French 75
INGREDIENTS
2 oz. london dry gin
1 tsp. superfine sugar
1/2 oz. lemon juice
5 oz. brut champagne
COCKTAIL RECIPE
Place your favourite gin, lemon juice and sugar in a chilled cocktail shaker
with plenty of cracked ice and shake until its too cold to hold anymore.
Strain into a glass half-full with more crushed ice, then top off with champagne.
Perfect combination of my two favourite types of alcohol.
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Pornstar Martini
INGREDIENTS
2 ripe passion fruits
60ml vanilla vodka
30ml passoa
1 tbsp lime juice
1 tbsp sugar syrup
prosecco
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COCKTAIL RECIPE
Fill martini glasses with ice or place in the freezer. Cut two passion fruits in half and scoop out the seeds of three of the halves and put into a cocktail shaker. Add the vodka, passoa, lime juice and sugar syrup into shaker. Fill the shaker up with crished ice and shake. Strain the drink into the cold (and now empty!) martini glass and place the remaining half on top as decoration. Serve with a shot of cold prosecco.
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Gin & Tonic
INGREDIENTS
A generous measure of your favourite gin
1/2 bottle of gents tonic water
*don't insult your taste buds with anything else
COCKTAIL RECIPE
Add four ice cubes to a suitable glass,
pour in your gin and top off with tonic.
If you must add a 'botanical', pink pepper corns or kafir leaves make a nice alternative to lemon.
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The Bijou
INGREDIENTS
1 shot gin
1 shot vermouth
1 shot charteuse
COCKTAIL RECIPE
Combining the colours of three gem stones - Diamond (gin), Ruby (vermouth) and Emerald (chartreuse) - you can either follow the original 19th century recipe created by the father of cocktails, Harry Johnson, who combined all three in equal measures in a glass with ice - stir and serve. Or the more updated version which has three measures of gin and one measure of both vermouth and chartreuse.
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I know which version I will be having!!!
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Nun's Martini
INGREDIENTS
1 1/2 measures vanilla vodka
1 1/2 measures hazelnut liqueur, such as Frangelico
1 1/2 measures coffee liqueur, such as Kahlua
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COCKTAIL RECIPE
Mix the vodka, hazelnut liqueur and coffee liqueur together in a large glass or cocktail shaker filled with ice.
Shake until the outside of the container is frosty.
Strain into a chilled martini glass.
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Virgin Mary
INGREDIENTS
3 ounces tomato juice
1/2 ounce lemon juice
1 dash Worcestershire sauce
1 teaspoon celery salt Pepper (freshly ground)
2 dashes hot sauce (Tabasco or Cholula)
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COCKTAIL RECIPE
Put all the ingredients together in a tall glass with ice and stir.
Garnish with a celery stalk.
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The Shipwreck
Although, judging by the ingredients, this cocktail is going for a Caribbean pirate shipwreck effect,
as the only surviving Douçaine was found on a shipwreck,
I thought it was still highly appropriate and sounded yummy!
INGREDIENTS
4 ml spiced rum
4 ml bourbon
2 ml lime juice
2 ml sugar syrup
Mint leaves
Angostura bitters
COCKTAIL RECIPE
Put all the ingredients (apart from the Angostura Bitters and a few mint leaves)
together in a shaker with ice and shake until cold.
Pour over crushed ice and add 4 dashes of Angostura Bitters and the remaining mint leaves.
CLICK HERE to see the concert.
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La Fiamma
INGREDIENTS
6cl White rum
4cl Thyme and Raspberry syrup*
2cl Lemon juice
2 tsp flammable alcohol
*Thyme and Raspberry syrup
350 grams raspberries (fresh or frozen), 3 sprigs of thyme, 100 grams white sugar, 120 ml of water.
Place all the ingredients in a saucepan and simmer till the sugar has disappeared and raspberries have dissolved into a rich, luscious liquid. Remove the syrup from heat and let it cool down completely. Strain through a fine sieve to remove pulp and seeds. Can be made in advance and stored in the fridge.
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COCKTAIL RECIPE
Place all the ingredients, apart from the flammable spirit, in an ice-filled cocktail mixer & shake. Strain into a glass and carefully spoon the flammable alcohol over the surface of the cocktail. Set it on fire and enjoy some La Fiamma magic.
Adapted from the Dragons Blood Cocktail invented by Dini K. on her website www.theflavorbender.com.
CLICK HERE to see the cocktail being made.
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Giselle Spritz
INGREDIENTS
Giselle aperitif
Prosecco
Ice
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COCKTAIL RECIPE
Giselle aperitif (or an aperitif of your choice)
poured over crush ice with prosecco to top it off!
Chin chin!
