7 Daiquiri Twists to Try Right Now

Rum, lime, and sugar – the holy trinity that creates one of the world’s favourite cocktails, the Daiquiri. So simple, right? Well, you might be surprised at how easy it is to get wrong. Or maybe not, if you’ve been subject to a sickly-sweet slush puppy version before.

The Daiquiri may well have been inspired by the Cuban Canchanchara cocktail, with its rum, lime, and honey ingredients, but it is American mining engineer Jennings Cox, based in Cuba at the time, who invented it at the turn of the 20th century.

With the U.S. exploiting Cuba’s abundance of iron at the time, many Americans spent time in the nearby town of Daiquiri. One such man was Jennings, who saw the Cubans mixing rum and coffee and started experimenting with his own inventory, eventually discovering the deliciousness of rum, lime, and sugar.

And once he discovered it, so did the U.S Navy and as soon as it landed on American shores and spread to Washington D.C and New York, it became a mainstay of American bars as well as the favourite cocktail for Ernest Hemingway and John F. Kennedy.

So, if you’ve never taken to it before then we’ll help you master the original, and if it’s still not clicking with you then don’t worry because we’ve got a selection of tasty twists for you to try!

The Original Daiquiri

The Daiquiri has somewhat lost its way a little, developing a reputation for overly sweet slush with sickly fruits masking any rum in the mix. If this is your idea of the cocktail, then this is the recipe to try first. Getting back to purity and simplicity, it’s simply fresh lime juice, a little syrup, and good quality rum at the centre of it all. The key thing is getting those ratios right for your personal taste, so easy on the sugar.

Ingredients
60ml rum (Light or White, like Havana Club 3-year-old rum)
20ml lime juice
20ml sugar syrup
Lime twist (garnish)

 Method
Pour all the ingredients into a shaker with ice cubes. Shake well but do not blend! Simply strain into a chilled cocktail glass and add the garnish – voila!

The Modern Daiquiri

Traditional recipes call for a single rum, usually white, but what you’ll often find in many top bars now is a blend of two or three. The different rums carry different bodies and flavours, so the white rum injects vibrance and tang, whilst the darker blends and somebody and richness. Okay, so this isn’t the craziest twist but if you’ve always enjoyed Daiquiris at swanky bars but nowhere else, then this might be why!

Ingredients
30ml white rum (e.g., Havana Club 3YO)
30ml Jamaican or demerara rum (e.g., Appleton 12YO)
20ml lime juice
20ml sugar syrup
Lime twist (garnish)

Method
The same as the original, simply shake everything except the lime with ice and strain into a pre-chilled cocktail glass!

Strawberry Daiquiri

Probably the most famous strawberry cocktail, there’s a reason that you might be more likely to find this than the original. If you use ripe, fresh strawberries then you create a more fruity and less tangy twist on the original that’s perfect for summertime. See how sweet your berries are before adding the syrup!

Ingredients
60ml rum (light ideally, e.g., Havana Club 3YO)
50g strawberries
20ml lime juice
15ml syrup
Strawberry or lime (optional garnish)

Method
Setting up the blender is the hardest thing about this cocktail. Simply add everything in with ice and double strain over the glass. Use crushed ice to make your blender’s job that bit easier. Lime or strawberry for garnish. Delish.

Coconut Daiquiri

If you’ve never tried this, then you’re in for a tropical treat. The rich and creamy coconut creates a silky mouthfeel and moreish texture, pairing deliciously with the classic Daiquiri elements. A little intensity, a little tang, a little sweetness, and a lot to love.

Ingredients
60ml white rum
30ml fresh lime juice
45ml coconut cream
15ml simple syrup

Method
Shake all your ingredients vigorously with ice for no less than 30 seconds and strain into a chilled cocktail glass. Lime or coconut flakes would make the perfect garnish, and of course serving in a coconut shell would be the dream.

The Hemingway Daiquiri

The American novelist loved ordering Daiquiri during his Havana hotel stay in the 30s, but he did have feedback for the El Floridita bartender – ‘double the rum and lose the sugar’. Suffice to say, his version hasn’t taken off at all, but the evolved version has. Maraschino liqueur and grapefruit provide some of the lost sweetness as well as some fruity vibrance. 

 Ingredients
60ml white rum
20ml maraschino liqueur
20ml grapefruit juice
30ml lime juice
Lime or grapefruit (garnish)

Method
Yet again, add all ingredients to a cocktail shaker with some ice and shake well. Strain into a glass of crushed ice and voila, the Hemingway.

Cucumber and Basil Daiquiri

Step into the garden of Daiquiri delights with this fresh and herbaceous twist. The Basil Cucumber Daiquiri combines the crispness of cucumber with the aromatic charm of basil, resulting in a cocktail that's unparalleled in its refreshment and natural fragrance.

 Ingredients
60ml white rum
30ml fresh lime juice
60ml cucumber juice
10ml basil-infused simple syrup
Basil leaves and cucumber slice for garnish

Method
A regular syrup is a 1:1 ratio of water to sugar, so all you need to do is add a few basil leaves into the mix whilst it’s cooking to infuse that herby flavour. Remove them at the end! Once you’ve peeled the cucumber, blend everything with ice and strain (possibly double strain) over a chilled glass. Reinvigorating and unbelievably refreshing.

