7 Delicious Sour Cocktail Variations

A sour is one of the easiest types of cocktail you can possibly make and even better, they look and taste amazing too.

Essentially a scaled-down punch, the British Navy is actually credited with popularising and possibly even inventing them when sailors mixed rum with lime juice due to the ready availability of rum in the Caribbean and to ward off scurvy!

These sours for every spirit make you look like an accomplished master of mixology… even if on the down low, they were pretty easy to make.

What Ingredients Are In A Sour Cocktail?

Nowadays there are many different variations of a sour (as you’ll see!), but the base ingredients will always be the same; your spirit of choice, citrus and syrup. Here are seven of our favourites for you to try…

WHISKEY SOUR

For the 19th century Navy, the Whiskey Sour was a godsend. The citrus warded off scurvy which was rife, and the whiskey was safer than much of the water. When the recipe arrived on land, it was improved with a little sweetness to temper the acidity and whiskey punch and voila! Modern recipes include egg white and Angostura which do add depth and texture so include them if you want to add some extra fanciness!

Ingredients
60ml Whisky (Glen Grant 12YO works well)
25ml Lemon Juice
15ml Simple Syrup
½ egg white (optional)
2 dashes of Angostura bitters (optional)
Lemon Peel to garnish

Method
Shake everything dry, and then with ice until it’s properly chilled and double strain into a rocks glass before a garnish of your choice – we like lemon peel.

TEQUILA SOUR

The Tequila Sour is a tantalizing fusion of two beloved classics: the 1920s sour cocktail and the ever-iconic Margarita. This harmonious concoction marries the vibrancy of tequila with the zesty allure of citrus. Tequila Reposado, with its nuanced hints of vanilla and caramel, dances elegantly with the tangy lime and lemon juices, culminating in a symphony of sweet and tart flavours. To add a touch of luxury, an egg white lends a luscious mouthfeel and a frothy foam topping.

Ingredients
60ml Tequila (Espolon Reposado works well)
15ml Lime juice
30ml lemon juice
10ml syrup (could use agave syrup)
½ egg white (optional)

Method
Spoiler alert: most sours are made the same way so again, dry shake if you’re including the egg, then wet shake (ice), and strain for a finessed finish! Delish.

Rum SOUR

A proper glass of tropical reverie, the Rum Sour is a wonderful example of simple ingredients in perfect harmony. The warmth of the dark rum, the decadence of the egg white, the zip and tang from the lime, and the sweet orange juice – there’s so much going on and in the best possibly way.

Ingredients
50ml Dark Rum (Bacardi 8YO Reserva Ocho works well)
25ml Orange Juice
25ml Lime Juice
12ml Syrup
½ Egg White

Method
Mix all ingredients together without ice and shake, add ice and shake once more. Fine strain into a cocktail glass. Sit back and enjoy!

GIN SOUR

A wonderfully light on its feet, refreshing and botanical twist on a Whisky Sour, the Gin Sour is similar to a Gimlet but with lemon rather than lime. Zesty lemon brings sunny brightness and intensity which intertwines gracefully as a natural partner with the botanical depths of the gin. A delicious exploration of taste and texture that is both subtle and intense – one of our favourites.

Ingredients
60ml gin (London dry style)
25ml lemon juice
½ egg white
10ml syrup
Dash of Angostura (optional)
Lemon wheel (garnish)

Method
It’s the same again – dry shake, icy shake, strain and serve – we did say they were simple! Garnish with a lemon wheel for a fresh citrus scent.

VODKA SOUR

The egg white really brings out the creamy profile of a good vodka, the clean steel of which is fantastic foundations for the vibrant lemon and lime to dance on. Some syrup is definitely needed to bring balance, and we really recommend Angostura for subtle complexity and rounding off. One of the crispest sours you can make.

Ingredients
60ml vodka
20ml lemon juice
10ml lime juice
½ egg white
10ml syrup (experiment withs strawberry syrup!)
Dash of Angostura
Lemon wheel (garnish)

Method
You know the drill when it comes to Sours by now - dry shake, icy shake, strain and serve! Try out strawberry syrup with this one by boiling strawberries with sugar and straining!

