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1. Patrón El Cielo Over Ice With A Slice
Patrón’s new silver tequila El Cielo is made from 100% Weber Blue agave, water and yeast – and distilled four times (an industry first). The finish is so clean and smooth that it really is best enjoyed with this simple signature serve.
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A small-batch premium spirit from Cumbria-based Cartmel Spirit Company, Belgrove Hazelnut Rum is made with single-origin Demerara rum distilled from sugarcane grown on the mineral-rich banks of Guyana’s Demerara River. It’s used here as the base for a summer piña colada.
Ingredients
40ml Belgrove Hazelnut Rum
60ml coconut cream (Coco Lopez is recommended)
120ml pineapple juice
10ml lime juice
Garnish: wedge of fresh pineapple and pineapple leaves
Glass: Collins
Method
Combine the Belgrove Hazelnut Rum, coconut cream, pineapple juice and lime juice in a shaker with ice, and shake for 10 seconds. Strain into a Collins glass filled with ice, and garnish with a wedge of fresh pineapple and pineapple leaves.
Renowned mixologist Alex Akanbi (100 Wardour Street, Smokey Kudu and Tribe) partnered with Amarula and The Future Plate to create this gin martini that embodies the spirit and essence of the African continent.
Ingredients
50ml Amarula African Gin
15ml Japanese saké
10ml King’s Ginger Liqueur
1 fresh lemon twist
Glass: coupe
Method
In a mixing glass, add 6-8 cubes of ice. Pour in 50ml of Amarula African Gin. Give it a gentle stir for 40 seconds to one minute. Add the Japanese saké and King’s Ginger Liqueur and continue to stir. When the ice has melted down to the desired consistency, single strain into a coupe glass and squeeze the skin of a fresh lemon twist. Drop twist in the coupe and it’s ready to serve.
Copalli has an extensive cocktail recipe list for its various rums. Here, Copalli’s White Rum is used as a base for a summer white mojito.
Ingredients
50ml Copalli White Rum
Juice of 1 lime
1 tsp granulated sugar
Small handful mint leaves, plus extra sprig to serve
Soda water, to taste
Ice
Method
Muddle the lime juice, sugar and mint leaves in a small glass, crushing the mint as you go – you can use the end of a rolling pin for this. Add a handful of ice. Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve.
“Over Ice With A Slice” is the signature serve for Patrón’s El Cielo, but the new silver tequila can also be used as a base ingredient for a range of cocktails including a tequila royale and a martini. Our favourite is the El Cielo Spritz, a really refreshing drink for summer.
Ingredients
30ml Patrón El Cielo
60ml chilled pinot grigio or Provençale rose wine
90ml chilled ginger ale
Cubed ice
Glass: white wine glass or stemless wine tumbler
Garnish: juicy orange wedge
Method
In a white wine glass with cubed ice, build all ingredients, stir to combine. Garnish with a fresh orange wedge – squeeze and drop into the glass.
Renais, founded by Alex Watson and his sister Emma Watson, is a modern gin inspired by the people, produce and provenance of Chablis and Burgundy. It is made with a base spirit crafted from grapes salvaged from the winemaking process, with the addition of pressed Grand Cru grapes, local terroir and a selection of natural botanicals.
Ingredients
40ml Renais Gin
30ml Lillet Rose
10ml Suze gentian liqueur
Method
Add all ingredients into a mixing glass, fill to the brim with large chunks of clear quality ice, stir with the end of a spoon for 20 seconds to chill a dilute. Pour over a large block of ice.
Gin brand Gordon’s has created a range of shareable summer cocktail pitcher recipes, perfect for home hosting. This colourful mix uses Gordon’s Premium Pink Distilled Gin as the base.
Ingredients
Makes six servings in a two litre jug
300ml Gordon’s Premium Pink Distilled Gin
600ml lemonade
2 large handfuls of fresh berries
1 handful basil leaves
Ice
Equipment
2l jug or pitcher
Cocktail muddler
6 short glasses
Method
Fill your sharing jug up to around a third with ice and add the Gordon’s Premium Pink Distilled Gin, then top with lemonade. Add in the berries and about half a handful of basil leaves, then use your muddler to distribute the ice and berries through the jug, and make sure everything’s combined. If the berries release a little juice, all the tastier. Top with the remaining basil leaves for a shareable finish.
