Stir up some romance with these inviting cocktail recipes, perfect for a special evening for two or a friendly gathering. From a sweet twist on a classic Whiskey Highball to a delightful dessert-themed recipe containing Naud Cognac, these irresistible cocktails are made for raising a toast with your nearest and dearest…
- 60ml Paul John Nirvana
- freshly cut slices of ginger with lemongrass
- two wedges of lime
- Sprite
Method
Grab a tall Collins glass and fill it with ice . Pour in Paul John Nirvana and then add freshly cut slices of ginger with lemongrass . Squeeze and drop in two wedges of lime To add a sparkling touch, top it off with Sprite creating a fizz that brings the cocktail to life. Finally, stir gently to ensure all the flavours blend harmoniously, garnish with a lemongrass stalk for a visually stunning finishing touch.
- 50ml Salford Original Spiced Rum
- 15ml Raspberry pureé
- 25ml Lemon juice
- 15ml Sugar syrup
- 15ml Egg white/foamer
Method
Hard shake to foam the egg white, before fine straining into a coupe/martini glass. Garnish with fresh raspberries.
- 45ml El Mayor Añejo Tequila
- 20ml Blackcurrant Liqueur
- 15ml Real Passion Fruit Purée
- 15ml Lime Juice
- 60ml Ginger Beer
Method
Combine all ingredients in a shaker tin with ice. Top with ginger beer. Roll and strain into rocks glass over fresh ice. Garnish: Lime Wheel.
Berry Cream Gin Blitz (can be made alcohol free)
- 35ml Hernö Old Tom Gin
- 40g frozen strawberries
- 40g frozen raspberries
- 2 scoops vanilla ice cream
- 100ml milk
- Whipped cream
Method
Place the gin, frozen berries, ice cream and milk in a blender and blitza until everything is broken down and the mixture is smooth. This will make quite a thick mixture so you can add a little more milk if you want a thinner drink. Pour into the glass, top with whipped cream and a raspberry for decoration. Glass: Champagne cocktail glass or wine glass. Garnish: Whipped cream and a raspberry
- 50ml Asian Parsnip Gin 25ml
- Yuzu Juice
- 25ml Simple Syrup
- 1 Egg White
- Angostura Bitters (to garnish)
Method
Mix in a shaker, strain into a martini glass.
El Mayor Ginger Pear Margarita
- 40ml El Mayor Reposado Tequila
- 15ml Ginger Liqueur
- 60ml Pear Nectar
- 15ml Lime Juice
- 15ml Simple Syrup
Method
Combine and shake over ice. Strain into rocks glass over fresh ice. Garnish: Lime Wheel.
- 35ml Bacardi Spiced
- 10ml Lemon juice
- 15ml Sugar syrup
- 35ml Cranberry juice
- 35ml Red wine float
- Lemon garnish
Method
Build in glass. Float red wine and garnish with a lemon wheel.
“Who run the world?” by Courtney Francis, Couch, Stirchley, Birmingham
- 40ml PDI BlackBerry Gin
- 25ml Fresh Lime Juice
- 15ml Ribena
- 4 dashes 20% Saline Solution (Add 2grams salt to 10grams of water, stir to dissolve and add to a dasher bottle. Equally, add 1ml per serve.)
Method
Add all ingredients into a shaking tin, shake and fine strain into a coupe. Garnish: lemon peel expressed over drink and then discarded.
- 50ml London Drizzle Gin 50ml
- Golden Beetroot Juice
- 25ml Aperol
- 25ml Lemon Juice
- 25ml Simple Syrup
Method
Mix in a shaker, strain into a hi ball, garnish with an orange slice.
- 50ml Hernö Old Tom Gin
- 100ml Tonic Water
- 1 Scoop Raspberry Ripple Ice Cream
Method
Add the gin and tonic to a large glass (wine or rocks) and stir to combine. Top with a scoop of raspberry ripple ice cream.
El Mayor Honey & Cranberry Spritz
- 60ml El Mayor Blanco Tequila
- 30ml Cranberry Juice
- 15ml Honey Simple Syrup
- 15ml Lemon Juice
- 45ml Prosecco
Method
Shake over ice. Top off with prosecco and roll. Strain into martini glass. Garnish: Lemon Twist and Ground Cinnamon Dust Honey Simple Syrup: Boil equal parts honey and water
Le Salford Chocolat Chaud (serves 6)
- 230 grams quality chocolate, semisweet or bittersweet
- 350ml whole milk
- 150ml heavy Chantilly cream
- 25g brown sugar
- Teaspoon of good quality vanilla extract
- 250ml Salford Cream Liqueur
Method
Break the chocolate into pieces and place in a saucepan. Set the pot over medium-low heat and add the milk, cream, brown sugar, and vanilla extract. Stir until the chocolate comes to a low simmer and the drinking chocolate is completely smooth and slightly thickened.
The drinking chocolate should be substantially thicker than classic hot chocolate, but not as thick as chocolate fondue. If it is too thin, simmer a little longer. If it is too thick, add another 1/4 cup milk.