PISCO SOUR

If you don’t know about Pisco then you’re seriously missing out – check out our guide here! It’s a South American grape brandy with gentle herbal, fruity notes and this is the most famous cocktail using it. No lemon here, just lime which when shaken with the syrup, egg, and Pisco, creates a really moreish mix that hits you with tartness, but then sweetness, all with a silky mouthfeel and herbaceous touch on the finish. Unforgettable on a first try.

Ingredients
30ml Pisco
15ml lime juice
15ml simple syrup
1 egg white
Angostura bitters
Lemon wheel (garnish)

Method
Add everything except the Angostura and dry shake thoroughly. Add ice and repeat until it feels chilled. Strain into a pre-chilled glass and garnish with 3 so drops of Angostura bitters. To give it a special touch, use a toothpick to swirl the bitters into the mix creating a colourful pattern.

AMARETTO SOUR

Another liquid that boasts of the Sour as it’s most famous cocktail is Amaretto, the sweet almond-flavoured liqueur. One of our absolute favourites, the sweet ‘n’ sour marriage works so deliciously here with the froth. Subtle nuttiness, marzipan-esque sweetness and bright citrus - stunning.

Ingredients
60ml amaretto
30ml fresh lemon juice
1 dash aromatic bitters (Angostura)
15ml egg white
Optional garnish: Maraschino cherry

Method
Break down that egg white by shaking without ice, then repeat with ice and yep, you guessed it – strain over ice. Nom. 

For a change of pace but sticking with the theme of easy to make but tasty cocktails, explore our lovely Prosecco cocktail guide here!

4 of The Best Boozy Ice Lollies for Summer

People are loving alcoholic freezer pops more than ever before and these four boozy ice pops are reimaging childhood favourites better than the rest. Be it on sunny walks, at barbeques or as a special dessert at home, these sorbet style ice lollies are incredibly satisfying – just keep them away from the kids!

POPS Pimm’s No.1 Frozen Cocktail

If a glass of Pimm’s is the definitive summer sipper, then surely a Pimm’s Popsicle is the out and out king? Established in 2014 by childhood companions Harry and James, the Pimm's popsicle is crafted in the UK using the iconic drink alongside lemonade, real strawberries, and wonky cucumbers. Check out their Prosecco and Peach too!

Size: 75g
ABV: 4.3%
Find here: 3 for £5

Ice Kitchen Mojito Poptails

This is a very tasty 100% natural and handmade in London Mojito lolly that completely stays true to the freshness of the original. Fresh mint steeped in syrup is blended with fresh lime and of course, white rum to create a sweet, creamy, and tangy treat.

Size: 75g
ABV: 1.5%
Find here: 3 for £4.90

24 ICE Strawberry Daiquiri

Dutch manufacturer 25 ICE have made what has to be the cocktail most suitable for becoming an ice lolly, and that’s the slushy Strawberry Daiquiri. They merge the childhood nostalgia of a refreshing strawberry ice lolly with the adult oomph of a boozy Daiquiri so well and are definitely worth trying on a rare boiling British day.

Size: 75g
ABV: 5%
Find here: 5 for £6.99

Tipsies Premium Ice Pops Pina Colada

A gorgeous tropical blend of Ghanaian pineapple, aromatic coconut and premium white rum, these Pina Colada ice pops are everything you want them to be – creamy, naturally sweet, and silky smooth. Take note that these arrive unfrozen, so pop them in the freezer and then take out whenever you feel like it!

Size: 75g
ABV: 5%
Find here: 12 for £19.99

If you wanna make your own refreshing cocktails, then we’ve pulled together 7 tried and tested Daiquiri Twists that are so easy to make at home – you could even turn them into your own ice lollies!

The Best Easy-to-Make Prosecco Cocktails

When you’re in the mood, you cannot beat adding some fizzing bubbles to a cocktail and being so fresh, versatile, and affordable, Prosecco is the perfect cocktail partner.

Let’s jump into a few of the super simple to make cocktails with Prosecco at the heart of them, featuring the classics you know and love and a few you might not have heard of...

