100ml London Dry gin
4 tsp grenadine (see tip, below)
ice
1 large egg white
2 strips of pared lemon zest and 2 maraschino cherries, to garnish (optional)
Method
Put two coupe or cocktail glasses in the fridge to chill. Pour the gin and grenadine into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice.
Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy – you can also do this in a food processor or using a hand blender, if you like. Pour the cocktail into the prepared glasses. Skewer the cherries onto cocktail sticks, if using, then use to garnish the glasses along with the pared lemon zest, if you like.
700ml bottle of gin
(I like Hendrick’s or Brockmans)
400g punnet of strawberries, sliced
100g caster sugar
Method
Mix the gin with the strawberries and caster sugar in a large bowl and pour into a 1.5-litre sterilised Kilner jar.
Store in the fridge and stir every two days for three weeks. Strain though coffee filters or muslin cloth to serve.
1kg pink rhubarb
stalks
400g caster sugar (don't use golden - it muddies the colour)
800ml gin
Method
Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!
350ml Martini Rosso
150ml gin
4 tsp icing sugar
24 frozen raspberries
2 bottles chilled prosecco
or other sparkling wine
Method
Mix the Martini and gin together and chill or store in a bottle if making ahead. If you have room in your fridge or freezer, chill your Champagne glasses, too.
When your guests are due to arrive, spoon ½ tsp icing sugar into 8 Champagne glasses. Pour over the Martini mixture, mix with a spoon and add the frozen raspberries. Top up with the sparkling wine just before serving.
1 chamomile tea bag
100ml pink gin
100ml spiced rum
100ml elderflower cordial
100ml pink grapefruit juice
ice
thyme
sprigs, to garnish
Method
Brew the chamomile tea bag with 500ml boiling water, steep for 2-3 mins or following pack instructions. Remove the bag and leave to cool for 5 mins.
Pour into a large jug with the pink gin, rum, elderflower cordial and juice. Add ice and stir, then add the thyme sprigs and stir again before serving.
50ml homemade lime syrup (see recipe, below) or lime cordial
ice
50ml London dry gin
slice of lime
and an edible flower, to garnish (optional)
For the homemade lime syrup
2 limes
, grated zest and juice
200g caster sugar
Method
Put a martini or coupe glass in the fridge to chill.
Pour 50ml of the lime syrup (see recipe, below) or cordial into a jug or tall glass and add a few ice cubes and the gin. Stir until the outside of the container feels very cold.
Strain the mixture into your chilled glass and garnish with a slice of lime and an edible flower.
For the homemade lime syrup, put the lime zest into a saucepan. Squeeze the juice from both limes into a measuring jug – stop when you get to about 60ml, then top it up with water so you have 100ml of liquid in total. Pour this into your pan with the caster sugar. Heat very gently, stirring occasionally just until the sugar has dissolved, but don’t let it boil. Strain the mixture into a heatproof jug and leave to cool. Makes 280-300ml. Lasts up to two weeks.
50ml gin
, London dry (such as Beefeater, Tanqueray No.10, Dodd’s)
50ml soda water
50ml tonic water
To garnish:
a wedge of lime
and plenty of ice
Method
Pack a large glass with lots of ice, add a wedge of lime, then pour over 50ml London dry gin. Top with 50ml soda water and 50ml tonic water.
50ml gin
25ml lemon juice
25ml sugar syrup
125ml chilled soda water
Method
Build the drink over plenty of ice in a Collins glass, stir gently and garnish with a slice of lemon.
3 TWISTS
Raspberry Collins
Raspberries give this twist on the classic Collins a pretty splash of colour. Start by gently muddling a handful of raspberries in the bottom of an empty Collins glass, then add the ice, all the other ingredients and mix well with a long handled spoon. Garnish with an orange slice.
Brandy Collins
This is a really refreshing way to enjoy cognac. For best results, use a young-ish VS or VSOP cognac that’s nice and fruity. Just make the drink as normal, substituting cognac for gin, then garnish with a slice of ginger or a ribbon of lemon peel.
Elderflower Collins
Elderflower and lemon is a winning combination. You can make it with elderflower cordial or liqueur for something a touch more boozy. Mix the drink as normal, but use the liqueur or cordial in place of the sugar syrup. Garnish with a lemon slice.
25ml gin
25ml sweet vermouth (we used Antica formula)
25ml Campari
ice
For the garnish
slice of orange
Method
Pour the gin, vermouth and Campari into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.
Strain into a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice, using a blood orange when in season.
4-6 green olives, pitted, plus 25ml of the brine
ice
150ml London dry gin
25ml dry vermouth, we used Noilly Prat
Method
Put two martini glasses in the fridge to chill. Thread the olives onto two cocktail sticks and set aside.
Fill a jug or mixing glass with the ice, then pour in the gin, vermouth and olive brine. Stir until the outside of the jug feels cold. Taste to make sure that it's icy cold and that you’re happy with the dilution.
Strain the mix into the chilled glasses and garnish with the olive skewers.
