Davy, one of our buyers, suggested some fantastic cocktails for us, now here are Justin and Dan’s favourites. Justin has gone with the classics, some with a twist.
The Hugo
- Quarter the lime and squeeze one quarter into the glass, and pop the other quarters into the glass
- Rub the mint leaves to release the oils, add them to the glass with the elderflower syrup and ice cubes.
- Top up with soda water and Prosecco or Champagne.
Wild Hibiscus Royale
This elegant cocktail uses edible Australian flowers in syrup which are widely available now in the UK.
- Wild Hibiscus Flower garnish
- 7ml natural rose water
- 19ml Wild Hibiscus syrup
- Mint (some whole, some torn roughly)
- Champagne
- Muddle mint in a champagne flute then set aside the leaves.
- Carefully place a Wild Hibiscus Flower in syrup into the glass.
- Pour in the rose water and torn mint leaves.
- Top with Champagne
- Finally, pour in the Hibiscus syrup.
Classic Champagne Cocktail
- Place the sugar cube onto a spoon and add the bitters.
- Drop the soaked sugar cube into a champagne flute and add the Cognac.
- Top up the glass with Champagne and serve.
Dan’s idea is perfect for parties – just right for a New Year’s Eve bash this year.
Dead Man’s Punch
- 45ml Vodka
- 15ml dry white wine
- 15ml Maraschino Cherry liqueur
- 20ml pineapple juice
- 10ml sugar syrup
- 10ml lime juice
- 5ml almond syrup
- 3 drops Grenadine
- Cherry to garnish
- Put all ingredients into shaker with ice and shake vigorously
- Strain and serve over ice in a classic rocks glass
- Garnish with cherry, or an orange slice works just as well.
Let us know which ones you make!
