3 classic cocktails (and a pud in a glass)

WHIZZED PINA COLADA

MAKES 2 Place 200g fresh pineapple chunks in a blender with 100g vanilla ice cream (or coconut ice cream) and 100ml chilled Malibu, whiz until smooth and press through a sieve into a jug or bowl. Add a heaped tablespoon of crushed ice to 2 x 250ml martini glasses and pour the cocktail over.

ESPRESSO MARTINI

MAKES 2 In a cocktail shaker or 500ml clip-top jar, place 50ml chilled Kahlúa or Tia Maria, 100ml chilled made espresso coffee and 6 ice cubes then shake vigorously for about 1 minute until the liquid is a ‘café crème’ colour. Strain into 2 x 200ml martini glasses and leave for about a minute for the foam to settle on the surface.

NEGRONI JELLY IN A GLASS

MAKES 6 MARTINI GLASSES OR ABOUT 20 SHOTS Place 100g white caster sugar in a small pan with 500ml water and the zest of 1 orange (peeled in thick strips rather than grated). Juice a lemon and sieve the juice. Soak and drain 6 gelatine leaves (for example Dr Oetker) according to the packet. Bring the pan to the boil, stirring until the sugar dissolves. Pour the contents over the soaked gelatine and stir until this too dissolves. Stir in 75ml sweet vermouth, 75ml gin, 75ml Campari and the lemon juice then leave to cool to room temperature. Discard the orange zest and divide the jelly solution among 6 x 250ml martini glasses or tumblers (alternatively make 75ml shots). Cover with clingfilm and chill until set. When ready to serve, decorate with slices of clementine if wished. You could also include a slice of fruit within the jelly.