Cocktails

The Australian Fig Leaf (Serves 1)

Earlier this year, my son visited Australia. Whilst there, he enjoyed a version of this cocktail. On his return, we had lots of fun perfecting the recipe. I think this will be as good as it gets and believe me, it’s very good!.. Cheers Felix!

30ml vodka

20ml sake

15ml fig leaf liqueur

20ml lemon juice

10ml sugar syrup

15ml egg white

A handful of ice

1. Shake the ingredients except for the ice (‘dry shake’), then strain back into the shaker and shake again with the ice (‘wet shake’).
2. Strain into a cocktail glass and enjoy!

Damn It Jimmy (Serves 1)

Even if this wasn’t a fantastic cocktail I’d be tempted to share it as it has such a brilliant name! It’s a complex cocktail containing sake, rum and a little sherry yet it has a surprisingly delicate taste. It’s worth having sake in your fridge just for this cocktail, it really doesn’t have to be a premium bottle; once opened, a bottle will keep for about 3 weeks (use a vacuum stopper).

45ml sake

45ml white rum

7.5ml fino sherry

7.5ml dry vermouth

5ml sugar syrup

Ice

A green olive to garnish (optional)

1. Simply stir all the ingredients with ice then strain into a chilled glass and garnish with a green olive.

Sabot (Serves 1)

This cocktail is essentially a White Lady topped with champagne, unsurprisingly this adds an extra special dimension; it’s lighter and even more drinkable! It may seem extravagant to use champagne in a cocktail but believe me it’s worth it; I’ve discovered a cheaper champagne which is perfect for cocktails – it’s the ‘Co-ops’ own brand, Les Pionniers, alternatively use a Crèmant from Bordeaux.

45ml gin

22.5ml Cointreau

22.5ml Lemon Juice

10ml sugar syrup

15ml egg white

A handful of ice

22.5ml champagne

A lemon twist to garnish (optional)

1. Shake the first five ingredients with ice, then strain back into the shaker and shake again without ice (‘dry shake’)
2. Pour into a cocktail glass (coupe) and top with the champagne, garnish with a twist of lemon peel if using.

White Lady Cocktail (Serves 1)

A classic and for good reason. With its lemony overtones it’s a rather refreshing cocktail – great for a summers day!..

1 coin sized piece of lemon peel

45ml gin

22.5ml Cointreau

22.5ml lemon juice

10ml sugar syrup

10ml egg white

Handful of ice

A twist of lemon to garnish

1. Squeeze the lemon peel over a cocktail shaker to express its oils and discard. Add the gin, Cointreau, lemon juice, sugar syrup and egg white, and shake with ice, then strain back into the shaker and shake again without ice (‘dry shake’).
2. Finally, strain into a cocktail glass, garnish with a twist of lemon and enjoy!

Guava Chilli Margarita (Serves 1)

Wow, this is good! It’s a cocktail that deserves a summer’s day – so here’s hoping that there are a few on their way!..

60ml tequila

30ml lime juice

60ml guava juice

1-2 thin slices of chilli

A handful of ice

A lime wheel and a slice of chilli to decorate (optional)

To garnish the rim of a glass:

2 tablespoons sea salt

1 teaspoon sumac

A wedge of lime

1. First of all, garnish the rim of your glass: mix the salt with the sumac and place on a saucer. Rub the lime wedge around the rim of your glass then dip it into the salt mixture.
2. In a cocktail shaker combine the tequila, lime juice, guava juice and slice(s) of chilli, add a handful of ice and shake vigorously for 15-20 seconds until chilled. Strain into your prepared glass and garnish with a lime wheel and a slice of chilli.

Bee’s Knees Cocktail (Serves 1)

This is exactly the type of cocktail we need to take us from the Spring into the Summer. Initially you’ll taste the sweetness from the honey then there’s a slightly shocking sour finish – a real ‘sting’ , however, it’s a totally delicious sting… hence, I suppose, it’s fantastic name!

2 teaspoons honey

50ml gin

25ml lemon juice

Handful of ice

Lemon zest strip, to serve

1. Put the honey in a small cup and add 1 teaspoon of boiling water. Stir well until smooth and the honey is nicely thinned down.
2. Pour the honey mixture into a cocktail shaker along with the gin, lemon juice and a large handful of ice. Shake vigorously for 10 seconds and strain into a chilled cocktail glass. Garnish with a the lemon zest.

Boulevardier Cocktail (Serves 1)

If you like a Negroni this could well be your new favourite cocktail! It’s a take on the aforementioned but instead of gin its main ingredient is bourbon whiskey so it has a slightly sweeter edge…

45ml bourbon whiskey

30ml sweet red vermouth

30ml Campari

A handful of ice

A twist of orange peel to garnish

1. Fill a glass with ice and pour over the ingredients, stir well, then top with the twist of orange peel to serve – how simple is that?!

