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Bubbly and Baubles: Five Summer Cocktails and the Gems to Pair with Them

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By Christina Maxwell

With August ticking by, we find ourselves in the thick of the dog days of summer.  Temperatures are still on the rise and we’re closing in on the end of summer vacations, leaving us with some extra summer lethargy.  Whether you’re ending a long day at the office by meeting friends for a drink or you’re lucky enough to be lounging poolside somewhere like Cabo or St. Thomas, we’ve got just the right summer cocktail to help you stay cool.  Pair it with one these stunning pieces from Roberto Coin, and you’ll be as enticing as what you’re sipping.

White Peach Summer Bellini


-2 medium-size very ripe unpeeled white peaches, halved, pitted

-2 tablespoons (or more) lemon juice

-2 tablespoons (or more) Simple Syrup

-1 750-ml bottle chilled Prosecco


Puree peaches, lemon juice, and syrup in blender. Taste; add more syrup or lemon juice, if desired. Pour 2 tablespoons puree into each of 6 Champagne flutes. Fill with Prosecco.  Makes 6 servings.

Courtesy of

Cuff Bracelet with Diamonds and Enamel

Raise your glass of bubbly with this delightful enamel and diamond cuff from the Bollicine Collection.  Evoking the playful effervescence of champagne bubbles with its design, this piece is a perfect accompaniment for any toast-worthy occasion.

Cucumber-Gin Spritz


-1 English hothouse cucumber

-4 ounces gin

-2 ounces simple syrup

-16 ounces dry Prosecco or other sparkling white wine

-Club soda


Using a vegetable peeler, shave 12 long, thin ribbons from cucumber; set aside. Cut a 6″ piece from remaining cucumber and cut into small pieces. Muddle in a cocktail shaker, then add gin and simple syrup and fill shaker with ice. Cover and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain mixture into 4 ice-filled rocks glasses or large wine glasses. Top each with 4 oz. Prosecco and a splash of club soda. Gently stir together; garnish each with 3 cucumber ribbons.

Recipe Courtesy of

Carnaby Ring with Diamonds

Bring back the hot forbidden nights of jazz and gin with this stunning ring from our Carnaby Street Collection, reminiscent of the extravagant fashions and social movements of “Swinging London” in the 1960s and 1970s.

Mango Jalapeño Margarita


-2 ounces Grand Marnier

-1 1/2 ounces jalapeño tequila

-2 ounces lime juice

-2 1/2 ounces mango simple syrup

-1/2 mango, peeled and chopped

-2 jalapeño peppers, sliced

-salt for the rim

-lime wedges


For jalapeño tequila: add 2 sliced jalapeños to a large jar or container and cover with 1 1/2 cups of tequila. Let sit for 24 hours, then strain before using. Keep in a sealed container for a few weeks, preferably in the fridge.

For mango simple syrup: combine equal parts sugar and water (I suggest 1 cup of each), bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simple syrup + 1/2 mango (peeled and cubed) in a blender and blend until combined.

To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices. I also took a few of the jalapeños from the tequila and removed the seeds, then toss them in the margarita.

Recipe courtesy of

Flexible Tiger Cuff with Diamonds  

Continue your walk on the wild side with a Limited Edition Siberian Tiger cuff from our Animalier Collection.  Don this magnificent diamond cuff and show off Coin’s unmistakable creativity and your powerful elegance–all with an unexpected bite.

Lavender Martini


-1 oz Crème de Violette

-1 oz Gin (we used Bluecoat)

-1 oz Vodka (we used Belvedere)

-¼ oz Domaine de Canton

-¼ oz St. Germaine (elderflower liqueur)

-1 dash Scrappy’s Lavender Bitters

-Fresh cut lavender for garnish


Add all ingredients into a cocktail shaker with ice. Shake well for 30 seconds and pour into a martini glass. Garnish with fresh lavender springs. Makes one serving.

Recipe courtesy of

Necklace with Floral Stations

Feeling the light notes of lavender, violet and elderflower in this cocktail?  Pick up on the airy floral notes of your drink with a delicate 18k gold necklace with floral shapes from our whimsical Art Nouveau Collection.

Tropical Rum Punch


-2 cups + 1 cup pineapple juice

-1 mango, peeled and cored

-2 cups coconut water

-24 oz. (2 cans) Coconut La Croix (coconut sparkling water)

-1 cup light rum

-1/2 cup dark rum

-1/4 cup agave

-1 orange sliced

-2 limes sliced

-fresh pineapple rings


-In a blender, roughly blend together the mango and 1 cup of pineapple juice.

-In a large pitcher, stir together the mango mixture, remaining pineapple juice, coconut -water, Coconut La Croix, rums, and agave. Taste and adjust as desired.

-Add in the sliced fruits, reserving some to garnish if you want.

-Enjoy over lots of ice!

Makes 4-8 servings

Recipe courtesy of

Palm Tree Pendant with Diamonds

Enjoying your rum punch with a salty breeze and the shade of palm tree?  Or want to pretend you are?  Either way, this Palm Tree Pendant from our Tiny Treasures Collection will help you channel an island-time vibe.

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