Shake up your spring with stylish cocktails
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, TheWhiskyExchange.com), 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, MasterOfMalt.com). 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, MasterOfMalt.com) 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.