Ahead of the Hollywood movie being released this summer, Italian gin brand Ginato has created a “Barbie”-inspired cocktail. Quick and easy to make, this serve uses just four ingredients, including its Pompelmo expression, a bright gin that combines sun-ripened Sicilian pink grapefruit with Italian Sangiovese grapes.
Ingredients
50ml Ginato Pompelmo Gin
50ml prosecco
20ml Crème de Pamplemousse
20ml soda
Method
Combine all ingredients over cubed ice in a margarita or martini glass. An optional extra is to garnish the glass rim with popping candy.
Created on the Côte d’Azur, Gin d’Azur offers a taste of the French Riviera. Carefully sourced botanicals – Sel de Camargue, lavender, mountain savory, Menton lemon, thyme and rosemary – are distilled separately to ensure the essence of each is captured. Harvested at their optimum ripeness and aromatic peak, they are then expertly blended to create a distinctive and flavoursome artisan gin. Gin d’Azur can be used as the base for many cocktails, including its easy-to-make summer gin spritz.
Ingredients
50ml Gin d'Azur over ice
tonic
squeeze of lemon
Method
Pour two shots of Gin d’Azur over ice and top up with tonic and a squeeze of lemon. Garnish with a rosemary stem.
This 3-2-1 serve from recently launched aperitif brand Sommer is easy to make, even easier to drink and has a base of its rhubarb and raspberry expression. Developed and produced at its Yorkshire distillery, Sommer is made from natural ingredients, contains no artificial sweeteners, and is suitable for vegans. It also uses wonky fruits in every recipe.
Ingredients
50ml Sommer Rhubarb & Raspberry Aperitif
75ml prosecco
25ml soda
Orange twists, to garnish
Method
Fill a tall glass or wine glass with ice cubes. Pour 75ml of prosecco or sparkling wine, followed by 50ml of Sommer into the glass. Add 25ml of soda water and gently stir. Twist an orange peel over the glass to release oils, then place the garnish in the glass. Serve the spritz immediately and enjoy as a refreshing aperitif.
12. The Original Venetian Spritz by Select Aperitivo
Select Aperitivo is the essential ingredient for the Original Venetian Spritz, a simple yet delicious cocktail traditionally served with a large green olive.
Ingredients
3 parts prosecco
2 parts Select Aperitivo
1 splash soda water
1 large green olive with stone
Method
Pour cold prosecco into a wine glass over ice. Add Select, a splash of soda water and gently stir together. Garnish with a large green olive.
Daddy Rack Tennessee Straight Whiskey is lovely to drink on its own, with or without ice. However, it really comes alive as part of the brand’s own signature cocktail, the Rackhouse Lemonade. With its refreshing peachy undertones, this is a perfect drink for the outdoor season.
Ingredients
45ml Daddy Rack
20ml Crème De Pêche
15ml lemon juice
90ml lemon-lime soda
Method
Combine all the ingredients in an ice-filled Collins glass. Stir and garnish with a slice or twist of lemon.
Jamaican rum brand Wray & Nephew has shared a summer cocktail recipe that combines the tropical hints of pineapple and pomegranate juice with Wray’s fiery yet flavoursome tones.
Ingredients
25ml Wray & Nephew White Overproof Rum
100ml pineapple juice
25ml pomegranate juice
Squeeze of fresh lime
Method
Fill a tall glass with cubed ice. Add the 25ml of Wray & Nephew to the glass, then add all other liquids. Stir and garnish with a fresh lime wedge.
Transport yourself to Cuba’s capital Havana, the birthplace of the mojito, with this refreshing twist on the classic serve with gin instead of rum. Bursting with kaffir lime and spiky citrus notes, this is a fabulous sundowner for those long summer nights.
Ingredients
50ml LoneWolf Cactus & Lime gin
25ml freshly squeezed lime juice
25ml sugar syrup
Fresh mint
Soda water
Method
Add LoneWolf Cactus & Lime gin, sugar syrup and fresh lime juice to a highball glass. Then add a little crushed ice a third of the way up the glass. Add five or so mint leaves (giving them a slap between your hands to release the aromatic oils). Stir them through the drink, top with more crushed ice and a splash of soda water. Garnish with a bunch of mint sprigs.
