5 Stunning Pink Cocktails to Make at Home

Think of pink and perhaps the girly ‘life in plastic, it’s fantastic’ fuchsia of Barbieland comes to mind. Or pretty pastel pink cardigans lovingly knitted by granny for a baby girl. Did you know, it’s only in the past 100 years that pink was first associated with femininity. Before that it was simply a colour. What changed? After the war, several companies latched onto a novel marketing idea to categorise pink for girls and blue for boys. It caught on, eventually causing human perceptions in the West to shift which still bears influence over many people’s beliefs today. 

There now exists an ‘International Day of Pink’ every 10th of April to raise awareness against bullying and discrimination in the world. To show support for diversity, we are invited to wear pink. That’s it. Perhaps you already wear pink? Good decision, because it's believed pink can psychologically uplift us and make us feel happy and bubbly. 

Our focus is, of course, on the drinks and what better occasion to bring happiness and bubbliness to your drinking in the form of pink cocktails. Don’t be misled into thinking all of them are sugary sweet. either, because the recipes below have all been chosen for their harmonious balance of sour, bitter and sweetness.

PINK PALOMA 

A TEQUILA-BASED COCKTAIL THAT’S SIMPLE TO MAKE. STRONG, FRUITY AND BITTER.

The Pink Paloma (a lengthened Margarita) is one of the most popular drinks in Mexico. Tequila, pink grapefruit and a pinch of sea salt make an irresistible creation to balance sour and sweet. This amount of freshness and tartness all in one glass will momentarily carry you off into holiday mode, even on a school night. Even if you’re not into grapefruit, I urge you to try a Pink Paloma: the sweetness of the agave offsets the bitter citrus well.

Ingredients
50ml blanco tequila
25ml grapefruit juice
12.5ml lime juice
7.5ml agave nectar/syrup
50ml soda (grapefruit or ordinary)

Method
Pour salt onto a small plate. Rub the rim of a Collins glass with lime wedge, then dip into salt, turning to coat. Shake the tequila, grapefruit juice, lime juice and agave syrup with ice until well chilled. Pour/strain into glass with or without ice and top with soda. Garnish with a grapefruit wedge or slice. 
For a non-alcoholic version, leave out the tequila but still include agave syrup (also known as agave nectar) which is alcohol free and will give lovely cactusy notes.

PINK VODKA LEMONADE COCKTAIL

AN EASY TO MAKE, BABY PINK DRINK THAT’S A REFRESHING BLEND OF SWEET AND TANGY.

Are you a vodka drinker looking to jazz up a regular vodka and lemonade? Try adding a splash of Malibu, cranberry juice and sparkling Sprite instead of regular lemonade. Most grown up girls have known a time in life when only cranberry juice can put things right. So if life gives you limes and you’ve got cranberry juice to hand - turn to this cocktail. The bitter tang of the pink cranberry is balanced by tropical coconut and pineapple hints in the Malibu and the fizz of added lemon and lime from the Sprite has never knowingly undersold anyone’s happiness. There’s also a zero sugar option for those watching the calories.

Ingredients
45ml vodka
15ml Coconut Flavoured Rum (like Malibu)
10ml lime juice (or 15ml tablespoon if using regular lemonade)
20ml cranberry juice
Lemonade (Sprite or Sprite Zero Sugar works great)

Method
Combine all the ingredients in a glass, add ice and give it a good stir. La voilà! Lovely without any garnish but if you’d like to infuse some earthy tones, add a sprig of thyme.
For a non-alcoholic version give Sprite, cranberry juice and lime a try. You can easily determine the vibrancy of colour yourself by adding more cranberry juice if you like. You’re the boss.

RASPBERRY GIMLET

IF HAPPINESS WAS A DRINK… THIS IS THE ONE TO SIP.

Image credit: Gin Squares

A Gimlet is a simple cocktail - two parts gin, one part lime juice. This vivid cerise riff on a Gimlet has the tart sweetness of raspberries added, muddled in to make that glorious colour. This beauty tastes as good as it looks. Barbie would definitely approve and it’s so simple, even Ken could (probably) make it.

Ingredients
50ml gin
25ml lime juice
15ml simple syrup or raspberry syrup
Raspberries to muddle
3 good raspberries for the garnish

Method
Muddle and shake with ice and double strain into a coupe or martini glass. Garnish with three fresh raspberries on a cocktail stick or skewer.
For a non-alcoholic raspberry fizz, leave gin out, muddle the fruit in lime juice and raspberry syrup, double strain and top with a splash of soda. 

LUCIEN GAUDIN COCKTAIL

A VINTAGE FRENCH RIFF ON A CARDINALE (NEGRONI WITH DRY VERMOUTH). VERMILLION IN COLOUR, ELEGANT AND SUPER TASTY.

Image credit: Julian Vallis

Can’t decide between a Martini and a Negroni? This is a Negroni inspired drink with a citric orange riff! The colour is pink and fun. Lucien Gaudin was a French champion fencer who competed in several consecutive Olympics in the 1920s. He was described as ‘poetry in motion’ for his strength and seemingly effortless control. The cocktail named in his honour dates back to 1929. It’s a strong one that amplifies the bitter orange aspect with the addition of dry vermouth and orange liqueur. The proportions below are true to the original recipe that won the Honorary Cup at the Professional Bartender’s Championship in Paris in 1929.

Ingredients
60ml Gin (Hepple is nice for it)
20ml Campari
20ml Cointreau
20ml Noilly Prat Original Dry Vermouth 

Method
Combine all ingredients in a mixing glass with ice and stir to chill. Strain into a chilled Nick and Nora glass and garnish with an orange twist. As this is such a spirit-forward cocktail there is no non-alcoholic equivalent! Serve on-the-rocks. Use bigger ice if you are unsure if you will like the dilution.

THE WIBBLE

CREATED IN 1999 BY DICK BRADSELL, THE GODFATHER OF THE LONDON COCKTAIL REVIVAL. A MODERN BRITISH CLASSIC.

