syrup*
Egg white (optional)

Put all the ingredients (apart from the egg white) into your shaker and shake. Add your egg white and shake again with ice, then strain over fresh ice to serve. Garnish with fresh rhubarb strings. 

*How do you make rhubarb syrup? Cut 4 sticks of rhubarb (roughly 400g) into small pieces and add to a pan with 300ml of water. Cook over medium heat until the rhubarb is soft, then strain and add 300g sugar. Heat until sugar is dissolved, strain again and leave to cool. Keep in the refrigerator for up to 1 month. 

We’ve even got some sunny songs to complement your summer serves. With your help, we created the Ultimate Staycation Soundtrack, a summer playlist full of top holiday tunes. Listen to the playlist by clicking here 🎧

We hope you enjoy bringing our best summer cocktail ideas to life and we’d love to see your creations at home - share your images with us by using #NakedSour ☀️😎. 

The Naked Team