Cocktails
Welcome to the cocktail page.
This page contains a selection of drinks which I have enjoyed making over the past few years. Most of the drinks are either original creations or a variation of a classic, the ones with a white title are classics or cocktails not written by me.
If you have a go at any of them, please let me know, feedback is appreciated! Enjoy!
Amaretto Sour
Glass: Double Old Fashioned
Garnish: Lemon Slice
• 2 shots Amaretto
• 1½ shots lemon juice
• ¼ shot sugar
• 1 egg white (dependant on egg size)
Shake all ingredients with ice and strain into an ice filled glass.
Apple Julepini Glass: Rocks• 7 Mint leaves
• ½ Lemon Juice
• ½ Elderflower
• 1 dash of Angostura
• Apple Juice (dry as poss)
Lightly muddle mint in the base of the glass then add the rest of the ingredients except apple juice. Stir roughly with ice then top up with apple juice & more ice.
Apple & Vanilla Mojito
Glass: Gibraltar
Garnish: Mint Sprig
• 8 Mint leaves
• 2 shots Vanilla infused Rum
• 1 shot lime juice
• ½ shot sugar
Top up with cloudy apple juice
Lightly muddle the mint leaves in the base of the glass, don’t be rough! Add the rum, lime juice and sugar. Half fill the glass with crushed ice and carefully churn the drink. Fill the glass with crushed ice and churn some more then top with apple juice, taste the drink and correct if necessary. Pile more crushed ice on top and garnish.
Betty’s Daiquiri
Glass: Martini
Garnish: None
• 2 Havana Club 7
• 1 Betty Stogs
• ½ shot lime juice
• ½ Maraschino
Add all ingredients to a clean boston glass, fill with cubed ice and shake. Fine strain into a chilled Martini glass.
Black Orchard
Glass: Coupe
Garnish: Apple Fan
• 5 Blackberries
• 1½ Sauza
• ¾ Crème de Mure
• ¾ Lime juice
• 1¼ Apple juice
Muddle blackberries in the base of the glass then add the rest of the ingredients and shake with ice, fine strain into a chilled glass.
Breakfast in a glass (Winner of SW Cocktail Competition 2007)
Glass: Martini
Garnish: Earl grey tag tied around stem
1½ Plymouth gin
1 barspoon of grapefruit marmalade
1 grapefruit juice
1 ½ very strong (cold as possible) earlgrey tea
½ sugar
Shake ingredients with ice and fine strain into chilled glass.
Cained, but Able
Glass: Martini
Garnish:
2 shots Bulleit
¼ shot La Fee
½ shot mustarda di crimola syrup
2 shots apple juice
Pour the absinthe into the glass and wash the inside with it then dispose of any excess. Shake other ingredients with ice and fine strain.
The Chamberyzette
Glass: Martini
Garnish: Small/Half Strawb on a skewer
• 2 Plymouth
• 1 Chamberyzette
• ¼ sugar syrup
Stir all ingredients with ice for a minute then strain into a chilled martini glass.
Cider Car
Glass: Coupe
Garnish: Apple slice
• 1¾ shot Somerset Cider Brandy
• ¾ shot Cointreau
• ¾ shot lemon juice
• ½ shot sugar
Shake all ingredients with ice and fine strain into a chilled glass, serve.
Classic Champagne
Glass: Flute
Garnish: None
• 1 brown sugar lump
• 2 dashes of Angostura bitters
• 1 shot Frapin VSOP
• Louis Roederer Champagne
Place the sugar lump in the base of the glass and soak with the Angostura bitters. Add the cognac and then top up with Champagne. Be sure to get a waitress to take immediately before the sugar stops fizzing.
Clove Mimosa
Glass: Flute
Garnish: Horses Neck (long twist of orange peel)
• ¾ clove grand marnier
• 1½ OJ
• Champagne
Add first 2 ingredients to the glass then top up with champagne. Make sure glass is cold.
Cosmopolitan
Glass: Martini
Garnish: Lemon twist (disposed of)
• 1¼ shot Belvedere Cytrus
• 1¼ shot Cointreau
• ½ shot Cranberry juice
• ¾ shot lime juice
Shake all ingredients with ice and fine strain into a chilled glass.