Image credit: Zach Sapato

Fellow #DRINKLUSIVE mentee Zach Sapato, US and UK National Champion Bartender, got the opportunity to make this cocktail for Bea Bradsell when she wanted to honour the anniversary of the passing of her father Dick. If you didn’t know, Dick Bradsell was the inventor of the Espresso Martini and The Bramble, two of the most popular cocktails of our time. Here’s how Zach made it:

Ingredients
25ml Sloe gin
25ml Beefeater Gin
25ml grapefruit juice
5ml lemon juice
5ml mure
5ml sugar syrup

Method
Shake ingredients with rock ice. Strain into a chilled coupette glass. Garnish with a lemon twist!

That’s five, but are you ready for a bonus cocktail? Don’t say we don’t treat you…

CHAMBORD ROYALE

ROMANTIC PINK FIZZ FOR CELEBRATIONS LIKE ENGAGEMENTS, WEDDINGS AND WETTING THE BABY’S HEAD. (IRRELEVANT OF GENDER OBVIOUSLY).

Chambord Black Raspberry Liqueur is crafted with 100% natural ingredients including blackberries, raspberries and blackcurrants and infused with XO Cognac and other botanicals. It’s noted for its unique flavour, unmatched quality and distinctive orb-shaped bottle. It’s a special bottle to keep in your drinks cabinet should an occasion for celebration arise unexpectedly. To make a Chambord Royale, simply serve 120ml of Brut Champagne in a flute or coupe glass, add 15ml of Chambord. It turns your bubbly pink which can then either be garnished with a raspberry if you wish or just leave it as nature intended. 
Prosecco, ‘Nosecco’, Cava and Sparkling Wine work just as well, if you’re watching the pennies or not drinking alcohol. It’s the Chambord that makes this so special. Why? Because it turns your bubbly pink. That’s something to feel happy and bubbly about. A perfect cocktail for all who care to Think Pink, Drink Pink.

By Robbie Jerram

The Top 5 Bars In The World Reinventing The Naked Whisky Sour Cocktail

The Whisky Sour has been reimagined countless times, so when Naked Malt picked out the five winners of its Live Naked Bar Swap, you know the cocktail recipes are something special.

Winners from France, Denmark, Taiwan, the Netherlands, and South Korea rose to the top of the rigorous three-stage competition, reinterpreting a Naked Whisky Sour in unique and special ways. The winners will now swap bars and continue their mixology journeys.

The only ingredient the winning cocktails have in common is the award-winning whisky itself, Naked Malt – a blended malt matured in first-fill Oloroso sherry oak imparting rich fruits and soft spice. The recipes below are, as expected, a little more complex than usual, but if you’re feeling brave then why not have a go? Or experiment with your own riffs using local ingredients… that’s what these bartenders did, and now they’re winning international competitions!

Cuckoo Bar, Taiwan – The Naked Feast

Opposite Chihkan Tower in Tainan, Cuckoo Bar is a clock-themed bistro focusing on classic and creative cocktails. Their winning cocktail, The Naked Feast, is inspired by the young people of today returning to their hometowns and farming, particularly in remote villages. Various local teas, grapes and flowers provide deep, rich, and completely unique flavours. It might be a challenge to recreate at home, but how about your own version?

Ingredients
40ml Naked Malt
20ml daylily flower-buds flavoured whisky
15ml grape leaves sour mix
15ml fresh lemon juice
10ml simple syrup
daylily foam topping

Method
To make the flavoured whisky, combine 10g of dried daylily with 100ml of Naked Malt and sous vide for 15 minutes on a low heat. Add all the liquid ingredients to a cocktail shaker and follow with ice. Shake well and strain into your glass. Finally, top up with flavoured foam and you’re all done.

Fitz’s Bar, Amsterdam – Naked Champagne Sour

This upbeat speakeasy sanctuary provides incredible views from within the Pillows Hotel in the Dutch capital. They’ve combined the sweeter sherry notes of Naked Malt with razor Champagne acidity and warming tonka bean syrup. If you’ve never had tonka bean syrup, it brings a vanilla and roasted caramel flavour so the balance between everything here sounds delicious.

Ingredients
60ml Naked Malt
25ml Champagne acid
25ml super tonka syrup
2 dashes saline solution
Oyster leaf (garnish)

 Method
All the work has been done, so combine everything in a shaker, strain and pour. Channel a master bartender when delicately poising your oyster leaf garnish and you’re good to go.

The Cambridge Public House, Paris – Naked Beets in Wonderland

As hinted at by the name, The Cambridge is built on the idea of the great British pub, with simple interiors and laid-back service. Behind this disarming image though is exceptional food and drink, hence the prestigious reputation. They’ve gone in a slightly difference direction with a focus on seasonal, local produce, reused ingredients, and a stirred and emulsifier-free Sour. Local beets are stewed in reused coffee for example. Eco-friendly, inventive, and crucially, divine.

Ingredients
40ml Naked Malt
30ml beets & reused coffee cordial
2.5ml Noix de la St Jan liquor
5ml walnut vinegar
5ml verjus
10ml Oloroso sherry
coffee meringue (garnish) 

Method
As we mentioned no shaking, so add your cordial, your tiny dash of Noix de la St Jan, the walnut vinegar, verjus, sherry, Naked Malt and finally, some ice. Give everything a good stir and if you want to recreate it exactly, finish with a coffee meringue on top.

Ruby, Copenhagen – Small Connections Sour

Ruby in the Danish capital boasts two styles – a modern Scandinavian front room, and a darker lounge behind that. It’s become quite the hit with cocktail connoisseurs, and this creation is as seasonal as it gets, with honey, fungus, and apple. Apple and honey are blended and matured for a week, Whey, as the acidic by-product of yoghurt brings balance before everything is shaken. Crisp, aromatic, rich, earthy, and packed full of flavours.

