Month: March 2016

Jenever Elderflower Sour

This is my signature cocktails, you will not find this anywhere. The flavours are delicious and complicated with its mix of lemongrass and Jenever.

Jenever Edlerflower Sour.JPG

50ml Jenever

20ml Sugar Syrup

Dash of Elderflower Liqueur

Juice of half a lemon

Egg White

1 Lemongrass stick

Lemon Wheel (for garnish)

Break the lemongrass in half then muddle, pour in Jenever, sugar syrup, dash of elderflower liqueur, lemon juice, egg white add ice. 

Shake then double strain into a coupe glass, finally garnish with lemon wheel. 

Very fragrant and smooth, this is going to be made many times.


Dutch Beer Shot

The following ingredients are from Dutch distilleries, I was in Amsterdam recently where I experienced a tour of a distillery and a sample of their liqueurs which is where I came across Butter Candy liqueur.

Dutch Beer Shot

17ml Boterbabbelaar Likeur

3 – 4 pumps Bols Cacao White Foam

Beer Mug Shot Glass

Pour Botterbabellar Likeur into a beer mug shot glass only fill to 90 – 95% of the glass then squirt the Cacao white foam on top.

The Dutch are brilliant at distilling and brewing, with a history of great liqueurs and beers, they fall short on the way they serve their beverages. Shots are 20ml, you order a pint of Heineken and you get 50cl with a 1/4 of a head.



Long Beach Ice Tea

This was totally worth buying the tequila for. A lot more tasteful than a traditional Long Island Ice Tea. With this drink I made my own sweet and sour mix using lime juice instead of lemon as lime complements cranberry better.

Long Beach Ice Tea

12.5ml Cointreau

12.5ml Light Rum

12.5ml Vodka

12.5ml Gin

12.5ml Tequila

25ml Sweet and Sour Mix (lime)

120ml Cranberry Juice

Lime Wheel (for garnish)

Shake liquids with icepour into a sling glass with ice then garnish with lime wheel. 




A simple cocktail with a right balance of flavours, I’m still working out the ratios for this one, I definitionally nailed the flavours it’s just the volume I’m working on.


37.5ml Light Rum

20ml Sugar Syrup

Juice of Half a Lime

Lime wheel for garnish

Shake vigorously  with plenty of ice, then pour into coupe glass, garnish with lime wheel. 

The flavours were all there but I feel the volume certainly is not, next time I’ll try the juice of 3/4s of a lime, 50ml light rum and 30ml sugar syrup.

I’m also trying out just the shot of the drink rather than have all the ingredient in the background.


Lush Crush

This one is flavourful in taste and smell with the combination of fresh strawberries as ingredient and garnish mixed with absolut kurant

Lush Crush

Serving One

2 Strawberries (+1 garnish)

2 Lime Wedges

Dash of Sugar Syrup

25ml Absolut Kurrant

Prosecco to top up

Muddle the fruit with the sugar syrup in a shakeradd Absolut Kurrant with ice 

Shake then double strain into champagne flutes. Top with prosecco  finally garnish with a strawberry.



Ritz Fizz

Been wanting to make this one for quite awhile, with it’s colour and complex of flavourS it’ll be definitely be made again!


Ritz Fizz Full.jpg

Dash of Blue Curacao

Dash of Amaretto

Dash of Lemon Juice

Chilled Champagne to top up

Lemon spirals for garnish


Pour blue curacao, lemon juice and amaretto into a mixing glasstransfer to champagne flutes then top with champagne, gently stir and finally squeeze and place in lemon spiral. 


Berry Collins

This one I’m very excited about a real fruity twist on an old time classic Tom Collins.

Berry Collins.jpg

4 Raspberries (plus extra for garnish)

4 Blueberries (plus extra for garnish)

Dash Strawberry Syrup

Dash Sugar Syrup

15ml Lemon Juice

50ml Gin

Soda Water to Top

Lemon Slice for garnish

Muddle half the berries with the sugar and strawberry syrups in a Collin’s glass. Fill glass with crushed ice, add gin, lemon juice, stir well then top with soda water.

Garnish with blueberries, raspberries and lemon slice