Long lunches, happy hours and summer celebrations have a new flavour, courtesy of these vibrant, delicious cocktails and mocktails. Find a new fave that takes your fancy and level up your leisure when you serve these concoctions to friends and family on a stellar selection of drinkware.

The spritz, remixed.

We still have a soft spot for the Aperol variety, but this year the spritz of the season award goes to its lesser-known cousin: the Hugo spritz. Hang onto the Prosecco and soda water but swap the aperitif for St Germain elderflower liqueur. Grab your Maison Balzac handblown Le Spritz Glass from Incu, fill it to the rim with ice, and don't forget to garnish: a sprig of fresh mint completes your new favourite sip.

Ticket to Tokyo

Turn cocktail hour into a transportive holiday with a zippy, festive non-alc shrub. Shrubs are often compared to kombucha, but without the bubbles; they're lightly fermented vinegar syrups made by combining equal parts fresh fruit, sugar and vinegar. Get a head start on your summer soiree by combining fresh chopped yuzu, caster sugar and apple cider vinegar in a sterilised jar with a lid. Give it a shake every few hours for a day, then strain out the liquid in a sieve into a clean container–this can keep in your fridge for a few months (but we think it'll disappear fast!).To serve, fill a fluted Vivi Highball from Country Road with ice, pour in a couple of tablespoons of syrup and gently stir in soda water. Or batch it up to please a crowd in a festive jug, like Michael Aram's handcrafted bronze Butterfly Ginkgo Pitcher from David Jones.

Bring a bottle

Even if the host says they've got the whole menu sorted, we know to never show up empty-handed. And thanks to the wood-handled woven 0/0 bag from Tanchen (available at Incu), you can turn BYO-ing into a stylish statement. We'll be using it to bring the sparkling showstopper Pommery–which pairs perfectly with seafood from Astakos–to dinner parties all summer.

Say santé to that

Itʼs hard to beat a classic cocktail like the French 75–the combination of gin, lemon juice, sugar and champagne featured in films like Casablanca. But a botanical twist can have you seeing the drink with lavender-coloured glasses. To a standard simple syrup recipe (equal parts water and sugar, brought to a boil in a saucepan), add two teaspoons of edible dried lavender. Prep your cocktail base in a themed pitcher, like Ichendorf Milano's Botanica jug from David Jones, by combining the syrup, lemon juice, tonnes of ice and an aromatic gin like Sunshine & Sons Original Dry. Set out a couple of Gorman Berry Martini Glasses on a glistening Indulgence Tray from Georg Jensen. Then, when your guests are walking in the door, the prep is done and all you have to do is pour the mixture into the glasses and top with your favourite champagne–we're partial to a Charles Mignon from Vintage Cellars.