Ingredients
40ml Naked Malt
20ml whey
15ml mushroom danica
15ml black apple honey
5ml blackberry vinegar
5ml apple skin

Method
Give it a quick and strong shake. Strain over an ice block. Then it’s finished with a cute little glazed cocktail apple.

Zest, Seoul – When the Persimmon’s Naked

The maestros at fine-dining Bar Zest looked at Naked Malt’s rich fruits and paired those flavours up with persimmons. In Korea, there are many of these trees and when they’re left out in winter, they become dried. But if they’re taken inside, they soften. When spring comes around, fermentation begins inside the persimmon’s clay jar (the dok). This interesting recipe uses all forms of persimmon, which has a unique flavour – a silk, rich and tangy mix of mango and peppers. Isn’t it a thing of beauty?

Ingredients
50ml Naked Malt
25ml Jeju tangerine juice
37.5ml Kombu Fermented Persimmon
25ml Soft Persimmon Compote
Dried Persimmon (save some for garnish)

Method
This is another recipe where all the hard work is getting the ingredients. Shake everything with ice and garnish with dried persimmon.

For more whiskey sour recipes, check out our guide here!

How to Make the Perfect Pisco Sour

The origins of the Pisco Sour are shrouded in mystery, in many ways it’s an evolution of the classic Whisky Sour but it also has a vibrant and complex history all of its own. It’s the national drink of both Peru and Chile, and both countries lay a very real claim to its origin story. Regardless, the Pisco Sour is a bartender favourite worldwide with its bright, floral aroma and tart citrus punch. Let’s explore what makes this cocktail one of the world’s finest, and how to make a perfect Pisco Sour.

Ingredients and Top Tips

Like all the world’s best cocktails, the Pisco Sour is simple in concept, but complex in the balance, aesthetic and general preferences. For simplicity, let’s break the Pisco Sour down to its core ingredients: 

Pisco

Well, obviously. The Peruvian national spirit, distilled from grapes and oozing with light, floral flavours is the base for the classic Pisco sour. For a drink with a serious punch, we’ll be looking at around 60ml or 2oz of your favourite Pisco. Don’t be afraid to lighten the load to 50ml or 1.5oz, but any lower and the later measurements may become complicated - you want the drink to at least fill the glass right?

Citrus

To lemon, or to lime? That is the question. The Pisco Sours’ much older “father cocktail” - the whisky sour - calls for lemon, however the lighter, fruitier notes of pisco lend themselves to lime juice. That’s fresh lime juice, folks.

Sugar

Put down that £20 bottle of store bought sugar syrup! For this recipe, all you need is a rich simple syrup. Simply dissolve 500g of sugar in 250ml of boiling water, bottle, and away you go. Some purists swear by powdered sugar directly into the cocktail shaker for a Pisco sour, however this can create inconsistencies. Inconsistency can be beautiful when experimenting with cocktails alone, but there are better options for when you have to whip up a few of these for a party. 

Foamer

A small amount of egg white goes a long way, and in our humble opinion, makes for the perfect consistency in a Pisco Sour. Don’t worry, egg whites are off-putting to some but they are used in cocktails in all your favourite bars. Still not convinced? Try vegan foaming bitters such as Mrs. Betters’ Bitters. Be aware that this will impact the flavour of your cocktail.

Bitters

The classic recipe calls for a few drops of Angostura bitters to add depth, balance and richness to the cocktail. If you have them to hand, a grapefruit bitters or orange bitters may better complement the Pisco Sours' more fruity floral notes.

How do Bartenders Make a Pisco Sour? 

We challenged three brilliant bartenders from some of the UK’s best bars to answer the question - what makes a perfect Pisco Sour?

Mia - Satan's Whiskers (London)

The world renowned Satan’s Whiskers changes its menu each and every single day. We were lucky enough to visit on a day when Mia was serving up a far from traditional frozen Pisco Sour. When asked what inspired her to include this frosty treat on her menu, she quite rightly stated “If you can, you should”. This blended delight was floral, tart and refreshing and reminded us that while tradition is important, it’s equally important to break those boundaries and just have fun with cocktails. The perfect Pisco Sour? Well, it’s the one you want to make. 

Ais Stevenson - The Maven (Leeds)

Ais - creative cocktail master from Leeds’ Maven bar - points out that few drinks in the “floral-sour” category have stood the test of time quite like the Pisco Sour. For them, a perfect Pisco Sour calls for pisco, lime, sugar, egg and orange blossom to sub the classic angostura bitters. “Always wet then dry shake.” - Wet shaking refers to shaking a cocktail with ice, and dry shaking without. The perfect texture and foam is created by first shaking with, and then without, ice. Why? That’s a whole other article.

James Plant - Albert’s Schloss (Liverpool/Everywhere)

An expert in all things cocktails, art and all things delicious, James believes (like all cocktails) that the perfect Pisco Sour relies on attention to detail. “You can’t produce a world class drink unless every aspect is great.” from the Pisco, citrus and even the glassware. James is particularly fond of using both lime and lemon for a sharper, more complex Pisco sour. Remember folks, while there are alternatives out there for that classic velvety texture, for James, “You can’t beat egg whites.” - no pun intended.

Four Piscos that make a Perfect Pisco Sour

To make the perfect Pisco Sour, you need a perfect Pisco. Here are four perfect Pisco picks:

Barsol Primero Quebrenta

Barsol are world leaders in the Pisco game, and their signature spirit made from the less aromatic Quebrenta grapes proves exactly why. The rich notes of banana and chocolate add a full body to the Pisco sour that some lighter, more floral bottles may lack. This is Pisco made by people that love the Pisco Sour, for the purpose of being used in a Pisco Sour. It’s easy to see why this is the bartender's choice of spirit in countless bars.