Spicy Daiquiri

This fiery and invigorating twist isn’t for everyone, but if you like it then you’ll love it. The spicy kick of jalapeño and the zesty zing of ginger creates a super lively cocktail that you certainly will not forget. The warmth and gentle spices in the rum will be brought to the fore, and the refreshing lime juice tames the whole mix down.

Ingredients
60ml white rum
30ml fresh lime juice
10ml ginger syrup
2-3 slices of jalapeño (adjust to your spice preference)
Jalapeño slice (garnish)

Method
Shake everything for a good old while to infuse the spices, and strain into a chilled glass – super simple to make, and exciting to taste. You could use Sriracha sauce instead for a slightly different spice profile – but go easy!

If you’ve got the taste for cocktail experimentations then check out our delicious Piña Colada twists here, from the Chocolada to the Caramelized Banana Colada!

10 Easy Drinks to Make for Your Next Dinner Party

No dinner party is complete without something delicious to drink. Whether you’re going full out and aiming to win Come Dine With Me, or just having a few friends over, you’ll want something eye catching, tasty and easy to make. With all that food to make and the house to tidy, the last thing you need is to spend hours on drinks as well.

So, get your best glasses, pitchers, and punchbowls out because here are our 10 easy drinks to impress your dinner party guests with!

Elderflower Cooler

This is truly one of the most refreshing cocktails you could conjure up for your party. Elderflower is as popular as it’s ever been, and the simplicity of it with the gin and sparkling water makes it oh so easy to prepare.

Top Tip: If you’re lucky enough to have elderflower gin at hand, then you won’t need the cordial too. We love elderflower but having all of that could be overboard!

Ingredients (for 4)
2 thyme sprigs
2 rosemary sprigs
50m elderflower cordial
150ml elderflower liqueur
150ml gin
330ml sparkling water
Edible flowers (garnish)

Method
Fill a jug with the cordial, liqueur, gin, a handful of ice cubes and stir until thoroughly chilled. Pour into champagne flutes, top up with the soda and decorate with the herb sprigs and edible flowers. Enjoy!

Top Tip: If you have time, it looks super cool if you freeze the Thyme and Rosemary in the ice cubes beforehand.

SANGRIA

A fruity jug of sangria on a hot day is hard to beat, but we think it’s just too nice to be ignored unless the sun is shining.  We say throw the calendar out and bring the sunshine indoors because if you’re partying with fans of red wine, there really isn’t anything better to be in the middle of the table.

Ingredients (for 4)
750ml good red wine
100ml brandy
200g berries
2 oranges
2 pears
2 lemons

Method
Chop two oranges, two pears, two lemons, 200g of your favourite red berries and dust them with sugar and cinnamon. Fill a jug with ice, your fruits, 100ml of brandy and 750ml of red wine. Stir, taste, and add in a little triple sec if you want it stronger, or some sparkling water for the opposite.

Top Tip: Try to leave your fruit mix for at least an hour in the fridge so it really takes on the sugar and cinnamon flavouring. If you forget, then it really doesn’t matter. It’s Sangria. It’s still amazing.

RHUBARB & CUSTARD COCKTAIL

Okay, stick with us here because this one is slightly more technical but still really simple for you to make at home. With a backbone of vodka, syrupy rhubarb and yep, you probably guessed it, advocaat, your guests will definitely love this if they’re fans of the dessert.

Ingredients
100ml vodka
100ml rhubarb syrup
(85g caster sugar + 300g rhubarb)
1 length rhubarb (garnish)
30ml advocaat
75ml lemonade

Method
First, the rhubarb syrup. Heat the sugar gently in a pan with 75ml of water. Before it begins to bubble, add your chopped rhubarb. Simmer for 5 minutes and sieve over a bowl. Boil this again for 2 minutes until syrupy and you’re done. Now, shake the vodka and rhubarb syrup with ice and pour into glasses. Finally, you need to mix or whisk advocaat and lemonade. Slowly drizzle this into the glasses over an upturned spoon and you’ll see a stunning division of the two mixtures.

Top Tip: For a fancy garnish, make small shreds of rhubarb using a peeler and dunk them into icy water– they’ll curl up like magic - Rhubarbus Garnishio! (I haven’t seen Harry Potter in a while, sorry.)

MEXICAN MULE

Tequila and lime are a match made in heaven, but it turns out that ginger beer is a welcome addition to their relationship. Staggeringly simple this one, it’s a tequila-based version of a Moscow Mule. Easy to make and once you taste, you’ll realise it’s even easier to drink!

Ingredients (for 4)
240ml tequila
50ml lime juice
40ml agave syrup/sugar syrup
90ml good quality ginger beer
Lime (garnish)

Method
Add the tequila, lime juice and syrup to an ice filled cocktail shaker and shake, shake, shake until you can feel the chill. Strain into an ice filled glass and top up with ginger beer. Garnish with a wedge of lime and enjoy! Sombrero optional.

WHISKEY HOT CHOCOLATE

Perfect for staying cosy outside or as a nightcap, the boozy hot choc is too good to be just a novelty. You can make this with milk or dark chocolate, or simply hot chocolate powder, but we’re going for white chocolate for added beauty and indulgence.

Ingredients (for 4)
400ml milk
180ml whiskey
400g white chocolate
2tbsp vanilla essence

Method
 Slowly heat the milk and essence in a pan and add the chocolate until it’s completely melted. At that point, stir in the whiskey and pour into mugs. Star anise sat on top completes the warming image and provides a very subtle liquorice-y flavour. It divides opinion though, so check with your guests first! They might prefer marshmallows or grated chocolate which also accompany the drink brilliantly.

