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Beergarita
Chill two rocks or highball glasses in the freezer. Moisten the edge of the glass with a lime wedge and dip into a shallow plate filled with coarse sea salt to frost the rim. Cut one large lime into wedges and put into a jug or a cocktail mixing glass. Add the agave syrup and use a muddler or a clean rolling pin to muddle the limes, extracting their juice. Add tequila, orange liqueur and plenty of ice and stir well. Strain the cocktail into the two prepared glasses. Add cracked ice and lime slices and top with the beer. Stir and enjoy! HOW TO MAKE A PITCHER OF BEERGARITAS (OR MARGARITAS) Margaritas work on a 2:1:1 ratio – two measures of tequila, one measure of orange liqueur and one measure lime juice. With this formula in mind, one cup (250ml) tequila, half a cup (125ml) orange liqueur, half a cup (125ml) fresh lime juice plus one quarter cup (about 60ml) agave syrup will make enough for at least five strong beergaritas.
View MoreCoco fizz
STEP 1 Put the coconut rum, coconut water and lime juice into a cocktail shaker, add ice and shake until the outside of the shaker is icy-cold to the touch. Strain into a chilled coupe glass, top with the Prosecco and serve.
View MoreMince pie martini
STEP 1 To make a mincemeat syrup, put 100ml water, the golden caster sugar and mincemeat in a pan and bring to the boil. Cool and strain though muslin into a sieve. Separately, mix the caster sugar and mixed spice, then dampen the rims of 4 martini glasses and dip in the sugar and spice mixture. STEP 2 Muddle the mincemeat in a cocktail shaker (you may need to make in 2 batches), then add the gin, sweet red vermouth, dark rum, 80ml mincemeat syrup and ice. Shake well and strain into your prepared glass.
View MoreCoquito
STEP 1 Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hrs, or overnight. Will keep in the fridge for up to four days. STEP 2 When you're ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.
View MoreUpcycled white Russian
STEP 1 Put the coffee grounds in a jar or bowl. Pour over the rum, cover and steep for 24 hrs. Once infused, strain the rum into a jug through a sieve lined with kitchen paper, then stir in the maple syrup. STEP 2 To make the cocktail, take four tumblers and pour 25ml of the coffee rum into each one, then top up with ice cubes. In a jug, mix together the seeds from the vanilla pod (keep the pods for the garnish), the double cream and the vodka. Put a spoon on top of the ice in the glass, then pour a quarter of the boozy cream very slowly onto the spoon so that it overflows into the glass below. This will slow it down and help the cream layer to float on top of the coffee liqueur below. Repeat with the remaining three glasses, then garnish each one with a piece of vanilla pod and serve with a stirrer.
View MoreFrozen strawberry daiquiri
STEP 1 Blend the strawberries then push the resulting puree through a sieve to remove some of the seeds. Tip the sieved puree into the blender again and add the ice, rum and lime juice. Blend again and divide the mixture between 2 Martini glasses. STEP 2 Thread the lime slices and strawberry halves onto the cocktail sticks and place onto the edge of the glass, serve immediately.
View MoreTurkish coffee sour
STEP 1 Put the coffee grounds in a pan with 250ml water. Add the cardamom pods, lemon peel, cloves and cinnamon stick. Bring to the boil, then strain though a sieve lined with 2 pieces of kitchen paper. Leave to cool. STEP 2 Pour 50ml of the coffee mixture into a cocktail shaker filled with ice then add the egg white, spiced rum and lemon juice. Shake hard for 1-2 mins then double strain into 2 coupe or martini glasses. Decorate with another cardamom pod and a few drops of Angostura bitters if you like.
View MoreBergamot mojito
STEP 1 Mix the sugar with 1 ltr water in a medium saucepan. Bring to the boil, then cool to room temperature. STEP 2 Blend the mint, lime juice and bergamot zest and juice in a food processor, then add the cooled syrup and blend until combined. Pour into a plastic container and freeze, stirring with a fork every 30 mins until frozen. STEP 3 To serve, scoop the granita into chilled glasses and pour the rum over.
View MoreBicyclette
STEP 1 Divide the Campari between 2 wine glasses, add 2-3 ice cubes to each glass, then top with the dry white wine. STEP 2 Add the lemon wedges, stir to gently combine the flavours and serve.
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