Size: 700ml 
ABV: 41.3%
Find here: £31.45

Demonio de Los Andes Acholado

“Devil of the Andes” Pisco comes in at a lower price point than many bottles, but doesn’t even slightly skimp out on flavour, with a heavy grape punch on the palette coming from the varied selection of grapes used to make this fine spirit. The producers, Vina Tacama, claim to be one of the oldest vineyards in Peru, and Demonio de Los Andes lives every bit up to that hype. The particularly potent grape punch pairs perfectly in the Pisco Sour. Try saying that three times drunk.

Size: 700ml
ABV: 40%
Find here: £32.95

Macchu

Sporting the cutest label of all the Piscos, Macchu’s grassy, floral and limey signature spirit makes for a world class Pisco Sour. Ten whole pounds of the most “awesome grapes” (their own words) go into each and every bottle of Macchu, which contributes to the clean, crisp flavour and smooth sipping experience. The spirit is left to rest for a year in a clay pot before bottling. Clearly, Macchu is a labour of love from sisters Melanie and Lizzie; their passion for distilling shines through in any cocktail. 

Size: 700ml
ABV: 42.2%
Find here: £37.24

Campo de Encanto

Campo de Encanto (field of enchantment) is a stand-out bottle for those looking for sustainability within their spirits. The discarded grape skins are used as compost and fertiliser for their later harvests, creating an almost zero-waste life-cycle for this sweet, fruity pisco. As Pisco is largely an unaged spirit, environmental factors contribute hugely to the final flavour, which is evidenced by Campo de Encanto. Add this to your pisco sour if you’re a lover of fruit-forward cocktails and want something different, with hints of plum, lemon and tropical fruits.

Size: 700ml
ABV: 40.5%
Find here: £42.49

How To Make The Perfect Pisco Sour - The Recipe

Finally! The moment you’ve all been waiting for. The perfect Pisco Sour is… Drum roll please… the one you like the most. 

No, sorry, that’s a cop out.

There are a thousand ways to make the Pisco Sour, but here’s a recipe that will be perfect every single time and that honours tradition while considering modern bartending techniques. 

Ingredients
60ml or 2oz Pisco
20ml or 0.75oz Freshly squeezed lime juice
20ml or 0.75oz Simple Syrup (1:1 - equal parts sugar and water)
15ml or 0.5oz Egg White
3 Dashes of orange bitters

Method
Add all ingredients into a cocktail shaker. Shake vigorously with ice, then strain out the ice, and shake again until foamy. Pour into your most elegant coupe glass, straight from the freezer and enjoy your perfect Pisco Sour.

Want to learn more about Pisco? Click here.

By Miley Kendrick

7 Aperitifs to Use in Your Negroni

Ask most people how to make a Negroni and most of the time, the response will be “Gin, Sweet Vermouth, and Campari, in equal parts”. While this is not incorrect by any means, there is a glaring error in there. Gin and Sweet Vermouth are general products, while Campari is a specific brand and bottle within the realm of bitter aperitif liqueurs.

Don’t get me wrong - a Campari Negroni is delicious, reliable, and widely available. However, it is the baseline as there is an incredibly vast selection of bitter aperitifs (commercially, and artisinally produced) that work wonders in a Negroni.

Adopting a new approach to the Negroni of Spirit, Sweet Wine, and Bitter Aperitif, that’s implemented in the some bars, our options for the bittersweet tipple have been exponentially widened. Here is a look at some of our favourite bitter aperitifs to replace Campari in your Negroni.

FOR A standard white Negroni

SUZE

The original White Negroni, featuring Plymouth Gin, Suze, and Lillet Blanc was created through the collaborative efforts of the director of Plymouth Gin at the time, Nick Blacknell, and late legendary London bartender Wayne Collins. The drink was born out of necessity as they tasked themselves with making a Negroni using French wine and aperitifs since they were in France for Vinexpo 2001.

The drink was later popularised by Plymouth Gin ambassador Simon Ford, and world-famous bartender, Audrey Saunders. Audrey loved the drink so much that to combat the shortage of supply of Suze in the United States, she would smuggle multiple bottles at a time from her trips to the United Kingdom. For good reason too, as the drink has the bracing bitterness and character of a Negroni, but has a flavour profile unique enough to stand out from the crowd of other riffs.

Size: 700ml
ABV: 20%
Find here: £18.95

FOR A White Mezcal Negroni

Luxardo Bitter Bianco

A personal favourite of ours is the Negroni Bianco, which combines Mezcal, White Port, and Luxardo Bitter Bianco for a delectable drink that has the stiffness of a winter sipper with the tropical notes of a shaken summery drink.

The Bitter Bianco is the star of the show in this cocktail because it acts as the bridge connecting the smoky, vegetal mezcal to the tropical and tannic white port. The Bitter Bianco brings notes of celery and bitter herbs such as oregano and thyme to pair with the mezcal and fruit and citrus notes of orchard fruits, lime, and orange that play very nicely with the white port.

Size: 700ml
ABV: 30%
Find here: £17.75

FOR The one distillery Negroni

Old Poison Bitter

The sister distillery to the bar I work in, Bittersweet, Old Poison Distillery in Edinburgh Scotland is the distillery with the largest portfolio in the UK and the only one to make a bitter aperitif! This addition to the already vast spirit selection Scotland has to offer has unlocked yet another 100% Scottish cocktail -  the Negroni.

Founded and operated by native Neopolitan in Edinburgh, Fabrizio Cioffi, his passion for Italian Aperitif culture and cuisine resulted in him creating Leith Vermouth as well as the Old Poison London Dry Gin. Combine these three ingredients to get the Old Poison Negroni, or better yet, if you find yourself in Edinburgh, pop down to the bar to be served one by myself and the team!

Size: 700ml
ABV: 25%
Find here: £25

FOR THE HANKY PANKY

Fernet Branca

The Hanky Panky is an understated classic cocktail, created by Ada Coleman, former head bartender at the Savoy Hotel in London in the early 1900s. And breaking down the recipe of the cocktail we can see that it fits in perfectly to the description of the Negroni mentioned in the introduction. Simply subbing out an equal measure of Campari for a 5ml splash of Fernet Branca still lands this mentholated Martinez twist in the Negroni category.

