The rebujito is a classic Spanish cocktail that’s typically made with sherry and a lime/lemon soda. This lifts it up a notch, and also takes well to being batch-made for summer party drinking. Rebujito Serves 1 For the mojito cordial5 large mint sprigs100g caster sugarZest of 1 lime, peeled off in strips30ml fresh lime juice½ tbsp citric acid (look for it in south-east Asian or Indian food stores) For the drink30ml manzanilla, or fino20ml good mezcal (look for a bottle with the holographic seal of authenticity on the side)10ml apricot liqueur – we use Giffards20ml mojito cordial (see above and method)Soda water, to taste1 big sprig fresh mint, to garnish First make the cordial. Bring a small pot of water to a boil and have ready a bowl of iced water. Blanch the mint sprigs in the boiling water for 10 seconds, then lift out and drop into the ice bath to chill down. Transfer the cooled sprigs to a plate lined with kitchen towel to dry, then pick off all the leaves and put …

The scent of honey and warm pastry that spills out of the late-night baklava shops on Taksim Square in Istanbul is the inspiration for this twist on the classic old fashioned. The honey, cinnamon and walnut slip in perfectly without overpowering proceedings. Baklava old fashioned Serves 1 60ml bourbon1 tsp honey1 tsp brown sugar1 pinch ground cinnamon1–2 drops vanilla extract (optional)1 walnut or 1 strip orange zest, to garnish Pour the bourbon into a shaker or mixing glass, add the honey, sugar and cinnamon, and stir until the sugar and honey dissolve. Add a big handful of ice, stir again until the mix is well chilled, then strain into a tumbler or rocks glass filled with fresh ice. Garnish with a walnut or/and orange zest, then serve. Andrea Ena, bar manager, Nora, London E22 Source link

A Chilean twist on a wine cocktail: elegant, vibrant and built on the balance between the depth of pinot noir and the bright sweetness of cherries. It takes inspiration from Chile’s traditional borgoña, a drink where red wine meets fruit (usually strawberries), but layers in cherry liqueur and soda for a modern, effervescent edge. I sometimes add a few drops of fresh lime juice to sharpen the sweetness and make the fruit flavours really pop. It’s refreshing yet sophisticated, and a great aperitif. Cerezo negro Serves 1 90ml pinot noir – Chilean, obviously30ml cherry liqueur – Cherry Heering or kirsch, ideally90ml cherry soda, chilledA few drops fresh lime juice, to taste (optional)1 twist lemon, to garnish (or, when in season, 1 fresh cherry) Fill a large wine glass or rocks glass with ice. Add the wine and cherry liqueur, and stir gently to combine. Top with the cherry soda, add lime juice to taste, if using, garnish and serve. Nico Einersen, head chef, Mareida, London W1 Source link

Here’s a spicy little number that will help you see in the lunar new year in style on 17 February. Szechuan sizzle Serves 1 2 heaped tsp Sichuan peppercorns 35ml standard 1:1 sugar syrup35ml Aperol 20ml Campari 15ml Bénédictine 1 slice orange peel, to garnish Muddle the peppercorns and syrup in a cocktail shaker until the peppercorns are finely crushed and the mixture smells aromatic. Add the Aperol, Campari and Bénédictine, throw in a big handful of ice, and shake hard for 10 seconds. Double strain into a rocks glass filled with fresh ice, garnish with orange peel and serve. Rron Rakoci, mixologist, Huŏ, London Source link

This tropical, vibrant drink is our most popular cocktail, perhaps because it’s a twist on something familiar. Rather than building it in the glass with crushed ice, as for a traditional caipirinha, this is shaken so that the kiwi jam is mixed into the drink more thoroughly. Kiwi caipirinha Serves 1 For the kiwi jam3 kiwi fruit3 tbsp sugar3 tbsp lemon juice For the drink50ml silver cachaça 50ml kiwi jam (see above and method)25ml fresh lime juice, plus a lime wedge to garnish 1 splash 1:1 sugar syrup, to taste 2 dashes 20% saline solution (that is, 1 part sea salt dissolved in 5 parts water) First make the jam. Peel the kiwis, then blend the flesh to a pulp. Scrape into a saucepan, add the sugar and lemon juice, then heat gently over a low heat for about 10 minutes, until jammy. Decant into a clean jar, seal and store in the fridge, where it will keep for about four days (use any excess to make more caipirinhas, or spread it on your morning …

This reimagining of the old fashioned, in which American whiskey meets Andalusian flair, is a well-earned indulgence for the depths of winter. Deep, dark and full of Spanish warmth, it’s a cocktail that wraps you up like a velvet jacket with bourbon spice, sherry sweetness and a glint of orange zest. El toro Serves 1 50ml bourbon – we use Wild Turkey15ml Spanish brandy – we use Gran Duque de Alba5ml Licor 435ml pedro ximénez4 drops orange bitters1 cocktail cherry and 1 twist orange peel, to garnish Pour all the liquids into a mixing glass, add ice and stir gently – just three or four turns should be enough. Strain into an old fashioned glass filled with fresh ice, garnish and serve. Neki Xhilaga, head bartender, El Pirata, London W1 Source link

This drink is full of ginger spice and aromatics from both the honey and the London dry gin. The fresher it is, the better, so don’t keep the syrup for longer than two days. I’m pretty particular about citrus shelf life, too, so always squeeze it fresh and never keep it overnight or, heaven forbid, even longer. Bumblebee Serves 1 For the honey and ginger syrup20g gingerAbout 40ml English honey – ideally one that’s local to you For the drink10ml honey and ginger syrup – see above and method20ml fresh lemon juice40ml London dry gin – we use Hayman’s1 thick slice lemon (about ½cm thick), to garnish First make the syrup. Soak the ginger in just enough cold water to cover (this softens the skin and makes it easier to peel), then drain, peel with a teaspoon and slice into fairly thin coins. Blend with 20ml water, then strain through a fine sieve, ideally lined with muslin. Measure the resulting ginger liquid (you should end up with about 40ml), then add equal parts honey and …