‘This is the Life’ Summer Cocktail

Summer Cocktail | Miranda's Notebook

This summer cocktail recipe is inspired by my Canadian grandmother. I couldn’t help but think of her when the idea for this drink came to me. When my grandmother first visited me properly in London, we had a fabulous time as I introduced her to my favourite London haunts, as well as the delights of a classic G&T for our evening aperitif (I imagine she’s since got most of Regina,Saskatchewan hooked by now too). We travelled around London, Yorkshire and Oxford together, as well as further afield to Vienna. These trips were before the days of hashtags, but if I had been on instagram then, every picture would no doubt have been tagged #thisisthelife.

So, in honour of my grandmother, I’ve created a ‘this is the life’ cocktail. It’s not a G&T, but I think she’d still love it! Served with a Rachel Khoo inspired dip of pea, mint and preserved lemon, it couldn’t be better and is my new quintessential summer drink.

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A mere sip of this cocktail is enough to have you sighing deeply, kicking off your shoes and trotting out to the garden to relax in the sun. There’s something wonderfully refreshing about this drink, and it definitely sets a holiday tone!

'This is the Life' Summer Cocktail
Prep time: 
Total time: 
Serves: 2
Your quintessential summer cocktail! I recommend serving with this easy to whip up pea dip - absolutely delicious!

For the cocktail
  • ¾ - 1½ oz Campari per glass (depending on how strong you like it - I went for ¾)
  • ¾ cup freshly squeezed pink grapefruit juice
  • ¾ cup freshly squeezed blood orange juice
  • sprig of mint and grapefruit peel to garnish
For the dip
  • 350 grams freshly shelled peas
  • 1 preserved lemon
  • 1 garlic clove
  • 1 large bunch of mint (leaves only)
  • 150 ml creme fraiche
  • Juice of 1 lemon
  • Salt and freshly ground pepper to taste
For the cocktail
  1. Pour Campari into glasses, add ice-cubes and top up with grapefruit and blood orange juice.
  2. Mix together with a spoon, then add a sprig of mint and peel of grapefruit to garnish.
For the dip
  1. Cook the peas in salted, boiling water until tender. Drain and then rinse in cold water.
  2. Finely chop the preserved lemon into small pieces and mince the garlic.
  3. Place the peas, mint, preserved lemon, lemon juice, garlic and creme fraiche into a food processor and blend until smooth.
  4. Season with salt and pepper to taste.
  5. This dip is best eaten on the same day, as it gradually looses its bright green colour.


Do you have any recipes inspired by a loved one? What’s your standard summer drink?

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