WHITE WINTER COSMOPOLITAN

This wintery spin on the classic Cosmo is just what guests will want to see as they come in from the cold. White cranberries are just harvested a little earlier than red cranberries, but still the same fruit with the same tartness. The familiar Cosmo we love, but in its winter outfit!

Ingredients (for 4)
180ml vodka (preferably citrus)
60ml triple sec
120ml white cranberry juice
A dash of lime
Berries (garnish)

Method
Cocktail shakers at the ready. Thrown in your vodka, triple sec, cranberry juice, ice, and a dash of lime juice for added freshness. Shake well and pour into martini glasses. Finish with berries on the rim for the quintessential winter Cosmo experience.

Top Tip: A light dusting of icing sugar on the berries around the rim really does wonders for the wintery look.

MAN O’WAR

Named after one of the great American racehorses, this cocktail is also a winner. If your party is demanding something a little (or a lot) stronger, then the Man O’War is ideal.

Ingredients (for 4)
180ml Bourbon
60ml triple sec (preferably Cointreau)
60ml sweet vermouth
Juice of 1 lemon
Tablespoon of sugar syrup (optional)
Cherry (garnish)

Method
Shake plenty of ice, bourbon, triple sec, sweet vermouth, and the juice of a whole lemon. Shake until you feel the chill, and taste. The ratios can be tough to get right for this one, so add in syrup if you want more sweetness. Strain into a chilled cocktail glass and voila, a real showstopper!

Top Tip: If it packs too much of a punch then serve over crushed ice instead so it’s a little less potent.

FRENCH 75

Named after a French World War One gun, this is another hard hitter. However, with gin, bubbly, fresh lemon, and sugar, this drink is a lot more welcoming than the name implies. For us, dinner party drinks are all about trying something a bit different, and the partnership of gin and Champagne is a surprising hit.

Ingredients (for 4)
100ml gin
50ml fresh lemon juice
50ml syrup
300ml Champagne (to taste)
Lemon twist (garnish)

Method
Combine all the ingredients except the champagne into a shaker with ice. Shake and strain into a champagne flute, then top up with the bubbles. Add a twist of orange for garnish. Just like that, you’re in Paris!

SUPERMAN SHOT

We don’t usually include shots in these kinds of lists, but who knows what direction a dinner party might head in and if nothing else, the Superman shot is a stunning eyecatcher. Also, you can pick whatever colours you want to suit your occasion!

Ingredients
10ml cherry liqueur
10ml banana liqueur
10ml blue vodka

Method
Completely straightforward except a little bit of technique to avoid mixing. Pour the cherry first, and then the banana over the back of a spoon. The banana will sink to the bottom. Finish with the vodka over the spoon to top it off. Simple and adaptable but the kind of little touch that makes a dinner party feel special.

COQUITO

No Christmas in Puerto Rico would be complete without a cold coquito, and after trying this sweet and creamy concoction, you may be saying the same about your future dinner parties.  

Ingredients (for 4)
250ml spiced rum
300ml coconut milk
200ml coconut cream
300g condensed milk
250g evaporated milk
0.5tsp vanilla extract
1 medium cinnamon stick
Pinch of ground cinnamon and nutmeg (garnish)

Method
Don’t be offput by the relatively lengthy ingredients because it’s just a case of lumping them all in a blitzer, except the cinnamon stick which you add before refrigerating for at least 2 hours. Give it a good stir before serving and pour small amounts over ice. Sprinkle nutmeg and cinnamon over the top and it looks sublime. Feliz Navidad!

Plenty there to tickle your fancy and get you thinking about what you might serve at your next dinner party, or even bring to someone else’s- don’t outdo them too much though ;).

If you want to serve some stone cold classics then go here for a reminder of how to assemble the 10 most popular cocktails in the world.

Or, perhaps you’re having a Halloween themed dinner party in October, in witch case (pun very much intended), check out these 5 easy to make spooky cocktails!

Oh, and make sure to let us know if you try any of these at your next party, or if you have any go-to’s of your own that always go down a smash.

The Best Whisky To Drink This Summer

In the UK we have a summer which, like last year can be very hot and last for weeks and weeks, but this is not the norm. The British summer is usually a lot more fickle and we may get the odd weekend of beautiful weather, but traditionally this won’t fall over the holiday weekend in August.

However, 2023 has been warm so far, in fact we have just had our warmest June on record, so in anticipation of another hot summer, I have put pen to paper to suggest some great whiskies for hot weather.

These may be heavier whiskies, but they make an astonishing highball, or sour cocktail, or lighter whiskies to sip over ice, or by themselves on a balmy summer evening in the sun.

Glen Moray Classic

I continue to come back and back to this whisky. It is such great quality versus what you have to pay for it. It can be found in so many shops, so is easily available, and is on offer reasonably frequently. A classic by name and a classic by nature. It is sweet with honey and fresh red apples, vanilla and a little lemon zest to keep things interesting. A great way to get the summer started. In a highball, over ice or sipped alone. This is a wonderful summer whisky.

Size: 700ml
ABV: 40%
Find it here: £23.44

Bankhall

This is an exciting new arrival from Bankhall distillery in Blackpool. A single cask to start with which includes some of the first liquid to come off the stills in March 2020. Made with English Barley and matured in a char 4 virgin oak cask for just over three years, only 225 bottles were produced. This would be the perfect whisky to sit on Blackpool beach and contemplate the growth in world whisky over the last five or six years. This whisky might be young, but it has plenty of vibrant flavours with vanilla and orange marmalade, butterscotch and mint leaves with tinned peaches. With a high abv, this drinks very well over ice on a hot day, and I’d be very happy if I was the head distiller Vince Olsen. Let’s just hope he makes more of the same.

