Hungarian Horntail

Ingredients For the spiced simple syrup 1 cup sugar 1 cup water 3 whole cardamom pods 4–5 whole cloves 4–5 whole allspice 2 whole star anise For the Hungarian Horntail 2 ounces plum brandy 1/2 ounce spiced simple syrup (recipe above) Ginger beer, to fill glass halfway Instructions For the simple syrup Combine the sugar and water in a small saucepan over medium-low heat. Slowly bring a boil, stirring to dissolve the … Continue reading Hungarian Horntail

The Somerset

INGREDIENTS: 1 Oz Gin 1/4 Oz Elderflower cordial 1 Oz Lime juice 3/4 Oz Vanilla syrup 6 Mint leaves 5 Cucumber Wheels 1 Oz Soda FOR SYRUP: 4 Cups Water 15 Oz Sugar 3/4 Oz Vanilla Extract INSTRUCTIONS:  Muddle cucumber and mint in shaker, saving one mint leaf or sprig for garnish. Add other ingredients, leaving out the soda. Add ice. Shake to chill. Strain … Continue reading The Somerset

Blackberry Bramble

Ingredients:  ½ C fresh blackberries 2 Ounces Dry Gin 1 Ounce Blackberry Liquor ( optional) 1 Ounce simple syrup or maple or agave 1 1/2 Ounce fresh lemon juice Ginger Brew or Soda Instructions: In a cocktail shaker, muddle blackberries with gin, blackberry liquor ( optional) lemon juice, simple syrup or agave, until broken up and they release their juice. Double strain, using a fine … Continue reading Blackberry Bramble

Svartafell

Ingredients: 50 ml. brennivin One egg white 30 ml. lemon juice 25 ml. raspberry syrup 15 ml. montenegro amaro 2 dashes rhubarb bitters (Fee Bros recommended) Dash of cream   Instructions: To make it, you’ll add all of the ingredients to a cocktail shaker and first dry shake (without ice), before adding ice and shaking vigorously . Then, fine strain it into a chilled goblet … Continue reading Svartafell

Rhubarb & Custard Cocktail

Ingredients: For the rhubarb syrup:  85g caster sugar 300g chopped rhubarb For the cocktail:  100ml vodka 100ml rhubarb syrup (see above) 1 length rhubarb 30ml advocaat 75ml lemonade   Instructions: To make the rhubarb syrup, put the caster sugar in a saucepan with 75ml water. Heat very gently, so the sugar disappears but the water doesn’t bubble. Tip in the chopped rhubarb, cover with a … Continue reading Rhubarb & Custard Cocktail

Mint Julep

Ingredients: 4 to 5 mint sprigs (leaves only) 2 sugar cubes (or 15ml simple syrup) 75ml bourbon whiskey Garnish: mint sprig Method: Place the mint leaves and sugar or simple syrup into a julep cup, collins glass, or double old-fashioned glass. Muddle well to dissolve the sugar and release the oil and aroma of the mint. Add the bourbon. Fill the glass with crushed ice … Continue reading Mint Julep

The Wightman Cocktail

Ingredients:  (for one 300 ml glass) A teaspoon of honey, preferably English 25 ml Gin, preferably London Dry 25 ml Jerez-Xérès-Sherry, Medium Dry 25 ml White Rum, preferably Venezuelan A splash of Cider – yup, English Lemonade – clear and bubbly one like Schweppes, not the pink or green flat one served stateside Instructions:  Drip the teaspoon of honey tactfully into the centre of your … Continue reading The Wightman Cocktail

The Fogcutter

Ingredients: 60ml freshly squeezed orange juice 30ml freshly squeezed lemon juice 15ml orgeat syrup 90ml white rum 15ml gin 15ml brandy 15ml Amontillado sherry Method: Add everything except sherry to a cocktail shaker and fill with ice. Shake well and strain into an ice-filled highball glass. Carefully pour the sherry on top of the drink; garnish with a sprig of mint.   Continue reading The Fogcutter