Be perfect party host with these cocktails
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.