Size: 700ml
ABV: 57.4%
Find it here: £99.95

Bushmills 10

From Scotland to England and now to Northern Ireland. Here we have a tropical dessert of a whisky. Lots of sweetness and freshness from a whisky which screams it’s from Ireland. This whisky is fabulous by itself, but with all the tropical fruit flavours and vanilla it is great in a whisky sour. Tart lemon and mangoes fizzing around the palate is brilliant on a summer’s day. Just don’t put too much sugar syrup in the cocktail as it hides all the delicate notes in the whisky.

Size: 700ml
ABV: 40%
Find it here: £34.69

Filey Bay

Back to England and we have another new kid on the block, this time from the Spirit of Yorkshire distillery. Using 100% home grown barley, and ex bourbon cask maturation, this is a sweet whisky which is great with simple ice and soda. To be able to make a good highball, the whisky has to be very good as any imperfections are brought out by the dilution, and this is certainly a well-made whisky. I’d suggest if you’re having a staycation in England this year, why not make the whisky English too?

Size: 700ml
ABV: 46%
Find it here: £49.90

Masthouse Copper Rivet by Berry Bros & Rudd

Here we have yet another English whisky. This one is a little older than the other two at around 6 years old. Made in Kent, this is matured in the south of England and the warmer weather seems to have made a difference. There are complex fruit flavours and rich vanilla. This will stand up to cocktails, highballs, and at 59.7% pretty much anything you want to throw at it, it’ll handle well with its intensity of fruit and sweetness, a great young whisky from Berry Bros & Rudd. Very hard to find, I would suggest this is one for the serious whiskey fiends to find at auction. Expect it to fetch a lot more than the distillery’s own bottlings, and if you have no luck, maybe try a standard bottle and see if you like the flavours.

Size: 700ml
ABV: 59.7%
Find it here: At Auction

Orkney 2006 Berry Bros & Rudd

We finally make it back to Scotland in this round robin of the best summer whiskies the UK has to offer. Another dram from Berry Bros & Rudd and another big, intense whisky. This, like many Orkney whiskies before it has a lovely salinity which refreshes the palate on a hot day. But having been matured in an Oloroso Sherry butt, there is also richness and sweetness to balance out any cocktail. Although I would suggest this is a really good sipper. Perhaps with a little ice if wanted. With black cherries and black cracked pepper, this will liven up the pallet.

Size: 700ml
ABV: 57.1%
Find it here: £123.23

Glasgow Red Wine and Ruby Port Cask Finish

This is a whisky which I would drink as a sipping dram in the cooler months, with its big rich red fruit flavours, spice and sweetness coming from dark sugar and manuka honey. Added to that is a high abv, but with plenty of ice in a tall glass and add soda and it gives a glorious fruity summer fruits forward highball. Six casks were married and there were only 1925 bottles produced, but there is still a decent amount around for now. It’s not complicated, and it’s delicious. So, give it a go!

Size: 700ml
ABV: 57.5%
Find it here: £58.95

Glenglassaugh Sandend

Having been closed for 20 years, Glenglassaugh fired up its stills again in 2008. Finally, they have a new core range which is really worth shouting about. I have chosen for this article the Sandend expression. I’ve tried this on the beach in front of the distillery as two different cocktails, I’ve tried it straight up at 50.5%, and with soda, and I love it! It is created with ex bourbon, sherry, including Manzanilla casks which give a fresh sea breeze nature to the whisky. It is fruity, sweet, a touch of spice, and all these things combine to feel like you’re by the sea in the sun. So, head to a beach, or close your eyes with your feet in a bowl of water, and sip away!

Size: 700ml
ABV: 50.5%
Find it here: £52.20

There are so many great whiskies to drink during the summer months, these are my favourites at the moment, but if your lost for choice, then a good rule of thumb would be to try something from an ex bourbon cask, high strength for highballs, and a little richer in style for a sour. Happy summer drinking!

9 Bottles of Cava You Need to Try

Cava is a sparkling wine made in the same traditional method as Champagne, but in Spain and with local grapes like Parallada, Macabeo and Xarel-lo. Because of this, it’s seen as one of the best Champagne alternatives, with a slightly more umami and brioche tinge that makes it a food-friendly dream.

The best thing about it though is the value! At a fraction of the price of French fizz, Cava provides fantastic quality, versatility, and character and if you find a bottle that you click with, it becomes many drinkers’ go-to weekly sipper!

So, if you want to give Cava a go, then you can’t go far wrong with the nine beauties below!

Bodegas Sumarroca Brut Reserva 2019/20

Organic, vegan, and biodynamically grown, this is a Cava with tonnes of thought and expert craftsmanship in it, and the awards to justify it. The pear and pastry aromas are to die for, flavouring a fizz that feels refined and fresh with the perfect touch of acidity. Most Cavas have under a year on the lees, but this has 24 months!

Size: 750ml
ABV: 12%
Find here: £11.85 (usually more!)

Freixenet Cuvée Especial Ice Rosé N.V.

