- Written by Kym Frederick
Pour 85mls Drambuie & 45mls Scotch whisky into a whisky tumbler filled with ice. Stir and serve with a twist of lemon.
Here is a lovely cocktail for a warm summer day. A popular drink in Spain: make a large amount in a jug, for sharing. 3 parts red wine, 1 part brandy, 1 part orange juice, 2 parts lemonade, lots of ice, a few sprigs of mint and plenty of sliced fruit: orange, lemon, apple or whatever you fancy! Stir well and enjoy with friends.
In a jug, mix 85mls pineapple juice, 30mls white rum, 30mls coconut cream with some crushed ice. Stir until smooth then pour into a large chilled glass. Garnish with pineapple and a cherry and serve with a straw.
Into a cocktail shaker, pour 50mls Vodka, 35mls coffee liqueur and a shot of espresso with some ice. Shake really well then strain into a cocktail glass and garnish with two or three coffee beans.
Similar to Bucks Fizz but with a higher ratio of champagne to orange juice, this cocktail was invented in the Paris Ritz Hotel by Frank Meier. Into a chilled champagne flute, pour 1 part champagne and 1 part orange juice and stir. Add a small dash of grenadine and a cherry or strawberry.
Drop a dash of Angostura Bitters onto a sugar cube and pop into the bottom of a champagne flute. Add 85mls cognac and top up with chilled champagne. Add a twist of orange peel to the glass and a cherry.
Fresh mint leaves muddled with 2 teaspoons white sugar, 2oz white rum, 1 oz. fresh lime juice. Serve in a tall glass topped up with soda water.
Created in Venice by Giuseppe Cipriani, the founder of Harry’s bar, this is my best suggestion for a hangover as well as a delicious aperitif. It is simply pureed peach with Prosecco, served in a champagne flute.