50ml Warner Edwards Harrington sloe gin 10ml creme de mure blackberry liqueur 20ml sugar syrup 20ml lemon juice 4 fresh raspberries
Shake all ingredients together and pour into a coupette glass. Garnish with raspberries, or anything you can forage while out walking. fectly in a classic martini, (five parts gin to one part vermouth). The Botanist, an artisanal Islay gin, adds 22 wild local flowers and plants, including white clover, wood sage and watermint. Another, Silent Pool, is made in the North Downs from 24 botanical ingredients, and its garden was one of the most popular at this year’s Chelsea Flower Show, partly because it showed you how to grow some of the ingredients: lavender, camomile and angelica.
For there lies the cocktail’s appeal: you can do so much at home; grab a rosemary garnish from the garden, raid the larder for a last-minute flavour boost from your favourite marmalade. Bars may be cropping up everywhere, and are a wonderful option for a night out (see the list below, left), but for a Christmas party at home or a wintry night in, try making cocktails at home to elevate the evening.
ALL RECIPES SERVE ONE UNLESS OTHERWISE STATED
Add all the ingredients except the bitters to a cocktail mixer and shake for 10 to 15 seconds. Strain into a glass. Garnish with a few drops of the Angostura bitters.
Recipe from the Lost Alpaca Bar at Lima Floral, London
Stir the marmalade into the gin and juice to dissolve. Top up with fizz.
Recipe from The Library of Liqueur at The Larder House, Dorset
A non-alcoholic take on this year’s most popular drink, the negroni. In a shaker, stir the spirits (available at Tesco, Waitrose and Amazon respectively) over ice for 15 seconds, then strain and pour into a tumbler over ice. Garnish with a citrus wheel.
Recipe from Petersham Nurseries, London
Shake all ingredients with ice, then strain into a coupe glass for this short, slightly sour drink that’s made with King Louis XV’s favourite cognac.
Mix the whisky and Martini together and pour into a tumbler over ice. Top up with ginger ale and use the fruit wedges to garnish.
Recipe from Aquavit, London
Add the Italicus (a bergamot liqueur, available from thewhiskyexchange.com), then prosecco to a coupe, then add the sorbet. Garnish with lemon zest.
Mix the liquids and sugar together in a mug and serve garnished with a cinnamon stick, grated nutmeg to taste, and half a slice of orange.
MAKES EIGHT TO 10 INGREDIENTS
300ml sweet vermouth 300ml campari 6 blackberries
1 sprig rosemary
Peel a strip of zest from the grapefruit and add to a microwave-safe bowl with the other ingredients. Cover then blast in the microwave for three minutes on fullheat, allow to cool, then strain, bottle and refrigerate. Pour over ice into a rocks glass to serve with a grapefruit garnish. White and gold deco coupe glasses Cut glass tumbler Pineapple cocktail shaker
Moglie white polar bear ice cube tray Fleur De Lys tumbler
Final Touch silicone ice ball moulds (set of two) Riya drinks trolley Julep cup Mr Lyan and Friends by Ryan Chetiyawardana
The Curious Bartender Volume 1:
The Artistry and Alchemy of Creating the Perfect Cocktail by Tristan Stephenson
1 2 8 £20, johnlewis.com £12, johnlewis.com 5 £12, habitat.co.uk 6£6, anthropologie. com
8 10£299, johnlewis. com (Frances Lincoln, £20)
SHAKE LIKE A LEAFA hedgerow martini, main; far left: Lucy Holden, centre, enjoying cocktails at home with friends