THE MEASURE

Italian aperitifs, flavoured gins and craft beer cruises

HOME BAR HACKS

When the drinks cupboard is lacking in ingredients, clever substitutions can still save the day – it’s just a matter of finding creative alternatives.

Need a negroni fix but missing gin? Swapping for rum or bourbon makes a richer, softer drink, or try mezcal to add smokiness. Campari can be swapped for other bitter aperitifs like Cynar, Suze or even Aperol

– the latter makes a lighter, citrussy drink.

Cocktails that need sweet vermouth work well with fortified wines – try tawny port or pedro ximénez sherry in a manhattan (see Omagazine.com for the recipe). Dry sherries are great stand-ins for dry vermouths – martinis work brilliantly when made with fino or manzanilla. For orange-flavoured liqueurs such as Triple Sec and Cointreau, try cherrybased maraschino, or elderflower-flavoured St-Germain – both work a treat in a margarita. No rum for a mojito? Gin and tequila are equally delicious, and bloody mary aficionados will find both also work well with tomato juice.

Booze cruises just got a hip makeover thanks to the return of the London Craft Beer Cruise this spring. April-September sees 12 cruises down the Thames where passengers can enjoy the sights of London while quaffing indie beers from a list curated by on-board beer sommeliers. This year sees brews from the likes of Anspach & Hobday, Five Points Brewing Company and Hackney Brewing, as well as cider, mead and wine producers. Sensibly, refreshment on board isn’t just liquid – rotating guest kitchens will be on hand to line stomachs, including Taiwanese outfit Bian Dang, and barbecue dishes from Prairie Fire, plus cheeseboards from Neal’s Yard Dairy. Buy tickets at craftbeercruise. designmynight.com.