If you’ve never had Aperol, it’s a bitter orange drink. It is an excellent aperitif that goes so well with the touch of Prosecco which lightens the drink and adds that kick of refreshment you need when its warm outside!
Here’s our recipe for this fiendishly feel-good summer cocktail!
Total time: 4 mins
1 PART APEROL
3 PARTS PROSECCO
SPLASH OF SODA WATER
ORANGE SLICES FOR GARNISH
GLASS TYPE: WINE
Add the ice to the bottom of the glass.
Pour in the Aperol.
Add in the Prosecco.
Top up with Soda Water
Stir the drink and add in ice
Garnish with an orange slice.
Whilst most old fashioned whisky or bourbon drinkers (excuse the pun) will tell you it should be had straight or on the rocks this cocktail is an undeniable crowd pleaser.
This drink is served with ice cubes so a top tip is try and use one large cube of ice to help chill the drink without watering down the whisky too much.
Here’s our recipe for this short glass of satisfaction.
Total time: 7 mins
50ml. OF BOURBON WHISKY
1 HEAPED TSP. SUGAR
2 DASHES OF ANGOSTURA BITTERS
SPLASH OF SODA WATER (OPTIONAL)
GLASS TYPE: OLD-FASHIONED OF COURSE!
Put the sugar in the glass, add in the angostura bitters and 25ml of Bourbon.
Swirl the glass to dissolve the sugar.
Add in your ice.
Pour in the second 25ml of Bourbon.
Garnish with the orange peel.
Stir and add Soda Water if required.
3. Strawberry Lime Tom Collins
Keeping it fruity! This is a twist on the classic Tom Collins cocktail and its blumin’ lovely!
Be sure to make this delightful drink with some juicy in season strawberries and fresh lime’s that you have juiced yourself!
Be sure to use a dry gin when serving this one, there's enough flavour packed in from the strawberry and lime without using a flavoured gin!
Let’s make it!
25ml. FRESH LIME JUICE
1 HEAPED TSP. SUGAR
50ml DRY GIN
GLASS TYPE: COLLINS
Put 4 Strawberries into your cocktail shaker and mush them - hold one back!
Throw in the sugar and mix together.
Add in the lime juice, gin and ice.
Cover the shaker and give a good shake.
Quarter fill your glass with ice cubes.
Pour into your glass
Top with Soda Water.
Garnish with an extra strawberry. (Cut the strawberry to sit on the glass rim)
The Cuban Mule
Total time: 5 mins
HALF A LIME
12 MINT LEAVES
1 HEAPED TSP. OF CANE SUGAR
50ml DARK RUM (HAVANA CLUB ANEJO ESPECIAL DARK RUM RECOMMENDED)
100ml GINGER BEER
GLASS TYPE: COPPER MULE MUG
Take a lime wedge, your spearmint leaves and can sugar and mix together in the Copper Mule Mug
Add in your Dark Rum and Ginger Beer
Stir gently to retain the carbonation of the ginger beer
Serve with crushed ice and a couple more mint leaves to garnish
The Original Rum Mai Tai
Total time: 6 mins
50ml DARK RUM (CAPTAIN MORGAN’S ORIGINAL RECOMMENDED)
10ml ORANGE LIQUEUR
10ml ORGEAT SYRUP
25ml FRESHLY SQUEEZED LIME JUICE
70ml PINEAPPLE JUICE
Fill a shaker with ice cubes.
Using a jigger pour your Rum, Orange Liqueur, lime juice, orgeat and pineapple juice into the shaker.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
Using a strainer strain the cocktail into a tall glass over ice cubes.
Garnish with an orange wedge.