Few men look set to have more of an impact on summer than Mr Tony Conigliaro. That is, if we’re talking about drinking. (And, after the first half of the year, well, shouldn’t we be?) Mr Conigliaro has been a driving force in the art of molecular mixology since he opened his appealingly discreet The Bar With No Name on Colebrooke Row in London’s Islington in 2009. Since then, he’s not only promulgated his astonishing alcoholic inventions – typically incorporating lab-worthy ingredients and served in custom-made glassware – via his consultancy The Drink Factory, he’s also scooped a James Beard Award (among the highest food and beverage honours in the US) for his bestselling 2012 book Drinks.

In 2017, the cocktail guru launched not one but three new bars. There’s Bar Termini Centrale in London’s Marylebone, a new outpost of his popular Bar Termini in Soho. Then there’s Untitled, an immersive silver-walled space in Dalston, east London, that offers a menu of intriguing, umami-rich Japanese-inspired finger food (we like the tempura seaweed) to enjoy alongside cocktails such as “Snow” (a mix of enoki vodka, clay and white chalk) and “Amber” (a fragrant concoction of champagne, neroli, musk and orange-blossom honey). Finally, there’s Luciole, a bar on the banks of the Charente river in Cognac, which serves up a variety of cognac-based drinks to represent all the different producers of this classic French liqueur.

Naturally, in the face of such impending world domination, we at MR PORTER could think of no mixologist better placed to advise us on how to drink our way through the ensuing months. We asked Mr Conigliaro to create four cocktails designed to take you through a lazy summer day. (To be clear: a lazy summer day when you are not working or handling heavy machinery.) Click play above, and prepare yourself for some seriously stylish sipping.

“This traditional take on the classic Bellini makes the most of the short flat-peach season,” says Mr Conigliaro. “The succulent fruit is fragrant, like spring itself, making the drink light, effervescent and sweet.”

• 100ml prosecco
• 50ml flat peach purée

1. Pour the purée into a cocktail tin, then add the prosecco.
2. Stir very gently so as not to burst the bubbles in the prosecco.
3. Strain into a champagne flute or tumbler.

“In our opinion, the ultimate Bloody Mary is smooth, clean on the tongue and full of flavour. From the hot pepper sauce to the horseradish vodka, we aim to extract the best from each ingredient, guaranteeing the best Bloody Mary possible. Worcestershire sauce adds a touch of umami and enforces the savoury flavour, while the higher notes of the horseradish and pepper lift the drink."

• 50ml horseradish vodka
• 15ml lemon juice
• 15ml Worcester sauce
• 1 pinch celery salt
• 1 drop pepper tincture
• 1 dash hot pepper sauce
• 100ml tomato mix
• 1 slice lemon

1. Build the ingredients over cubed ice in a highball glass. Begin with the horseradish vodka, lemon juice and Worcestershire sauce; finish with the salt, pepper tincture, hot pepper sauce and tomato mix.
2. Stir and add a lemon slice to garnish.

“An aperitivo hour (or afternoon) can be spent blissfully sipping negronis, sbagliatos or spritzes. Inspired by the love of Campari and Venice, we created The Death In Venice as the ultimate aperitif. A light and refreshing drink, with notes of bitter orange and zesty grapefruit bitters constructing a unique, dry drink.”

• 15ml Campari
• 3 dashes grapefruit bitters
• 125ml prosecco
• 1 twist orange

1. Pour the Campari into a champagne flute.  
2. Add three dashes of homemade grapefruit bitters and top with the prosecco.
3. Stir gently. Finish with a small twist of orange.

“We dirty-martini drinkers are a discerning bunch. All too often presented with oily, salty brine that drowns the flavour of the botanical gin, we made our own olive essence to make sure that never happened. With an almost creamy flavour, it complements the savoury characteristics of London dry gin, making our dirty martini just as we like it.”

• 50ml London dry gin
• 15ml vermouth
• 10ml olive water
• 2 green olives

1. Combine the gin and vermouth in a cocktail tin and stir over cubed ice.
2. Strain and pour into a small, chilled coupette.
3. Garnish with a green Sicilian olive.