Stir in Salford Cream Liqueur. Ladle into mugs and enjoy immediately, topped with whipped Chantilly cream.
Rise Up by Giorgia di Stefano, Demon & Wise, London
- Puerto de Indias Blackberry 25ml
- Simple Syrup 15ml
- Lemon juice 20ml
- 4 Raspberries
- Champagne to top
Method
Place the raspberries in a shaker with ice and the other ingredients and shake. Strain into a champagne flute and top with Champagne. Garnish with lemon twist for extra freshness.
- 40ml Naud VSOP Cognac
- 20ml Pressed orange juice
- 10cl Triple sec
- Fresh strawberries
Method
Combine the Naud VSOP Cognac, pressed orange juice and triple sec in a shaker with ice. Shake for 10 seconds. Strain over a martini glass using a strainer. Add fresh strawberries to garnish.
- 35ml Hernö Gin
- 15ml Rose Liqueur
- 25ml Lemon Juice
- 15ml Sugar Syrup
- 2 Dashes Rhubarb Bitters
- 60ml Soda
- Garnish: Lemon wedge/ rose petals
- Ice: Chunky cubes
Method
Add the first 5 ingredients to a cocktail shaker. Shake well and then double strain into a glass with some chunky ice cubes. Top with the soda. Garnish with a fat lemon wedge.
- 50ml Bombay Bramble
- 25ml fresh lemon juice
- 12.5ml of sugar syrup
Method
Mix into a rocks glass, top with crushed ice and garnish with a fresh lemon wedge and blackberry.
Infused Negroni by Courtney Francis, Couch, Stirchley, Birmingham
- 30ml of Virtuous Raspberry Vodka
- 20ml Campari
- 20ml Parmesan infused sweet vermouth*
*Weigh 400 grams of sweet vermouth and add 10% of leftover Parmesan rind. Infuse at room temperature for 4hrs (however you can change this intensity by adding or subtracting time, it’s all about personal taste)
Method
Pour the ingredients over ice into a cocktail shaker and stir to combine and chill. Pour over ice in a tumbler glass.
- 40ml Yellowstone American Single Malt Whiskey
- 20ml Espresso Liqueur
- 3 Dashes Chocolate Bitters
- Whipped Cream
Method
Combine ingredients and stir over ice. Strain into a coupe glass. Garnish with whipped cream Note: for cream version add 15ml of Irish cream or milk
- 35ml Bacardi Spiced
- 10ml Raspberry syrup
- 50ml Warm apple juice
- 25ml Cream
Method
Heat the rum, syrup, and apple juice. Pour into a heat-proof vessel. Float the cream and garnish with grated nutmeg
- 40ml Bombay Bramble
- 20ml lemon juice
- 30ml simple syrup
- 1 egg white
Pop some cubed ice into your cocktail shaker, pour the ingredients in, shake hard and strain into a chilled coupette or martini glass.
Juniper?! I Hardly Know Her! by Liam Grogan
- 25ml Hernö Old Tom Gin
- 15ml Aquafaba
- 5 Fresh Raspberries
- 20ml Lemon Juice
- 20ml Simple Syrup
- 80ml Pedrino Ruby Port & Tonic
- A slice of Lemon Peel
- Garnish: Lemon peel & raspberry on skewer
- Ice: Large, cubed ice
Method
Add the simple syrup, lemon juice, a slice of lemon peel, the fresh raspberries, aquafaba, Hernö Old Tom and ice to a shaker and give it a good old shake. Open the shaker and add the Pedrino Ruby Port & Tonic. Fill a tall glass to the brim with ice and strain the cocktail into the glass through a fine mesh strainer
- 1/2 tsp whole pink peppercorns
- 60ml Hernö London Dry Gin
- 30ml lime juice, freshly squeezed
- 15ml simple syrup
- Garnish: A pinch of pink peppercorns
- Glass: Nick & Nora
Method
In a cocktail shaker, gently crush and muddle the pink peppercorns. dd the gin, lime juice and simple syrup, fill with ice and shake well. Strain into a Nick & Nora glass and garnish with a few pink peppercorns.
- 50ml California Dreamgin’ Gin
- 12.5ml Truffle Oil
- 25ml Lemon Juice 25ml Simple Syrup
- 1 Egg White
- Dash of Walnut Bitters
Method
Mix in a shaker, strain into a martini glass.
- 2 oz 1800 Cristalino
- 1 tsp of Matcha Powder
- 1 oz Honey Syrup
- .75 oz Fresh Lime Juice
- Garnish with Lime Wheel and light drizzle of Honey
Method
In a mixing tin, combine 1800 Cristalino, matcha powder, lime juice, and honey syrup. Add ice and shake vigorously. Strain over fresh ice into rocks glass. Garnish with a lime wheel lightly drizzled with honey.
Raspberry & Rosemary Gin Spritz (serves 2)
- 100ml Hernö Old Tom Gin
- 200ml Sparkling Wine
- 8 Raspberries
- 2 Sprigs Rosemary
- 4 Raspberries
Method
Divide the raspberries between two Champagne flutes. Muddle until thoroughly crushed, then top with sparkling wine. Garnish each cocktail with a rosemary sprig and two raspberries.