A twist on the classic piña colada recipe using Monkey Shoulder, a whisky that is made for mixing.
Ingredients
35ml Monkey Shoulder
15ml Malibu
15ml Coco Réal
75ml pineapple juice
Method
Fill a tall glass with ice and set aside to chill. Put all ingredients into a shaker/jar or anything with a lid, add some ice and shake to chill. Strain into your chilled glass. Garnish with an umbrella and a slice of fresh pineapple.
El Sueño Watermelon is a premium mixto tequila which makes for easy and interesting twists on classic cocktails such as margarita and paloma.
Ingredients
60ml El Sueño Watermelon
25ml fresh lime juice
15ml Agave syrup (optional)
Method
Prepare a tumbler or martini glass by creating a salt rim (spread salt on a plate, run a lime wedge around the glass rim and twist on the plate). Combine all the ingredients into a cocktail shaker with ice. Shake until cold. Strain into the prepared glass. Garnish with a slice of lime or piece of watermelon.
The team at Hotel Bel-Air in Los Angeles have put together a guaranteed showstopper for your summer parties. This simple and refreshing cocktail is just perfect for the warmer months.
Ingredients
60ml Hendrick’s gin
15ml simple syrup
15ml lime juice
3 coins of cucumber
Glass: Martini glass
Method
Muddle your coins of cucumber. Add gin, simple syrup and lime juice, shake with ice, then strain into a martini glass. Voila!
Preferably enjoyed with sand between the toes but can work just as well with your feet in a blow-up paddling pool, Monkey Shoulder’s “Beach, Please” is a great summer serve for all your monkeying around.
Ingredients
50ml Monkey Shoulder Original
20ml chilli syrup / cinnamon syrup
20ml lime juice
75ml pineapple juice
Prosecco
Method
Build all ingredients in a large wine glass/goblet. Add plenty of ice. Quick stir. Top with prosecco. Garnish with pineapple, lime and mint.
This version of the classic margarita by Seedlip is a moreish non-alcoholic alternative that replaces tequila’s citrus tang with sweet but dry orangey gin undertones.
Ingredients
50ml Seedlip Grove 42
1tbsp agave syrup
20ml fresh lime juice
Garnish: salt rim, lime wheel
Method
First prepare your glass by running a lime wedge around the outside of the rim and then roll the rim in salt. Add all of the ingredients with ice to a cocktail shaker. Shake and strain over fresh cubes of ice into a tumbler glass. Garnish with a lime wheel.
For a modern twist to your G&T, try it with Bulldog London Dry Gin, which is blended with 12 carefully selected botanicals including white poppy, dragon eye, lotus leaf and warming liquorice. The aromatic tonic and cassis brings a fresh fruity balance to the traditional G&T, making this the perfect sundowner.
Ingredients
25ml Bulldog Gin
100ml Fever Tree Aromatic Tonic
10ml cassis
Blackberry and mint leaves for garnish
Method
Pour the Bulldog Gin, Fever Tree Aromatic Tonic and cassis into a highball or copa glass over ice. Garnish with a blackberry and mint sprig.
Mijenta is a sustainable and artisanal tequila from the highlands of Jalisco in Mexico. It can be served on the rocks or mixed in a cocktail like the Mijenta Summer in Arandas.
Ingredients
1.5 parts Mijenta Blanco Tequila
4 watermelon cubes (1.5”x1.5”)
1 part fresh lime juice
0.5 parts elderflower liqueur
0.25 parts simple syrup
Method
Meddle the watermelon and add the rest of the ingredients. Shake vigorously with plenty of ice and double strain into a rocks glass with fresh ice. Garnish with a salted watermelon cube.
With blueberries and muddled mint leaves, Bacardí’s version of the mojito uses lime flavoured rum as the base spirit.
Ingredients
1½ oz Bacardí Lime Flavoured Rum
4oz Bacardí Lime & Soda Real Rum Cocktail
10 blueberries
6 mint leaves
Lime
Mint sprig
Method
Muddle blueberries in a highball glass then add the mint and gently press to release the oil. Add crushed ice and Bacardí Lime Flavoured Rum, and stir to incorporate. Top with Bacardí Lime & Soda Real Rum Cocktail and more crushed ice. Garnish with a lime wheel and a mint sprig.