This serve runs a tiny bit sweeter than your standard Negroni with the smaller dose of Fernet downplaying the standard level of bitterness, so if you, like many others, are a part of Fernet Branca’s cult following, and are looking for an introduction to the Negroni, this may just be the serve for you.

Size: 700ml
ABV: 39%
Find here: £26.91

for a New Orleans Negroni

Peychauds Aperitivo

From the people that brought us the infamous bright red creole style Peychaud’s Bitters, Peychaud’s Aperitivo merges the world of bittersweet liqueurs with over a century and a half of New Orleans culture and heritage.

The aperitivo brings the classic bitter orange and grapefruit notes that are expected from aperitif liqueurs, but the underlying tones of woody herbs bring to the table a sharp bitterness that is begging to be paired with barrel-aged spirits. In true New Orleans fashion, we suggest pairing it with the duet of Armagnac Brandy and Sweet Vermouth from France. The dark chocolate and caramel notes from the Armagnac and the dried fruit sweetness from the vermouth combined with the aperitif gives us a magical harmony of Italian, French, and Creole flavours! A holy trinity of Italian, French, and Creole culture and cuisine sure to delight your tastebuds!

Size: 750ml
ABV: 11%
Find here: £17.99

FOR A Subcontinental Negroni

Khoosh Bitter

Khoosh Bitter is a lesser-known bitter aperitif that was initially produced in Britain between 1881 and 1900 before the company went into liquidation and halted production. The team at Phoenyx Spirits recently restarted production of this marmalade-laced bitter aperitif as part of their mission statement to revive the great lost spirits of Britain.

With Quassia Amara as the key botanical in this liqueur, there is an intense woody dryness that lingers on the finish with notes of subcontinental herbs and spices including clove, cardamom, and asafetida.

With the Mughal Era Subcontinental design on the bottle, I feel it is only right to pair it with rum to honour the sugar cane production of the Subcontinent and your sweet wine of choice!

Size: 700ml
ABV: 20%
Find here: £27.95

FOR the Venetian Negroni

Select

Select is the quintessential ingredient for drinks in the city of Venice. From spritzes to Negronis, this bright red bitter aperitif liqueur is an excellent option for someone who fancies a slight change from their normal Campari Negroni or Aperol Spritz but does not necessarily want to push the boat out too far. 

Select Aperitivo has a distinct grassiness on the top of the palette and runs more syrupy than your standard Italian red bitter liqueur, with a bright citrus oil finish. This profile makes it an excellent addition to your negroni if your gin on hand is more peppery than your usual!

Size: 700ml
ABV: 17.5%
Find here: £17.94

If whisky cocktail are more your thing, then check out five easy-to-make serves here that show how delicious Scotch can be in cocktails.

By Fowwaz Ansari

What Are The Easiest Cocktails To Make Without A Shaker?

Itching for a cocktail but find yourself without a shaker? Fear not. Yes, most cocktails require a good shake, but there are many delicious options that only need a stir. The general rule is that if there’s no citrus in the cocktail, and the ingredients are of a similar viscosity, you can probably build it (in the glass) or stir in a mixing glass before serving. We’ve got recipes below for whatever spirit you love, so let’s dive into some beautiful and very easy-to-make cocktails using the full range of spirits.

Negroni – for the gin lovers

Possibly the most famous stirred cocktail is the classic Negroni. The three components are of similar density, so stirring is plenty enough to properly combine them together. It’s very simple to make with equal measurements for gin, sweet vermouth and Campari making a moreish blend of boozy bitterness. And the best thing about nailing the Negroni, is that there are so many variations like the White Negroni, Negroni Sbagliato etc. Try more here!

Ingredients
25ml gin
25ml sweet vermouth
25ml Campari
Orange slice (garnish)

Method
Add all the ingredients to a mixing glass and fill it with ice. Stir for 20 seconds until everything is thoroughly blended and chilled. Strain into a rocks glass. Add more large ice cubes and garnish with a slice of orange.

Vodka Martini – for the vodka lovers

That’s right, whilst Bond orders his Martinis shaken not stirred, most bartenders usually stick to stirring. Sorry 007! Bond’s order is actually a Vesper Martini, which includes gin and vodka and can also be made without a shaker, but we’re sticking with a classic Vodka Martini today. The only citrus is with the garnish (unless you take it in a more savoury direction with the olive), so a good stir is absolutely fine. Make sure you use a good vodka for this one.

Ingredients
60ml vodka
1tbsp dry vermouth
Olive or lemon for garnish

 Method
Stir together the vodka and vermouth in a mixing glass with ice, before straining into a chilled Martini glass. Finish with lemon for a touch of aromatic citrus, or olive for some savoury saltiness.

Bellini – for the sparkling wine lovers

This classy serve doesn’t need a shaker. In fact, a shaker would pretty much destroy all the bubbles. Like any sparkling wine cocktail, stirring is the way to go. It’s so elegant for how simple it is to pull together. Just combine good Prosecco with peach purée and get sucked in by the warm hues. In fact, the Venetian bartender who first made this was so awestruck by the colouring that he named it after painter Giovanni Bellini, who used the same colours often.

Ingredients
60ml peach purée
160ml Prosecco
Peach slice (garnish)

Method
Peach purée is widely available, but if not, you just need to blend peeled peaches and refrigerate. Strain them into a flute and top up with Prosecco, before a good stir. Use a leftover peach slice for garnish!

Aperol Spritz – for the aperitif lovers

The most famous rendition of the Aperitivo Spritz formula, this is now one of the most popular cocktails in Europe, but you can use many different aperitifs. Select, Lillet Blanc, Vermouth, Campari – whatever you like. Combined with a sparkling wine (usually Prosecco or Champagne) and sparkling water, it’s one of, if not the most refreshing cocktail you can make. With Aperol, it’s a glorious taste of summer, with both bitter and sweet citrus and subtle herbs intertwining with the light, fruitiness of Prosecco.