This is the epitome of summer refreshment – a fizzing Cava Rosé from Freixenet. Garnacha brings ripe red fruits and spice, Pinot Noir provides freshness and acidity, whilst Chardonnay injects some intensity and balance. Plum, blackberries, strawberries... all delicately poised with florality and elegance. Pour over ice, sit back, and relax.

Size: 750ml
ABV: 12.5%
Find here: £11.95

Faustino Cava Brut Reserva

Made with Macabeo and Chardonnay grapes, this is a super sparkly Cava from Faustino. You get so much fruit and florality for your money with apple, pear, citrus, and brioche all there, as well as a moreish creamy texture that’s very pleasant. If you don’t like too much sweetness in your sparkling wine, try this!

Size: 750ml
ABV: 11.5%
Find here: £13.50

Bohigas Brut Reserva

A delectably soft Cava with great structure from near Barcelona, the 24 months on lees in the barrel has developed the layers of flavouring perfectly. White fruit aromas flood the nose, alongside lemon tart, and subtle vanilla. The mouth is bone-dry dry with more citrus, orchard fruits and a touch of minerality. A lot of drinkers’ go-to’s for a reason!

Size: 750ml
ABV: 12%
Find here: £14.05

Anna de Codorniu Ice Edition Rosé

A subtly sweeter Cava here from Anna de Codorniu, with a Pinot Grigio and Chardonnay blend. Tasty lemon notes feature from nose to finish and whilst there is a fruity sweetness, you also get good acidity and tang from that grapefruit and lime, and a great mousse. Serve with a load of ice and it’s a delicious sipper indeed.

Size: 750ml
ABV: 12%
Find here: £14.45

Cava Conde de Haro Brut 2019

It’s not just reds coming out of Rioja, but winning Cava too. This expression ages for two years, developing Champagne levels of complexity whilst retaining a youthful freshness. It’s a richer style of Cava with a full body, carrying delicious notes of biscuit, apple, and dried fruits. If you’ve not been won around by Cava yet, this is a fantastic representation of what it can be.  

Size: 750ml
ABV: 12%
Find here: £14.95

Codorníu Ars Collecta Gran Reserva Grand Rosé 2019

Mouthwatering aromatic and food-friendly Cava here from Cordoníu. The berried bouquet feels bright and fresh, the acidity is measured to perfection, and the creamy bubbles round off a supremely well-balanced profile. Such an inviting hue too – the complete package. Nom!

Size: 750ml
ABV: 12%
Find here: £19.99

Juvé & Camps Reserva de la Familia 2018

Let us introduce you to this benchmark Spanish Cava. The fresh and creamy feel is hinted at by the buttery nose, which blossoms into a characterful palate of lemon, toffee apple and crunchy apple. It’s long-lasting, super fizzy, bone dry and utterly refreshing – everything you want from Cava.

Size: 750ml
ABV: 12%
Find here: £20.50

Segura Viudas Heredad Reserva Cava Brut

Check out this bottle from the Segura Viduas winery, fit for a medieval King! Seriously stylish, the ageing comes through on the gently smoky nose and behind all that plentiful mousse is a palate plush with rich dried fruits, flower petals, subtle nutty bitterness and fresh apple and tangerine. There is so much depth here waiting to be explored. It would also be incredible paired with white fish by the way!

Size: 750ml
ABV: 12%
Find here: £24.95

Want to sip on something closer to home? Try these incredible English Sparkling Wines that are leading the way!

5 Stunning Cocktails Made with Chocolate Bitters

We like to picture bitters as the seasoning of the drinks world. Salt and pepper are in almost everything we cook, and just like them, bitters can add that touch of something to a cocktail to take it to that next level.

Bitters actually began as a medicinal product, with companies like Angostura infusing spirits with bitter ingredients like bark and certain herbs. These days you can find all kinds (like chocolate, which is dark and rich rather than bitter), and because they’re so intense and concentrated, you’ll usually find them in small bottles with teeny tiny droppers so they’re great value for money.

You can read more about the different kinds of bitters here, including a delicious chocolate flavour from Fee Brothers! For now though, let’s go through 5 tasty cocktails that show off exactly how fantastic chocolate bitters can be in mixology!

The Left Hand – for the bourbon lovers

The Left Hand is an evolution of the Prohibition-era Boulevardier, which is basically a bourbon Negroni. Without knowing the history of the cocktail, Sam Ross at Milk & Honey created something similar using chocolate bitters, which pull the cocktail into an exciting new direction. They round off the spiced smoothness of the bourbon and vermouth, temper the Campari sharpness and add some indulgent complexity to the mix.

Ingredients
45ml bourbon
20ml Campari
20ml sweet vermouth
4 drops chocolate bitters

Method
Add everything to a mixing glass, stir well with ice and strain! A cherry makes the perfect garnish but it’s not the end of the world if you sip as it is!

The Swizzle – for the rum lovers

There are a lot of variations of this, some leaning towards coffee, others whiskey, and others rum! The rich coffee, the caramelly notes from the rum, and the cocoa bitters all work so well together with the creamy sweetness of the coconut cream to add a different texture. Lime juice brightens and lifts the mix-up for a reinvigorating and rich profile that will definitely leave you wanting more.

Ingredients
45ml dark rum
20ml coffee liqueur/espresso
3 drops of chocolate bitters
15ml lime juice
15ml coconut cream
Cinnamon stick (optional garnish)

Method
Half-fill your glass with crushed ice, and pour everything in. Now for the swizzle! You can use a swizzle stick, or barspoon, but you simply need to submerge the utensil below the ice and hold it between your palms. Then, as if you’re starting a fire, rotate between your palms until it’s thoroughly mixed! 

