Five cocktails for bank holiday BBQs
I’ve got the gang descending on us in the next few weeks – and despite the on-again-off again weather we shall be partying like its summer no matter what. Time to dust off my little pink book of cocktails and pinch some ravishing recipes from some of my favourite mixologists. Happy to share the love here. Just keep the coyote ugly down a bit though – we’re far too old to be dancing on the bar.
This racy little number is one of the range of mojito options available during the St Tudy Beer Fest (see the Half term muddy guide for more info on that). The nice Alex Rowland at St Tudy has kindly shared his recipe:
25ml Edmond Briottet framboise liqueur
25ml freshly squeezed lime juice
25ml demerara sugar syrup
8 mint leaves
Place all ingredients into a tall glass, add crushed ice until three quarters full and mix with a bar spoon using an up and down motion, when mixed fill to the top with some more crushed ice. Garnish with two raspberries and a mint sprig.
Love a traditional pud? You’ll love this one then. And I promise it doesn’t taste like lemon cheese cake yoghurt (whatever next?):
50ml Stolichnaya Vodka
10ml Fresh Lime Juice
50ml Cornish Cloudy Apple Juice
5ml Gomme Syrup
Dash of bitters
Shaken Over Ice, Garnished with a Kraken (rum) soaked apple wedged and the glass crumbed with a crushed Amaretti Biscuit.
This martini is legendary around these parts; I first heard about it from Stefan at the Penleaze – its one of his favourites. The Beach have a weekly cocktail special during happy hour which runs 4 – 6pm, every day – you lucky Bude people can pop in for a cheeky one after work.
40ml vanilla Absolut vodka
12.5ml Passion fruit Liqueur (Passoa)
12.5ml fresh lime juice
50ml passion fruit puree
12.5ml Monin vanilla syrup
Add all ingredients into a Boston Shaker with ice. Shake hard, then double strain into a Martini glass.
Garnish with half a passion fruit. Pour a small side glass of prosecco and sip to balance out the sharp passion fruit flavours – (ok if you insist!).
This is a recipe inspired by the Chelsea Flowershow, and tres quirky. Oscar Angeloni, head barman at the Mews, Sopwell House combined boozy botanical blends, Hendricks Gin (a personal Muddy fave), and Homemade Rose Syrup:
50ml Lemon juice
50ml rose syrup
100mm Qcumber water
50ml Hendricks gin
Soda water to top
Muddle the ingredients and double strained into a mini watering can along with crushed ice. The cocktail is completed with soda and a delicate rose petal garnish. You don’t get more hipster than that.
I’m a big fan of egg white cocktails – they taste like sugary clouds mmmm. This one not only has egg white – but check out the garnish!
50ml Chase vodka
25ml Chase rhubarb vodka
20ml lemon juice
5ml Monin gomme syrup
5ml Pear liqueur
1 light squeeze of rhubarb puree
1 light squeeze of pear puree
25ml of carrot juice
2 drops of Plum bitters
1 Egg white
Baby caramelized Carrot
In a Boston mixer, dry shake, iced shake, strain in a flask then serve topped with egg white and garnish. Tin mug and flask optional. Muddy boots essential.