Ingredients
50ml Aperol
75ml Prosecco
Soda water to top up

Method
Pour Aperol over a handful of ice cubes, and add Prosecco. Top up with soda, stir gently to keep the fizz and then garnish with a slice of orange! Voilà!

Old Fashioned – for the whiskey lovers

This just had to be included. There are so many twists and riffs on it, so you can make maple or honey versions, or use rum which is a modern classic all of its own. Bourbon is the most popular choice, but rye whiskey works great too. You just need to make sure that the sugar is muddled and mixed well enough to dissolve, and the rest is easy.

Ingredients
50ml bourbon
Brown sugar cube
Splash of water
2 drops of Angostura bitters
Twist of orange to garnish

Method
Muddle (with the back of a spoon for example) sugar, water, and some orange peel. Fill the glass with ice, before gradually adding your chosen whisky and stirring. Orange twist to finish. Simple excellence.

Cuba Libre – for the rum lovers

Famously easy to make, this is a perfect example of a ‘Highball’, and they are the simplest of non-shaken cocktails. They’re simply a spirit with a mixer, and occasionally a few extra touches like bitters and garnishes. You might not even think of them as cocktails, but they are! The Cuba Libre is a taste of Central America, with syrupy sweet cola complementing the caramel of the rum, all tamed by fresh lime.

Ingredients
60ml rum (any rum works)
120ml cola
2 lime wedges

Method
Fill your highball glass with ice first, add your measure of rum and top up with quality cola. Squeeze one lime wedge and submerge it, before garnishing with the other one. No shaking required.

Tequila Sunrise – for the tequila lovers

Well, none of these contain any shaking, but how about no stirring either!? The Grenadine added here is what paints this cocktail with such seductive colouring, but only if left to settle. Before that point, it’s simply orange juice (experiment with fresh if you can – it makes all the difference) and tequila, ideally blanco. The vegetal heat of the tequila is lifted by the sunny sweetness of the orange and tart Grenadine. Sunny, super fruity and intense – vamos!

Ingredients
100ml orange juice
50ml blanco tequila
30ml grenadine
Maraschino cherry and orange wheel for garnish

Method
Fill your glass with ice first and add in your OJ. If it’s freshly squeezed, you’ll want to strain. Next up, the tequila, before a gentle pour of grenadine. Sit back and enjoy the ombre of your creation until you can resist no longer. Garnish with a cherry and orange twist and sip away!

Chilcano – for the pisco lovers

There’s some real classics above, but how about something a touch different. This is essentially a Highball, but with bitters and lime juice adding some complexity. The star of the show is Pisco, an underused spirit claimed by both Peru and Chile. It brings a lot of fruit, particularly grapes and citrus, as well as floral and vanilla notes. It’s one of the oldest Pisco cocktails, combining the zip of lime, the fizzy warmth of ginger ale, the herbal complexity of bitters and the distinct whack of Pisco beautifully.

Ingredients
60ml pisco
20ml lime juice
2 drops Angostura bitters
Ginger ale to top up
Lime wedge for garnish

Method
Fill your highball glass with ice and add pisco, lime juice and ginger ale to the top before a couple of drops of bitters. Make it pretty with a fresh lime twist and that is one impressive but simple cocktail.

If you’ve absolutely got your heart set on a shaken cocktail but don’t have time to get a shaker, then there are a few options – just look around you! We’ve got five alternatives to a cocktail shaker here!

Cocktail Hacks: What Can I Use Instead of a Cocktail Shaker?

Really fancy mixing together a quick cocktail but don’t have a cocktail shaker? Don’t let that put you off! Whilst a cocktail shaker is always going to be the ideal tool for the job, you can find alternatives laying around the house that will do the trick.

Perhaps you’ve lost your shaker, maybe it’s broken, or maybe you’ve just seen a tempting recipe online but you’re new to mixology, so you don’t have a shaker yet – don’t let that stop you. You make that cocktail, and here are five alternative shakers to help you do just that.

Water bottle

This is a good option because almost everyone will have one lying around. However, it has its downsides of course. It may not have the biggest opening to pour ice and ingredients into and it might not be as leak proof as other containers, especially if it’s regularly used. It’s also likely to take a little longer to chill your cocktail than other methods. But, in its simplest form, it’s a container with a lid, so as long as you can fit in your ingredients and it’s watertight, you’ll be able to shake your cocktail with it!

Mason jar

Most people have a mason jar or large jam jar knocking around somewhere, and they can help you out in situations like this. They usually have enough room for ice and come with a tight screw-on lid (make sure it’s not leaking before fully committing to the shake). One piece of safety advice here – make sure your glass is tempered. The rapid temperature change that comes with ice can weaken regular glass, so if you’re unsure if the mason jar is heavy-duty, be very cautious. Slowly cool it down first, and test with a little ice and gentler shaking.

Protein Shaker

It’s even got shaker in the name! Some protein shakers are just containers, but many have mixing balls or other mechanisms built in to fully merge all ingredients together, which is ideal. Many are also made of steel, which will be perfect for chilling the drink in no time at all, similar to an original Boston cocktail shaker.

Blender

Whether you actually turn it on or not is up to you (and whether you want blended ice in your recipe), but even turned off, the blender container can work. They’re a good size, they’re made to be totally leak-proof even when liquid is whizzing around at high speeds, and they should be easy to pour. Sometimes they even come with a strainer too.

Flask

Again, thermos flasks and travel coffee containers are made to be totally leak proof. Also, they often have a double-walled build meaning that rapid temperature changes are no issue at all. They’ll retain plenty of chill from the ice too.

And remember, there are plenty of cocktails that don’t require shaking at all. Martini, Negroni, Old Fashioned, Screwdriver to name a few!  For a bounty of delicious cocktail ideas, take a look here for inspiration!

