Shaken or stirred, cocktails are enjoying a renaissance in bars everywhere.
But aspiring bartenders can have a go at home too. All you need is plenty of ice, a long bar spoon, a Boston shaker and a hawthorn strainer, and you’re ready to create one of these delightful concoctions.
BACARDI PEDRO COLLINS
A funky Cuban version of the classic Tom Collins gin cocktail.
Ingredients: 50ml Bacardi Gold rum, 25ml freshly squeezed lemon juice, 2 heaped tsps caster sugar, ginger ale, lemon wedge to garnish.
Method: Half-fill a shaker with ice. Add the ingredients and shake vigorously. Double strain into a chilled glass, top with ginger ale and garnish with a lemon wedge.
TANQUERAY TEN SOUTHSIDE GIN COCKTAIL
Basically, a mojito with gin instead of rum.
Ingredients: 50ml Tanqueray No Ten gin, 15ml fresh lemon juice, 15ml sugar syrup, mint leaves, 1 bottle premium quality soda water.
Method: Smash a mint sprig, and place it, the lemon juice and sugar syrup in a mixing glass. Splash in the gin and make it spin. Pour into a highball of crushed ice and swirl. Top up with soda and garnish with a mint sprig.
VODKA RHUBARB RICKEY
Use a silky smooth premium vodka.
Ingredients: 35ml vodka, 12.5ml rhubarb liqueur/syrup, 12.5ml fresh lime, soda water.
Method: Half-fill a highball glass with ice. Add the vodka, rhubarb syrup and squeeze a lime wedge into the glass. Top with soda and and stir a few times before adding a wedge of lime.
JOHNNIE WALKER GOLD LABEL RESERVE FLOWER
A light, fresh whisky cocktail with a fragrant twist.
Ingredients: 35ml Johnnie Walker Gold Label Reserve whisky, 20ml fresh lemon juice, 15ml elderflower cordial, dash of egg white.
Method: Half-fill a shaker with ice. Add the ingredients, shake vigorously and strain into a tumbler filled with cubed ice.
Using champagne or sparkling wine instead of soda water gives this classic a decadent twist.
Ingredients: 50ml Jamaican rum (20.10, 70cl, 南宁夜网.thedrinkshop广西桑拿,), 12 fresh mint leaves, 3 tsps caster sugar, 20ml fresh lime juice, 2 dashes Angostura bitters, champagne.
Method: Muddle mint in a highball glass with sugar and lime juice. Fill glass with crushed ice, then add rum and bitters. Top up with champagne and stir slowly, garnish with a sprig of mint.
TANQUERAY GRAPEFRUIT JULEP
Gin replaces bourbon in this signature serve that hails from the Kentucky Derby horse race.
Ingredients: 50ml Tanqueray London Dry Gin, 35ml pink grapefruit juice, 15ml grapefruit liqueur, fresh mint.
Method: Stir all the ingredients with six mint leaves into a glass and slowly add crushed ice. Garnish with a pink grapefruit slice and a mint sprig.