Bellini

Step into the Italian sun with the Bellini, a timeless concoction born at Harry's Bar in Venice. This elegant but famously simple to make cocktail blends velvety peach puree with the bubbles of Prosecco, creating a sweet and sparkling symphony. A summer sunset in a glass.

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

 Method
Unless you’re a Belliniphile, you probably won’t have peach purée laying around so buy some or make your own (peel peaches, refrigerate and blend). Strain into a flute, top up with that Prosecco and gently stir to retain the fizz. If you’ve got a peach left, of course a slice as garnish tops it all off nicely.

Negroni Sbagliato

When a bartender mistakenly used Prosecco instead of gin in a Negroni, the Negroni Sbagliato was born – and thank goodness for that mix-up! This playful twist swaps the traditional bitterness for a touch of bubbly joy and makes for a lighter mix.

Ingredients
25ml Prosecco (use extra dry for sweetness)
25ml Campari
25ml sweet vermouth
orange slice (to garnish)

Method
Pour the Campari and vermouth into a rocks glass and fill it with ice. Top up with Prosecco. Stir gently to chill and garnish with the orange slice. Voilà!

Hugo Spritz

The first rival to truly challenge the Aperol Spritz when it comes to summer spritz sensation, the Hugo Spritz has spread across Europe from Northern Italy and with the power of TikTok, become more popular than ever. Aromatic, effervescent and invigorating with fragrant fruits and the perfect balance of sweetness and crispness – you’ve got to see what all the hype is about.

Ingredients
40ml elderflower liqueur (like St Germain)
20ml soda water
Sprigs of fresh mint
Dash of lime or lemon juice
Prosecco to top up

Lime/lemon wedge (garnish)

Method
Take a large wine or Highball glass and add some mint (muddle for extra flavour or leave for subtle soothing). Pour in your elderflower liqueur or if you want a less boozy version, elderflower cordial works well too. Fill the glass with ice, add a splash of soda, some lemon or lime juice (both work), and top up with that gorgeous fizzy Prosecco!

Kir Royale

Take your Prosecco to regal heights with the Kir Royale. Some use Champagne for this, which works great but the fruity profile of Prosecco works a treat. Use a rich and sweet blackcurrant liqueur (crème de cassis for syrupy sweetness, Chambord for more depth). So, so delicious.

Ingredients
1 tbsp blackcurrant liqueur (crème de cassis or Chambord)
Prosecco
Blackberry/Raspberry (optional garnish)

Method
Ridiculously simple, add your liqueur into a flute and top her up with Prosecco. Raspberries or blackberries for the garnish and away you go!

Pink 75

A beautiful pink 75 fit for Barbie, this twist on the French 75 boasts so much flavour and charm behind that rosy hue. Zesty grapefruit adds some tang to the sweet ripe fruits of the gin botanicals, all pulled together by Prosecco’s gorgeous fizz and refreshment. Include the garnishes and this is a real showstopper when popped in front of your guests.

 Ingredients
50ml pink gin (any decent berry flavour or rhubarb)
10ml pink grapefruit juice
Prosecco to top up
Raspberries (garnish)
Edible flower petals (optional garnish)

Method
Shakers out for this – add everything with ice until your hands are cold, and strain into the flute before yet again, topping up with Prosecco. If you’re feeling extra, then edible petals really give this cocktail that special touch... which is what they’re all about right?

Poinsettia

Quaffable to the max, this is a fantastic all year-round cocktail that refreshes but also has that something special. Not only beautiful to look at, but it also tastes delicious too with tart cranberry playing off light Prosecco so well. Some use triple sec in the recipe, but we want to go for Grand Marnier for extra indulgence and depth. Perfect for celebrations but also a reason to celebrate in itself!

 Ingredients
25ml Grand Marnier
50ml cranberry juice
Prosecco to top up
Fresh bay leaf (garnish)

Method
Simple again, just pour everything with the Prosecco last and give it a nice stir. If everything’s nicely chilled beforehand, then that’s it! Oh, and a fresh bay leaf for traditional garnish. Voila!

