THE PERFECT CAIPIRINHA

INGREDIENTS

1½ limes, skin on, cut into rough cubes

1 tbsp golden caster sugar

65ml cachaça

handful of cracked ice

METHOD

1. Put the limes and sugar in a sturdy glass tumbler.

2. Muddle them with a cocktail muddler or the end of a small rolling pin to extract the juice from
the lime and dissolve the sugar. Add the cachaça and cracked ice and give it a stir. Finally, top the
glass with more cracked ice and add a wooden lollipop stick for stirring. Serve immediately.

SKY BLUE FEATHER

50ml Gordon's gin

20ml fresh lemon

15ml gomme

Lace of Myrtle liqueur

Blueberries to garnish

Mint to garnish

Icing sugar

METHOD

1. Shake the Gordon's, fresh lemon and sugar in a cocktail shaker. Strain into a tumbler filled with
crushed ice. Lace with the myrtle liqueur.

2. Garnish with blueberries, a mint sprig and icing sugar.

TURQUOISE TONIC
 INGREDIENTS

30ml Beefeater gin

10ml Creme De Mirtilly

15ml Blue Curacao

Tonic water

Mint sprig and blueberry to garnish

METHOD

1. Shake everything except tonic water.

2. Strain over cubed ice and top with tonic.

3. Serve over ice.

ESPRESSO MARTINI
 INGREDIENTS

50ml Ketel One

25ml Kahlua

25ml single espresso or fresh coffee

Sugar syrup (to taste)

3 coffee beans to garnish (optional)

METHOD

1. Pour all the ingredients in a shaker and shake well then double strain in a martini glass. Use 3
coffee beans as a garnish.

JASPER ROSE
 INGREDIENTS
50ml Gordon's gin

15ml rose liqueur

30ml lychee juice

Dot of Peychaud bitters

METHOD

1. Shake all of the ingredients together in a cocktail shaker and double strain into a coupe.

2. Garnish with a rose petal.

CUCUMBER SPRITZ
 INGREDIENTS

1oz / 30 ml Belvedere vodka

1oz /30 ml dry vermouth

2 cucumber ribbons (created using a potato peeler)

70ml sparkling water

70ml tonic water

METHOD

1. Combine all the ingredients in a long glass filled with ice and stir.

ORANGE BLOSSOM
 INGREDIENTS

50ml gin (we like Bombay Sapphire for this recipe)

100ml lemon tonic water (try Fever-Tree)

10ml orange blossom honey

Ice

Straw

Long orange peel twist

METHOD

1. Drizzle the honey into the bottom of a tall glass and add the gin.

2. Stir to mix fully, then add plenty of cubed ice.

3. Top with the lemon tonic water and stir to combine.

4. Finish by spritzing the orange peel over the top and sides of the glass. Then, feed the peel into
the glass around the ice creating a spiral effect.

JACK HORNER
 INGREDIENTS

3 blackberries

15ml cinnamon syrup

50ml Belvedere vodka

20ml fresh lemon juice

Dash egg white

Pinch of ground cinnamon, to garnish

METHOD

1. Muddle blackberries in the base of a shaker with cinnamon syrup.

2. Add the other ingredients (except the cinnamon) and shake to emulsify the egg white.

3. Add ice cubes. Shake.

4. Strain into a glass and garnish with cinnamon.

HAIG CLUBMAN
 INGREDIENTS

50ml Haig Club whisky

35ml sparkling apple juice

6 dashes ginger bitters

Slice of root ginger, to garnish

METHOD

1. Add ice cubes to a tumbler or highball glass. Pour in the Haig Club, sparkling apple juice and ginger
bitters. Stir together. Garnish with root ginger.

STRAWBERRY CHAMPAGNE
 INGREDIENTS

6 strawberries

Few drops of angostura bitters

6 teaspoons brandy

7 cl bottle of dry sparkling white wine or champagne, well chilled

METHOD

1. Divide the strawberries, bitters and brandy between the bottom of 6 champagne flutes. Leave to
stand and for the flavors to mingle for ½ -1 hour.

2. Top up with chilled sparkling wine just before serving.

APPLE TWIST GIN AND TONIC

50ml Caorunn Gin

50ml tonic water

A wedge of red apple

Ice

METHOD

1. Add all of the ingredients (minus the ice) together in a highball glass.

2. Stir well, add lots of ice.

3. Serve!

PALOMA
 INGREDIENTS

50ml Don Julio Blanco tequila

75ml pink grapefruit juice

10ml fresh lime juice

1 teaspoon vanilla sugar

Lime or pink-grapefruit wedge, to garnish

METHOD

1. Add the tequila, juices and sugar to a shaker or jug with ice cubes and shake, or stir, together.
Strain into a highball glass filled with ice cubes. Garnish with lime or grapefruit.

JASPER EMERALD
 INGREDIENTS

50ml Gordon's Cucumber gin

50ml pressed apple juice

20ml fresh lemon juice

10ml St Germain

5 x mint leaf

Top with soda

METHOD

1. Shake all ingredients together in a cocktail shaker and strain into a high ball filled with cucumber
ice cubes.

2. Top with soda.

3. Garnish with a cucumber wheel and a lemon twist.

PISCO SOUR
 INGREDIENTS

50ml Pisco Acholado

1 egg white

3 drops of Angustura or chuncho bitters

FOR THE SOUR MIX:

30ml lime juice

20ml sugar syrup

METHOD

1. There are two ways to make this cocktail. You can either put all the ingredients in a blender with
3 ice cubes and blend until smooth, or you can fill a shaker with ice, add the other ingredients and
shake vigorously for at least 30 seconds.

2. Carefully hold the froth back with the lid of the shaker or blender and pour the liquid into a
chilled glass; you will still end up with a drink with a good head of foam. To serve, add 3 drops of
bitters.

PATRÓN BLOODY MARIA

50ml Patron Tequila, 100ml tomato juice

100ml Carrot juice

2 tsp Mexican spice mix (See below)

Mexican Spice Mix (Blend all ingredients together)

2 Ancho Chillies, 1 tbs Mexican Oregano

50ml Lime Juice

50ml Agave

1 tsp ground cumin, 1 whole red onion

35ml Worcestershire Sauce

75ml Orange Juice

Salt & Pepper

METHOD

1. Add all ingredients to a long glass with ice. Drink and enjoy.