Be per­fect party host with these cock­tails

Belfast Telegraph - Weekend - - DRINK -

If you’re look­ing for in­spi­ra­tion ahead of the party sea­son and won­der­ing how to shake things up when you en­ter­tain this year, these de­lec­ta­ble, eye-catch­ing con­coc­tions are bound to re­vamp your reper­toire. DISARONNO WEARS TRUSSARI COCTAIL Style-con­scious tip­plers will be de­lighted to hear that Italy’s num­ber one nec­tar, Disaronno (the de­li­cious amaretto liqueur), have teamed up with fash­ion house Trus­sardi to cre­ate this limited-edi­tion Disaronno Wears Trus­sardi (£15 for 50cl, or Gift Set of 3 x 50ml, £8, Sains­bury’s, avail­able from Novem­ber). 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 Build­ing on the time­less el­e­gance of a mar­tini, the martinez is cited as the ‘fa­ther of the mar­tini’. To save you swat­ting up on the mar­tini cock­tail fam­ily tree, it’s 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.

Taste now and then to make sure it 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. BULL­DOG GIN’S WIN­TER WARMER (SERVES 6) Take the chore out of pol­ish­ing up the punch bowl by fir­ing up the bleak­est evening with this de­li­cious punch, which shines the light on Bull­dog Lon­don Dry Gin (cur­rently re­duced to £15 from £22 for 70cl, Tesco, un­til Novem­ber 12) and its punchy botan­i­cals (12 in to­tal). In­gre­di­ents: 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 medium-sized pan over a medium heat and bring to a sim­mer (do not al­low to boil), then cook for 30 min­utes.

Slowly pour the mix­ture into a heat­proof 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. 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 swee­tand-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.

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