Ingredients
- 50ml vodka
- 12 fresh mint leaves
- 12.5ml freshly squeezed lime juice
- 12.5ml sugar syrup
- 12.5ml Chambord
Method
Top with club soda Method Muddle mint with vodka in base of shaker. Add lime juice and sugar, shake with ice and strain into ice filled glass. Top with Chambord and soda and stir. Garnish with a raspberry and mint sprig.
Disaronno Amaro Dolce
Ingredients
- 25ml of Disaronno Amaretto
- 25ml of Campari
- 60ml orange juice
- 8ml shot of sugar syrup
Method
Shake all the ingredients together in a cocktail shaker with ice and fine strain into a Martini glass.
Passionetto
Ingredients
- 35ml vodka
- 15ml Amaretto
- 2 lime wedges
- 25ml Belvoir’s passion fruit and mango cordial
- 60ml cranberry juice
Method
Mix ingredients in a hi-ball glass, garnish with a lime wedge and serve with a sexy peck on the lips!
Perfect Love, created by Andy Pearson at The Hoxton Pony
Ingredients
- 5-6 strawberries
- 100ml Pinky vodka, which is naturally infused with wild strawberries, violets and rose petals
- 10ml parfait amour liqueur
- 50ml lychee puree
Method
Muddle 5-6 strawberries in shaker, add 100ml Pinky vodka, 10ml parfait amour liqueur and 50ml lychee puree, shake with ice. Layer two red and one white rose petals in the bottom of two flutes; then double strain the mixture into them. Top with a premium rosé champagne.
If using regular vodka, omit the parfait amour and add a teaspoon of caster sugar instead.
Tanqueray red rose
Ingredients
- 50 ml Tanqueray gin
- 15 ml elderflower liqueur
- 25 ml freshly pureed strawberries
- 2 freshly squeezed wedges of lime
- Pink champagne
Method
Add Tanqueray Gin, elderflower liqueur, strawberries and squeezed wedges of lime to a cocktail mixer. Shake all ingredients, pour into a chilled champagne glass then top with pink champagne and garnish with a red rose petal.
Gooseberry fool for love
Ingredients
- 40ml Whitley Neill gin
- 15ml apricot brandy
- 15ml lemon juice
- 50ml rhubarb juice
- 1 spoon of gooseberry jam
Method
Add ingredients to shaker with plenty of ice. Double strain into a chilled Martini glass and garnish with a basil leaf.
Raspberry Elixir8
Ingredients
- 50ml Elements
- 8 Gold rum
- 25ml lime juice
- 20ml sugar syrup
- 14ml raspberry puree
- 6-8 mint leaves
- 2-3 raspberries
Method
Add ingredients to shaker with plenty of ice. Double strain into a chilled Martini glass and garnish with raspberries.
The G&T blush
Ingredients
- 50ml Gordon’s gin
- bottled tonic
- 50ml cranberry juice
- plenty of ice
- Wedge of lime
Method
Fill 12/16oz high ball glass with ice, add the ingredients, stir and squeeze in juice of one lime wedge.
