Cocktail Essentials - Recipes & Product Collection

80ml brandy
50ml crème de cacao
50ml double cream
ice
To garnish
1 tsp golden caster sugar
1 tsp ground nutmeg
1 tsp ground cinnamon

To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.

Pour the brandy, crème de cacao and double cream into a cocktail shaker, then add a generous handful of ice. Shake until the outside of the shaker is very cold, then strain into two coupe glasses. Garnish with a sprinkle of the spiced sugar, then serve.

50ml dark rum
25ml fresh lime juice, plus a wedge to serve
2 dashes of bitters (optional)
5ml sugar syrup (optional)
100ml chilled ginger beer (a good fiery variety)

Put all the ingredients in a Tumbler or Highball glass over lots of ice, stir gently and garnish with a wedge of lime.

For a zero percent option, try CleanCo or Lyre’s non-alcoholic versions.

120ml pineapple juice
60ml white rum
60ml coconut cream
wedge of pineapple, to garnish (optional)

Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

For a frozen blended version, mix the juice, rum and coconut cream together and freeze in ice cube trays. Then whiz the frozen cubes (with a couple of ice cubes if you like) to a slushy consistency.

40ml Vanilla Vodka
40ml Pineapple Juice
40ml Cranberry Juice
10ml Passionfruit Pulp
10ml Lemon Juice
Ice Cubes

Place ice into a cocktail shaker.
Add lemon juice, passionfruit pulp, cranberry juice, pineapple juice, sugar syrup and Absolut Vanilla Vodka. Shake well to mix and create a froth.
Pour into champagne flutes and serve immediately.

ice
50ml tequila reposado
25ml lime juice
20ml triple sec
salt
2 lime wedges

Sprinkle a few teaspoons of salt over the surface of a small plate or saucer. Rub one wedge of lime along the rim of a tumbler and then dip it into the salt so that the entire rim is covered.

Fill a cocktail shaker with ice, then add the tequila, lime juice and triple sec. Shake until the outside of the shaker feels cold. Strain the mix into the prepared glass over fresh ice. Serve with a wedge of lime.

60 ml vodka
30 ml Kahlúa (other coffee liqueur will also work)
30 ml “double strength” espresso, cooled
1 tsp sugarcane syrup (if more sweetness is desired)
3 espresso coffee beans, to garnish

Shake all ingredients (including the sugar, if desired) with ice until well chilled and very frothy. Strain into a chilled coupe or Martini glass. Garnish with coffee beans set in the foam.