The New Sundowners: 5 Savoury Gin & Tequila Cocktails For Summer

This drink is a sophisticated nod to the nostalgic street-side slices of guava rubbed with salt and red chilli powder. It combines 60ml of London Dry Gin with 45ml of fresh guava nectar, a squeeze of lime, and a house-made bird’s eye chilli tincture. Shaken until ice-cold and served in a glass rimmed with pink salt and Kashmiri chilli, it offers a slow-burn heat that is perfectly balanced by the creamy, tropical sweetness of the fruit.

For those who enjoy a smoky undertone, this riff on the classic Margarita uses the earthiness of Mezcal to ground the sweetness of the pineapple. Grilling the pineapple slices before juicing them adds a caramelised, savoury depth. Combine 50ml Mezcal, 30ml charred pineapple juice, and 15ml agave syrup, shaken with a few jalapeño slices. The result is a drink that feels like a beachside bonfire—bright, smoky, and intensely refreshing.

This is a botanical heavy-hitter that leans into the savoury aromatics of the Indian kitchen. Gently slap 5-6 fresh curry leaves to release their oils and drop them into a balloon glass with 60ml of botanical Gin and a handful of cracked black peppercorns. Top with a premium elderflower tonic and plenty of ice. The peppercorns provide a woody heat that lingers, while the curry leaves add a fragrant, savoury top note that evolves as you sip.

Moving away from the heaviness of a Bloody Mary, this spritz is light, effervescent, and deeply savoury. It uses clarified tomato water (strained from salted, crushed heirloom tomatoes) mixed with 45ml of Dry Vermouth and topped with Prosecco. Garnish with a large sprig of fresh basil and a skewered cherry tomato. It is an incredibly elegant, low-alcohol option that tastes like a sun-drenched Mediterranean garden in mid-July.

Tamarind provides a sharp, lip-smacking acidity that is far more complex than simple lime juice. Mix 50ml Blanco Tequila with 20ml of tamarind concentrate and a dash of Worcestershire sauce for an extra savoury umami hit. Top with chilled soda water and garnish with a dehydrated orange slice and a star anise. The deep, earthy tang of the tamarind makes this a perfect accompaniment to charred meats or spicy grilled corn.