Smooth and luxurious, soften the chill and takes thing up a notch with these stellar serves
DISARONNO WEARS TRUSSARDI COCKTAIL
DISARONNO (the delicious amaretto liqueur) have teamed up with fashion house Trussardi to create this limitededition Disaronno Wears Trussardi (£15 for 50cl, or gift set of three x 50ml, £8, Sainsbury’s)
INGREDIENTS:
45ml Disaronno, 30ml fresh citrus fruit juice of choice (equal measures of lemon, orange, pink grapefruit and/ or passion fruit), 30ml lime juice, 5ml lime cordial, 1 dash of bitters, one third of an egg white.
METHOD:
Half fill a cocktail shaker with ice. Add the ingredients, shake vigorously and strain into a chilled flute. Garnish with grapefruit zest, a small edible flower and dust with grated tonka bean.
TANQUERAY MARTINEZ
SIMILAR to a gin martini but with a hint of sweetness: try it with another classic, Tanqueray No. Ten Gin (£32 for 70cl, Sainsbury’s).
INGREDIENTS:
50ml Tanqueray No. Ten, 25ml sweet vermouth, 5ml maraschino liqueur, 2 dashes orange bitters, 1 orange for the twist, 1 maraschino cherry. METHOD:
Half fill a mixing glass with ice. Add the gin, sweet vermouth, maraschino liqueur and bitters. Stir slowly until chilled - stop and taste every now and then to make sure the drink doesn’t get too diluted. Strain into a frozen martini glass or coupe. Use a vegetable peeler to remove a strip of peel from the orange (try to get as little pith as possible), and twist over the glass to release the oils. Garnish with a maraschino cherry.
CHAMBORD BRAMBLE
WHILE it’s boom town for gin-thusiasts, with so many flavoursome gins and a bunch of botanicals to choose from, why not enhance the bouquet with a shot of Chambord Black Raspberry Liqueur (£7 for 20cl, Waitrose), to brighten up happy hour with a sweet and sour bramble?
INGREDIENTS:
25ml Chambord Black Raspberry Liqueur, 25ml gin, 20ml fresh lemon juice, lemon wedge, crushed ice. METHOD:
Fill a rocks glass with crushed ice. Pour in gin and lemon juice, stir and add Chambord. Garnish with a lemon wedge and fresh raspberry.
BULLDOG GIN’S WINTER WARMER
THIS delicious punch shines the light on Bulldog London Dry Gin (currently reduced to £15 from £22 for 70cl, Tesco, until November 12)
INGREDIENTS - serves 6:
480ml Bulldog Gin, 480ml sweet wine (Madeira), 100ml Campari, 1.5tbsp dark muscovado sugar, 1 lemon (juice & peel), 1 orange (juice & peel), 1 tbsp ground almonds, 3 whole cloves, 3 cinnamon sticks, 2 liquorice sticks, pinch of ground nutmeg.
METHOD:
Place all ingredients in a mediumsized pan over a medium heat and bring to a simmer (do not allow to boil), cook for 30 minutes. Slowly pour the mixture into a heat-proof punch bowl (strain the punch through a sieve if you don’t want the hassle of trying to ladle around spices and peel) and serve warm in a rocks or toddy glass. Garnish with a slice of orange.