Spiced Clementine Mulled Whisky (Serves 2)

During the winter months I’m rather partial to warm cocktails; I definitely don’t need the excuse of a cold to treat myself to a Hot Toddy! This Mulled Whisky is my new favourite…

300ml ginger beer (I like Fentimans)

75ml clementine juice (or orange juice)

1 tablespoon honey

1 cinnamon stick

3 cloves

Small pinch of allspice

100ml whisky

2 slices of fresh or dehydrated orange

1. Put the ginger beer, clementine juice, honey, cinnamon stick, cloves and allspice in a small pan, and bring to a simmer over a low heat. Cook for 5 minutes to warm through.
2. Remove from the heat and stir in the whisky. Divide between 2 heatproof glasses and garnish with a slice of orange.

St Germain & Cranberry Cocktail (Serves One)

With its bright red colour and sugared rim this cocktail has a festive feel to it, perfect for a Christmas day pick-me-up! But let’s face it, whatever the occasion, it makes a great drink at any time of the year!…

30ml vodka

30ml 100% cranberry juice

15ml St Germain liqueur

15ml lemon juice

1 teaspoon sugar syrup

Lemon wheel to garnish

*Optional: if you have the inclination you can sugar the rim of the cocktail glass – Sprinkle 1 table spoon of caster sugar onto a small saucer. Rub a wedge of lime along the rim of your glass, then dip it into the sugar so that the entire rim is covered.

1. Simply put all the ingredients in a cocktail shaker, shake for 15 seconds until cold. Strain into a chilled glass, with or without a sugared rim, and garnish with the lemon wheel.

Toronto Cocktail (Serves 1)

Dare I say it, I’ve found another new favourite. As you might have noticed I’m partial to both  ‘Manhattans’ and ‘Old Fashioneds’, and this cocktail, the Toronto, is a take on the two. Perfection!.. 

55ml Rye Whisky

10ml Fernet Branca

10ml Maple Syrup

2 dashes of Angostura Aromatic Bitters

A handful of ice

A maraschino cherry or an orange twist, to garnish

1. Simply stir all the ingredients with the ice and strain into a chilled glass, garnish with a Maraschino cocktail cherry (or an orange twist).

Marsala Martini (Serves 1)

I’m partial to a martini and this is my new, absolute favourite. Even if you’re not a martini fan, I urge you to try this as it has a smoother, softer flavour!..

60ml gin

10ml dry marsala wine

10ml dry vermouth

5ml amaretto liqueur

A handful of ice

1. Stir all the ingredients together with the ice in a mixing glass and strain into a chilled martini glass.

Greta Garbo Cocktail (Serves 1)

If you like the flavour of anise this is definitely one for you! It’s a take on a Daiquiri but with the delicate, fresh notes of anise and maraschino.

60ml white rum (such as Bacardi)

7.5ml Maraschino liqueur

15ml sugar syrup

30ml Lime juice

5ml Pernod aniseed liqueur

Handful of ice

A star anise to garnish

1. Simply put all the ingredients in a cocktail shaker, shake for 15 seconds until cold. Strain into a chilled glass and garnish with a star anise.

Fleur Collins Cocktail (Serves 1)

This is a great summer cocktail. It’s a take on the ‘Tom Collins’ cocktail which is simply gin, lemon and soda. The Fleur Collins has the addition of both Crème de Violette and St Germain liqueur lending it a much brighter, floral finish. It’s a keeper!..

60ml lemon juice

60ml gin

30ml St Germain liqueur

15ml Crème de Violette

30ml sugar syrup

Ice

70ml soda water

1. Combine the lemon juice, gin, St Germain, Crème de Violette and sugar syrup in a mixing glass and stir to combine. Fill a ‘collins’ glass (a tall tumbler) with ice and pour over the mixture. Top with soda.

Dark and Stormy Cocktail (Serves 1)

Nick, Felix and I have become rather partial to this cocktail over the last few months. It’s particularly good on a warm summer’s evening (here’s hoping!). Made with rum, ginger beer and lime it’s a refreshing, long cocktail.

50ml dark rum

20ml freshly squeezed lime juice

10ml sugar syrup

2 dashes of Angostura bitters

90ml Ginger beer

Ice

A lime wedge to serve

1. Add the rum, lime juice, sugar syrup and the Angostura bitters to a cocktail shaker and shake with the ice.
2. Strain into an ice-filled glass (a tall glass such as a ‘Collins’). Top with the ginger beer, stir briefly and garnish with a lime wedge.

‘Final Say’ Cocktail (Serves 1)

This cocktail with its floral flavours is exactly what’s needed to take us through the spring and into the summer. Made with gin it has a light finish; the ‘crème de violette’ creates a wonderful summery violet shade and the touch of lime subtly cuts the sweetness of the maraschino liqueur. It’s my new favourite!..

25ml gin

25ml maraschino liqueur

25ml créme de violette

25ml freshly squeezed lime juice

A handful of ice

Lime wheel and maraschino cherry to garnish

1. Add all ingredients to a cocktail shaker with the ice. Shake vigorously for 10 seconds and strain into a chilled cocktail glass.
2. Garnish with a lime wheel and a maraschino cherry.