What’s the Secret to the Perfect Daiquiri?

Here is the comprehensive, unparalleled, and indisputably correct guide to the perfect Daiquiri. Or, rather, five perfect Daiquiris - if we do say so ourselves. See, Daiquiris are like people - striving for balance, different in wonderful ways, and uniquely perfect once they’re surrounded by the right support. 

Using five vastly different but incredible rums, these recipes are all perfect riffs on one of the most popular cocktails to ever exist. They are simple enough to make with minimal equipment at home, but delicious enough to bring complexity and fun to your cocktail hour for anyone you’d like to impress - even if you’re trying to impress yourself. Although innumerable variations exist, we believe that there’s a Daiquiri out there for everyone. After all, every palate is unique and everyone enjoys different flavours and balance. So, here are five great starting points on your journey to find a Daiquiri recipe as individually perfect as you.

The Perfect Classic Daiquiri 

Eminente Ambar Claro

Size: 700ml
ABV: 40%
Find here: £30.95

Tradition dictates that the classic Daiquiri is an exercise in the art of balance and quality ingredients. In all recipes on this list, it is essential to use fresh lime juice for the best balance, quality, and flavour. Avoid store-bought bottles of pasteurised lime juice, as it will lack the bright, tart taste of freshly squeezed limes. But you wouldn’t be reading this if you wanted boring bottled cocktails, would you? 

In classic Daiquiris, the go-to for most bartenders is a light rum - often called white rum or unaged rum, though these are both misnomers but that’s a whole different topic which can be discussed among the most nerdy of spirits enthusiasts another time. For the perfect classic Daiquiri, the best choice for rum is Eminente Ambar Claro. This rum is light enough to delight the traditionalists and packs bold flavours like bottled Cuban sunshine. The rich nuttiness and vanilla notes of this will balance beautifully for the perfect classic 2:1:1 Daiquiri. 

Ingredients
50ml Eminente Ambar Claro
25ml freshly squeezed lime juice
25ml simple syrup (1:1 sugar to water)

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

The Perfect Historical Daiquiri

La Progresiva

Size: 700ml
ABV: 41%
Find here: £39.99

Tourists visiting Cuba during the early 20th century helped to popularise the drink around the world. The exact origins are somewhat disputed but any cocktail this popular will inevitably be the subject of endless hours of research from bartenders, historians, and anthropologists. Through this research we know there is a long history and tradition of craftsmanship around blending of rums to create the perfect expression of the Cuban island. For the perfect historical Daiquiri, the best rum to use is La Progresiva. Despite being one of the newest expressions to come out of the Cuban market, it’s a beautiful blend of rums with a balance that is entirely and perfectly Cuban. This caramel-forward and buttery rum is arguably a representation of how rum would have tasted back when the Daiquiri was a burgeoning boom.

Ingredients
50 ml La Progresiva
30 ml freshly squeezed lime juice
20 ml simple syrup (1:1 sugar to water)

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

The Perfect Dangerous Daiquiri

Wray & Nephew Overproof Rum

Size: 700ml
ABV: 63%
Find here: £29

Originating back in 2005 in a London party bar, this non-stop train to trouble town has become a beloved modern classic among bartenders. Also known as the Nuclear Daiquiri, it combines two of bartenders’ favourite ingredients: high-proof alcohol and a disregard for consequences. Plus, it is absolutely delicious - a magnificent balance of strong, bitter, sweet, and sour. The best rum choice for the perfect dangerous Daiquiri is Wray & Nephew. This Jamaican rum, famous for powerful flavour and intense strength, works in harmony with the other ingredients leaving you to dance dangerously with the devil.

Ingredients
30ml Wray & Nephew Overproof Jamaican Rum
30ml freshly squeezed lime juice
25ml Green Chartreuse
15ml falernum

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

The Perfect Funky Daiquiri

Clement Canne Bleue Agricole Blanc

Size: 700ml
ABV: 50%
Find here: £39.75

Funk isn’t for everyone and certainly not for the faint of flavour. Funky rhum comes with nutty, earthy, and/or fermented smell and tastes so unique that it has its own hard-to-define word that’s even harder to spell: haut-gout. The haut-gout flavour is commonly present in rhum from Martinique - called Agricole rhum. Agricole rhum is a spectacular and criminally underappreciated category. While many rums make Daiquiris smooth, sweet or easy-going, Agricole rhum brings a grassy, regional-driven sugarcane power pop. For the perfect funky Daiquiri, the best choice is Clement Canne Bleue Agricole. It tastes like pears and apples have somehow sprung from the ground in the middle of the island’s sugarcane fields.

Ingredients
40ml Clement Canne Bleue Agricole
30ml freshly squeezed lime juice
30ml pure cane sugar syrup

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

The Perfect Modern Daiquiri

Kromanti Rum

Size: 500ml
ABV: 40%
Find here: £34.39

A modern variation on the Daiquiri needs to celebrate the timeless appeal of this iconic cocktail while embracing the innovation and quality of modern rum. It also needs to be really yummy or it’ll never get inducted into the perfect Daiquiri hall of fame. Which is why the best choice for the perfect modern Daiquiri is Kromanti Rum. This family-owned rum is botanically infused with tamarind for a spice and fruit profile unlike anything else on the market. Their commitment to quality is unparalleled and that means the rum come through with incredible taste in cocktails. They are also deeply connected to their communities both in the UK and the island nation of Dominica, which would make it worth supporting the brand even if the rum wasn’t so wildly easy to drink.

Ingredients
50ml Kromanti Tamarind Rum
30ml fresh squeezed lime juice
20ml simple syrup

Method
Combine all ingredients in a cocktail shaker with ice and shake. Fine strain into a coupe or Nick & Nora glass.

Feel free to try the perfect Daiquiri - or five of them - and alter the recipes to make the perfect Daiquiri for you - cocktails are all about experimentation and personalisation. If you’re still thirsty for more spirits fun, you can find some Stunning Margaritas or dive into some Rogue Whiskies.

