60ml Aperol or Campari
90ml sparkling wine, chilled
2 dashes Angostura bitters
ginger beer, to top up
orange wedge, rosemary sprig, star anise and pomegranate seeds to garnish
In a chilled wine glass filled with ice, add the Aperol, sparkling wine, and bitters.
Add the ginger beer and mix gently.
Serve with orange, star anise, and pomegranate seeds as garnishes.
25ml lemon juice
15ml orange juice
1 tsp caster sugar
1 egg white
a grating nutmeg
orange peel or cocktail cherry, to garnish
Combine gin, lemon, orange, Campari, sugar, and egg white in a cocktail shaker filled with ice and shake well.
Place the cocktail in a coupe glass, grate some nutmeg over it, and garnish with some orange peel or a cocktail cherry.
2 large wedges oranges
a sprig rosemary
1 tsp seeds pomegranate
1 stick cinnamon, to serve
Combine half of the rosemary and the orange in a highball glass. Gently muddle the ingredients, add ice to fill the glass, and pour soda water over the mixture. Stir thoroughly to blend the flavors. Garnish with the remaining rosemary, along with pomegranate and a hint of cinnamon
60ml dry vermouth
25ml olive brine, (add more if you prefer a saltier martini)
to garnish green olives
Combine gin, vermouth, and brine in a mixing jug and gently stir. Transfer the mixture into a sterilized flip-top bottle and refrigerate. Just before serving, garnish with green olives.
50ml golden rum
50ml bitter aperitif, (we used Sacred Rosehip Cup but Campari or Cynar would also work)
50ml sweet red vermouth
Combine rum, aperitif, vermouth, and 25ml of water in a jug, mixing thoroughly. Transfer the mixture into a flask and securely seal it.
200ml amontillado sherry
400ml tomato juice
a couple of squeezes lemon juice
8-12 dashes Tabasco, according to taste
8-12 dashes Worcestershire sauce, according to taste
4 small pitted green olives
2 pickled guindillas or pickled green chillies, stalks removed, cut in half
2 anchovy fillets
Prepare a refreshing concoction by filling a mixing jug with ice and combining all the ingredients, excluding those reserved for the garnish. Stir thoroughly and then strain the mixture into a pre-chilled collins or highball glass filled with ice. For the garnish, assemble it by skewering one olive onto the end of a toothpick (opt for longer ones for better balance on the glass). Continue by threading one end of an anchovy fillet onto the toothpick, followed by a piece of chili and another olive. Slide the other end of the anchovy fillet on top, and complete the garnish with the final piece of chili. Repeat these steps to create a second garnish.
50ml sloe gin
25ml lemon juice
1 tbsp sugar syrup
sparkling water, to top up
maraschino cherry or lemon slice, to garnish
Combine sloe gin, lemon juice, and sugar syrup in a cocktail shaker filled with ample ice. Shake vigorously until the exterior of the shaker becomes chilled. Pour the mixture into a highball glass or tumbler and fill it up with sparkling water. Finish by garnishing with a lemon slice and a maraschino cherry.