Widow’s Kiss – for the cognac lovers

The original recipe for this goes way back to George Kappeler’s Modern American Drinks guide in 1895, using two French herbal liqueurs and apple brandy. It’s changed over the years and in celebration of The Three Drinkers in Cognac, we’re going to use a cognac rather than apple brandy. This Widow’s Kiss packs a punch, with fruits, honey, herbs and chocolate subtly marrying for a gorgeously rich and warm creation which could be served after dinner or as a nightcap. Deliciously bold.

Ingredients
50ml cognac (VS or VSOP)
20ml Yellow Chartreuse
20ml Bénédictine
3 drops of chocolate bitters
Cherry (optional garnish)

Method
Super easy this, just stir all your ingredients with ice and strain into a chilled glass. Yum!

Squeaky Wheel – for the mezcal lovers

This takes the Negroni framework and shakes it up into a smokier, richer number. Created by Nicholas Bennett of Cedric’s at the Shed in New York, the signature earthy smokiness of the mezcal complements the coffee gorgeously. Almond-flavoured, sweet amaretto is offset by bitter citrus for brightness, and the swirling chocolate bitters bring a spicy richness. So much flavour but with no harsh ages, this is truly stunning.

Ingredients (for a jug)
40ml mezcal
30ml bitter orange apéritif (Campari or Aperol)
20ml coffee liqueur
15ml amaretto
2 dashes of chocolate bitters
Orange twist (optional garnish)

Method
Stir around ice to combine and strain into an ice-filled glass. For a nice touch, rub an orange wedge around the rim before dropping it in as garnish. Voila!

Espresso Martini – for the vodka lovers

One of the most adored cocktails of the last few years, this in-your-face cocktail is perfect for a chocolate bitters addition. Bitterness, sweetness, frothy Espresso, smooth and crisp vodka, and now richer chocolate bitters for a Mocha Martini style twist. They add warmth and dark chocolate notes without the sweetness, keeping this cocktail in perfect balance.

 Ingredients
40ml vodka
20ml coffee liqueur (like Kahlúa)
25ml cooled espresso
3 drops chocolate bitters
1 tbsp syrup
Three coffee beans (garnish)

Method
Cocktail shakers out, then simply shake everything with ice and pour into a pre-chilled cocktail glass! Equally perfect after meals or at the bar!

Chocolate bitters are just the tip of the iceberg when it comes to bitters taking drinks to that next level, and if you often make cocktails at home you should definitely consider getting a few in – check out our ‘What Are Bitters?’ guide here!

What Are The Best Wine Pairings for Fried Chicken?

Wine probably isn’t the first drink you think of when you think of fried chicken but those who’ve tried it know what a happy marriage it is. Fried chicken is cooked in different ways across the world, from Southern Fried style to Japanese Tempura style, and you can absolutely find the perfect wine for any fried chicken dish.

Sparkling wines effortlessly slice through oils and fats in the chicken, and those gorgeous bubbles refresh between each bite, but there are also still wines that work too! Let’s dive into the indulgent mix of fried chicken and wine...

CHAMPAGNE – for southern fried chicken

Les Pionniers Brut Champagne

A favourite of ours that we’ve mentioned on the podcast before, Champagne isn’t just for washing down the likes of caviar, it also goes incredibly well with fried chicken! You probably wouldn’t put this ‘high-low’ pairing together, but why the hell not, that’s what we say. Zesty acidity and fizzing bubbles cut through perfectly, and the brioche yeastiness pairs with the umami flavour nicely too. Fried chicken will carry intense flavours and spices, so don’t splash out on an expensive fizz – this Co-op sparkler (like most of their others) is incredibly good value with a gorgeous creamy structure.

Size: 750ml
ABV: 12%
Find here: £21.25

CAVA – for tempura style chicken

Sainsbury's Cava Brut

When it comes to pairing wine with fried chicken, there is absolutely no need to splash out. Good quality Cava is made using the same method as Champagne but instead used local grapes like Paradella, Macabeo and Xarel-lo. You’ll find it’s packed full of zesty citrus, with a more savoury and tropical-led profile than something like Champagne. Its fresh, fruity and fizzy vibrance cleanses the palate wonderfully setting you up for another delicious bite.

Size: 750ml
ABV: 11.5%
Find here: £6

PROSECCO – for spicier chicken

Graham Norton’s Own Prosecco DOC NV

Whether it’s buffalo wings, Nashville style, or Korean chicken, lots of fried chicken packs some heat, and so long as it’s not blow-your-head-off spice, bubbles with a touch of sweetness helps. Pick out a wonderfully light expression like this, and it’s gorgeously refreshing alongside a feast.

Size: 750ml
ABV: 11.2%
Find here: £12

RIESLING – for lighter chicken

Reichsrat von Buhl - Riesling Trocken 2021

We always look to off-dry Riesling when matching with difficult and intense dishes. Whatever the cuisine, Riesling is the reliable and adaptable all-rounder. Pick out a highly acidic and crisp German Riesling like this one to cut through grease and spice, providing bone-dry refreshment in between bites.  

Size: 750ml
ABV: 12.5%
Find here: £14.95

Sauvignon Blanc – for traditional fried chicken

Co-op Fairtrade Irresistible Sauvignon Blanc

Loved around the world, a glass of Sauvignon tends to be pretty food-friendly and works particularly well with classic fried chicken. Those signature zesty, savoury, and herbaceous notes mirror the food, emphasising the citrus and herbs in the seasoning. Robust acidity refreshes the palate too, making Sauvignon Blanc a fantastic bubble-free alternative.