Amaroni (Serves 1)

I’ve recently returned from a trip to Italy. Whilst there I found it difficult not to embrace their classic cocktails, namely the Negroni. Actually, if truth be told I often find the bitterness of their liqueurs a little too sharp, however as they say ‘when in Rome…’ and obviously I did! However, on my return I discovered this take on the Negroni, the Amaroni, it’s a tad sweeter, very moreish and my new favourite…

30ml London Dry Gin

25ml Amaro liqueur

20ml sweet red vermouth (rosso)

Ice to serve

Orange zest twist

1. Pour all the ingredients into a chilled ice-filled glass and briefly stir and garnish with a twist of orange zest.

Rob Roy Cocktail

The Rob Roy is similar to one of my other favourite cocktails, the Manhattan. However, instead of American bourbon it calls for Scotch whisky, the change may not seem significant but it creates a completely different drink – it has a smokier, slightly drier finish...

60ml blended Scotch whisky

30ml sweet red vermouth

2 drops Angostura bitters

Handful of ice

Orange zest twist & Maraschino cherry to garnish

1. Simply stir the whisky, vermouth and bitters with the ice in a mixing glass and strain into a chilled glass. Garnish with an orange twist and Maraschino cherry

Boozy Hot Chocolate (Serves 2)

What better way to warm yourself up on a cold, gloomy day than with this ‘cocktail’?! Yes, this isn’t strictly speaking a cocktail but it definitely isn’t your average hot chocolate!..

2 tablespoons cocoa powder (I use ‘Green&Blacks’)

500ml whole milk

A pinch of cayenne pepper

A pinch of cinnamon

1½ tablespoons caster sugar

50ml single cream

50g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

3-4 tablespoons very peaty scotch whisky (such as Ardbeg)

1. Put the cocoa in a jug and mix with just enough milk to make a paste. Put the rest of the milk in a small pan and heat until simmering. Add the cayenne pepper and cinnamon.
2. Whisk the hot milk into the cocoa paste until smooth, then pour back into the pan. Add the sugar, cream and chocolate, then heat gently until hot. Stir in the whisky and serve in mugs. Enjoy!

Sherry Sour (Serves 2)

This is a smooth and sophisticated drink. With its snowy top it makes a lovely festive cocktail, however, don’t save it just for Christmas – it really deserves to be drunk all-year-round!..

40ml sugar syrup

120ml Oloroso sherry

60ml lemon juice

1 egg white

Handful of ice

1. Simply put all of the ingredients in a cocktail shaker and shake vigorously for 30 seconds, then strain into two chilled cocktail glasses. Enjoy!

The Ultimate Hot Toddy (Serves 1)

Ok this isn’t exactly a cocktail but it’s a very good alcoholic beverage! And as it’s getting cold out there, I thought it was the right time to share this ‘Hot Toddy’; I have shared a recipe for a ‘Hot Whiskey’ before (scroll down) but I must admit that this new recipe is far superior! It has just the right balance of whisky and honey plus there’s a touch of cayenne pepper which gives it the perfect punch! It’s seriously good!

180ml water

60ml honey

30ml bourbon (I like Makers Mark)

30ml lemon juice

Pinch of cayenne

Thin slice of lemon (optional)

1. Place the water and honey in a small saucepan and bring to the boil.
2. Add the bourbon, lemon juice and cayenne. Whisk to distribute the flavours evenly.
3. Serve in a mug or heat-proof glass, topped with a lemon slice (if using)

Fig Leaf Martini (Serves 1)

Earlier this year we celebrated Nick’s birthday at a wonderful restaurant, Aulis (see my review here!). It was a wonderful gastronomic experience, I took home many good memories and one of those was this cocktail! It has a fresher, sweeter flavour than a ‘straight’ martini and is dangerously moreish! At Aulis they infuse their gin with fresh fig leaves, it was such a good martini that I was tempted to find some fig leaves and do the same. However, fortunately, I discovered Fig Leaf Liqueur. It’s a great liqueur not only for making this martini but also it’s pretty good with tonic or simply neat over ice. I’ve tried a couple of brands and I particularly like ‘Gibsons Organic Fig Leaf Liqueur‘.

50ml Gin

15ml Fig Leaf Liqueur (See note above)

5ml Dry Vermouth

A handful of ice

Lime peel to garnish

1. Add all the ingredients to a cocktail shaker. Shake until the mixture is well chilled, 15-20 seconds.
2. Strain into a chilled glass and garnish with the lime peel.

Dillusion Cocktail (Serves 1)

I recently came across this cocktail scrawled on a scrape of paper among my recipes. I was straightaway reminded of a fantastic evening many years ago at Dabbous, a restaurant (now closed) that was chef Ollie Dabbous’s first venture; he’s since gone on to bigger things with Hide, a restaurant on Piccadilly. I vaguely remember that the food that evening was very good but it was this cocktail that left its mark on me! It’s incredibly fresh made with gin, elderflower cordial, cucumber and dill – perfect for lifting a late September evening, or any other for that matter!..