Regal Rogue, the Australian vermouth, has put its twist on the classic Americano. As summer is officially rosé season, the Wild Australiano made with Regal Rogue Wild Rosé is a recommended drink for the hotter months.
Ingredients
37.5ml Regal Rogue Wild Rosé Vermouth
12.5ml Aperol
100ml Fever-Tree White Grape & Apricot Soda
Method
Combine Wild Rosé and Aperol over ice. Top with Fever-Tree White Grape & Apricot Soda and garnish with lemon and mint.
Sing Gin – an independent, family run distillery based in the Yorkshire Dales – produces premium, small batch gin. In celebration of all things summer, the Sing Gin tasting team has crafted some delicate, fruity cocktails including the Cherry Sing Smash.
Ingredients
35ml Sing Gin
10ml sugar syrup
15ml fresh lime juice
5 to 6 fresh cherries (pitted and muddled)
Top with soda or sparkling water
Method
Prepare the ingredients in a highball glass and garnish with cherry and a slice of lime.
Spirited Union Rum is a range of Caribbean rums, infused with fresh botanicals in Amsterdam. Let this delicious cocktail whisk you away to a tropical destination.
Ingredients
160ml Spirited Union Pink Grapefruit & Rose
240ml fresh lemon juice
120ml sugar syrup
120ml cranberry juice 200ml (or more)
Sparkling water
Method
Add all ingredients together, add ice cubes and stir. Serve into glasses filled with more ice, garnish with grapefruit wedges.
A light, refreshing and easy-to-drink aperitif from Nordés Premium Gin. Mixed with albariño wine and tonic, the Nordesiño has less alcohol than a glass of wine (9.3%) and is the perfect way to enjoy Galicia in a glass.
Ingredients
25ml Nordés Atlantic Galician Gin
50ml Albariño Wine
100ml tonic water
1 strip of lemon peel
1 white grape skewe
Method
Fill your glass with plenty of ice. Pour in the Nordés Gin, add the Albariño wine and stir carefully. Add the tonic water, twist of lemon peel and, for that special finishing touch, garnish with the skewer of 3 white grapes.
36. Summer Fragrance by Hotel Metropole Monte-Carlo
At Hotel Metropole Monte-Carlo this fragrant cocktail can be found on its bar menu. It’s a deliciously decadent choice for any gin fan.
Ingredients
40ml 44°N Gin
20ml lavender liqueur
20ml lime juice
15ml violet syrup
15ml egg white
Method
Add ingredients into a cocktail shaker and dry shake them (to build up a foam). Add ice and shake again. Double filter into a Martini glass, then garnish with lime zest, edible flower and lavender. Serve on a tray with lavender vaporiser.
A riff on a classic Rob Roy cocktail, Glenfiddich’s “Peach Perfect” reduces the sweet vermouth and adds dry sherry and fruity peach flavours to balance the complex flavour notes of the Glenfiddich Solera 15 Year Old.
Ingredients
45ml Glenfiddich Solera 15 Year Old
15ml sweet vermouth
5ml fino sherry
5ml crème de pêche
1.25ml 2:1 sugar syrup
2 dashes Angostura bitters
2 dashes of Peychaud bitters
Method
Add all ingredients into a mixing glass, stir and strain over ice into a rocks glass. Garnish with discarded orange zest.
BAR 45 at 45 Park Lane in London has its own negroni trolley – featuring the hotel’s barrel-aged negroni. BAR 45’s bartenders have added a number of twists on the classic recipe, including the Golden Negroni here.
Ingredients
30ml of Botanist Gin
15ml of Italicus
15ml of Suze Liqueur
30ml of Martini Ambrato
One lemon peel to garnish
Glass: stemless Burgundy glass
Method
Pour the Botanist Gin, Italicus, Suze Liqueur and Martini Ambrato into the mixing glass filled up with ice cubes, and stir for eight to ten seconds with a long bar spoon (mixing spoon). Using a cocktail strainer, pour the chilled liquid into a stemless Burgundy glass over a large ice chunk, or a few cubes of ice depending on what you have. Squeeze the lemon peel over the cocktail, twist and let it drop into the glass.
No Old Fashioned recipe would be complete without using Wild Turkey 101 Bourbon, a bold and versatile spirit. There should be an explosion of vanilla and caramel flavours that progress to bitter orange and leave you with the smokiness that reveals its eight-year charring process.
