It’s that time of year when it barely gets dark in Scotland. If you can survive the midgies, it’s a lovely period for enjoying some late night martinis with some stunning views and sunsets.

Personally I often struggle to sleep around this time of year, especially when I’m north. The sky doesn’t really turn black and the bird song isn’t interrupted for very long.

Nonetheless, it’s still a very nice time to catching up with friends and family and really enjoying the outdoors.

It’s an obvious time for a barbecue. You might need to stand in the smoke to avoid the midgies, or wait until later whenthey go away, but it’s worth giving it a go, even if you eventually have to admit defeat. A Gibson Martini (as above) can help.

Otherwise, it’s okay to stick to daytime drinking! Here is a delicious Vesper Martini with a thistle at the Western Isles Hotel on the Isle of Mull.

Note that the hotel now rents out pods on the terrace outside so you can enjoy the view and even play your own music without having to deal with midgies or the cold. The rental money goes to local charities so it’s really beneficial for the community!

It’s a time of year when the garden should hopefully be in full abundance. This is very important after our long winters. Why not use the bounty to infuse your gin and make some herbal martinis, such as a Rosemary Martini, or the Vesper-esque Rosemary’s Baby Martini?

Akvavit is also commonly served at midsummer in the Nordic countries. You can have it traditional style as above (a delicious serving in Copenhagen).

Alternatively, you can also chill it in the freezer and serve it in martini form as a beautiful Danish Martini – much recommended.

Naturally while we’re there it’s a lovely time to serve smørrebrød.

These are very refreshing in summer and can be prepared in advance of a drinks party.

Seafood is also a traditional Nordic accompaniment to midsummer.

In Scotland we are particularly blessed in that department, with a wide array of seafood at our fishy fingertips.

Midsummer might be a little early for mackerel depending on your location, but if you can catch some fresh, you can serve my favourite type of homemade sushi: shime saba, or lightly pickled mackerel.

This is a fresh delight for a late summer evening. Keep the fish chilled in the fridge for up to two days before serving with soy sauce (or ponzu) to dip.

Otherwise, pickled herring is more traditional for our Nordic cousins and is absolutely delicious. It pairs very well with a martini too.

Squat lobsters are another luxury. Look at this handsome delight. I absolutely adore squat lobsters. They go particularly well with garlic mayonnaise, and maybe some bread on the side.

Difficult to get in the shops, you can find squat lobsters in some restaurants. Otherwise you need to befriend a fishing family if you want to enjoy them.

If you’re lucky enough to get a batch, I’m more than happy to come and prepare them for you. For some reason I find preparing shellfish to be massively calming. It was one of those lockdown activities. And to me it really feels suited to midsummer. Otherwise don’t forget to keep your gin and glasses in the freezer to really enjoy your summer drinks cold.

Enjoy this very special time of year!