2 large slices of cucumber

1 small bunch of Dill

50ml gin

15ml lemon juice

15ml elderflower cordial

1 teaspoon sugar syrup

Handful of ice

1. Crush the cucumber and dill together in the bottom of a cocktail shaker.
2. Add the remaining ingredients and shake together with a handful of ice.
3. Strain into a glass and enjoy!

Eastern Standard (Serves 1)

We recently visited friends in their new house. We were extremely impressed by their new digs particularly when we discovered that they had set aside one room for a very grown up ‘bar’ – it was very ‘Soho House’!.. I was even more impressed when they served this cocktail!… Summer was made for it…

3 slices of cucumber

3 fresh mint leaves

50ml Gin

12.5ml lime juice

10ml sugar syrup

Handful of ice cubes

Garnish: 1 thin slice of cucumber

1. In the base of a cocktail shaker muddle the mint together with the cucumber slices.
2. Add the other ingredients and the ice, then shake until the mixture is well chilled, 15-20 seconds.
3. Strain into a chilled glass and serve with a slice of cucumber.

Coupe de Roulis Cocktail (Serves 1)

This is an unusual French cocktail which has delicate, fruity flavours – a touch of cherry and a twist of orange. It’s particularly good on a warm spring or summer evening – very sophisticated and very drinkable!..

30ml gin

30ml dry vermouth

15ml Cointrieau

20ml Maraschino (cherry) liqueur

A dash of Angostura bitters

A handful of ice cubes

A orange twist

1. Combine the gin, vermouth, Cointreau, Maraschino liquer and bitters in a cocktail mixing glass (or a tall glass/ small jug). Add the ice cubes and stir well, until chilled. Strain into a cocktail glass.
2. Hold the orange twist over the glass and squeeze the zest so that the oils spray into the drink, then drop it into the glass as a garnish.
3. Enjoy!

Italian Old Fashioned (Serves 1)

When I mentioned this recipe to a friend, he asked what was Italian about it, he had a point as neither Cointreau or brandy are particularly ‘Italian’. However, I first tasted this cocktail at an Italian restaurant and they made it with Italian brandy, hence its name but you can of course make it with any brandy; the smoother the better. The classic ‘Old Fashioned’ (recipe below) is a favourite of mine but this version with brandy instead of bourbon and a good shot of Cointreau is hot on its heels…

40ml brandy

20ml Cointreau

A couple of dashes of Angostura bitters

Orange peel to garnish

Ice cubes

1. Place the brandy, Cointreau and angostura bitters in a glass.  Hold the orange peel over the glass and squeeze it ‘to express the oils’ and then drop it into the glass, give everything a stir.
2. Add a few ice cubes and stir again and serve.

Daiquiri Cocktail (Serves 1)

I thought it was about time that I shared this classic cocktail. There are many ‘daiquiri twists’, but this is the original recipe. It’s simply a mix of white rum, lime juice and sugar syrup – a crisp, light and refreshing cocktail perfect for any occasion…

50ml white rum (such as Bicardi Carta Blanca)

15ml freshly squeezed lime juice

10ml sugar syrup

A handful of ice cubes

Slice of lime to garnish (optional)

1. Simply add the ingredients to a cocktail shaker, add a handful of ice cubes and shake until the mixture is well chilled, 15-20 seconds.
2. Strain into a chilled coupe glass and garnish with a slice of lime.

Manhattan Cocktail (Serves 1)

The Manhattan is a real treat for bourbon whiskey lovers. I particularly love the maraschino cherry garnish which gives you an additional sweet treat!

60ml bourbon (I like Makers Mark)

30ml sweet red vermouth

3 dashes of Angostura bitters

A handful of ice cubes

1 Maraschino cherry

1. Combine the bourbon, vermouth and bitters in a cocktail mixing glass (or a tall glass/ small jug). Add the ice cubes and stir well.
2. Strain into a cocktail glass and garnish with a maraschino cherry.

Cranberry Kringle Cocktail (Serves 1)

Whilst searching the internet for the perfect Christmas cocktail (on your behalf, of course!) I came across this ‘Cranberry Kringle Cocktail’. Yes, I know, it’s a terrible name, but believe me it goes down a treat, you might want to make a jug if you’ve got a crowd around!…

90ml cranberry juice

30ml Peach schnapps

30ml vodka

A handful of ice

1. Simply put all the ingredients in a cocktail shaker, shake for 15 seconds until cold. Strain into a chilled glass.

Vesper Martini (Serves 1)

If you’re a James Bond fan, you will no doubt be familiar with this cocktail. It’s the martini that Bond author, Ian Fleming, invented for his infamous character. It first appeared in his book, ‘Casino Royale’, and is named after Bond’s love interest Vesper Lynd. In the book, Bond asks for ‘Three measures of Gordon’s; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel.’ Unfortunately these days it’s impossible to replicate it exactly as Kina Lillet, which adds the slightly sweet, bitter taste to the martini, is no longer available. Fortunately, there are a couple of very good substitutes – Cocchi Americano or Lillet Blanc. Recently it’s become my ‘new’ favourite cocktail, as since discovering the joy of a ‘White Negroni Twist’ (recipe below!) which requires Cocchi Americano, I’ve had an excuse to use this Italian aperitif for other cocktails, namely the Vesper Martini!!…

60ml gin (Gordons would be very ‘Bond’!)

