Month: September 2016


An Italian classic which goes down too easy!


25ml Peach Puree

Topped up with chilled procecco


Peach slice

Add the peach puree to bottom of a chilled champagne flute, top with prosecco, gently stir then garnish with peach slice.  


Amaretto Sour

This is a classic cocktail which utilizes a tasty Italian liqueur.


50ml Amaretto

25ml lemon Juice

1/2 Egg white

Angostura Bitters


Lemon wedge


Add the Amaretto and lemon juice to shaker with ice, reverse dry shake, double strain the liquid then add egg white. (the tin will already be cold and the egg white will emulsify better without the ice.)

Shake hard for a good 15 seconds, pour out cocktail into lowball filled with ice, add a few dashes of bitters. 

Finally garnish with cherry and lemon wedge. 

Berry Refreshing

One of my own creations, it’s even on a cocktail menu!

37.5ml Absolut Berri Acai

12.5ml Kwai Feh (lychee liquer)

40ml Cranberry juice

10ml Gomme

3 Lime wedges

4 Mint leaves


Mint Sprig


This is made a little differently.  Squeeze lime wedges drop into shaker, add everything else (including mint leaves) shake then strain into a lowball filled with crushed ice, garnish with mint sprig. 

The colour is very appealing and the drink lives up to its name.


Bloody Mary

Who ever invented this drink had a severe alcohol problem, I like to think that an alcoholic had leftover tomato soup from the night before and combined it with vodka and various spices.


50ml Vodka

250ml Tomato Juice

Dash of Salt

Dash of Black pepper

Few drops of Worcester sauce

Few drops of Tabasco sauce


Celery stick

Add all ingredients to shaker without ice, roll the liquid from shaker to tin a few times, then pour into highball with ice.  Garnish with celery stick. 



French 75

As the name suggests this cocktail is of French origin which dates back as far as 1915, the reason is has this name is because the drink has such a kicks it’s like being blasted by a French 75mm field gun.


25ml Gin

12.5ml Sugar Syrup

20ml lemon Juice

Champagne to top.


Lemon twist


Pretty simple to make, pour first 3 ingredients in top with champagne then stir gently. Finally garnish with lemon twist. 


I discovered this one in an old cocktail book and there’s a reason you don’t see it too often or ever at all. The mint is quite potent and the rum gives it a sharp kick.


37.5ml White Rum

12.5ml Creme De Menthe

12.5ml Lemon Juice


Creme De Cacaco foam

Mint Leaf

Shake ingredients together then double strain into a mini coupe. Finally add a few pumps of creme de cacaco foamfloat mint leaf on top.

The original recipe didn’t have creme de cacaco foam in I added it to give it a more chocolaty taste to compliment the mint, even that still doesn’t make this drink bareable.

Blueberry Twist

I’ve had blueberry vodka for a little while now and haven’t had a chance to use it, I feel like blueberry is a very under used ingredient.


37.5ml Blueberry Vodka

12.5ml White Rum

20ml sugar syrup

4 Lemon wedges

4 Mint leaves


Mint sprig


Muddle lemon wedges with sugar syrup in the bottom of a rocks glass, fill glas 3/4 with crushed iceadd mint then pour over spirits, top with more crushed ice then finally stir.