50ml Hendrick's Gin 25ml Lemon Juice 12.5ml Sugar Syrup 12.5ml Créme de Mûre.
Combine all ingredients in shaker apart from créme de mûre. Shake briskly before straining over crushed ice. Churn, adding more crushed ice if required to make the glass full. Drizzle créme de mûre atop and garnish.
STRAWBERRY POPPING COCKTAIL
1 egg white
1 spoon of strawberry jam
50ml of vodka
20ml of St Germain (elderflower liquor)
In your cocktail shaker, crush three strawberries well to make a strawberry pulp.
Using a different glass, separate the egg white from the yolk before adding the egg white to your shaker. The egg white does not add anything to the taste of the drink but gives it a lovely creamy texture. Add a healthy spoon of strawberry jam to the mix and crush the mixture a little more.
Measure 50ml of your favourite vodka along with 20ml of St Germain elderflower liquor. Add cubed ice and shake the mixture vigorously until frothy.
Strain the contents into a martini glass and sprinkle popping candy on the top.
Slice your remaining strawberry and place it gently around the rim of the glass. Alternatively, make a small cut into the whole strawberry and simply place on the side of the glass.
The Cedar Court Grand Hotel
SOLERNO 'FRESH SICILIAN' COCKTAIL
2 lime wedges, squeezed
3 sprigs of mint
Soda or sparkling water to top
Blood orange (or orange) slice to garnish
In a stemmed wine glass mix the Solerno, lime wedges and mint sprigs thoroughly, adding ice if you prefer it chilled. Add the soda or sparkling water to taste and garnish with a slice of blood orange and a sprig of mint.
MY FAIR LADY GIN COCKTAIL
1 measure/1 1⁄2 tbsp gin
1⁄2 measure/2 tsp orange juice
1⁄2 measure/2 tsp lemon juice
1⁄4 measure/1 tsp crème de fraise
1 egg white
Add all the ingredients into a cocktail shakers and shake thoroughly with ice, strain into a cocktail glass. Garnish with a slice of orange.
STRAWBERRY, PROSECCO, CAMPARI AND ELDERFLOWER COCKTAIL
300g Sweet Eve strawberries
6 sugar cubes (optional)
3 shots of elderflower cordial
3 shots of Campari
1 bottle of Prosecco
The flavours of summer – strawberry and elderflower – add sweetness and colour to fizzy, dry Prosecco and the slight bitterness of Campari. Serve in chilled champagne flutes, with fresh strawberries to decorate. Take 6 large champagne flutes and chill in the fridge. Hull all the strawberries, then chop and blend half of them. Strain the strawberry purée into a jug through a sieve get rid of the seeds. When you are ready to serve the cocktail place a cube of sugar at the bottom of each glass (if you prefer your cocktails less sweet then you can leave the sugar out). Pour half a shot of elderflower into each glass, followed by half a shot of Campari and half a shot of the strained strawberry purée. Top each flute with Prosecco. Mix with a cocktail stirrer and serve with the remaining Sweet Eve strawberries.
Handful of fresh mint leaves and a sprig of mint
50ml of vanilla vodka
10ml lemon juice
Dash of almond extract
25ml of cloudy apple juice
Grab your cocktail shaker and add in all your ingredients. Fill your shaker two-thirds full of ice, pop the lid on and shake for about 20 seconds – until the outside feels icy to touch. Grab your whisky tumbler glass and two-thirds fill with ice cubes. Take the lid off your shaker and strain the ingredients (through a tea strainer) into the tumbler, over the ice. Garnish with a sprig of mint and a slice of lemon. For an extra touch, crush ice and place on top of your finished cocktail in a mountain – then add your garnish and a straw.
SUMMER SING FIZZ
Ginger sugar syrup
Crush 5 mint leaves into a cocktail shaker. Measure and pour 35ml of Sing Gin,15ml of freshly squeezed lemon juice and 10ml ginger syrup into the cocktail shaker. Add a generous scoop of ice, pop on the lid and give it a good shake. Fine strain into a martini glass and top with 20ml of sparkling wine. Use a mint sprig to garnish the side of the glass.
BLACKBERRY MINT MOJITO
12 whole mint leaves plus extra to serve
Juice of one lime
100ml white rum
Ice, for shaking
A splash of soda water
Put the blackberries, water, sugar, mint and lime in a cocktail shaker and mash with the end of a rolling pin. Add the rum and some ice and shake well.
Put the extra mint leaves and some ice into a glass and sieve in the cocktail adding a splash of soda water. Garnish with lime wedges, mint and blackberries by scattering on the cocktail.
15ml Italian vermouth
1 dash orange bitters
1 dash maraschino
A lemon zest twist, to garnish
Fill a cocktail shaker with ice cubes and add all the ingredients except the garnish. Stir well and strain into a chilled cocktail glass. Garnish with a twist of lemon zest and serve immediately.
BLUEBERRY GIN MOJITO
Fresh mint (about 6–8 leaves)
½ lime (squeezed)
50ml of preferred gin 25ml blueberry syrup
Clap the fresh mint together and add to a cocktail glass. Add the blueberries and muddle with the lime and sugar syrup. Fill 3/4 full with crushed ice and add apple juice to the level of ice and stir in the gin of choice. Top with crushed ice before garnishing with lime and fresh mint.
1/2 tsp vanilla extract
1 tsp sugar
1 tsp passionfruit bursting bubbles (optional)
Well-chilled Prosecco, to top
Vanilla pod, to garnish (optional)
Put the vodka, vanilla and sugar in a cocktail shaker. Halve the passion fruit, scoop out all the flesh and seeds and drop them in the shaker. Add a handful of ice cubes and shake vigorously. Strain into a chilled martini glass and add the bursting bubbles, if using. Top with Prosecco and serve immediately, with a vanilla pod or bean stirrer to garnish, if you like.
25ml sweet vermouth
Soda water, to top up
Orange or lemon slice, to garnish
Fill a highball glass with ice cubes, pour in the Campari, vermouth and soda water, then stir. Add an orange or lemon slice and stir, then serve immediately.