TGC: WORLD CUP DRINKS 2014 - THE FINAL.

Germany: 'Müller Delight’ Fill a short glass with ice and pour 50ml fresh orange juice and 50ml tonic water. Drop 50ml measure of Jägermeister in and add a dash of aromatic bitters. Allow to settle naturally for 2-3 minutes, for the ingredients to get to know one another as well as the ice. Finish with a peel of orange. 

Germany: 'Müller Delight’

Fill a short glass with ice and pour 50ml fresh orange juice and 50ml tonic water. Drop 50ml measure of Jägermeister in and add a dash of aromatic bitters.

Allow to settle naturally for 2-3 minutes, for the ingredients to get to know one another as well as the ice. Finish with a peel of orange. 

Argentina: Mish-Masche Fill a tall glass with ice and have a cocktail spoon ready. Add 40ml gin, 15ml pear syrup, 20ml Cinzano Bianco Vermouth & 25ml Spiced Vermouth. Stir all the ingredients together gently with the spoon and serve.

Argentina: Mish-Masche

Fill a tall glass with ice and have a cocktail spoon ready.

Add 40ml gin, 15ml pear syrup, 20ml Cinzano Bianco Vermouth & 25ml Spiced Vermouth.

Stir all the ingredients together gently with the spoon and serve.

JULY. LE TOUR DE FRANCE. LE TOUR DE JUNIPER

The perfect post cycle refreshment. 40ml gin. 20ml lemon juice. 15ml Elderflower liqueur (we used St Germain - a cordial can be used as alternative) together in a cocktail shaker with ice. Shake then strain. Top with a french lager and a drop of Juniper bitters to bring out the best in this gin-fuelled elderflower shandy.

The perfect post cycle refreshment. 40ml gin. 20ml lemon juice. 15ml Elderflower liqueur (we used St Germain - a cordial can be used as alternative) together in a cocktail shaker with ice. Shake then strain. Top with a french lager and a drop of Juniper bitters to bring out the best in this gin-fuelled elderflower shandy.

JUNE. WIMBLEDON 2014: STRAWBERRY & BASIL BRAMBLE

Take a martini glass a few minutes beforehand and chill by placing in a freezer. Fill a cocktail shaker with as many large ice cubes as will fit. Add 35ml London Dry Gin, 10ml basil syrup, 20ml lime juice, 25ml strawberry liqueur & 1 egg white. Shake for 1 minute (until too cold to hold!). Then, grab your chilled glass and strain. Strawberry & basil garnish. (Strawberries are a very versatile berry to work with so don't be shy and experiment with other herbs too. Mint, Thyme for example make great versions)

Take a martini glass a few minutes beforehand and chill by placing in a freezer. Fill a cocktail shaker with as many large ice cubes as will fit. Add 35ml London Dry Gin, 10ml basil syrup, 20ml lime juice, 25ml strawberry liqueur & 1 egg white.

Shake for 1 minute (until too cold to hold!). Then, grab your chilled glass and strain. Strawberry & basil garnish. (Strawberries are a very versatile berry to work with so don't be shy and experiment with other herbs too. Mint, Thyme for example make great versions)

TGC: WORLD CUP DRINKS 2014 - THE KNOCKOUTS

USA: Clint Fashioned Add 50ml Bourbon or Rye, 15ml maple syrup, 10ml orange juice and 3-4 dashes of Angostura bitters into a cocktail cup with lots of ice. Stir with spoon until chilled and then strain into your old-fashioned glass onto large pieces of ice. Orange peel & Luxardo cherry to finish.

USA: Clint Fashioned

Add 50ml Bourbon or Rye, 15ml maple syrup, 10ml orange juice and 3-4 dashes of Angostura bitters into a cocktail cup with lots of ice.

Stir with spoon until chilled and then strain into your old-fashioned glass onto large pieces of ice. Orange peel & Luxardo cherry to finish.

Belgium: Belgique Blossom 35ml gin, 15ml ruby grapefruit juice, 10ml almond syrup, splash of orange blossom water. Top glass with soda water and drops of Angostura.

Belgium: Belgique Blossom

35ml gin, 15ml ruby grapefruit juice, 10ml almond syrup, splash of orange blossom water. Top glass with soda water and drops of Angostura.