Ingredients
50ml Wild Turkey 101 Bourbon
Up to 25ml simple syrup
3 dashes of bitters
Orange zest
Large ice cube
Method
Put the ice into a lowball glass filled with a large ice cube. Measure out the bourbon and pour in a mixing glass with the syrup and bitters. Strain into the lowball glass over the ice Garnish with an orange peel.
J&B Rare Blended Scotch Whisky combines 42 malt and grain whiskies in one smooth yet subtle blend. It’s used as the base for J&B’s take on the whisky sour.
Ingredients
35ml J&B Rare
10ml lemon juice
10ml sugar syrup
15ml pasteurised egg white
3 dashes Angostura Bitters
Maraschino cherries
Method
Add all the ingredients to an ice-filled cocktail shaker. Shake and fine strain into a chilled coupe glass and garnish with a black cherry, preferably a Maraschino cherry.
This Bloody Mary recipe comes from “Perfect, Three Cherries”, the latest cocktail recipe book by Michelin-starred chef Adam Handling. It’s served with cubed ice in a highball glass.
Both your shaker and serving glass should be chilled before you start. Fill the base of your shaker 2/3 full of cubed ice. Add the contents of your drink. Place a hawthorn strainer over the top. Firmly keep the strainer in place and pour the liquid, at a height, through the strainer into another shaker tin. Repeat four to five times, until your liquid is chilled and diluted, to your desire. Add your cubed ice to your serving glass. Pour the drink through the hawthorn strainer into your serving glass.
This spicy update to the classic vodka cocktail really delivers. Vibrant ginger spice meets the bright juniper and citrus flavour profile of Bombay Sapphire, lifted with a squeeze of fresh lime.
Ingredients
50ml Bombay Sapphire gin
15ml lime juice
100ml ginger beer (chilled)
2 fresh mint sprigs
2 lime wedges
Slice of fresh ginger (optional)
Method
Fill a copper mug to the top with cubed ice. Pour 50ml of Bombay Sapphire over the ice. Squeeze and drop in two wedges of lime. Top with ginger beer. Garnish with fresh mint and a slice of ginger.
Aged for more than 14 months in single malt Scotch whisky casks, Storywood Añejo is an adventurous tequila which embodies the sip slow attitude. Hiding in every deep amber dram are notes of toasted oak, roasted nuts and treacle toffee.
Ingredients
50ml Storywood Speyside 14 Añejo Tequila
10ml agave syrup
2 dashes of bitters
Garnish with a dehydrated orange wheel
Method
Stir half the tequila with three cubes of ice in a glass. Add agave syrup, bitters and two more ice cubes, before stirring again. Add the rest of the tequila before stirring once more. Add more ice cubes if room and garnish with a dehydrated orange wheel.
Named after one of the famous Salcombe fruit schooners, the “St Clair” is the perfect aperitif for a celebratory moment using Salcombe Gin Start Point.
Ingredients
25ml Salcombe Gin Start Point
25ml St. Germain Elderflower Liqueur
20ml freshly squeezed red grapefruit juice
70ml chilled soda water
Red grapefruit peel for decorative garnish
Method
Fill a Boston shaker with ice. Add the red grapefruit juice, St. Germain and Salcombe Gin Start Point. Shake vigorously. Strain through a fine mesh sieve into a flute glass. Add the chilled soda water. Slice a thin piece of grapefruit peel and add to the rim of the glass for a decorative garnish.
Shaken not stirred, the Pinktini is a cocktail created by Pinkster Gin.
Ingredients
50ml Pinkster Gin
10ml elderflower cordial
Method
Fill shaker with ice, throw in several raspberries and then add five parts Pinkster to one part cordial, shake and pour. Garnish with a raspberry and sprig of spanked mint.
This take on the classic dry martini lets The Botanist Gin’s 22 hand-foraged botanicals shine through.
Ingredients
75ml The Botanist Islay Dry Gin
15ml Dry Vermouth (chilled from the fridge)
Classic garnish: lemon peel twist
Local or sustainable garnish: lemon balm
Method
Fill your favourite martini glass with ice and set aside. Fill a mixing glass with 2/3 good quality ice and add all the ingredients and stir continuously for at least 30 seconds to allow for the ingredients to combine a small amount of dilution from the ice. Empty the ice out of the martini glass. Strain into your chilled martini glass. Garnish with a lemon twist or lemon balm.