Size: 750ml
ABV: 12%
Find here: £6.85

The right drinks accompaniment can truly make or break a meal, so check out other guides including Indian, Thai, Mexican and Sushi!

Piña Colada With A Twist: 7 Recipes To Make At Home

Those of you who know your Spanish will know that Piña Colada translates to ‘strained pineapple’, a reference to the fresh pineapple juice in the original recipe. Add rum and coconut and bam, you’ve created one of the world’s favourite cocktails and an icon of Puerto Rico! But do we know more about its backstory than the famous Puerto Rican origin?

Well, sort of. 1954 is the most likely year of invention, and San Juan is the location. The person most agree created it is Ramon Monchito, a bartender at the Caribe Hilton Hotel at the time. But like with all hit cocktails, others in the local area claim they came up with it first, so we’ll never know for certain.

Although this is already the definitive tropical cocktail, we love experimenting with twists and variations and particularly with the Piña Colada. It’s sweet, boozy, and creamy which most of us love, but if you’ve never taken to it, then check out these stunning variations below!

The Original Piña Colada

You can’t start experimenting until you’ve mastered the original. The nearest thing you can get to a cocktail smoothie (it must be healthy then, right?) is all about those three bold flavours working together. The texture and fragrance from the coconut, the tropical sweetness of the pineapple juice (fresh is a must!), and the punchy warmth of the rum – incredible.

Ingredients
60ml white rum
60ml coconut cream
120ml crushed pineapple/pineapple juice
Pineapple wedge (garnish)

 Method
You have two choices here! First, you can blend everything with ice and serve a thick smoothie-style mix. Or you can shake everything thoroughly with ice and strain over crushed ice. The blended method is the most popular but try both! If any cocktail umbrellas are laying around, now’s the time to use them.

Baileys Colada

This variation adds a touch of luxury and creaminess to the Piña Colada by using Baileys Irish Cream instead of white rum. The Baileys adds a smooth and velvety texture to the drink, as well as a hint of chocolate and vanilla flavouring. The lime juice balances the richness of the cream, while the pineapple and coconut keep that signature refreshing tropical twist. How delicious does that sound?

Ingredients
60ml Baileys Irish Cream (you could use others of course!)
60ml coconut cream
120ml pineapple juice
15ml lime juice
Pineapple wedge (optional garnish)

Method
In a cocktail shaker, add all the ingredients except any garnishes and ice. Shake well to combine. Fill a glass with ice cubes. Strain the cocktail over the ice. Finally, sip this creamy concoction and feel like royalty!

Jalapiña Colada

Go with us here because this unexpected and spicy twist on the classic Piña Colada will be a thrilling ride for your tastebuds. The addition of jalapeño peppers adds a fiery kick that is tempered nicely by the creamy sweetness of the pineapple and coconut. It creates a surprisingly moreish and lingering warmth that takes the original in a completely different direction.

Ingredients
60ml white rum (darker would work too)
60ml coconut cream
120ml pineapple juice
1 small jalapeño pepper (sliced)
Jalapeño slice/pineapple wedge (garnish)

Method
Begin by muddling the sliced jalapeño in the bottom of a shaker to release its spicy essence. Add the rum, coconut cream, and crushed pineapple juice to the shaker. Shake vigorously with ice, then strain into a glass filled with crushed ice. Garnish with a slice of jalapeño and enjoy the tropical heat.

Chocolada

This variation adds a decadent and indulgent twist to the Piña Colada by using chocolate liqueur instead of rum. Darker chocolate would work, but to pair dreamily with the pineapple and coconut, we prefer white chocolate liqueur. This is great as a boozy dessert and perfect for those with a sweet tooth. Yum!

Ingredients
60 ml white chocolate liqueur (like Mozart)
30 ml chocolate syrup
120 ml pineapple juice
60 ml coconut cream
Whipped cream and chocolate shavings (optional garnish)

Method
In a blender, combine all the ingredients except the garnishes and blend until smooth and frothy. If you like, you can pour some melted choc/choc sauce around the glass which looks gorgeously inviting. Pour into your glass and depending on your taste, you can shave some chocolate over the top or spray with whipped cream to go all out.

Citrus Piña Colada

Okay, now this isn’t the craziest adaptation, but this is actually the Piña Colada you’ll be served in many establishments these days. There is a school of thought that there should be citrus included in the blend and it’s easy to see why. Limes add a very subtle sharp bitterness and fragrance, and the lemons cut through with some light acidity and go really well with the coconut.

 Ingredients
60ml white rum
40 ml fresh pineapple juice
50ml coconut cream
10 ml fresh lemon juice
10ml lime juice
Lime/lemon/pineapple wedge (garnish)

Method
Add all ingredients to a cocktail shaker with some ice and shake well. Strain it into a glass of crushed ice and voila!

Caramelized Banana Colada

Banana is such a perfect match for the Piña Colada, pairing perfectly with the coconut and pineapple and complementing the tropical rum too. But, for an even more sumptuous twist, how about caramelised banana? The rich and buttery sweetness adds a luxurious depth of flavour and a robust cooked quality that creates boozy smoothie royalty.