Switzerland: Neuchâtel A&T Neuchâtel - the region of origin for Absinthe in the late 18th century. Prepare a tall glass with large ice cubes & pour 35ml absinthe, juice of half a lime, a sprinkle of brown sugar. Stir together and top with Traditional Tonic water. A splash of either Elderflower cordial or St. Germain liqueur adds another delicious dimension makes our A&T.

Switzerland: Neuchâtel A&T

Neuchâtel - the region of origin for Absinthe in the late 18th century.

Prepare a tall glass with large ice cubes & pour 35ml absinthe, juice of half a lime, a sprinkle of brown sugar. Stir together and top with Traditional Tonic water. A splash of either Elderflower cordial or St. Germain liqueur adds another delicious dimension makes our A&T.

Argentina: Gaucho’s Branca Although Fernet is another unique spirit from Italy, it’s popularity in Argentina is huge (Fernet + Coke is a typical mixer found in bars). This is our South American Negroni style cocktail - with equal parts gin, sweet red vermouth and Fernet Branca (instead of Campari). Gently shaken together on ice in a cocktail shaker and strained into a martini glass. No garnish necessary.

Argentina: Gaucho’s Branca

Although Fernet is another unique spirit from Italy, it’s popularity in Argentina is huge (Fernet + Coke is a typical mixer found in bars).

This is our South American Negroni style cocktail - with equal parts gin, sweet red vermouth and Fernet Branca (instead of Campari).

Gently shaken together on ice in a cocktail shaker and strained into a martini glass. No garnish necessary.

Algeria: Warm Grenadine Kick Splash of grenadine syrup, splash of hazelnut liqueur, let a boiled kettle cool for 2 minutes and pour on top. Gently stir the water and syrup together whilst adding a teaspoon of malt honey. Fresh mint is the perfect accompaniment. 

Algeria: Warm Grenadine Kick

Splash of grenadine syrup, splash of hazelnut liqueur, let a boiled kettle cool for 2 minutes and pour on top. Gently stir the water and syrup together whilst adding a teaspoon of malt honey.

Fresh mint is the perfect accompaniment. 

Germany: Black + Red + Gold ‘75 35ml Gin, 20ml lemon juice, 15ml simple syrup with ice & shake together in a cocktail shaker. Pour liquid into glass and top with sparkling wine. Garnish with hints of vanilla, strawberry and extra lemon.

Germany: Black + Red + Gold ‘75

35ml Gin, 20ml lemon juice, 15ml simple syrup with ice & shake together in a cocktail shaker.

Pour liquid into glass and top with sparkling wine. Garnish with hints of vanilla, strawberry and extra lemon.

Nigeria: Greens Juice crushed white grapes, apple, cucumber, green cabbage and spinach. A little red or (if you can get hold of it) green paw paw too and a squeeze of fresh lime.

Nigeria: Greens

Juice crushed white grapes, apple, cucumber, green cabbage and spinach. A little red or (if you can get hold of it) green paw paw too and a squeeze of fresh lime.

France: Victory Rose In a cocktail shaker, add plenty of ice with 25ml sweet red vermouth, 25ml dry vermouth, 20ml Raspberry Liqueur (Chambord) & 10ml rose water. Shake and strain into a chilled glass. Optional maraschino cherry to garnish.

France: Victory Rose

In a cocktail shaker, add plenty of ice with 25ml sweet red vermouth, 25ml dry vermouth, 20ml Raspberry Liqueur (Chambord) & 10ml rose water.

Shake and strain into a chilled glass. Optional maraschino cherry to garnish.

Greece: Piratiko Fix Equal parts Metaxa (7yo sweet Greek brandy) and gin to a cocktail shaker and strain like a classic martini. Garnish with rosemary and black pepper.

Greece: Piratiko Fix

Equal parts Metaxa (7yo sweet Greek brandy) and gin to a cocktail shaker and strain like a classic martini. Garnish with rosemary and black pepper.

Costa Rica: Patria Passion On glass filled with large ice cubes, add 50ml Guaro (Cacique liquor). fill the glass up with 50:50 coconut water and soda water and then open up the contents of a whole passion fruit - the juice and the seeds. Stir and add a few pomegranates too.

