9 Great Cocktails To Make At Home
Cold Brew Negroni – Spiritland
INGREDIENTS
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25ml of Black Cow vodka
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25ml of Campari
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25ml of cold-brewed Cocchi Vermouth di Torino
METHOD
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To make the cold brew vermouth, take 100g of ground coffee and add to 750ml of vermouth. Leave to infuse overnight in the fridge.
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Strain out the coffee grounds before use.
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Mix the three spirits together, then stir.
Visit Spiritland.com
Frontline Bramble – Redemption Roasters
INGREDIENTS
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25ml of Redemption Roasters Frontline Brew-infused vodka
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20-25ml of creme de cassis
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25ml of lemon juice
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5-10ml of caramel liqueur
METHOD
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Fill a short tumbler with crushed ice.
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Add the ingredients to a glass, stir and serve.
Visit RedemptionRoasters.com
Classic Negroni – Vermuteria
INGREDIENTS
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25ml of gin
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25ml of Campari
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25ml of vermouth
METHOD
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Take a glass tumbler and add ice – ideally a large cube or sphere.
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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.
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Add your gin, Campari and vermouth and stir to combine. Do not be tempted to shake.
Visit Vermuteria.cc
Black Forest Cocktail – Hicce
INGREDIENTS
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40ml of Rémy Martin infused with amarena cherry
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20ml of Belsazar vintage rosé
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15ml of Briolette Cacao
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2 dashes of chocolate bitters
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100ml of double cream
METHOD
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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.
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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.
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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
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35ml of tequila
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10ml of agave syrup
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10ml of lime juice
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50ml of pink grapefruit juice
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Pale Fox prosecco to top
To garnish:
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Half a grapefruit wedge
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Sea salt
METHOD
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Rim a highball glass with a grapefruit wedge and dip in salt.
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Combine the ingredients and stir.
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Add garnish and serve.
Visit PaleFoxProsecco.com
Lychee Martini – Nobu at Four Seasons Hotel Doha
INGREDIENTS
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50ml of vodka
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90ml of lychee puree
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10ml of elderflower syrup
METHOD
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Add the vodka, lychee puree, syrup and some ice to a cocktail shaker.
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Shake well and serve in a martini glass over ice.
Visit FourSeasons.com
Rob Roy – The Waldorf Astoria, New York
INGREDIENTS
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60ml of blended scotch (such as Chivas)
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30ml of sweet vermouth (such as Dolin or Martini & Rossi)
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2 dashes of Regans’ Orange Bitters No. 6
To garnish:
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Lemon peel
METHOD
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Add all the ingredients into a mixing glass with ice and stir well.
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Strain into a cocktail or coupe glass.
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Garnish with a lemon peel.
Visit WaldorfTowers.NYC
Wild Carrot – Four Seasons Hotel Hampshire
INGREDIENTS
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50ml of Wild Carrot Gin (or alternative gin)
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40ml of pomegranate juice
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40ml of pineapple juice
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10ml of tonic syrup
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15ml of lime juice
To garnish:
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Lemon twist
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Dash of Peychaud bitters
METHOD
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Dry shake the ingredients.
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Add ice, then hard shake.
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Serve in a martini glass with the lemon twist and bitters.
Visit FourSeasons.com
Breakfast Martini, Brown’s Hotel
INGREDIENTS
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50ml of London dry gin or vodka
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15ml of Cointreau
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15ml of fresh lemon juice
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1 full bar spoon of thin-cut orange marmalade
METHOD
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Pour all the ingredients into a shaker filled with ice.
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Shake and strain into a chilled cocktail glass.
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Shred some orange peel on the top of the drink as garnish.
Visit RoccoForteHotels.com
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