The original Mudslide cocktail is said to have been invented during the 1970s at the Wreck Bar on Grand Cayman’s Rum Point. As the story goes, a bartender had to think quickly when a White Russian was requested, but the bar was out of cream. Irish Cream liqueur was used as a substitution and blended with coffee liqueur and vodka – and the Mudslide was born.
Ingredients
25ml vodka
25ml coffee liqueur
25ml Irish cream liqueur
Ice
Chocolate syrup to serve
Method
Drizzle chocolate syrup inside your cocktail glasses. Add the vodka, coffee liqueur and Irish cream to a shaker. Add the ice and shake. Pour the cocktail mixture into the chocolate drizzled glass with a finishing touch of pouring extra coffee liqueur down the straw.
For negroni lovers, you can’t get much better than ordering the classic cocktail at aperitivo hour from Hotel Eden’s Il Giardino bar in the heart of Rome. While we can’t give you a recipe for the panoramic views of the Eternal City from Il Giardino’s roof terrace, we can share the recipe for this classic cocktail courtesy of the head barman.
Ingredients
30ml Campari bitter
30ml Antica Formula Carpano Vermouth
30ml Tanqueray Gin
Orange zest to garnish
Glass: Old Fashioned glass
Method
Stir in a mixing glass over ice and double strain over fresh ice.
Wilfred’s non-alcoholic British aperitif is made from a blend of zesty bitter orange, herbal notes of rosemary, rhubarb and just a hint of clove. When partnered with Artelium’s English sparkling wine it creates the Brits Spritz – a vibrant yet refined spritz cocktail.
Ingredients
50ml of Wilfred’s aperitif
100ml of Artelium’s sparkling wine
10ml of elderflower liqueur or cordial
Method
Build in a wine glass over plenty of ice, garnish with a slice of orange.
Leave regular mojitos in the past and try something new with The Lost Explorer Mezcal. The Lost & Mojito makes for a fabulous alternative mojito serve, bringing deep, rich and smoky flavours to this wonderful cocktail.
Ingredients
45ml The Lost Explorer Espadín
30ml simple syrup
30ml lime juice
8-10 mint leaves
Club soda
Method
Muddle all ingredients except the club soda. Pour into a highball glass filled with ice. Garnish with a sprig of fresh peppermint.
Oliver Morris, head of mixology at Cotswolds Distillery, has created a range of cocktails which are easy to make at home. Made with Cotswolds Single Malt Whisky, the Fly Away is a sweet coconut cocktail, with honeyed malt sweetness and refreshing ginger ale.
Ingredients
45ml Cotswolds Single Malt Whisky
25ml coconut water
5ml lime juice
Top up ginger ale
2 dashes of orange bitters
Garnish with a wedge of lime
Method
Place all ingredients into an ice filled shaker (except ginger ale), shake, and strain into an ice filled hi-ball and top up with ginger ale.
The refreshing Sipsmith & Served cocktail is a collaboration between Served, Ellie Goulding’s premium hard seltzer brand, and Sipsmith, Wimbledon’s first official gin partner.
Ingredients
40ml Sipsmith Strawberry Smash Gin
20ml lemon juice
20ml sugar syrup
3 strawberries
Top with Served Raspberry Hard Seltzer
Method
Create in a large wine glass with cubed ice. Then garnish with strawberries and a sprig of mint.
The Gladstone Axe Scotch Whisky has two varieties on offer – American Oak and The Black Axe – and both can be enjoyed neat, on the rocks, or mixed with a splash of soda or ginger ale and served with a slice of orange. They can also be used to make cocktails like The Grand Old Man.
Ingredients
50ml Gladstone Axe
Sugar syrup to taste
2 dashes of Angostura Bitters
Garnish: orange zest
Method
Pour ingredients into a cocktail shaker with ice. Shake, strain into tumbler, garnish with a slice of orange.
Jaisalmer Indian Craft Gin is triple distilled in traditional copper pot stills and handcrafted in the foothills of the Himalayas at one of India’s oldest distilleries. Jaisalmer has 11 botanicals, seven of which are sourced from the four corners of India. It’s used here for an Indian take on the negroni.