Costa Rica: Patria Passion

On glass filled with large ice cubes, add 50ml Guaro (Cacique liquor). fill the glass up with 50:50 coconut water and soda water and then open up the contents of a whole passion fruit - the juice and the seeds. Stir and add a few pomegranates too.

Mexico: Los Manitos 35ml Mezcal, 10ml agave syrup, top with lemonade. add chilli powder for a kick and a few dashes of Peychaud’s bitters.

Mexico: Los Manitos

35ml Mezcal, 10ml agave syrup, top with lemonade. add chilli powder for a kick and a few dashes of Peychaud’s bitters.

Netherlands: Dutch Blood & Courage Ice stacked cocktail add 35ml gin or genever, 35ml sweet red vermouth, 20ml maraschino liqueur, 15ml fresh orange juice.  Shake then strain. Garnish with a cocktail cherry.

Netherlands: Dutch Blood & Courage

Ice stacked cocktail add 35ml gin or genever, 35ml sweet red vermouth, 20ml maraschino liqueur, 15ml fresh orange juice. 

Shake then strain.

Garnish with a cocktail cherry.

Uruguay: Medio Y Medio Fill a wine glass with half South American Dry White Wine and half Champagne. Garnish with slices of apple and for extra bite (sorry) add a few drops of apple bitters.

Uruguay: Medio Y Medio

Fill a wine glass with half South American Dry White Wine and half Champagne. Garnish with slices of apple and for extra bite (sorry) add a few drops of apple bitters.

Colombia: Cool Choc En Leche De Coco In a pan on a low-medium heat for a few minutes - 250ml milk, tbps salted butter, a little extra salt, dash of vanilla, 2 tbps of cocoa powder & broken pieces of milk and dark chocolate.  Take off heat, keep stirring for a few more mins and allow to cool. Bottle up and keep in the fridge. Add 1 part coconut water to 5 parts chilled chocolate milk mix. We add a squeeze of agave nectar for extra sweetness and cut of coconut with shavings to finish.

Colombia: Cool Choc En Leche De Coco

In a pan on a low-medium heat for a few minutes - 250ml milk, tbps salted butter, a little extra salt, dash of vanilla, 2 tbps of cocoa powder & broken pieces of milk and dark chocolate. 

Take off heat, keep stirring for a few more mins and allow to cool. Bottle up and keep in the fridge.

Add 1 part coconut water to 5 parts chilled chocolate milk mix. We add a squeeze of agave nectar for extra sweetness and cut of coconut with shavings to finish.

Chile: Chilcano On ice, pour 50ml Pisco and top with ginger ale. A little orange juice and gently bring the mix together. garnish with slices of lychee and orange quarter.

Chile: Chilcano

On ice, pour 50ml Pisco and top with ginger ale. A little orange juice and gently bring the mix together. garnish with slices of lychee and orange quarter.

Brazil: Cachaça Mojito 35ml Cachaça, 15ml demerara sugar syrup, juice of half a lemon and half a lime, dash of apple juice too. garnish with lemon, lime, kiwi fruit, mint and top with soda water (or works very nicely with champagne)

Brazil: Cachaça Mojito

35ml Cachaça, 15ml demerara sugar syrup, juice of half a lemon and half a lime, dash of apple juice too. garnish with lemon, lime, kiwi fruit, mint and top with soda water (or works very nicely with champagne)

TGC: WORLD CUP DRINKS 2014 - 32x DRINKS FOR 32x NATIONS.

South Korea: Soju To finish the series, simply pour a chilled glass of the world’s biggest selling spirit, Soju, for a friend. Then, have a friend pour some neat Soju for you!  A Korean tradition…never pour your own and never refill your glass until it is completely empty.

South Korea: Soju

To finish the series, simply pour a chilled glass of the world’s biggest selling spirit, Soju, for a friend.

Then, have a friend pour some neat Soju for you! 

A Korean tradition…never pour your own and never refill your glass until it is completely empty.

Russia: Raspberryoska 50ml good quality vodka, 25ml freshly pressed raspberry juice, 15ml lime juice. Some soda water to top your glass. garnish with some mint and a raspberry or two.

