Five sum­mer cock­tails with the right bal­ance

Belfast Telegraph - Weekend - - DRINK -

As the sum­mer so­cial sea­son rolls in, cock­tails play a star­ring role — es­pe­cially those that don’t chal­lenge the senses but have just the right bal­ance to leave you wanting an­other. Here are five sim­ple but mor­eish recipes to fit our busy, mod­ern life­styles. Mix them up and en­joy with some cic­chetti, tapas or light bites... 1. Mar­tini Ris­erva and Tonic The vi­brant bit­ter-sweet taste of Mar­tini is find­ing ever in­creas­ing le­gions of fans and can be en­joyed in two styles: Mar­tini Ris­erva Spe­ciale Ru­bino Ver­mouth di Torino (cur­rently re­duced to £11 from £15, 75cl, Ocado) — a bright ruby red ver­mouth, with a del­i­cate bal­ance of botan­i­cas.

Or Mar­tini Ris­erva Spe­ciale Am­brato Ver­mouth di Torino (£15, 75cl, Ocado) — a flo­ral and aro­matic blend of small parcels of Moscato d’Asti pro­duces a beau­ti­fully hon­eyed style with a light, bit­ter taste pro­file. In­gre­di­ents: One part Mar­tini Ris­erva Spe­ciale Ru­bino or Am­brato, one part tonic wa­ter. Method: Fill a tum­bler with ice, add one part Mar­tini and one part tonic wa­ter, gar­nish with an or­ange wedge (Ru­bino) or lemon wedge (Am­brato). 2. Per­fect Ne­groni Some may say there’s no bet­ter fix than the bit­terly com­plex flavours of a ne­groni, which could be one of the rea­sons it’s been in­spir­ing count­less vari­a­tions for close to a cen­tury. To­day, two Ital­ian mixol­o­gists have cre­ated Seven Hills Ital­ian Dry Gin (£34.99, 70cl, Ama­zon), which they cite as the per­fect Ital­ian gin for the per­fect ne­groni. In­gre­di­ents: 30ml Seven Hills Gin, 15ml Cam­pari, 15ml An­tica For­mula Carpano Ver­mouth. Method: Half fill a mix­ing glass with ice. Add the gin, Cam­pari and ver­mouth. Stir well, then strain into an old-fash­ioned glass. Gar­nish with a twist of grape­fruit. 3. Tan­queray Flor de Sevilla Ne­groni Else­where, Tan­queray No Ten have caused a big stir by adding a Span­ish twist to the ne­groni with their de­li­cious new flavour pro­file, Tan­queray Flor de Sevilla (£27.45, 70cl, 31Dover.com). In­fused with bit­ter­sweet Seville or­anges, the fruity, zesty notes min­gle with the four botan­i­cals in the gin. In­gre­di­ents: 25ml Tan­queray Flor De Sevilla, 25ml Cam­pari, 25ml sweet ver­mouth, fresh or­ange slice or peel. Method: Fill an old-fash­ioned glass with ice. Add the gin, Cam­pari and ver­mouth, stir well and gar­nish with an or­ange slice. 4. Rock Rose VinChill Fac­tor The sig­na­ture ceramic bot­tle of the multi-award win­ning Rock Rose Gin (£34, 70cl, Dun­netBayDis­tillers.co.uk) al­ways looks good on a cock­tail trol­ley. Em­bel­lished with a dash of pome­gran­ate syrup to give it some ex­tra punch, the berry red bub­bles are de­li­ciously re­fresh­ing. Give it a go... In­gre­di­ents: 25ml Rock Rose Gin, 25ml red Rioja, 15ml pome­gran­ate syrup, prosecco to top up. Method: Half fill a cock­tail shaker with ice. Add the gin, Rioja and pome­gran­ate syrup, shake vig­or­ously and strain into a chilled flute. Top with prosecco and gar­nish with an or­ange twist. 5. St Ger­main Spritz The beauty of this con­coc­tion is not only that it’s ex­tremely mor­eish but it’s also re­fresh­ingly light. The nat­u­ral flo­ral notes in St Ger­main Liqueur El­der­flower (£19, 50cl, Ocado), com­bined with prosecco and sparkling wa­ter re­ally hits the spot. Here’s how to cre­ate this el­e­gant and quintessen­tially French aper­i­tif... In­gre­di­ents: 1.5 parts St Ger­main, 2 parts prosecco, 2 parts sparkling wa­ter, 1 lemon. Method: Fill a tall Collins glass with ice. Add the prosecco first, then St Ger­main, then sparkling wa­ter — the or­der is essential to bring out the best of ev­ery­thing — stir slowly and gar­nish with a lemon twist.

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