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Cocktail Recipes

the-verve-mojito

 

THE VERVE MOJITO

  • 45ml Havana Club Añejo 3 Años
  • 30ml lime juice
  • 90ml sparkling water
  • 2 teaspoons of sugar
  • 2 mint sprigs
  • Fresh ice cubes

In a tall glass, add two teaspoons of sugar, the juice of half a lime, two mint sprigs and two parts of sparkling water. Muddle gently and then add one part of Havana Club Añejo 3 Años, then the ice cubes.

 


triple-citrus-gin-tonic

 

TRIPLE CITRUS G&T

 

  • 30ml Beefeater 24 London Dry Gin
  • 90ml tonic water
  • 1 lemon wheel
  • 1 orange wheel
  • 1 pink grapefruit wheel

 

Build in an ice-filled highball or Collins glass and garnish with the lemon, orange and pink grapefruit wheels.

 


 

velvet-room

THE VELVET ROOM

 

  • 40ml Chivas Extra
  • 15ml Lillet Blanc
  • 15ml Crème de Cacao
  • Dash of orange bitters
  • 30ml Champagne Mumm Cordon Rouge

 

Combine all ingredients into a mixing glass over fresh ice, stir and serve in a coupe glass with 30ml Champagne Mumm Cordon Rouge.

 


 

jameson-bow-street-sour

 

BOW STREET SOUR

 

  • 60ml Jameson Irish Whiskey
  • 30ml lemon juice
  • 15ml 1:1 sugar syrup
  • 20ml egg white
  • 15ml vanilla/cinnamon spiced sweetened red wine
  • 1 brandied cherry

 

Combine all ingredients except the sweetened wine into a cocktail shaker, dry shake, wet shake and serve in a rocks glass over fresh ice. Float the sweetened red wine as a garnish with a brandied cherry.