Russia: Raspberryoska

50ml good quality vodka, 25ml freshly pressed raspberry juice, 15ml lime juice. Some soda water to top your glass. garnish with some mint and a raspberry or two.

Algeria: Apricot, Mint & Pomegranate Cooler. Add plenty of ice to a carafe or pitcher and roughly add thick slices of apricot, sprigs of mint, pomegranate seeds with a little juice too and top with chilled sparkling water.

Algeria: Apricot, Mint & Pomegranate Cooler.

Add plenty of ice to a carafe or pitcher and roughly add thick slices of apricot, sprigs of mint, pomegranate seeds with a little juice too and top with chilled sparkling water.

Belgium: The Apple Of Eden Hazard In a cocktail shaker, add 25ml applejack brandy, 10ml apple juice, 10ml lemon juice, a little ground cinnamon and shake together mildly for a few seconds. Leave a minute to chill in the shaker and then pour its contents (works with or without the ice) into a beer tankard. Top slowly with a Belgian Golden Ale (we used Duvel here) and add a cinnamon stick for extra notes of…cinnamon

Belgium: The Apple Of Eden Hazard

In a cocktail shaker, add 25ml applejack brandy, 10ml apple juice, 10ml lemon juice, a little ground cinnamon and shake together mildly for a few seconds.

Leave a minute to chill in the shaker and then pour its contents (works with or without the ice) into a beer tankard. Top slowly with a Belgian Golden Ale (we used Duvel here) and add a cinnamon stick for extra notes of…cinnamon

USA: The American Cream Add 25ml good quality bourbon, 15ml lemon juice & 15ml cream soda cordial with plenty of ice in a cocktail shaker. Gently shake ingredients a few times and strain. Top with a classic American lager. You want ratios of around 1 part cocktail mix to 3 parts beer.

USA: The American Cream

Add 25ml good quality bourbon, 15ml lemon juice & 15ml cream soda cordial with plenty of ice in a cocktail shaker.

Gently shake ingredients a few times and strain. Top with a classic American lager. You want ratios of around 1 part cocktail mix to 3 parts beer.

Ghana: Gin Schlupp 50ml Gin or Genever, teaspoon of agave nectar, juice of papaya and mango, stir whilst topping with soda water. mango wedge garnish.

Ghana: Gin Schlupp

50ml Gin or Genever, teaspoon of agave nectar, juice of papaya and mango, stir whilst topping with soda water. mango wedge garnish.

Nigeria: The Chapman In a pitcher full of ice, add blackcurrant cordial  (we prefer to avoid brand names, but Ribena does work best), a dash of grenadine syrup, the juice of an orange, a lemon and a lime. Add cucumber slices and pour half a can of Sprite and half a can of Fanta - finish off the national party cocktail of Nigeria with fresh mint and 3-4 drops of Angostura Bitters. Vodka can be added to this otherwise non-alcoholic sweet punch.

Nigeria: The Chapman

In a pitcher full of ice, add blackcurrant cordial  (we prefer to avoid brand names, but Ribena does work best), a dash of grenadine syrup, the juice of an orange, a lemon and a lime.

Add cucumber slices and pour half a can of Sprite and half a can of Fanta - finish off the national party cocktail of Nigeria with fresh mint and 3-4 drops of Angostura Bitters.

Vodka can be added to this otherwise non-alcoholic sweet punch.

Iran: Orange Blossom Chai Brew Persian Black Chai Tea with a teaspoon of Orange blossom water, a sprinkle of grounded cardamom, dash of rose water and a teaspoon of honey. Stir. Cinnamon works well with all these flavours too, so why not add a stick to your tea.

Iran: Orange Blossom Chai

Brew Persian Black Chai Tea with a teaspoon of Orange blossom water, a sprinkle of grounded cardamom, dash of rose water and a teaspoon of honey.

Stir. Cinnamon works well with all these flavours too, so why not add a stick to your tea.

Portugal: Helder Portiga 50ml Port, a splash of orange juice, a splash of champagne.

Portugal: Helder Portiga

50ml Port, a splash of orange juice, a splash of champagne.

