Try these summer cocktail recipes from Surrey
Add 230ml of water into a pan and bring to a boil. Add 115g of white sugar and 115g of brown sugar to the boiling water and stir until dissolved. Take the pan off the heat and let it cool slightly. Leave for at least one hour before serving. Store in an airtight container for 7-10 days in the fridge. Serve in a well-chilled large red wine glass or gin goblet and garnish with a sprig of fresh mint and a lime wedge. Prosecco Mojito Method Add 4 fresh lime wedges into the bottom of the well-chilled glass (do not squeeze lime into the glass)
Source: greatbritishlife.co.uk