 Ingredients
60ml white rum
60ml coconut cream
120ml crushed pineapple/pineapple juice
1 ripe banana (caramelized)
Caramelized banana slice (garnish)

Method
First, the banana. Add the sliced banana to a medium-hot pan with a little butter, a generous sprinkle of sugar and a dash of cinnamon, tossing gently to cover the slices. About 3 minutes on each side should be enough. Leave to cool. After that it’s business as usual, blending everything with ice (or over ice)! Yum!

Tequilada

This variation adds a Mexican twist to the Piña Colada by using tequila instead of rum. Tequila adds a smoky and earthy flavour that contrasts nicely with the sweetness of coconut and pineapple. Coconut water replaces cream here too, creating a more refreshing and hydrating cocktail that lets the tequila notes shine through. Fruity sweetness, soothing refreshment, and vibrant agave - olé!

Ingredients
60ml tequila
100ml coconut water
80ml pineapple juice
15ml lime juice

Method
Super simple - shake all the ingredients and pour over a glass prepared with ice cubes. A true fiesta in a glass.

Next stop on the summer refreshment train... strawberry-based cocktails!

Is Lighter Rosé Better than Darker? With Recommendations!

What is Rosé?

Rosé sits somewhere between red and white wine, usually with red fruit flavours and notes of florality and citrus – though of course it varies! Celery, melon, rhubarb, they’re all common notes in Rosé too.

Where red wine ferments for weeks with red grape skins, Rosé only touches them for 2-20 hours. Thus, they are stained red but not completely! Any red grape can be used for this, but preferred varietals tend to be Pinot Noir, Grenache, Syrah, Sangiovese, and Zinfandel. The main way Rosé is made is that during the maceration of the grapes, the skins from the red grapes sit within the juices and the longer they remain like that, the redder it becomes.

The less common method, the Saignée method, is to take the red wine-making process and bleed off a proportion of it before it’s had too much contact with the red grape skins. However, there is another way, and it’s probably the way most people assume it’s made…

It’s pretty much only the Champagne region that does this, but you can make Rosé by adding red wine into vats of white wine (usually only 5% red). They use reds from the south and whites from the north to create these blends of fine wine, but you’ll almost never find this method outside of Champagne.

Each winemaker can decide when to remove their wine from the red grape skins depending on what their aims are for the wine. But, with so many different shades of Rosé, is one better than the other?

Is lighter Rosé better than darker Rosé?

In a word, no. From super pale hues to salmon pink, right through to deep ruby, you will find quality Rosé throughout the Rosé rainbow. That’s not to say there isn’t a difference though. Generally speaking, lighter rosé is dryer and less sweet, whilst darker wines are sweeter and full-bodied – but this isn’t a hard and fast rule.

Several factors affect the colour. Some grapes used are simply darker than others, the time spent with the oak, and crucially, the amount of contact with the grape skins.

The idea that paler blends are better may have come about alongside the increased popularity of this dry Provence style, and the decreased interest in the old style, but with so much variation, you can’t judge a Rosé by the colour! You can by the taste however, and these are five examples that pass that particular test with flying pink colours!

5 bottles of Rosé to try

ARGENTINA

Susana Balbo Signature Rose 2019

Susana Balbo is an absolute legend of winemaking, becoming not just the first female winemaker in Argentina but creating one of the most respected wineries in the world. This Provencal-style Rosé has a terrific balance of zesty citrus and red berries, with a wonderfully elegant and delicate feel. The touch of acidity is very welcome too, and overall this is a seriously well-put-together, well-balanced Rosé.

Size: 750ml
ABV: 13%
Find here: £18.60

ITALY

Principato Pinot Grigio Rosato 2022

Italian Rosé, or ‘Rosato’ tends to provide fantastic value, case in point being this juicy and aromatic number from Lombardia. It’s noticeably crisp and refreshing, with delicious strawberry and white peach notes. Super drinkable with a moreish lightness, and perfect for those wanting to avoid overly sweet Rosé expressions.

Size: 750ml
ABV: 12%
Find here: £8.50

SPAIN

Bodegas Ameztoi Txakoli de Getaria Rubentis Rosado 2022

This Basque Rosé is made using two grapes you won’t often see in Rosé, a half-and-half mix of Hondarribi Beltza and Hondarribi Zuri. A tasty food-friendly expression, behind that inviting pale pink hue are aromas of ripe red fruit with a familiar combination of citrus and floral notes. The fresh and fruity palate opens up to some zippy acidity and pleasant minerality that really is delicious.

Size: 750ml
ABV: 11%
Find here: £14.80

PORTUGAL

Titan of Douro Reserve Rosé 2019

Rich with mouth-watering sweet peach and cherry, the burst of lemon and tang of raspberry offsets wonderfully well. There is even a touch of smoke and warmth that comes through, but it retains a complete vibrance and freshness. If you want to taste something a little different to your usual Rosé then this is most certainly it.

Size: 750ml
ABV: 13.5%
Find here: £16.93

FRANCE

Marcel Martin La Jaglerie Rosé d'Anjou 2021

Red fruits and florality flood the nose of this Cabernet Franc/Grolleau French Rosé, which for this price point is a must. Hailing from the Loire region, the balance of French rose, strawberries, raspberries, and even subtle pastry notes is in perfect harmony. A benchmark fresh, medium dry and smooth French Rosé that will never disappoint.

Size: 750ml
ABV: 11%
Find here: £9.49

Rosé in the sun is unbeatable stuff, but if you’re cutting out the booze then check out these Stunning No-Lo Drinks for Summer!