Damson & Almond Sour
Glass: Old Fashioned (Oval Water)
Garnish: Toasted Almonds (when available)
• 1 Damson Gin
• 1 Amaretto
• 1 Lemon Juice
• ½ sugar
• ½ egg white
Shake ingredients with ice and strain into an ice filled glass.
Damson Julep (by Andy Morse)
Glass: Rocks
Garnish: None
• 2½ Woodford
• ½ Sugar
• 2 barspoons damson jam
• 1 dash angostura
• 5 mint leaves
Muddle the mint leaves with the sugar, a flamed orange zest & the jam. Add 2 ice cubes and 1 shot of the Woodford, stir. Add more ice, a dash of Angostura and stir more. Add the rest of the Woodford and more ice, stir more and serve. Check sweetness and balance.
Espresso Martini
Glass: Martini
Garnish: coffee beans (3)
• ½ Pomerancza
• ½ Belvedere
• ¾ Kahlua
• 1 espresso
• ¼ grand marnier
Shake all ingredients until ice cold and fine strain into a chilled glass.
GT Turbo
Glass: Martini
Garnish: rind of lime twisted
• 2 Plymouth Gin
• 1 Tonic Syrup
• ½ lime juice
Shake all ingredients with ice and fine strain.
Old Fashioned
Glass: Old Fashioned Veronesse
Garnish: Orange Peel (included in method)
• 2 shots Woodford Reserve
• ½ shot Sugar
• 1 dash Angostura Bitters
Place a 50p size piece of orange peel in the base of the glass and lightly muddle a pinch of sugar into it. Add 2 ice cubes and 1 shot of the Woodford, stir. Add more ice, ¼ of a shot of the sugar, a dash of Angostura and stir more. Add the rest of the Woodford and the sugar and more ice, stir more and serve.
Mar-Thai-Ni
Glass: Martini
Garnish: None
• 2 shots Kaffir lime infused Grey Goose
• ½ shot lime juice
• ½ shot ginger syrup
• 4 coriander leaves
Shake all ingredients with ice and fine strain into a chilled glass.
Honey & Berry Caipirinha
Glass: Double Rocks
Garnish: None
• 2 shots Cachaca
• 8 lime wedges (1 whole lime)
• 4 Raspberries
• 1 Large white Sugar lump
• ½ honey syrup
Put all of the ingredients except the cachaca in the glass and heavily muddle being sure to crush the sugar and all the lime. Add the cachaca and 1 scoop of crushed ice then mix the drink around. Pile on crushed ice and serve
Sweet Rum & Rais’ini
Glass: Martini
Garnish: None
• 1¾ Mount Gay
• 1¼ Don PX
• 1 dash Angostura
• ¼ scoop of crushed ice
Stir all ingredients with cubed ice in a boston glass for 1-2 minutes then strain into a chilled glass.
Fifteen Bloody Mary
Glass: Gibraltar
Garnish: Celery stick, salt ed lemon slice in the rim, oregano sprig.
• 2 shots Ketel One Vodka
• 1 shot lemon juice
• 2 grinds of black pepper
• 2 pinches of Maldon sea salt
• ½ barspoon of horseradish
• 3 dashes Worcester sauce
• 10-15 drops of Tabasco (4 drops S devon chilli sauce)
• 8 oregano leaves
• Tomato juice
Shake all ingredients except tomato juice. Strain into glass & top up with tomato juice.
Martinez
Glass: Coupe
Garnish: Lemon peel
• 2 shots Plymouth gin
• ¼ shot Cointreau
• ½ shot Martini Rosso
• ¼ shot sugar
Add all ingredients to a boston glass and stir with ice for 2 minutes. Strain into a chilled glass, garnish and serve.
Grappa Manhattan
Glass: Martini
Garnish: Cherry
• 2 shots Grappa
• 1 shot of vermouth{dry – cinzano bianco, sweet – martini rosso, perfect – ½ martini rosso & ½ cinzano bianco}
• 1 dash of Angostura bitters
Add all ingredients to a boston glass and stir with ice for 2 minutes. Strain into a chilled glass, garnish and serve.