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PIMMS
INGREDIENTS
Pimms
Lemonade
Fruit (typically strawberries, cucumber, lemon, apples, oranges & mint)
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COCKTAIL RECIPE
An English summertime classic, this cocktail combines Pimms no. 1 Cup
with liberal amounts of lemonade, ice and lashings of garnish fruit.
Traditionally made in large jugs and served as required - it is also an idea
to marinate the fruit in the pimms for a few hours before adding the lemonade
and ice if you want to get extra squiffy.
An English summer classic!
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CLICK HERE to see the concert.
GIN & IT
INGREDIENTS
2 shots gin
1 shot martini rosso
Orange bitters to taste
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COCKTAIL RECIPE
Combine the gin and martini in a large glass with ice.
Stir and pour into a chilled cocktail glass adding orange bitters if desired.
This classic but now rather old fashioned cocktail is similar to a standard modern martini
but uses the sweeter Italian red vermouth instead of the dry french white variety.
It was popular both sides of the Atlantic and got its name from a shortened version of 'Gin & Italian'.
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OLD HICKORY
INGREDIENTS
1 shot dry vermouth
1 shot sweet vermouth
2 dashes orange bitters
2 dashes peychaud bitters
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COCKTAIL RECIPE
Combine everything in a large glass and add ice.
Stir until chilled and then strain into a cocktail glass to serve ...
can be on the rocks if desired.
Garnish with a twist of orange peel.
The Old Hickory is an updated twist by Maxwell Britten,
head bartender of Brooklyn cocktail bar Maison Premiere,
on a cocktail in Stanley Clisby Arthur’s 1937
Famous New Orleans Drinks and How to Mix ‘Em.
His version includes the addition of Peychaud’s bitters,
another nod to its New Orleans roots.
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MULLED APPLE
INGREDIENTS
1l apple juice strips of orange peel
1 cinnamon stick
3 cloves
sugar or honey, to taste
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COCKTAIL RECIPE
Simmer the apple juice with the strips of orange peel,
cinnamon stick and cloves for about 5-10 mins
until all the flavours have infused.
Sweeten to taste.
But for those who need a kick
add a dash of Zubrowka vodka
and it becomes a Christmas Szarlotka
(classic Polish apple & vodka cocktail).
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CLICK HERE to see the concert.
SALTARELLO
20 ml limoncello
20 ml ginger liqueur
Splash of fresh lemon juice
½ cup ice Champagne or sparkling wine
Fresh lemon slices
Sugar rimmed cocktail glasses
COCKTAIL RECIPE
Add the limoncello, gin liqueur, lemon juice,
and ice to the cocktail shaker.
Shake for 10 seconds,
then strain mixture into a sugar rimmed glass.
Top off each glass with Champagne
and add a lemon slice.
Serve immediately.
Sugar rimmed glasses:
place ½ cup granulated sugar on a plate,
moisten the rim of the glass with a lemon wedge,
turn each glass upside down and dip into the sugar
until all sides of the rim are coated.
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CLICK HERE to see the concert.
CHAMPAGNE COCKTAIL
Sugar cube
Angostura bitters
Champagne or sparkling wine
COCKTAIL RECIPE
Place the sugar cube at the bottom of a champagne glass.
Liberally sprinkle with the bitters.
Top off with champagne or your sparkling wine of choice
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ROSIE GLOW
Shot of vodka
Dash of rose syrup
Champagne or sparkling wine
Twist of lemon
COCKTAIL RECIPE
Take a glass and pour in a shot of vodka.
Top up with champagne
or your sparkling wine of choice.
Pour in a dash of rose syrup and stir.
Finish with a twist of lemon.
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CLICK HERE to see the concert.
JOHANNES MARTINI
1 measure of Johannisbeeren (red currants) coulis*
1 measure vodka or gin
1/2 measure dry vermouth
Ice
Twist of lemon
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*redcurrants, lemon zest, sugar and water cooked till thick but still pourable.
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COCKTAIL RECIPE
Combine everything in a cocktail shaker. Shake until cold.
Pour and finish with a twist of lemon.
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CLICK HERE to see the concert.
WINE OF THE GODS
2 sweet apples
2 lemons 260g
Powdered sugar
6 cloves
2 Tablespoons (30ml) orange blossom water
1 bottle wine
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COCKTAIL RECIPE
Peel and core the apples and
peel the lemons removing the pith.
Slice the fruit into rounds.
Line the bottom of a pot with half of the fruit,
cover with half of the sugar,
add another layer of fruit
and another of sugar.
Pour in the wine, orange blossom water, and add the cloves.
Do not stir.
Cover and let sit for 2-3 hours.
Remove the fruit and pour the wine through a fine cloth strainer,
then serve cold or at room temperature.
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Big thanks to Max Miller at Tasting Histories for posting a video
for this yummy summer spice wine.
https://www.youtube.com/watch?v=2ZcrScIlaQ4
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