By Zach Sapato

The 5 Best Scotch Whisky Cocktails to Try at Home

When thinking of a Scotch whisky bar, it’s likely that an image of a dark room with mahogany and leather furnishings will pop into the mind, perhaps with a lingering cigar scent. However, in this modern Scotch whisky and cocktail renaissance, the norms are changing to brighter bars less reminiscent of old boys’ clubs and more akin to the modern high-end cocktail bar.

A change in attitude accompanies this change in the atmosphere; there is less nose-turning when mixing a cocktail with Scotch whiskies, and in some cases, even single malts! When prepared correctly, a Scotch whisky cocktail is just downright incredible. Whether your favourite mixed drink is an Old Fashioned or a Whisky Sour, there is a Scotch Whisky classic out there for you! Here are some of our favourites.

Mizuwari

The Japanese cousin of Scotch and soda simply replaces soda water with still water and is a staple in Asian drinking culture. The single-ingredient replacement in a 2 ingredient drink makes more of a difference than one would think as soda water has acidity and bitterness from carbonation, so the still water results in a softer flavour profile, allowing the drinker to experience even more layers of the single malt of choice, and arguably, it’s even more refreshing! The beauty of this drink lies in its versatility; you can use any Scotch of your choice, blended or single malt and it will be smooth and refreshing. You can even play around with flavoured waters that complement your whisky of choice! e.g. Cardhu 12 and red apple flavoured water.

Ingredients
50ml (1 &2/3oz) Single Malt Scotch Whisky
Still water to top up

Method
Add Scotch whisky to a highball with ice and top with still water. Optionally, garnish with a slice of lemon.

BRIGADOON

The whisky sour gets the daisy treatment with this lesser-known classic. Like many historic cocktails, not much is known about the origin of this drink other than the fact it was the creation of Adam McGurk at the Player in London. The combination of apricot brandy and orgeat is a well-utilised one in many a tiki cocktail and works just as splendidly when swapping the base spirit of rum for whisky. For this drink, we recommend any well-rounded blended scotch so as not to overpower the other flavours running through the drink.

Ingredients
40ml (1 &1/3oz) Blended Scotch
20ml (2/3oz) Apricot Brandy
20ml (2/3oz) Lemon Juice
15ml (1/2oz) Orgeat
3 dashes Angostura Bitters

Method
Combine all ingredients into a shaker and shake with ice for 10 seconds. Lastly,
strain into your favourite cocktail glass and enjoy.

WILLIAM WALLACE

This Scotch Manhattan adjacent tipple is one of the newest drinks to take the bartending world by storm. Created by Joe Schofield of Schofield’s Bar fame in Manchester in 2019, it was a simple stroke of genius by taking the classic Rob Roy template and substituting a portion of the Sweet Vermouth for Pedro Ximenez Sherry. This adds an extra layer of complexity to the flavour profile, alongside a touch of extra body and sweetness. This one-ingredient switch lands the William Wallace a touch sweeter than the Rob Roy it is based on, and a touch drier than their brother, the Bobby Burns.

Top Tip: This is a cocktail that is also very much batchable, you can pre-combine multiple serves of this drink with water added for the dilution that would have been achieved by stirring (10% of total volume is ideal), bottle it up and stick it in the freezer to enjoy later.

Ingredients
50ml (1 &2/3oz) Blended Scotch Whisky
10ml (1/3oz) Sweet Vermouth
10ml (1/3oz) Pedro Ximenez Sherry
3 dashes Orange Bitters

Method
Combine all ingredients in a mixing glass and then stir over ice.
Next, strain into your favourite cocktail glass before finishing it off with an orange twist garnish.

MORNING GLORY FIZZ

This whisky sour variation is the quintessential hangover cure of pre-prohibition America and is very much a reflection of the lifestyle there at the time. Initially mentioned in O.H. Byron’s Modern Bartender’s Guide (1884), this scotch-based, absinthe-laced sour, is topped with soda and served without ice all in the name of knock-back-ability. While the drink was initially created as a corpse reviver, it also makes a delectable evening tipple once the recipe has been modified to be more suitable to the modern palette, and has been getting more love than it has been used to in recent years as the bartenders of today are increasingly flicking through the history books for inspiration.

Ingredients
50ml (1 &2/3oz) Blended Scotch Whisky
25ml (5/6oz) Lemon Juice
25ml (5/6oz) 1:1 Simple Syrup
20ml (2/3oz) Egg White (Can be subbed in for any vegan foamer)
4 dashes Absinthe
Top with Soda Water

Method
Combine all ingredients except soda water in a shaker with ice for 15 seconds.
Next, add ice into your tin and shake for 10 seconds. Fine strain into a highball glass and top up with soda water. Nom.

SKYE 75

This drink was made known to me during my time working in the cocktail bars of Johnnie Walker Princes Street, Edinburgh; the Skye 75 takes the classic gin number, the French 75 on a holiday to a tiny island off the West coast of Scotland, the Isle of Skye. The simple substitute of Single Malt Scotch, Talisker 10 Y.O. for London Dry Gin completely revamps the character of this summer staple. The lightly peated, maritime character of Talisker 10 pairs perfectly with the buttery orchard fruit notes of dry, crisp Champagne, and makes for a perfect cocktail as we approach the warmer months ahead.

Ingredients
35ml (1 and 1/6oz) Talisker 10 Y.O.
25ml (5/6oz) Lemon Juice
25ml (5/6oz) 1:1 Simple Syrup
Top with Champagne

Method
Combine all ingredients except Champagne in a shaker and shake, shake, shake for 10 seconds. Fine strain into your champagne flute, fill it up with fizz and finish off with a pretty lemon twist!

If all this talk of Scotch cocktails has got you drooling for one, then check out some Scotch recommendations here!

By Fowwaz Ansari