Germany: Der R-ADLER 3/4 pint of German lager topped with homemade Smoked Lemonade for the ultimate shandy. Place halved lemons flesh side down on either a regular barbecue grill or a smoker (soak your wood chips in water for a good half an hour before hand and then fill the base of the smoker up with the chips). Leave until your lemons have been nicely toasted but still relatively soft (30 mins should do over a moderate heat source). Allow them to cool. In a separate glass, squeeze the juice of 2 smoked lemon halves into a glass, add a little sugar or simple syrup and mix with 125ml soda water. Once balanced pour your lemonade in to top your pint of lager up. Add more lemon juice for extra smokiness.  Prost.

Germany: Der R-ADLER

3/4 pint of German lager topped with homemade Smoked Lemonade for the ultimate shandy.

Place halved lemons flesh side down on either a regular barbecue grill or a smoker (soak your wood chips in water for a good half an hour before hand and then fill the base of the smoker up with the chips).

Leave until your lemons have been nicely toasted but still relatively soft (30 mins should do over a moderate heat source).

Allow them to cool.

In a separate glass, squeeze the juice of 2 smoked lemon halves into a glass, add a little sugar or simple syrup and mix with 125ml soda water.

Once balanced pour your lemonade in to top your pint of lager up. Add more lemon juice for extra smokiness. 

Prost.

Bosnia-Herzegovina: Edin’s Brandy. Slivovitsa Plum Brandy. A little sugar, a little water. Heighten with freshly pressed plum juice & pear juice. Add a slice of pear of plum to the side of your glass.

Bosnia-Herzegovina: Edin’s Brandy.

Slivovitsa Plum Brandy. A little sugar, a little water. Heighten with freshly pressed plum juice & pear juice. Add a slice of pear of plum to the side of your glass.

Argentina: Messi Pomelo 50ml gin, 15ml Pink Grapefruit, 10ml White Grapefruit, 10ml Red Grapefruit, 10ml basil syrup…shake all together well in a ice filled cocktail shaker. Strain and serve. The intense sweet, sour and tart flavour from the grapefruits works perfectly on a summer’s day, but if too strong for some, simply add some soda water and pour on ice.

Argentina: Messi Pomelo

50ml gin, 15ml Pink Grapefruit, 10ml White Grapefruit, 10ml Red Grapefruit, 10ml basil syrup…shake all together well in a ice filled cocktail shaker.

Strain and serve. The intense sweet, sour and tart flavour from the grapefruits works perfectly on a summer’s day, but if too strong for some, simply add some soda water and pour on ice.

Honduras: Banana Licuados In a blender, mix vanilla yoghurt, a banana and chunks of watermelon flesh.  Keep chilled, pour on to a little crushed ice at the base of your glass and garnish with watermelon slice.

Honduras: Banana Licuados

In a blender, mix vanilla yoghurt, a banana and chunks of watermelon flesh. 

Keep chilled, pour on to a little crushed ice at the base of your glass and garnish with watermelon slice.

France: Les Bleus ‘75 Gin, lemon juice, St Germain Elderflower liqueur, champagne top. Garnish with blueberries.

France: Les Bleus ‘75

Gin, lemon juice, St Germain Elderflower liqueur, champagne top. Garnish with blueberries.

Ecuador: Chucho Chicha De Piña Add pineapple pieces and juice, a teaspoon of panela sucrose (or just use brown sugar), a handful of oats, grounded cinnamon and a 3 tbps of water into a blender. Keep mixture cool and enjoy at leisure.

Ecuador: Chucho Chicha De Piña

Add pineapple pieces and juice, a teaspoon of panela sucrose (or just use brown sugar), a handful of oats, grounded cinnamon and a 3 tbps of water into a blender.

Keep mixture cool and enjoy at leisure.

Switzerland: Sommer Wasser Consisting of 35ml Pear Brandy, a splash of apple juice and top with either sparkling apple or regular soda water. A long drink with plenty of ice. A gentle stir and finish off with a kirsch (cherry)

Switzerland: Sommer Wasser

Consisting of 35ml Pear Brandy, a splash of apple juice and top with either sparkling apple or regular soda water. A long drink with plenty of ice.

