COCKTAILS WITHOUT THE HANGOVER
1 Blood orange & sage margarita
Makes 1 125ml blood orange juice 2 tbsp freshly squeezed lime juice 1 tbsp hibiscus syrup (see below) 2 sage leaves, plus another to garnish Ice cubes A wedge of lime Himalayan salt For the syrup (makes 500ml) 500ml water 90g granulated sugar 35g light brown sugar 12g dried hibiscus flowers Zest of 1 lemon You will need Cocktail shaker Chilled coupette
1 First make the syrup. Add all the syrup ingredients to a pan and bring to a boil. Reduce heat and simmer until sugars dissolve and the flowers soften (about 10 mins).
2 Remove from heat and steep for 5 mins until the flavours combine. Strain into a sterilised bottle* through a fine-mesh sieve. Press any solid bits with the back of a spoon to extract as much liquid as possible before discarding.
3 Put the blood orange juice, lime juice, hibiscus syrup and two sage leaves in a shaker with ice and shake thoroughly until chilled.
4 If you like a salt rim, run a wedge of lime around the rim of the chilled glass and dip into a saucer of salt. Strain the mixture into the glass and garnish with the third sage leaf.
2 Pear & rosemary on the rocks
Makes 1 60ml pear juice from 2 small pears, or good quality shop-bought pear juice (not from concentrate) 30ml freshly squeezed lemon juice 25ml simple herb syrup (see below) Ice cubes Sparkling water A spring of rosemary, and a slice of pear to garnish For the herb syrup 200g sugar A few good sprigs of rosemary You will need Cocktail shaker
1 For the syrup, put sugar and 200ml water into a pan. Stir over a low heat until the sugar dissolves. Bring to a simmer, add rosemary and simmer for a further 5–10 mins. Remove from heat, allow to cool then strain into a sterilised bottle*. This recipe will make 400ml of syrup and keeps in the fridge for a week or two. You can add herbs for different flavours.
2 Combine the pear juice, lemon juice and rosemary syrup in a cocktail shaker with ice, and shake well. Strain into a rocks glass (short tumbler) and top with a splash of sparkling water. Garnish with a sprig of rosemary and a slice of pear. For a longer drink, add more water and a dash of lemonade.
3 Pomegranate negroni
Makes 1 200ml pomegranate juice 2 tsp Montmorency cherry concentrate** Ice cubes 3 good dashes of angostura bitters A twist of orange peel Pour the pomegranate juice and cherry concentrate into a glass of ice, then stir well before shaking in the angostura bitters. The drink should have a bitter-sweet tang, so add more angostura if needed. Twist the orange peel on top of the drink to release the oils.
Recipes from Dry by Clare Liardet (Bantam Press). Photography: Jason Ingram