Shake up your spring with stylish cock­tails

Belfast Telegraph - Weekend - - DRINK -

Mixol­o­gists are al­ways find­ing new ways to shake things up, and these de­li­cious in­fu­sions con­tain a fresh har­vest of fra­grant liqueurs, cor­dials, bit­ters and tinc­tures to make the per­fect base for cock­tails all ideal for spring.

Want to whip some of these stylish sips up at home? You’ll need the fol­low­ing bar essen­tials: a blender, Bos­ton shaker, mix­ing glass, bar spoon, jig­ger and bags of ice. Then, just choose your in­gre­di­ents. VERDE MARGARITA Blend­ing the flavours of lime and cel­ery with herbal notes of el­der­flower, spruced up with Pa­tron Sil­ver Tequila (£21 for 35cl, Waitrose) and Pa­tron Citronge Liqueur (£31.75 for 70cl, The­WhiskyEx­, here’s how to make this fresh and vi­brant frozen margarita (right). In­gre­di­ents: 45ml Pa­tron Sil­ver, 15ml Pa­tron Citronge Or­ange, 100ml el­der­flower liqueur, 5ml fino sherry, 5ml agave syrup, 1 lime wedge, 1 cel­ery stick, 1 pinch salt. Cel­ery spear and ed­i­ble flower for gar­nish. Sugar, Mal­don Salt and cel­ery salt for rim. Method: Rim a high­ball glass with a mix of sugar, Mal­don Salt and cel­ery salt. Com­bine the cock­tail in­gre­di­ents in a blender with crushed ice and blend un­til a slushy con­sis­tency is achieved. Pour con­tents from blender into glass. Gar­nish with a cel­ery spear and ed­i­ble flower. LAVEN­DER NEGRONI A pretty twist on a negroni, Belvedere Pink Grape­fruit Vodka (£38 for 70cl, Sains­bury’s) adds a sub­tle blush of colour, and this lighter, re­fresh­ing style (above) is sim­ple to cre­ate. In­gre­di­ents: 40ml Belvedere Pink Grape­fruit, 20ml Coc­chi Amer­i­cano, 10ml Ital­ian bit­ter liqueur, 40ml laven­der kom­bucha. Pink grape­fruit wedge for gar­nish. Method: Com­bine all the in­gre­di­ents in a mix­ing glass filled with ice. Stir un­til cold and strain into a rocks glass over a large cube of ice. Gar­nish with a grape­fruit wedge. FLOWER GAR­DEN The clever folks at The Slate have teamed up with Welsh dis­tillery Aber Falls to cre­ate this de­lec­ta­ble in­fu­sion made with Aber Falls Vi­o­let Liqueur (£19 for 70cl, In­gre­di­ents: 35ml Aber Falls Vi­o­let Liqueur, 25ml lemon juice, 10ml gomme syrup, six basil leaves, 50ml soda wa­ter. Sprig of basil for gar­nish. Method: Add the basil leaves to the base of a rocks glass or whisky tum­bler and gen­tly press with a bar spoon. Fill with cubed ice and add all the other in­gre­di­ents. Stir, then gar­nish with a basil sprig along­side sip straws. PROVENCE SUN­SET A del­i­cate, fra­grant drink (be­low) with sub­tle notes of red fruits from Luc Be­laire Rose, France (£31, Har­vey Ni­chols), this de­lec­ta­ble in­fu­sion cre­ated by Hush is in­spired by the glit­ter­ing Mediter­ranean Sea bor­der­ing Be­laire’s home of Provence. In­gre­di­ents: 30ml vodka, 15ml el­der­flower cor­dial, Luc Be­laire Rose lay­ered on top. Method: Half fill a cock­tail shaker with ice. Add the vodka and el­der­flower, shake and dou­ble strain onto a chilled Mar­tini glass. Layer with Be­laire Rose and gar­nish with an ed­i­ble flower. LY­CHEE GERANIUM COOLER Made with Jinzu (£35 for 70cl, Mor­risons), a Scot­tish gin in­spired by the Far East, the dis­tiller also steeps cherry blos­som, yuzu and sake for a dis­tinct flo­ral note. And to en­hance the bou­quet, Wil­liam Fox Geranium Syrup (£12 for 75cl, of­fers ‘fra­grant geranium de­li­cious­ness’. In­gre­di­ents: 30ml Jinzu, 15ml Wil­liam Fox Geranium Syrup, 15ml Bri­ot­tet Ly­chee Liqueur, 15ml lemon juice, 2ml Dash­fire Bay Leaf bit­ters, 50ml ly­chee juice, 50ml peach and grape juice. Vi­ola flower and two bay leaves for gar­nish. Method: Half fill a cock­tail shaker with ice. Add the cock­tail in­gre­di­ents, shake vig­or­ously and strain into a high ball glass with cubed ice. Gar­nish with flower and bay leaves and, if you fancy, tie some straw or twine around the glass.

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