20ml vodka

10ml Cocchi Americano or Lillet Blanc

A strip of lemon peel, to garnish

Handful of ice

1. Place all the ingredients except the lemon peel in a cocktail shaker, add a handful of ice and shake for 15 seconds until cold.
2. Strain the liquid into a martini glass and garnish with the twist of lemon peel. Enjoy!

Maple Whiskey Sour (Serves 1)

This is delicious, perfect for a mid-winter evening!… And it’s so easy to make – you have been warned! The maple syrup adds a lovely dimension, a beautiful balance with the bourbon, however you could use sugar syrup instead.

4 tablespoons bourbon whiskey (I like Makers Mark)

2 tablespoons fresh lemon juice

1½ tablespoons pure maple syrup (or sugar syrup)

A handful of ice

Orange peel and a cocktail cherry to garnish

1. Add the bourbon whiskey, lemon juice and maple syrup with a handful of ice to a cocktail shaker. Shake for 15 seconds until cold.
2. Strain into a glass, with or without a couple of ice cubes. Garnish with a twist of orange and a cocktail cherry. Enjoy!

White Negroni Twist (Serves 1)

I discovered this cocktail whilst eating at my local Italian, Maremma (review here!). I’m not normally keen on the bitterness of a Negroni but this White Negroni Twist has sweeter, subtler flavours. Apart from gin, it is made from Quaglia Liquore Chinotto which has a spicy sweet, sour flavour and Cocchi Americano which is an Italian aromatised wine (both can be bought at amazon.co.uk). It’s worth splashing out on these ingredients for a truly sophisticated cocktail!…

2 tablespoons gin

2 tablespoons Quaglia Liquore Chinotto

1½ tablespoons  Cocchi Americano

A twist of orange (optional)

1. Fill a glass with ice and pour over the ingredients, stir well, and top with a twist of orange peel to serve – how simple is that?!

Margarita Cocktail (Serves 1)

Recently I’ve been rediscovering the joys of this cocktail! It’s pretty much the quintessential drink for a summer evening, but who really needs that excuse?!…

50ml tequila blanco

25ml lime juice

20ml Cointreau

A handful of ice-cubes

Salt and 2 lime wedges to garnish

1. Sprinkle a few teaspoons of salt onto a small saucer. Rub one wedge of lime along the rim of your glass, then dip it into the salt so that the entire rim is covered.
2. Put the tequila, lime juice and Cointreau into a cocktail shaker then add a handful of ice and shake for 15 seconds until cold.
3. Strain the liquid into your prepared glass and serve with a wedge of lime. Enjoy!

Old Cuban Cocktail (Serves 1)

This cocktail is a fantastic twist on the classic Mojito. With the addition of Prosecco it has a lighter, more elegant finish. Perfect on a summer evening…

25ml sugar syrup

½ a lime, juiced

70ml dark rum, such as Havana

1 sprig fresh mint, leaves picked

Angostura bitters

A handful of ice cubes

50ml Prosecco

1. Place the mint leaves in a cocktail shaker and lightly bash with the back of a wooden spoon. Add the sugar syrup, lime juice, rum and a couple of dashes of Angostura bitters plus the ice cubes. Shake for about 15 seconds until the shaker is cold.
2. Strain into a chilled glass and top with the Prosecco… Enjoy!

French 75 Cocktail (Serves 1)

With warmer evenings on the horizon I thought I would share this quintessential summer cocktail. A French 75 is the perfect combination of Champagne (or Prosecco), gin and lemon juice. Light and refreshing it was made for the summer!…

Tip: Put your champagne flute in the freezer before using it as it really does keep the champagne nicely chilled!

3 tablespoons gin

1.5 tablespoons lemon juice

1 tablespoon sugar syrup

Champagne (or Prosecco) to top up (about half a glass)

A handful of ice-cubes

A lemon twist to garnish (optional)

1. Place the gin, lemon juice and sugar syrup in a cocktail shaker with a handful of ice. Shake for 15 seconds until cold. Strain the liquid into a champagne flute.
2. Simply top off the glass with champagne, garnish with a twist of lemon and serve!

Aviation Cocktail (Serves 1)

This could well be my new, favourite tipple!… Despite this cocktail being around since the 1920s, I only discovered it recently. It’s an old-fashioned cocktail from a bygone age when air travel was a glamourous luxury; it was called the ‘Aviation’ due to its pale sky-blue colour. The colour actually depends on the crème de violette you use, some have a very strong violet colour, I used Giffords. The important thing is of course the Aviation’s fantastic flavour; the floral notes of the crème de violette combined with the maraschino liqueur elegantly balance the gin base of this wonderful cocktail. One sip and you’ll feel as if you’ve stepped into the era of the Great Gatsby!…

60ml gin

15ml maraschino liqueur (here)

10ml crème de violette (here)

25ml lemon juice, freshly squeezed

A handful of ice-cubes

Garnish: a curl of lemon rind or a brandied cherry

1. Add the gin, maraschino liqueur, crème de violette and lemon juice to a cocktail shaker with a handful of ice. Shake for about 15 seconds until the shaker is cold.
2. Strain into a cocktail glass and garnish with a curl of lemon rind or a brandied cherry.

