A Collection Of Cocktail Recipes

 

One measure is always equal to 25ml or 1 fld oz. A cocktail ‘jigger’ pours out one measure easily.

A Dash is a always just a few drops from the bottle. Bitters etc. are called for in dashes.

THE BEST SUMMER COCKTAILS: 11 To 21

 

San Martin

In terms of the Chartreuse some people call for the 80-proof yellow kind, while others call for the 110-proof green kind. We recommend the yellow.

Ingredients: Makes 1 Drink

• 1 & 1/2 measures London dry gin
• 1 & 1/2 measures Italian vermouth
• 1 teaspoon yellow or green Chartreuse

Directions: In a cocktail tin stir the gin, vermouth, and Chartreuse well with cracked ice, then strain into a chilled cocktail (martini) glass and garnish with twist of lemon peel.

 

Cherry Crush

Ingredients: Makes 1 Drink

• 2 measures bourbon whisky
• 3 fresh pitted cherries
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 2 dashes Angostura bitters
• Mint sprig, for garnish.

Directions: In a blender, mix all ingredients (except the mint spring) with 1 cup of crushed ice, or small ice cubes, for a minute, until smooth. Pour into a cocktail glass and serve with the mint sprig and a straw.

 

Sangria

Ingredients: Makes 1 Drink

• 1/2 measure brandy
• 1/2 measure orange liqueur
• 1 large measure freshly squeezed orange juice
• 1/2 measure fresh lemon juice
• Light-bodied red wine, such as Rioja
• Handful ice cubes
• 1 measure soda water
• 1 teaspoon sugar (optional)
• 1 apple slice
• 1 orange slice

Directions: In large wine glass, stir together the brandy, orange liqueur, orange juice, lemon juice, and wine. Add some ice cubes, and top the drink off with soda water, and stir briefly. Taste and stir in sugar, if desired. Put an apple and orange slice into top of glass and serve immediately with two straws.

 

Gin Julep

Ingredients: Makes 1 Drink:

• 6 mint leaves, plus a sprig for garnish
• 1 measure simple syrup
• 2 & 1/2 measures gin

Directions: In a tall glass, lightly press the mint leaves into the simple syrup with a muddle stick or long-handled wooden spoon. Fill the glass half full with cracked or crushed ice. Add the gin and stir with a swizzle stick or long-handled spoon until frost forms on outside of glass. Top off with more cracked ice, then plant a mint sprig on top, and serve with a straw. To get finely cracked ice wrap a dozen ice cubes in a linen towel or a canvas bag and with a mallet or rolling pin.

 

Gimlet

Ingredients: Makes 1 Drink

• 2 measures London dry gin
• 1 measure fresh lime juice

Directions: Place all ingredients in a cocktail shaker. Add some crushed ice and shake well. Strain into a chilled cocktail glass.

 

Vodka Gimlet

Ingredients: Makes 1 Drink

• 1 & 1/2 measures vodka
• 1/2 measure fresh lime juice
• 1 teaspoon fine sugar.
• Crushed ice

Directions: Place all ingredients in a cocktail shaker. Add some crushed ice and shake well. Strain into a chilled cocktail glass.

 

Earl Grey Martini

Ingredients: Makes 2 Drinks.

• 6 Earl Grey tea bags (used to steep the gin)
• 180ml gin
• Several ice cubes
• 4 large lemons , 3 juiced, 1 cut into wedges, 2 bits of lemon rind
• 120ml sugar syrup

FOR THE SUGAR SYRUP

• 440ml water
• 440g caster sugar

Directions:  To make the sugar syrup put the water and caster sugar in a pan over a low flame for about 10 minutes until the sugar has dissolved then leave to cool completely. In a jug steep (leave) the tea bags in the gin for 10 minutes. Pull out the tea bags and pour the gin into a cocktail shaker half filled with ice cubes. Pour in the lemon juice and 120ml of the syrup. Shake it up for a good few minutes. Pour into 2 cocktail glasses, and rub the edge of the glass with a lemon wedge, and drop in a little lemon rind.

 

A Thyme For Anything Punch

Ingredients: Makes 1 Litre.

• 3 or 4 thin slices ginger (root or stem ginger)
• 5 tsp caster sugar
• 1 & measures (35ml) fresh lemon juice (about 1 lemon)
• 250ml (1/3 pint) Gin
• 6 sprigs thyme , leaves only, very roughly chopped
• 600ml (1 Pint) traditional (cloudy) lemonade
• Ice cubes

Directions: Finely dice the ginger slices, then muddle (bruise with the back of a spoon or muddle stick) with the caster sugar and tip into a serving jug with just over 1 litre capacity. Add the lemon juice and gin, followed by the thyme leaves. Top up with lemonade, stir. Just before serving, add a handful of ice cubes in and stir again.

 

Sherry Cobbler

Ingredients: Makes 1 Drink

• 3 measures sweet sherry
• 1 measure raspberry liqueur
• 1 measure orange liqueur
• 1/2 tablespoon fine sugar
• 1 orange to garnish
• 4 small frozen raspberries to garnish

Directions: Pour the sherry, liqueurs and sugar into a Cocktail Shaker half filled with cracked ice, shake then pour unstrained into a tall glass. Cut a slice of orange thickly, then slice it in half, push this into the drink and add some frozen raspberries to garnish and push in a straw.

 

Tip Of The Tongue

Ingredients: Makes 2 Drinks

• 1 measure Medori
• 2 measures passion fruit juice
• 1 measure Gin
• 1 egg white (from very fresh eggs)
• ½ measure simple sugar syrup
• top up the glasses with chilled Champagne or sparkling white wine

Directions: Into a Cocktail Shaker half filled with crushed ice pour the ingredients (except the Champagne) shake vigorously for a minute and then strain into a Champagne glass. Top up with Champagne and serve.

 

Pink Snow Leopard

Ingredients: Makes 2 Drinks:

• Juice of 2 Limes
• 2 dashes Grenadine
• 2 Egg Whites (from very fresh eggs)
• 6 measures of Gin
• 1 segment of pink grapefruit
• ice.

Directions: Put 10 ice cubes into a cocktail shaker and pour in the lime juice, grenadine, egg whites and gin. Shake until a frost forms on the outside of the shaker. Serve In A Martini Glass: Strain the cocktail into 2 chilled martini glasses and decorate each with a slice of pink grapefruit (cleaned of pith and pips).

 

Summer’s Bitter-Sweet Ending

Ingredients: Makes 2 Drinks.

• 2 measures Campari
• 2 measures Vodka
• Chilled India pale ale bitter (500ml)
• Lemonade (500ml)
• 2 lemon twists.

Directions: Pour the Campari and Vodka into two tall glasses, one measure each, fill with crushed ice and top with half the pale ale bitter and half the lemonade. Stir. Wait 1 minute to chill. Garnish with the lemon twist. Serve with a straw.