A gentle stir and finish off with a kirsch (cherry)

Japan: Cloudy Sake A short glass of Sake with a thin peel of cucumber to garnish.

Japan: Cloudy Sake

A short glass of Sake with a thin peel of cucumber to garnish.

Ivory Coast: Yaya Tonic Juice of a lime on ice and topped with tonic water. Honeydew melon is the perfect accompaniment. 

Ivory Coast: Yaya Tonic

Juice of a lime on ice and topped with tonic water. Honeydew melon is the perfect accompaniment. 

Italy: Negroni Sbagliato Equal parts Campari, Sweet Vermouth & prosecco on ice. orange wedge for garnish.

Italy: Negroni Sbagliato

Equal parts Campari, Sweet Vermouth & prosecco on ice. orange wedge for garnish.

England: Bramble ROYale 50ml gin, 20ml lemon juice, 15ml sugar syrup & 20ml blackberry liqueur on lots of ice, topped with a splash of English sparkling wine. Garnished with blackberries and lemon slice.

England: Bramble ROYale

50ml gin, 20ml lemon juice, 15ml sugar syrup & 20ml blackberry liqueur on lots of ice, topped with a splash of English sparkling wine.

Garnished with blackberries and lemon slice.

Costa Rica: Pinto’s Tico Sour 50ml Cacique Guaro (alternatively use more widely available Cachaça), juices of half a lemon, half a lime and half an orange, teaspoon of brown sugar and an egg white. Combine all in ice filled shaker and shake heavily until very very cold. Strain into your glass of choice with a couple of dashes of Angostura bitters.

Costa Rica: Pinto’s Tico Sour

50ml Cacique Guaro (alternatively use more widely available Cachaça), juices of half a lemon, half a lime and half an orange, teaspoon of brown sugar and an egg white. Combine all in ice filled shaker and shake heavily until very very cold.

Strain into your glass of choice with a couple of dashes of Angostura bitters.

Uruguay: Clerico Soak cuts of apple, banana, red grapes & strawberries in a South American Sauvignon Blanc, sprinkle a little sugar over all for sweetness and keep in a container in the fridge for up to 2-3 hours for full flavour.  Then, fill a pitcher up with some more of the white wine and add your sugar soaked fruits.

Uruguay: Clerico

Soak cuts of apple, banana, red grapes & strawberries in a South American Sauvignon Blanc, sprinkle a little sugar over all for sweetness and keep in a container in the fridge for up to 2-3 hours for full flavour. 

Then, fill a pitcher up with some more of the white wine and add your sugar soaked fruits.

Greece: Yiamas A twist on neat Ouzo…pour very chilled Ouzo into a short glass with a splash of lemonade to top and fresh coriander to heighten the spirit’s botanicals. "Yiamas!/Cheers!"

Greece: Yiamas

A twist on neat Ouzo…pour very chilled Ouzo into a short glass with a splash of lemonade to top and fresh coriander to heighten the spirit’s botanicals.

"Yiamas!/Cheers!"

Colombia: The Scorpion Kick 50ml Aguardiente, 20ml fresh lime juice, 15ml agave nectar and an egg white. Place all into a cocktail shaker full of ice. Shake for approx 1 minute (‘til too cold to hold!), strain and garnish your sour with lime and a cocktail umbrella. Optional extra: some ground nutmeg.

Colombia: The Scorpion Kick

50ml Aguardiente, 20ml fresh lime juice, 15ml agave nectar and an egg white. Place all into a cocktail shaker full of ice.

Shake for approx 1 minute (‘til too cold to hold!), strain and garnish your sour with lime and a cocktail umbrella. Optional extra: some ground nutmeg.

Australia: Cahill’s Punch Combine half a glass worth of Australian Sauvignon Blanc with juice of half a lemon, 10ml of simple syrup, 10ml peach juice and 15ml Aperol into a cocktail shaker with ice. Strain and add a splash of soda

Australia: Cahill’s Punch

Combine half a glass worth of Australian Sauvignon Blanc with juice of half a lemon, 10ml of simple syrup, 10ml peach juice and 15ml Aperol into a cocktail shaker with ice.

Strain and add a splash of soda

Chile: Borgona A glass of chilled red Chilean wine with fresh strawberries.