The Joanna (Serves 1)

On my travels through the internet searching for cocktail recipes (with of course Menu Mistress always in mind!), I came across this recipe for ‘The Joanna’. It immediately caught my eye as it is made with ‘Lavender Bitters’, which are the newest addition to my cocktail cabinet (check out last months Lavender Martini below!). The Joanna is a sophisticated cocktail. Despite its vodka base, it has a light and refreshing finish due to the combination of fino sherry, lavender bitters and elderflower liqueur. Enjoy!

6 drops of Lavender Bitters

50ml vodka

25ml fino sherry

25ml dry vermouth

1 tablespoon St Germain Elderflower Liqueur

A handful of ice-cubes

(a sprig of lavender to decorate – optional)

1. Place the lavender bitters, vodka, fino sherry, dry vermouth and elderflower liqueur in a cocktail shaker with a handful of ice. Shake for about 15 seconds until the shaker is cold.
2. Strain into a cocktail glass and decorate with a sprig of lavender (if using)

Lavender Martini (Serves 1)

I love Martinis, and this version of the classic has become my new favourite. I discovered it last year whilst we were staying at the small boutique hotel, The Grove in Pembrokeshire, where they served this Martini with Lavender Bitters. When I returned home I was on a mission to emulate it. Thanks to Amazon I was able to easily track down a small bottle of ‘Lavender Bitters’; you only need a couple of drops but it lends the Martini a subtle aroma of lavender without overpowering it.

Tip: Before you start making this Martini, make sure you put your glasses in the freezer, as you want this cocktail to be chilled to perfection.

100ml gin

1 teaspoon Dry Vermouth

3 drops of Lavender Bitters

A handful of ice-cubes

1. Put the Gin, Dry Vermouth and the drops of Lavender Bitters in a cocktail shaker, add the ice and shake until cold.
2. Strain into a frozen Martini glass.
3. Enjoy!

Poinsettia Cocktail (Cranberry Champagne Cocktail) – Serves 1

Admittedly the name of this cocktail conjures up Christmas, but I think that this cocktail is pretty good at any time of the year!

2 tablespoons Cointreau

4 tablespoons 100% cranberry juice (unsweetened)

Champagne or prosecco to top up – about half a glass

A handful of ice-cubes

For the garnish: 1 rosemary sprig and a couple of raspberries

1. Put the Cointreau and cranberry juice in a cocktail shaker with the ice and shake for 15 seconds until cold. Strain into a champagne flute.
2. Top off the glass with champagne, garnish and serve!…

A Christmas Cosmopolitan (Serves 1)

I happened to come across this recipe for a ‘Christmas Cosmopolitan’ online. It was posted on YouTube by actor Stanely Tucci, the video is rather amusing but it was the cocktail that caught my attention; I love the twist on the original recipe (it uses pomegranate juice) and with its striking colour it makes the perfect aperitif to serve up over the festive season… Enjoy!

3 tablespoons pomegranate seeds

25ml Cointreau ⠀

50ml vodka⠀

25ml cranberry juice

25ml pomegranate juice

A handful of ice-cubes

1 tablespoon caster sugar

1 Sprig of Rosemary, 1 mint leaf and 1 raspberry for garnish

1. First prepare your cocktail glass; put the sugar on a saucer, then dampen the rim of the glass with a wet piece of kitchen roll and dip it into the sugar so that you create a sugared rim.
2. To make your garnish, thread the rosemary sprig through the mint leaf followed by the raspberry.
3. Place the pomegranate seeds in a cocktail shaker, use a wooden spoon or pestle to muddle them (mush together).
4. Add the Cointreau, vodka, cranberry juice and pomegranate juice, then add a large handful of ice. Shake well for 15 seconds until very cold.
5. Strain into the prepared cocktail glass and garnish.

A Cosmopolitan Cocktail (Serves 1)

2 tablespoons vodka

2 tablespoons 100% pure cranberry juice (unsweetened!)

1 tablespoon Cointreau

1 tablespoon lemon juice

1 teaspoon sugar syrup

A handful of ice-cubes

1 lime wedge (plus a lime wheel to garnish if desired)

1. Place the vodka, cranberry juice, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. Shake for 15 seconds until cold. Strain into a martini glass.
2. Squeeze with the lime wedge and serve, garnished with a lime wheel.

A Bloody Mary Cocktail (Serves 1)

After trying more than my fair share of Bloody Marys over the years, I have concluded that this is the winning recipe – it’s the addition of the ‘fino sherry’ that really gives it the edge.

