Summer cocktails work particularly well when sweetness, acidity and freshness are kept in balance. Instead of building a drink around several sweet ingredients, a few simple adjustments can create something lighter and easier to serve on a warm afternoon.

Fresh lime is useful because its acidity cuts through fruit-based flavours and syrups. Mint adds freshness without adding sweetness, while sparkling water, tonic or ginger ale can lengthen a drink and reduce the intensity of the other ingredients.

Fruit-based spirits and liqueurs can also replace part of the traditional base of a cocktail. In a Berry Mojito, for example, berry flavours add a different character while still working naturally with lime and mint.

Ice matters too. A generous amount keeps the drink properly chilled and slightly dilutes stronger flavours as it melts. The result should remain refreshing from the first sip to the last.

For outdoor lunches, aperitifs and summer gatherings, simple combinations are usually the most practical: one main flavour, something fresh, something acidic and a sparkling finish.

A simple way to use Carumbola rum: a Berry Mojito.

Mix 50 ml Carumbola Very Berry with fresh lime, mint and a small amount of sugar syrup. Add ice and finish with a splash of ginger ale for a lighter, fresher taste.

The result is less heavy than a classic mojito, with a slightly fruity note that works well in warm weather.

Best served cold. www.carumbola.com

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