Sgroppino

One of the OG Prosecco cocktails, Venetians were drinking this in between courses all the way back to the 1400s. Essentially, it’s vodka and Prosecco blended with lemon sorbet – nom. It’s got a boozy hit, sweet citrus and is perfect on a hot day or as an alcoholic dessert substitute at your next dinner party.

 Ingredients
30ml vodka
50ml Prosecco
1 scoop lemon sorbet

Method
The key here is to make sure everything is chilled and then simply blend them together before serving in a small, chilled glass! Make sure you like the lemon sorbet before adding because you don’t want to spoil the vodka or Prosecco!

If you’re looking for the perfect Prosecco for these moreish mixes, then there are tonnes of great recommendations across our site including in our Prosecco Styles Guide!

One Drink, Three Ways: Brown Brothers Orange Muscat & Flora

One Drink, Three Ways is the signature feature by The Three Drinkers. Join us as we take one bottle and create a trio of phenomenal serves that you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, The Three help you get the most out of your glass. It’s time to get liquid on lips.

Sweet wines are back in vogue as people realise that there is so much fun to be had with them! From swapping out simple syrups for them in cocktails to drinkable puddings, sipping neat or in highballs, sweeter sips are the drinks trend of this summer and beyond. 

One must-try sweet wine that does everything is Brown Brothers Orange Muscat & Flora. Hailing from Victoria, Australia, this rich, golden sipper is made with the lesser known Orange Muscat grape blended with some rare Flora, all harvested late to concentrate the sugars. The result is a sweet, viscous white wine with fresh, orange blossom aromatics and notes of candied lemon peel and marmalade. At just 10% ABV, it’s incredibly versatile; you can have this alone as a drinky dessert, pair it with salty blue cheese (yum!) and even mix it into elegant cocktails. Here are three, fun ways to try the Brown Brothers Orange Muscat & Flora.

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Helena’s Choice: Orange Sunset

Think of this as a much lighter, more elegant and summery version of an old fashioned with a delightfully floral kick. This works as an aperitif as well a digestif depending on the mood and is a great all rounder cocktail for everyone at your gathering. Simply build the drink in a tumbler glass by combining the whiskey with the wine, adding the bitters and ice cube, then stirring. Garnish with an orange wheel or orange peel.

Orange Sunset

50ml Orange Muscat & Flora

25ml Rye Whiskey

2 Dashes Orange bitters

Orange peel zest

Large ice - ideally with flower frozen into it

Glass: Small wine glass

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Aidy’s Choice: Spiked Orange Bellini

Here’s another super simple recipe - a Bellini with a twist! Switch out your fresh pear juice for some Orange Muscat & Flora wine in a flute and top up with Extra Brut Prosecco to give your fizz a golden hue and stunningly different aroma and flavour. It’s a really beautiful, yet simple change form a classic recipe and is guaranteed to get people talking. Garnish with an orange ribbon if you’re feeling fancy.

Spiked Orange Bellini

50ml Orange Muscat & Flora

Top up with Extra Brut Prosecco

Orange and or lemon garnish

Glass: Flute

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Colin’s Choice: Mango Flora Frosé

Mango Flora Frosé

300g Frozen mango slices

150ml Orange Muscat & Flora

Edible flowers to garnish

Glass: Large, round wine glass

This frozen treat can be a light pudding in itself or it makes a great palate cleanser before or after cheese. It takes some thinking ahead though as you need to pour the wine into a freezer bag and leave it overnight, before adding it to a blender with the mango and giving it a good blitz! Serve in a coup glass or large wine glass and garnish with edible flowers of your choice to pretty it all up.

Like this? Check our our other One Drink, Three Ways pieces: Belvedere Organic Infusions, Tanqueray Gin and The Macallan 12.

Brew-tiful Blends: Elevating Cocktails with the Power of Tea

Cuppas and cocktails, is there anything we like more? Well, how about them together? We’ve been exploring tea-infused cocktails and boy can they elevate a creation to that next level. From floral refreshment to soothing spice, these are some of our favourite tea cocktails, hot and cold, that you should definitely experiment with if you haven’t already! Let’s get the kettle on...