35ml vodka

10ml fino sherry

170ml tomato juice

½ teaspoon finely grated fresh horseradish

2 teaspoons Worcestershire sauce

¼ teaspoon Tabasco sauce

¼ teaspoon celery salt

Large pinch caster sugar

A sprinkling of freshly ground black pepper, to taste

A squeeze of lemon juice, to taste

A slice of lemon, halved to garnish

A celery stick to garnish

Ice-cubes

1. Put some ice in a cocktail shaker and add all the ingredients except for the lemon slices and celery stick and give it a good shake. Check the seasoning, adjusting to taste.
2. Strain into a glass and top with some fresh ice, finally garnish with the lemon slices and celery stick.

A Classic Mojito (Serves 1)

There are many recipes around for Mojitos, I prefer mine with dark Havana rum, and just a splash of soda – too much and you spoil it! Unfortunately, I haven’t had the pleasure of enjoying an authentic Mojito in Cuba (although Havana is on my bucket list!), the nearest I’ve been is a Cuban bar in Florida, where they assured me that dark rum was the way to go – who am I to argue!…

*To crush/crack the ice cubes: put the ice in a bag, cover this with a tea towel, then use a rolling pin to bash/ crush them.

50ml Havana Club Dark Rum

3 teaspoons sugar syrup

8 mint leaves

Juice of a lime

A splash of soda – about 30ml

Ice cubes, gently crushed/cracked (see note above)

1. Place the mint leaves in a glass, add the sugar syrup and use the back of a spoon to gently crush the leaves to release the mint oil.
2. Add the rum, the lime juice and the crushed/cracked ice cubes. Give it a good stir then top with a splash of soda, stir again and serve.

An Elderflower Gimlet (Serves 1)

Apparently a gimlet cocktail has its roots in British naval history. Sailors were encouraged to drink lime juice with their liquor to prevent scurvy. Naturally the recipe is more refined these days, but I suppose you could still say that it has health benefits?!..

4 tablespoons gin

3 tablespoons St Germain

1 tablespoon lime juice

A handful of ice-cubes

(Lime wedge to garnish)

1. Add the gin, St Germain and lime juice to a cocktail shaker, add a handful of ice cubes and shake until cold.
2. Strain into a glass and garnish with a lime wedge.

St Germain Champagne Cocktail (Serves 1)

What better way to celebrate than with this very special champagne cocktail! It uses St Germain, an elderflower liquor available at most supermarkets (or online).

Tip: Put your champagne flute in the freezer before using it as it really does keep the champagne nicely chilled!

2 tablespoons St. Germain Liquor

2 tablespoons gin

1 tablespoon lemon juice

1 tablespoon sugar syrup 

Champagne to top up (about 1/2 glass)

A handful of ice-cubes

1. Place the St. Germain, gin, lemon juice, and syrup in a cocktail shaker with the ice. Shake for 15 seconds until cold. Strain the liquid into a champagne flute.
2. Simply top off the glass with champagne and serve!

Bourbon Sidecar (Serves 2)

This cocktail was designed for summer evenings – seriously, they can be dangerous, so watch out…and enjoy!!…

2 tablespoons caster sugar

1 lemon wedge

100ml freshly squeezed lemon juice

120ml bourbon (I like Makers Mark)

60ml Cointreau

A large handful of ice cubes

Slice of lemon, cut in half to decorate

1. Pour the sugar into a shallow dish. Rub the rim of two cocktail glasses with the lemon wedge and dip the rims in the sugar to create a sugared rim.
2. Fill a cocktail shaker (or a large jam jar with a lid) half full with ice cubes. Add the lemon juice, bourbon and Cointreau. Cover and shake. Strain into the prepared cocktail glasses and use the halved lemon slice to decorate the side of the glass.

A Classic Champagne Cocktail (Serves 1)

This is probably one of the most sophisticated cocktails…how can you resist?!

Tip: Put your champagne flute in the freezer before using it as it really does keep the champagne nicely chilled!

1 sugar cube

2 dashes of angostura bitters

2 teaspoons cognac

Chilled champagne, to top up

Orange twist, to garnish

1. Sprinkle the bitters over the sugar cube and put it in the bottom of a chilled champagne flute.
2.  Add the brandy, then top up with champagne.
3. Twist the orange peel over the top of the glass to release some of the oils, then drop into the glass to serve.

A Classic Martini (Serves 1)

I am partial to a Martini, one of my favourite places to have one in London is Dukes Hotel, Mayfair. It has a wonderful, sophisticated cocktail bar, reassuringly old-fashioned, where it serves the finest Martinis, prepared tableside on a rosewood trolley; they only use organic lemons from Amalfi for their lemon twist! The recipe I am sharing is based on their classic Martini. I like vodka Martinis with a twist of lemon, but in this recipe you can always substitute the vodka for gin and the lemon for an olive!…

Before you start making a Martini, make sure you put, not only your vodka (or gin) in the freezer, but also your glasses, as you want this cocktail to be chilled to perfection.

