Having kittens over the imminent August Bank Holiday? Did you overcommit and sign yourself up to hosting the always highly anticipated Bank Holiday BBQ? Fear not my wannabe socialite, for we have compiled for you a fantastic list of exciting yet sophisticated cocktails that will help you pull off this dazzling charade.
MEZCAL PICANTE
Ingredients:
- Chilli pepper (about ¼ inch wide)
- 10 coriander leaves with stem
- 50ml Mezcal
- 20ml agave nectar
- 25ml fresh lime juice
- To garnish – salt rim
- To garnish – Remaining chili pepper
Instructions:
Rim a glass with salt by dipping the glass rim in a bowl with about 1cm of water, followed by dipping a rim in a plate of salt. Cut off the ¼ inch piece of chili and muddle in a cocktail shaker tin. Rub coriander briefly in your hands and drop that in. Add the rest of the ingredients to the shaker, then shake before straining into a rocks glass filled with ice. Use the rest of the chili pepper and place (stem upwards) to garnish.
STRAWBERRY HUGO SPRITZ
Ingredients:
- 25ml Gin
- 15 ml Aperol
- 20 ml elderflower liqueur
- 15 ml framboise
- 10 ml fresh lemon juice
- Top – 50 ml Prosecco
- Top – 100 ml soda water
- To garnish- strawberry (sliced)
- To garnish – fresh mint leaves
Instructions:
In a spritz glass or large wine glass half filled with ice add the gin, Aperol, elderflower, framboise and lemon juice and stir to combine. Top with prosecco and soda and garnish with a strawberry (sliced) and a mint sprig.
RASPBERRY AND LEMON MARGARITA
Ingredients:
- 50 ml tequila
- 20 ml fresh lemon juice
- 10 ml Chambord
- To garnish – raspberries
Instructions:
In a cocktail shaker filled with ice, combine all ingredients and shake vigorously. Strain into a salt-rimmed glass filled with ice. Garnish by threading three raspberries onto a cocktail stick, and balancing the stick over the glass or on top of the ice.
LIMONCELLO SPRITZ
Ingredients:
- 50 ml limoncello
- 100 ml Prosecco
- 50 ml soda water
- To garnish – herb of choice.
Instructions:
In a spritz or large wine glass, combine all ingredients and stir gently before garnishing with a slice of lemon. Add a sprig of thyme, basil or chopped coriander and stir for a herbaceous touch.
BANANA STAND
Ingredients:
- 45 ml Whiskey
- 30 ml fresh lemon juice
- 20 ml banana liqueur
- 10 m ml Yellow Chartreuse
- 10 ml cinnamon simple syrup
- 5 ml Allspice liqueur (e.g. Pimento Dram liqueur)
- To garnish – Banana leaf (optional)
- To garnish – grated cinnamon or stick
Instructions:
Combine all the ingredients in a cocktail shaker with ice. Shake until cool. Wrap a banana leaf around the inside of a Collins glass, then fill with crushed ice. Strain the mixture into the glass. To make it even more fancy, roll a part of the glass in simple syrup and then in grated cinnamon, before inserting the banana leaf.
CAÏPI-HIERBAS
Ingredients:
- 45ml cachaça
- 15ml Camomile liqueur or Yellow Chartreuse
- 10ml sugar syrup
- Half a lime cut into wedges
Instructions:
Put all the ingredients into a shaker with ice. Shake vigorously until cool and strain into a glass half filled with ice. Garnish with a sprig of camomile.