Jasmine Fizz

The Jasmine Fizz just gets more and more delicious with each ingredient. Delightfully refreshing, it combines the floral notes of jasmine tea with the effervescence of sparkling wine. Elderflower continues this natural and aromatic profile, with fresh lemon to cut through and add some zip. One of those cocktails that you feel invigorated drinking.

Ingredients

60ml jasmine tea-infused gin
30ml elderflower liqueur
15ml fresh lemon juice
15ml simple syrup/honey
60ml sparkling wine
Lemon twist (garnish)

 Method
Okay, so the gin. We recommend testing on a smaller amount first, but you’ll need to sit the jasmine teabags in the gin for at least 1 hour. After this, just shake everything with ice and strain into a chilled glass. Lemon or beautiful jasmine flowers for garnish and voila, a cocktail that will really impress.

Aperol Tea Spritz

Sparkling teas like these stunners work wonderfully well in place of sparkling wine in cocktails, and this Aperol Tea Spritz is a perfect example. LYSERØD is one of the driest sparkling teas out there, and those Rosé notes and smooth White Tea pair nicely with the Aperol. There are so many combinations you could try, so experiment with sparkling teas in your favourite Spritzers.

Ingredients
100ml Aperol
150ml sparkling tea (something like LYSERØD by Copenhagen)

Method
Pour both over ice – there really is nothing else to it. Relax and enjoy.

G&Tea

Adding teabags to Gin and Tonics has been a bit of a thing in Scandinavia for a while, but adding an elegant sparkling tea instead of the tonic and teabag separately makes a hell of a lot more sense if you ask us. This is a really fresh way to mix up the usual G&T for something just as clean and pure, but with more botanical depth. Just pick a tea with mild flavour and mix with your favourite gin.

Ingredients
50ml gin
100ml sparkling tea (something like Jing Jasmine Pearls)
Angostura bitters (optional)
Honey (optional)

Method
Make it as you would a regular G&T, simply combining the two. Obviously tonic is more neutral than tea, so if you want some bitterness add Angostura drops, or if you want a dash more sweetness go for a touch of honey.

Hot Chai Toddy

The addition of spiced black chai to the winter warmer that is the Hot Toddy adds deliciously comforting warmth and deep spice, complementing the whisky well. With the earthy tea, fresh lemon and touch of honey, there is an almost medicinal quality to this cocktail that harks back to the Hot Toddy’s roots.

Ingredients
2 tsp lemon juice
1 tbsp honey
100ml-150ml hot water
1 black chai teabag
35ml whisky
1 clove (optional)
1 cinnamon stick (optional)
Lemon wheel (garnish)

Method
Grab your favourite mug or handled glass and pour the hot water over the tea. Mix in the honey, whisky, and lemon until everything has merged. Chuck in the clove and the cinnamon for even more warmth. Cup in your hands and let it soothe your soul!

Birds and Bees

From Juan Coronado of The Bazaar comes this delicious cocktail using a chamomile-honey syrup to mellow the fresh lemon juice and complement a good quality gin. It’s another tea cocktail that feels clean and delicate, but with punchy gin at the heart of it. Tasty.

 Ingredients
50ml gin
30ml chamomile-honey syrup
25ml fresh lemon juice
10ml lime juice
For the syrup: 1 chamomile teabag and 15ml honey (you might want to make a bigger batch though)

Method
All the effort here is in that syrup, which is actually very simple to make. Make chamomile tea as usual and dissolve honey into it, before cooling at room temp. Then, combine everything in a shaker with ice, strain, and sip! Nom.

Green, Ginger, and Gold

Cognac is a surprisingly tasty pairing with green tea, and of course ginger so this is a gorgeously fresh and alive cocktail merging them. With fresh mint too, there is a refreshing and soothing quality, as well as rich warmth and spice and earthiness. You could try this warm or chilled, it’s up to you but we’re going for chilled this time.

 Ingredients
3 pieces fresh ginger
2 mint leaves
15ml syrup
30ml cognac (VS or VSOP)
60ml chilled green tea

Method
Muddle syrup, mint leaves and ginger with cognac and fresh, chilled green tea. Once the flavours are infused, strain into a glass filled with fresh ice and garnish with a mint leaf for that final touch.