1 frozen martini glass
100ml vodka or gin (frozen – see note above)
5ml (1 teaspoon) Dry vermouth
1 large twist of lemon peel from an unwaxed lemon

1. Put the Dry Vermouth into the frozen glass
2. Top the glass up with the vodka (or gin).
3. Squeeze the lemon twist over the glass to extract the fragrant oils.
4. Finally, swirl the Martini with the lemon twist and drop it into the glass.
5. Enjoy!

Irish Coffee (Serves 1)

Oh, it’s a tough life testing recipes for this blog…I felt I had to test a few of these to really make sure that the ingredient quantities were just right! This really is a delicious winter warmer! It is important to use good quality, strong, filter coffee, I have a Nespresso machine and I use the ‘lungo’ setting with an ‘espresso’ capsule.

You can see the video of this cocktail being made here!

150ml hot, freshly brewed coffee (see note above)

10g soft brown sugar

75ml Irish Whiskey

2 tablespoons double cream, very lightly whipped (or more if desired)

1. Warm a glass with hot water.
2. Add the sugar and stir in the whiskey.
3. Pour over the hot coffee, stirring to dissolve the sugar.
4. With the aid of the back of a spoon pour the lightly whipped cream over the top of the coffee.
5. Enjoy!!

An ‘Old Fashioned’ Cocktail (Serves 1)

This cocktail is my guilty sin! Make sure you make it with bourbon, not whisky, as the flavour of bourbon is sweeter whereas whisky has a smokier flavour –  it really makes a difference in this cocktail, I like to use ‘Makers Mark’.

*You can see the video of this cocktail being made by clicking on this link to my Instagram Page

60ml Bourbon (see note above)

A piece of orange peel

1 teaspoon of sugar syrup

3 dashes of angostura bitters

Ice cubes

Add the sugar syrup and the angostura bitters to a glass and with a few cubes of ice, hold the orange peel over the glass and squeeze it ‘to express the oils’ and then drop it into the glass, give everything a stir.

Add the Bourbon, stir again and serve…ahhh!

*You can see the video of this cocktail being made by clicking on this link to my instagram page

Espresso Martini (Serves 2)

Another of my favourite cocktails!  If you haven’t got a cocktail shaker use a lidded jam jar. To create a creamy head on the cocktail make sure that the espresso is hot. This recipe will give you two servings – to share or not to share…?!

65ml vodka

75ml coffee liqueur (such as Kahlua or Tia Maria)

75ml hot espresso(see above)

6 coffee beans (optional)

A handful of ice-cubes

1. Chill 2 Martini glasses.
2. Put the vodka, coffee liqueur and freshly brewed espresso into a cocktail shaker (or a lidded jam jar), with a handful of ice.
3. Shake vigorously for 30 seconds, then strain into the glasses. Top each with 3 coffee beans, if you like.

*You can see the video of this cocktail being made by clicking on this link to my instagram page

Negroni (Serves 1)

The Negroni is the quintessential Italian aperitif and since discovering it on our Italian travels many years ago it has become one of Nick’s favourite cocktails, and so appears in our kitchen rather often!…

50ml Gin

50ml Campari

50ml Red Vermouth

1 slice of orange, halved

A small handful of Ice-cubes

1. Fill a glass with ice and pour over the ingredients, stir well, add the halved orange slice and serve – how simple is that?!

*You can see the video of this cocktail being made by clicking on this link to my Instagram Page

Amaretto Sour (Serves 1)

Amaretto is one of my sister’s favourite liqueurs, so for one of our many ‘Zoom’ meet ups during Lockdown, I thought it would be fun to ‘share’ an Amaretto cocktail. I researched a few cocktails(!) and this Amaretto Sour was the winner! So here’s to you ‘Auntie Amaretto’!…

(The egg white is optional it just gives the cocktail the extra ‘frothy top’ and will make it a little extra creamy – I must admit that I am quite happy to have it without but a true bartender would probably disagree!…

3 tablespoons Amaretto

1 tablespoon bourbon whisky

2 tablespoons lemon juice

2 dashes angostura bitters

1 egg white (optional)

1. Add the amaretto, bourbon, lemon juice, bitters and egg white (if using) to a cocktail shaker without ice. Shake for 15 seconds.
2. Add the ice to the cocktail shaker. Shake again for 30 seconds.
3. Serve in a chilled glass and enjoy!

A Kir Royale (Serves 1)

A wonderful classic cocktail – simply champagne and a touch of creme de cassis!

Tip: Put your champagne flute in the freezer before using it as it really does keep the champagne nicely chilled!

For one glass:

1 tablespoon of creme de cassis

Champagne, chilled

1. Simply add the creme de cassis to a chilled champagne flute and top with champagne!

Hot Whiskey (Serves 1)

This old Irish remedy for a cough and cold is the perfect winter warmer to snuggle down with, and it is a great way to lift ones spirits – even if you don’t have a cold!…

50ml Irish Whiskey

1 generous teaspoon of brown sugar

5 cloves

1 slice lemon

150ml boiling water

1. Simply put the whiskey and sugar into a heatproof glass, add the lemon slice studded with the cloves. Pour over the boiling water, stirring to dissolve the sugar. Serve!