Mai Tai
Glass: Double Rocks
Garnish: Mint sprig, pineapple wedge with a cherry on a stick.
• 1 shot Pusers Navy rum
• ½ shot Apricot Brandy
• ½ shot Grand Marnier
• 1 shot pineapple juice
• ½ shot orange juice
• ½ shot lime juice
• ½ shot orgeat syrup
• 6 dashes Angostura bitters (yes, six)
• ½ shot overproof rum floated on top.
Shake all ingredients with ice and strain into the rocks glass with a level filling of ice. Pile ice on top and float overproof to serve.
Margarita Elegante
Glass: Coupe
Garnish: Half Salt rim with lime wedge in the middle of the salt.
• 1¾ shot Sauza Hornitos
• ¾ shot Cointreau
• ¾ shot lime juice
• ¼ shot sugar
• ¼ shot lime cordial
Shake all ingredients with ice and fine strain into a chilled glass.
Venician Bellini
Glass: Flute
Garnish: None
• 1 peach
• Fifteen Prosecco
Use only ripe peaches. Cut the peach in half from pole to pole and twist it apart. Take out the stone and skin the peach then put in the blender. Add approx 4 shots of prosecco and blend on setting D. The blender may require tilting. Once the mixture is smooth put 1½ shots into the glass and refrigerate the rest (keeps for one night). Top up the puree with more prosecco slowly. Stir with the bar spoon and serve with 1 inch of froth. Be sure to get a waitress to take immediately before the froth subsides.
Strawberry & Elderflower Crush
Glass: Double rocks
Garnish: Mint sprig
• 2-3 strawberries
• ½ shot lemon juice
• ½ shot elderflower cordial
• ¼ bottle of apple juice
Blend ingredients with 3 ice cubes. Pour into glass with a level filling of crushed ice. Pile ice on top and serve.
Gentle Sea Breeze
Glass: Hi-Ball
Garnish: Spent lime wedge
• Cranberry Juice
• 4 shots grapefruit juice
• ½ shot lime juice
• Soda (top up)
Fill glass with ice then pour cranberry juice in just over half the glass. Shake the grapefruit and lime with ice and strain into the glass, floating it on top of the cranberry. Finally top up with soda and serve.
Watergate Cooler
Glass: Sling
Garnish: Spent lime wedge
• 3 shots orange juice
• 3 shots pineapple juice
• 3 shots ginger beer
• ½ shot Grenadine
Shake all ingredients with ice except the grenadine. Strain into an ice filled glass, add the grenadine then garnish and serve.
Orange & Vanilla Mojito
Glass: Gibraltar
Garnish: Mint Sprig
• 1½ Vanilla anejo
• ½ Grand Marnier
• 1 lime juice
• ½ sugar
• Top up with orange juice
Lightly muddle the mint leaves in the base of the glass, don’t be rough! Add the rum, grand marnier, lime juice and sugar. Half fill the glass with crushed ice and carefully churn the drink. Fill the glass with crushed ice and churn some more then top with oj, taste the drink and correct if necessary. Pile more crushed ice on top and garnish.
Pirate Juice (by Raph Sibille & Andy Morse)
Glass: Martini
• 2 Belvedere
• 1 Apple Juice (dry)
• 1¼ Mustarda di Crimona
Shake all ingredients with ice and fine strain into a chilled glass.
Negroni
Glass: Water (Old Fash)
Garnish: Orange twist
• 1 Plymouth Gin
• ¾ Campari
• ¾ Martini Rosso
Stir all ingredients with plenty of ice.
Mytle Muffin
Glass: Rocks
Garnish: Blueberries in drink
• 10 Blueberries
• 2 Bulleit
• 1 Fresh OJ
• ½ Crème de Mytilles
• ½ Sugar syrup
Muddle blueberries in base of shaker then add the rest of the ingredients and shake with ice. Strain (not fine) into glass filled with ice. Straw.