Chile: Borgona

A glass of chilled red Chilean wine with fresh strawberries.

Netherlands: Oranje Martini In an ice stacked cocktail shaker, 2 parts gin (or the Dutch juniper spirit Genever) to 1 part Dry Vermouth. Shake well ‘til ice cold and strain into your cocktail glass. Orange peel for a garnish and a few dashes of Angostura bitter to finish.

Netherlands: Oranje Martini

In an ice stacked cocktail shaker, 2 parts gin (or the Dutch juniper spirit Genever) to 1 part Dry Vermouth. Shake well ‘til ice cold and strain into your cocktail glass.

Orange peel for a garnish and a few dashes of Angostura bitter to finish.

Spain: Sevilla Gin Tonic Fill a hi-ball glass with plenty of ice. Add 50ml gin (we recommend Xoriguer Mahon) and a heaped teaspoon of Seville Orange marmalade. Mix well and top with a Traditional Tonic Water. Garnish with Seville orange slices and tarragon.

Spain: Sevilla Gin Tonic

Fill a hi-ball glass with plenty of ice.

Add 50ml gin (we recommend Xoriguer Mahon) and a heaped teaspoon of Seville Orange marmalade. Mix well and top with a Traditional Tonic Water. Garnish with Seville orange slices and tarragon.

Cameroon: Homemade Hibiscus & Ginger Beer. Bring (500g) cane sugar and (500ml) water gently in a pan on a low heat to create a simple syrup. Add the juice of a lemon, peeled root ginger & add to the syrup along with a large handful of loose hibiscus tea for approximately 30 minutes to brew. Take off the heat and allow to cool (we like to bottle up the syrup to keep in the fridge for 2-3 weeks). Over ice, add 1 part syrup to 3 parts sparkling or still water. Decorate with some extra hibiscus/bissap tea

Cameroon: Homemade Hibiscus & Ginger Beer.

Bring (500g) cane sugar and (500ml) water gently in a pan on a low heat to create a simple syrup. Add the juice of a lemon, peeled root ginger & add to the syrup along with a large handful of loose hibiscus tea for approximately 30 minutes to brew.

Take off the heat and allow to cool (we like to bottle up the syrup to keep in the fridge for 2-3 weeks).

Over ice, add 1 part syrup to 3 parts sparkling or still water. Decorate with some extra hibiscus/bissap tea

Mexico: Sangrita One-Two 2x short glasses. One. Neat Tequila blanco (we like to rim the glass with celery salt). Two. Prepare equal measures fresh orange, lime and tomato juice. Add a dash of grenadine, dash of tabasco/a hot sauce and a sprinkle of chili powder. Gently stir together in your glass. Make sure both the mix and tequila are as cold as possible before serving and finish off the blood with a jalapeño slice. Sangrita translates to “little blood”. Keep good possession of your drink, sip slowly, alternating between the two at your leisure (not to be chased).

Mexico: Sangrita One-Two

2x short glasses.

One. Neat Tequila blanco (we like to rim the glass with celery salt).

Two. Prepare equal measures fresh orange, lime and tomato juice. Add a dash of grenadine, dash of tabasco/a hot sauce and a sprinkle of chili powder. Gently stir together in your glass.

Make sure both the mix and tequila are as cold as possible before serving and finish off the blood with a jalapeño slice.

Sangrita translates to “little blood”. Keep good possession of your drink, sip slowly, alternating between the two at your leisure (not to be chased).

Croatia: Modric Maraska Take 35ml maraschino (‘maraska’) liqueur from Zadar, 20ml fresh lemon juice, 15ml sour cherry juice & 10ml of homemade walnut syrup into an ice stacked cocktail shaker. Shake vigorously for about a minute (until the shaker is almost too cold to hold!) and strain into your chilled cocktail glass.  Garnish with a Luxardo cherry and thin orange peel.

Croatia: Modric Maraska

Take 35ml maraschino (‘maraska’) liqueur from Zadar, 20ml fresh lemon juice, 15ml sour cherry juice & 10ml of homemade walnut syrup into an ice stacked cocktail shaker.