There are so many cocktails you could make with sparkling teas in particular, so check out these! If any cocktail recipes use sparkling wines like Rosé or Prosecco, then give these a go instead.

What is the Best Thing to Drink on Aeroplanes?

It is difficult to pinpoint the exact moment a holiday starts, but sipping on an in-flight drink whilst cruising above the clouds is a guaranteed way of getting into the mindset. But have you ever noticed any differences in how your favourite drinks taste at 35,000 feet?

Well, you’re not imagining it. The altitude lessens the ability of our senses to detect complexities in flavour, and the pressurised, dry air subdues taste buds, dries out the nose and de-intensifies aroma. It is easy to forget just how much our taste relies on our small, and in the cabin, you may well notice that your favourite aromatic wine on terra firma is unusually shy in the cabin. Did you know that even the loud engines compromise taste, for example!? So, bearing that in mind, how do we drinkers adapt to these conditions and avoid disappointment when the drinks cart comes around?

The key is to opt for bolder, fuller, and more intense flavours, whilst avoiding subtle, more nuances and fragrant drinks. Particularly when it comes to premium aged liquids like older whiskies and wines, the full sensory experience involved in enjoying these is best left till your feet are back on the ground!

When deciding in-flight white wine, you’ll get more out of powerful whites like Chardonnay, Rhone blends, and Viognier-based bottles. For reds, look out for punchy Cabernet Sauvignon, Malbec, and Syrah.

Tomato juice is sold in surprisingly huge quantities by airlines, nearly as much as beer in the case of Lufthansa. Research shows that this umami flavour profile may not only avoid the compromise of other tastes, but actually may be enhanced! So, if a Bloody Mary is an option or perhaps savoury gins, then these may taste even better than usual.

One semi-myth of in-flight boozing is that you get drunk quicker. Some say that the pressure change thins the blood, strengthening the effects of any alcohol consumed. What’s more likely however is that the lack of oxygen, dehydration, fairly empty stomach (airports are expensive and plane food’s reputation isn’t the best), limited movement and vacation excitement contributes towards an intoxicated feeling – so there’s some truth to it we suppose. One thing to note; carbonated booze is very popular on flights, and these are absorbed by the body at a faster rate, so if you want to avoid any tipsiness until you reach your destination, maybe steer clear of these.

A New Twist on Tradition: Exploring the World of Beer Cocktails

When it comes to cocktails, beer definitely isn’t the first ingredient that comes to mind. However, the world of mixology has embraced the idea of blending beer with other spirits and flavours to create unique and refreshing concoctions, so don’t write it off just yet! It’s probably the most beloved drink of them all, so let’s dive into the delightful realm of beer cocktails, where traditional brews meet exciting twists.

Marbeerita

The Beer Margarita, the Beerita, the Beergarita, whatever you call it, it really works. The beer brings a refreshing twist to this classic putting a bubbly spin on the traditional mix of tequila, lime and aromatic orange... which marries with hops deliciously. Barbeques, laid-back afternoons, the Marbeerita is well worth a go.

Ingredients
50ml tequila (blanco or reposado)
30ml lime juice
25ml Cointreau
15ml triple sec
120ml chilled beer (go for lager, ideally Mexican)
Lime wedge (garnish)

Method
Add everything except the beer, stir to combine, add a little ice, and pour beer over the top. How’s that for simple?

Shandy

Cocktails do not get simpler than this. If you order a Shandy, you’ll almost always get beer and lemonade, usually in a 50:50 split. It’s ideal if you want something thirst quenching but not too boozy, and also adds some bright and juicy sweetness to the crisp beer. If you don’t fancy lemonade, then try fruit juice or ginger ale. A Radler is basically the same thing too, but uses lemon soda instead.

Ingredients
120ml beer
120ml lemonade

Method
To avoid chaotic fizz levels, pour the beer first and top up with lemonade. Shandy complete.

Michelada

Becoming more and more popular stateside is the Michelada, a brunch style cocktail like the Bloody Mary but usually without the tomato. Traditionally it’s simply light Mexican beer with a dash of hot sauce and a salted rim and lime, but Worcestershire sauce also makes a nice addition. To make a Chelada, just ditch the hot sauce and pepper and up the lime.