Ingredients
25ml Jaisalmer Indian Craft Gin
25ml sweet Vermouth
25ml Campari
Method
Stir all the ingredients over ice in a rocks glass for around 20 seconds, until chilled. Top with ice and garnish with an orange peel twist.
Cotswolds Dry Gin is distilled with a blend of nine carefully-considered botanicals. The head distiller uses more than ten times the average amount of botanicals used by most premium gins. It’s used here as the base for Cotswolds’s “Let Nothing Perish” cocktail.
Ingredients
45ml Cotswolds Dry Gin
15ml Cotswolds Amaro
7.5ml Maraschino Cherry Liqueur
45ml pink grapefruit
Method
Place all ingredients into an ice-filled cocktail shaker, shake and strain into a chilled Martini glass. Garnish with dehydrated pink grapefruit.
Smirnoff’s espresso martini has all the smoothness of a classic martini cocktail combined with the sweet addition of exquisite coffee.
Ingredients
50ml Smirnoff No.21 Vodka
25ml coffee liqueur
15ml sugar syrup
35ml fresh espresso
Garnish: three coffee beans
Method
Fill a cocktail shaker with ice and add the Smirnoff No.21 Vodka, fresh espresso, coffee liqueur and sugar syrup. Shake for 15 seconds and strain into a chilled martini cocktail glass. Garnish with the coffee beans.
Lady Ellenborough was a dazzling character who took English society by storm in the 19th century. Not only did she inspire the individuality of Ellenborough Park in the Cotswolds, but also the hotel’s signature cocktail, which takes her name too.
Ingredients
25ml Hendricks Gin
15ml Chase Elderflower Liqueur
15ml lime juice
5ml simple syrup
Champagne to top up
1in cucumber (peeled)
Cucumber ribbons to garnish
Method
Smash cucumber in a shaker glass. Add all ingredients to the glass and shake over ice. Fine strain into a chilled, garnished champagne flute and top up with champagne. Finish with cucumber ribbon.
One of the creations by mixologist Mattia Pastoria at Franco’s Bar in Positano, Italy, “Franco’s Fizz” is a refreshing distillation of Mediterranean flavours.
Ingredients
50ml Italicus bergamot liqueur
100ml homemade or artisanal lemonade
20ml organic sfusato amalfitano lemon juice
10ml almond milk
A little sea salt and finely granulated pistachio
Strands of sfusato amalfitano lemon to garnish
Method
First, coat the rim of the tumbler with the pistacchio and salt. The best way to do this is to mix some fine sea salt and powdered pistachio together in a tea or coffee saucer and wet the mixture with a little lemon juice, then turn the glass upside down and twist it gently in the moistened powder. Finally, place a large chunk of ice in the tumbler. Next, place all the liquid ingredients except the lemonade in a cocktail shaker with ice, shake and strain into the tumbler. Add the lemonade, stir, and garnish with the lemon zest strands.
Inspired by 45 Park Lane’s Art Deco heritage, a series of special cocktails were created at BAR 45 to celebrate the hotel’s tenth anniversary. The bartenders delved into the archives to revive classic cocktails from the 1920s and 1930s, each served in original Kimura Japanese glassware based on the style of that era. Southside is believed to be named after either South Side Chicago or the Southside sports club on Long Island and was particularly popular during prohibition in the US.
“Umi”, meaning sea/ocean in Japanese, is the inspiration behind this cocktail from the bar team at Sexy Fish London, the Asian restaurant and late-night bar in Mayfair. Created in collaboration with The House of Suntory, it’s made with Roku Gin, Dassai sake, citrus, elderflower, aperitif blend, egg white and aloe vera.
Ingredients
40ml Roku Gin
20ml Dassai sake
20ml kaffir lime sherbet
10ml Green Chartreuse
10ml Benedictine
5ml Suze
15ml aloe juice
10ml Yuzu
10ml sugar syrup
10ml elderflower
5ml supasawa
5ml raspberry syrup
2 dash Peychaud’s Bitters
Egg white
Spritz absinthe
Top line method
Method
Shake all the ingredients and strain into the glass.
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8 new cookbooks for a delicious fall
Martin Blake's cod with mussel and chorizo broth
7 recipes for every kind of fall cooking occasion