Fifteen Pear Flip
Glass: Flute
Garnish: Pear slice & Oat sprinkle
• 2 bulleit
• 1½ Pear puree
• ½ lemon juice
• ½ honey
• 2 pinches of cinnamon
• ½ an egg white
Shake all ingredients with ice and strain into a chilled glass.
Strawberry & Basil Mule
Glass: Sling
Garnish: Basil Sprig
• 2/3 strawberries
• 3 basil leaves
• 2 shots Ketel One Vodka
• 1 shot lime juice
• ½ shot sugar
• 1 dash of angostura
Muddle the strawberries and basil in the base of the boston glass. Add the vodka, lime, sugar and Angostura. Shake with ice and strain into the sling filled with ice. Top up with ginger beer (to the top) and garnish.
Tristal
Glass: Flute
Garnish: None
• ½ Frapin VS
• ½ Benedictine
• 1 very small brown sugar lump
• ½ lemon juice
• Champagne
Use a chilled flute (if you have time fill it with crushed & water before making the drink. Build in the glass and be sure to serve as soon as you have poured the champagne so that the sugar continues to fizz. Add all ingredients then top up.
Watermelon & Basil Smash
Glass: Coupe
Garnish: Watermelon slice
• 2 Plymouth gin
• 1 tennis ball sized piece of fresh watermelon
• 4 basil leaves
• ½ midori
• (splash of grenadine if colour is required)
Muddle the watermelon & basil in the base of the shaker then add the other ingredients, shake with ice and fine strain into a chilled glass.
Pumpkin Pie’tini
Glass: Coupe
Garnish: Biscuit Rim
• 2 Frapin VS
• 1 Cream
• 1 Milk
• 3 barspoons pumpkin jam
• 3 grinds nutmeg
Shake all ingredients with ice and strain into chilled glass.
Pink, Hip & Brazilian
Glass: Gibraltar
Garnish: Long thin P. Grapefruit wedge
• 2 Beija Flor Velha
• 8 Lime wedges (1 lime)
• 1 Rose Hip Syrup
• 2 Pink Grapefruit juice
Muddle lime in the base of the glass then add cubed ice and the rest of the ingredients and stir. Check for balance.
The Necescellery Cocktail
Glass: Martini
Garnish:
• 1½ Zubrowka
• ½ Somerset Pomona
• ½ celery stick chopped
• ½ sugar syrup
• 1 apple juice
Crush the celery in the base of a boston then add the rest of the ingredients and shake with ice. Fine strain into a chilled glass.
Spiced Cranberry Cobbler
Glass: Rocks
Garnish: Cinnamon Stick
• ½ almond syrup
• Splash or OJ
• ½ cinnamon stick
• ½ lemon juice
• Top up with cranberry
Add all ingredients to the glass filled with cubed ice. Stir & Serve.
Mulled Wine
Glass: Water Glass
Garnish: Clementine & ½ cinnamon stick from the pan
• ¾ glass of vino rosso
• ½ grand marnier
• 3 OJ
• 2 cloves
• ½ cinnamon stick
• 2 brown sugar lumps
• Clementine wheel
Add all ingredients to the pan & warm through, simmer (not boil) for at least 3 minutes then serve hot. For more than one serving adjust liquid ingredients accordingly but be careful not to over spice. i.e. 1 cinnamon stick for 3 drinks.
Wassail
Glass: Water
Garnish: Clementine & ½ cinnamon stick from the pan.
• ½ bottle cider
• ¼ bottle apple juice
• ½ star anise
• 2 cloves
• ½ cinnamon stick
• 1 clementine wheel
• 1 brown sugar lump
• ½ honey
Add all ingredients to the pan & warm through, simmer (not boil) for at least 3 minutes then serve hot. For more than one serving adjust liquid ingredients accordingly but be careful not to over spice. i.e. 1 cinnamon stick for 3 drinks. Strain out cloves & anise.
Hot Toddy
Glass: Toddy (tall liqueur coffee glass)
Garnish: Cinnamon stick
• 2 Bailie Nicol Jarvie
• 2 cloves
• 1 cinnamon stick
• ¾ shot lemon juice
• 1 brown sugar
• ½ honey
• Hot water
Add all ingredients to the glass then top up with hot water. Stir and serve.