9 Great Cocktails To Make At Home

Cold Brew Negroni – Spiritland

INGREDIENTS

• 25ml of Black Cow vodka 

• 25ml of Campari

• 25ml of cold-brewed Cocchi Vermouth di Torino

METHOD

1. To make the cold brew vermouth, take 100g of ground coffee and add to 750ml of vermouth. Leave to infuse overnight in the fridge.

2. Strain out the coffee grounds before use.

3. Mix the three spirits together, then stir.

Visit Spiritland.com

Frontline Bramble – Redemption Roasters

INGREDIENTS

• 25ml of Redemption Roasters Frontline Brew-infused vodka

• 20-25ml of creme de cassis

• 25ml of lemon juice

• 5-10ml of caramel liqueur

METHOD

1. Fill a short tumbler with crushed ice.

2. Add the ingredients to a glass, stir and serve.

Visit RedemptionRoasters.com

Classic Negroni – Vermuteria

INGREDIENTS

• 25ml of gin

• 25ml of Campari

• 25ml of vermouth 

METHOD

1. Take a glass tumbler and add ice – ideally a large cube or sphere.

2. Add a twist of orange peel – don’t add a slice of orange, save that for your spritz. Run the twisted peel around the rim of the glass to flavour it with the orange oils.  

3. Add your gin, Campari and vermouth and stir to combine. Do not be tempted to shake. 

Visit Vermuteria.cc

Black Forest Cocktail – Hicce

INGREDIENTS

• 40ml of Rémy Martin infused with amarena cherry

• 20ml of Belsazar vintage rosé

• 15ml of Briolette Cacao

• 2 dashes of chocolate bitters

• 100ml of double cream  

METHOD

1. Add the Briolette Cacao, cherry-infused cognac, Belsazar vintage rosé and two dashes of chocolate bitters in a Boston shaker. Add ice to fill your shaker and then shake the mixture. Strain this into a coupe glass.

2. Add 100ml of double cream into a clean shaker and dry shake (shake without ice) with a metal spiral. Slowly pour the cream on top of the spirits using the back of a cocktail spoon.

3. Garnish by dropping a bourbon-soaked cherry to the bottom of the glass and finish with shavings of dark chocolate.

Visit Hicce.co.uk

Pale Oma – Pale Fox

INGREDIENTS

• 35ml of tequila

• 10ml of agave syrup

• 10ml of lime juice

• 50ml of pink grapefruit juice

• Pale Fox prosecco to top

To garnish:

• Half a grapefruit wedge

• Sea salt

METHOD

1. Rim a highball glass with a grapefruit wedge and dip in salt.

2. Combine the ingredients and stir.

3. Add garnish and serve.

Visit PaleFoxProsecco.com

Lychee Martini – Nobu at Four Seasons Hotel Doha

INGREDIENTS

• 50ml of vodka

• 90ml of lychee puree

• 10ml of elderflower syrup

METHOD

1. Add the vodka, lychee puree, syrup and some ice to a cocktail shaker.

2. Shake well and serve in a martini glass over ice.

Visit FourSeasons.com

Rob Roy – The Waldorf Astoria, New York

INGREDIENTS

• 60ml of blended scotch (such as Chivas)

• 30ml of sweet vermouth (such as Dolin or Martini & Rossi)

• 2 dashes of Regans’ Orange Bitters No. 6

To garnish:

• Lemon peel

METHOD

1. Add all the ingredients into a mixing glass with ice and stir well.

2. Strain into a cocktail or coupe glass.

3. Garnish with a lemon peel.

Visit WaldorfTowers.NYC

Wild Carrot – Four Seasons Hotel Hampshire

INGREDIENTS

• 50ml of Wild Carrot Gin (or alternative gin)

• 40ml of pomegranate juice

• 40ml of pineapple juice

• 10ml of tonic syrup

• 15ml of lime juice

To garnish:

• Lemon twist

• Dash of Peychaud bitters

METHOD

1. Dry shake the ingredients. 

2. Add ice, then hard shake. 

3. Serve in a martini glass with the lemon twist and bitters.

Visit FourSeasons.com

Breakfast Martini, Brown’s Hotel

INGREDIENTS

• 50ml of London dry gin or vodka

• 15ml of Cointreau

• 15ml of fresh lemon juice

• 1 full bar spoon of thin-cut orange marmalade

METHOD

1. Pour all the ingredients into a shaker filled with ice.

2. Shake and strain into a chilled cocktail glass.

3. Shred some orange peel on the top of the drink as garnish.

Visit RoccoForteHotels.com