- 50 ml Bacardi Raspberry
- 50 ml cranberry juice
- 50 ml sparkling wine
Method
Build in a glass. Garnish with two squeezed lime wedges.
- 2 cups Hernö Pink BTL Gin
- 3 cups soda water
- 1 tbsp Bonraw Coconut Sugar (to taste)
- 1 punnet of fresh strawberries
- The juice of two limes
- Ice
- Fresh basil to garnish
Method
Cut the limes into small pieces, add the sugar, place in a cocktail shaker and muddle well to help release those oils from the peel and incorporate the sugar to the juice. Strain into the jug and then add half the punnet of strawberries before smashing everything together. Next add ice, the Hernö gin, the rest of the strawberries which have been sliced and some basil leaves. Gently stir the ingredients together before topping up with the soda water. Serve in highball glasses with strawberries and basil to garnish.
Patron El Cielo Tequila Royale
- 45ml Patron El Cielo
- 15ml Lemon Juice
- 15ml Simple Syrup
- 90ml Champagne
Method
In a shaker with ice, add the tequila, lemon, and simple syrup. Shake, and double strain into a champagne flute, top with champagne. Garnish with orange twist.
- 35ml Hernö Old Tom Gin
- 75ml Strawberry Tea
- Garnish with strawberries and a slice of lime
- Crushed Ice
Method
Brew strawberry tea and allow to cool. Add Hernö Old Tom Gin to a martini glass with some crushed ice. Top up with the cooled strawberry tea and garnish with additional strawberries and a slice of lime
- 60ml Paul John Nirvana
- 20ml of lemon juice,
- 10ml of jalapeno water
- spoonful of orange marmalade.
Method
In a shaker filled with ice, add Paul John Nirvana, lemon juice, jalapeno wate, and a spoonful of orange marmalade. Shake the ingredients vigorously . Strain the mixture over fresh ice in a coupe glass . Garnish the Goan Bliss with a twist of grapefruit, adding a burst of citrus aroma and visual treat. Immerse in the tropical flavours of the Paul John Nirvana Goan Bliss cocktail.
- 50ml Heaven’s Door Tennessee Bourbon
- 10ml Peach liqueur
- 10ml Crème de cassis
- Soda water
- A sprig of lemon twist elderflower
Method
Pour the Heaven’s Door Tennessee Bourbon, peach liqueur, and crème de cassis into a high ball glass. Stir gently to combine the flavour. Top with soda water. Garnish with a sprig of lemon twist elderflower.
- 50ml or a double shot of Neurita Picante Tequila
- 40ml of Fresh Lime Juice.
- A dash of Agave Syrup
Method
Place all ingredients in a cocktail shaker with ice and shake away. To make your Neurita Spicy Margarita extra special this Marg O’clock, take Margarita glass, wipe lime juice around the rim and roll it in salt and chilli flakes to rim it. Pour your perfect Spicy Margarita into the glass and garnish with Jalapeño.
- 50ml Tobermory Hebridean Gin
- 50ml grapefruit juice
- 100ml cranberry juice
- 1 tbsp salt, sugar and chilli flake mix
- Lime wedge
Method
Cut a notch out of the lime wedge and run along the outside of a chilled highball glass. Turn the glass and dip the rim into the salt, sugar and chilli mix Add the gin and juices to an ice-filled highball glass.
- 50ml or a double shot of Neurita Flavoured Tequila
- 40ml of Fresh Lime Juice.
- A dash of Agave Syrup
Method
Place all ingredients in a cocktail shaker with ice and shake away. To make your Neurita Margarita extra special this Marg O’clock, take Margarita glass, wipe lime juice around the rim and roll it in salt to rim it. Pour your perfect Margarita into the glass and garnish with lime to serve.
- 50ml or a double shot of Neurita Flavoured Tequila
- Top up with Citrus Soda
- Squeeze fresh lime juice
Method
Place all the ingredients in a spritz glass with ice. For something a little special at Marg O’clock, you can garnish with fresh lime if you are using Tequila Citrus or berries if you are using Tequila Rosa.
- 35ml Silent Pool Gin Classic
- 15 dry Vermouth
- 25ml Lemon
- 25ml Egg White or Vegan Alternative
- 10ml Raspberries syrup
- 5ml Sugar
Method
Pour all ingredients in a shaker without ice and shake it vigorously to form a foam, open the shaker, add ice and shake again for a few seconds to cool down the liquid. Double strain in a coupette or Nick and Nora glass. Garnish with a fresh Rose Petal, dried rose powder or dried rose buds.
- 50ml or double shot of Neurita Rosa Tequila
- 40ml of freshly squeezed lime juice
- A dash of agve syrup (or simple syrup)
Method
Place all ingredients in a cocktail shaker with ice and shake away. To make your Neurita Margarita, follow these steps: Take a Margarita glass, Wipe lime around the rim, Roll the rim in salt, Pour your perfect margarita in a glass and garnish with lime to serve.