Ingredients
250ml beer (light lager)
Dash of Mexican hot sauce
Salt and pepper rim
Lime for juice and garnish

Method
Mix salt and pepper on a plate (chilli powder too if you want more heat). Rub the rim with the lime and roll in the seasoning. Then, squeeze the lime and add to the rim before adding hot sauce, and topping up with lager. Unless your beer is ice-cold, add ice because the Michelada really is best served super chilled.

Beermosa

The Beermosa is a delightfully simple twist on the classic Mimosa. By replacing the sparkling wine with beer, you get a malty bitterness that tames the sweet citrus nicely. This beer cocktail is perfect for any time you want a little citrusy goodness with a beer kick.

Ingredients
120ml beer (try and get one with citrus notes)
120ml orange juice
Orange wheel for garnish

Method
Pour equal parts of beer and orange juice into a glass (no ice if they’re both chilled). Stir gently to combine the two and keep the bubbles alive, before a wheel of orange to finish the sunny look. Nom.

Black Velvet

A famous stout cocktail this time, the gorgeous Black Velvet. Created during the national mourning of Prince Albert in Victorian Britain, Guinness is almost always used (or a very dark stout) for its bitter, silky richness to offset the fruity and fizzing lightness of the sparkling wine. Surprisingly moreish so give it a try!

 Ingredients
100ml Champagne (Crémant or Cava is fine)
100ml Guinness

Method
Champagne first, then pour the Guinness over a spoon to layer it up nicely. Enjoy!

Every cocktail we love today was discovered through experimentation so try stuff out! Need inspiration? Check out our recent Daiquiri Twists here!

One Drink, Three Ways: Albariño Mar de Frades

One Drink, Three Ways is the signature feature by The Three Drinkers. Join us as we take one bottle or style and create a trio of phenomenal serves that you can enjoy anytime, anywhere. From rums and whiskies to gins and wine, we’ll help you get the most from your glass.

The Albariño wine grape that’s making a big splash around the world most famously hails from Rias Baixas in Galicia in northern Spain, where 90% of production is fine white wine made with it. Rias Baixas is a region characterised by a unique, damp, coastal climate where this thick-skinned white grape thrives, producing wines with lively acidity, aromatic intensity and flavours of citrus, peach and tropical stone fruit with a characteristic saline note. 

One of the leading wine producers in the region is Mar de Frades with their range of beautiful Albariño wines all presented in eye-catching, blue bottles mirroring the crisp freshness of the wine and their coastal home. Founded in 1987 in D.O Rías Baixas, Mar de Frades is located in the Salnés Valley, where characteristic Atlantic breezes and granite soils give the grapes their saline, fresh, citric and mineral profile. Here are three classic styles of Rias Baixas Albariño to try made by Mar de Frades.

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Classic, Crisp & Citrusy

Mar de Frades Albariño: Classic Albariño is made in a style that’s light and lemony with a peachy note, a saline core and subtly bitter finish. Super refreshing, this classic style is made in stainless steel and tasted young. It is the perfect pairing for seafood dishes or even just sipped alone as an aperitif.

Mar de Frades

Albariño

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Gastronomic Albariño

Mar de Frades Finca Valiñas: More and more Albariño is being made in a gastronomic style, where oak ageing is used as well as some extended ageing on lees (the dead yeast cells) to add texture, creaminess and depth of flavour. These processes make the wines ideal for ageing longer and for pairing with richer fish dishes and white meats especially. 

Mar de Frades

Finca Valiñas

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Sparkling Albariño

Mar de Frades

Brut Nature, Sparkling

Mar de Frades Brut Nature: Much more rare is a sparkling Albariño, but we are starting to see them produced! These ‘espumoso’ wines are made in the traditional method like Champagne and give crisp, lemony and saline notes with elegant, yeasty complexity - perfect as an aperitif or with fish & chips.

Like this? Check our our other One Drink, Three Ways pieces: Belvedere Organic Infusions, Tanqueray Gin and The Macallan 12.