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Cocktail Masterclass – 26th March
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Choose your own Gin & Fentiman’s Yuzu Tonic

Puffing Billy Vodka Peach & Lavender Cooler

  • 35ml Puffing Billy Vodka
  • 15ml Crème De Pêche Peach Liqueur
  • 35ml White Grape & Lavender syrup*
  • 20ml Lemon juice
  • Lemon twist

Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, add a punnet of grapes and a few lavender stems. Simmer for 20 minutes and allow to cool. Strain out solids and refrigerate. Makes approx 400ml syrup, will last a week in the fridge, or add a shot of vodka to increase shelf life to a month.

Hibiscus & Rosehip Paloma

  • 35ml El Sueno Tequila Silver
  • 15ml Hibiscus Liqueur
  • 20ml Grapefruit juice
  • 10ml Lime juice
  • 10ml Honey
  • Topped with Cushiedoos Pink Grapefruit & Rosehip Soda

Crofters Tears Gin Lychee Sour

  • 50ml Crofters Tears Gin
  • 35ml Lychee juice
  • 20ml Lemon juice
  • 15ml Rhubarb & Blackberry syrup

Add 300g sugar to 300ml water and bring to simmer while stirring. When sugar has dissolved, add 1 rhubarb stalk and punnet of blackberries. Simmer for 20 minutes and allow to cool. Strain out solids and refrigerate. Makes approx 400ml syrup, will last a week in the fridge, or add a shot of vodka to increase shelf life to a month.

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