Shake vigorously for about a minute (until the shaker is almost too cold to hold!) and strain into your chilled cocktail glass. 

Garnish with a Luxardo cherry and thin orange peel.

Brazil: Maracujá Caipirinha. Cut 1 & 1/2 limes into wedges and place into the bottom of a rocks glass with a teaspoon of brown sugar. Muddle the ingredients together and follow up by filling your glass 3/4 full with crushed ice. gently stir all and add 50ml of Cachaça. Finally add more crushed ice to fill the glass up to the max and a final stir. For a finishing touch we like to open up a passion fruit (maracujá) and pour the seeds and juice goodness over the top of the ice and garnish with a slice of lime. For extra sweetness add more brown sugar to meet your taste.    

Brazil: Maracujá Caipirinha.

Cut 1 & 1/2 limes into wedges and place into the bottom of a rocks glass with a teaspoon of brown sugar. Muddle the ingredients together and follow up by filling your glass 3/4 full with crushed ice. gently stir all and add 50ml of Cachaça. Finally add more crushed ice to fill the glass up to the max and a final stir.

For a finishing touch we like to open up a passion fruit (maracujá) and pour the seeds and juice goodness over the top of the ice and garnish with a slice of lime. For extra sweetness add more brown sugar to meet your taste.

 

 


May. Red Snapper

Our take on the Fernand Petiot's classic, The Bloody Mary.

Part of the beauty of this cocktail is you can add multiple ingredients, spices & juices etc. to meet the wishes of your bloody fix. A current trend seems to be piling as many things as possible into your drink, but we like to keep things cleaner and simple with added fire to finish.

 

Here is our favourite option. 

60ml gin, 30ml lemon juice, 150ml homemade tomato juice.

(rather than pour over ice, we like to bring the ingredients together in an ice stacked cocktail shaker, gently shaking the mix together, bringing it to the perfect temperature. then pour into your glass or jug).

To meet your wishes, add sprinkles of cayenne pepper & dashes of classic tabasco and worcestershire sauce.

Finally, add Celery salt - to the top of your mix as well as around the rim of your glass.



April. Blood Orange Sparkler.

40ml Gin, 20ml homemade basil syrup, 20ml blood orange juice, topped with sparkling water.

Garnish with basil leaf or wedge of blood orange...or both. 2 gentle stirs with a cocktail spoon combines the flavours perfectly.

Alternative: try swapping the basil with some rosemary sprigs instead. for both the garnish and the infused syrup.


March. Rhubarb Comice.

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Add 40ml pear juice, 30ml rhubarb syrup, 30ml of your favourite gin to an ice stacked cocktail shaker. 

Shake vigorously for about 1 minute (or until your hands can't handle the freezing shaker any longer!).

Then, pour onto a chilled glass. We like to rim the glass with sugar too.

The drink is a sweet hit.

Great for starting a Spring evening or just before dinner.

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 Freshly pressed pear juice, homemade Rhubarb syrup and of course, the much needed gin.

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Nothing but organic cane sugar and water in a pan with chopped up rhubarb sticks. allow to cool and keep in the refridgerator (should keep for at least 2 weeks)


February. Spiced Tonic Fizz.

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Take 15ml Liber & Co. spiced tonic syrup, 25ml fresh lemon juice & 50ml gin in an ice stacked cocktail shaker. Shake and shake until extremely cold.

Take a chilled glass stacked with ice and strain your shaker over. Top with TGC Colonial Tonic and garnish with sliced and whole kumquats.

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Essential ingredients for the Spiced Tonic Fizz...

Liber & Co. Spiced Tonic Syrup, Whitley Neill Handcrafted Dry Gin  and Ebeltoft Farm Brewery/TGC Colonial Tonic


January. The Winter Tonic.

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35ml gin, 20ml cranberry juice, 15ml nutmeg syrup**, topped with Colonial Tonic,

Garnish: slice of lime and fresh cranberries.

**Nutmeg syrup is very easy to make! equal parts water and caster sugar brought to a slow boil in a pan. add 7-8 crushed whole nutmegs (use pestle & mortar!). then allow to simmer and cool. the longer you infuse the syrup the stronger the nutmeg flavour. we like to add a bit of cinnamon and vanilla too!**