Cocktail Hour
Bring the bar to your living room using these delicious recipes chosen by The Cheshire Magazine team
Diablesse Clementine Sour Served in a pink coupette with a creamy top and pink flowers
Diablesse rum was born out of a love for the caribbean and a yearning to do something different with this unique spirit
Ingredients:
30ml Diablesse Clementine Spiced Caribbean Rum, 20ml Peach & Hibiscus liqueur (Gabriel Boudier), 20ml Pomegranate Molasses, 25ml Lime Juice, 25ml egg white, Dried Hibiscus flowers
Method:
Put ingredients into a Boston Tin (cocktail shaker); shake once without ice then again with ice. Fine strain into a martini glass or over ice if you prefer.
Garnish with dried hibiscus flowers.
Hot Chocolate Espresso Martini
Quick Brown Fox is a premium coffee liqueur all the way from New Zealand
Method:
In a coffee pot, add: 8 squares dark chocolate, 120ml milk.
Once the chocolate is adequately melted into the milk, add:
45ml Quick Brown Fox, 45ml Harpoon Cold Brew Concentrate, 45ml Spiced Rum, A dash of chocolate bitters
Copper Dog Berry Rascal
Copper Dog is a Scotch whisky that sums up all that is good about Speyside
Ingredients:
50ml Copper Dog whisky, 5 Muddled raspberries, Dash of Raspberry syrup (for colour), Top with lemonade
Garnish: Raspberries and sprig of rosemary
Glassware: Hi-ball
Ice: Cubed
Method:
Muddle 5 raspberries in a highball glass, add syrup, ice, stir in glass and top with lemonade
Brookie’s Dry Gin Cocktails
Brookie’s is not your average gin with botanicals native to the regenerated rainforest that surrounds it
Cape Byron Collins
Ingredients:
30ml Brookie’s Dry Gin, 15ml Pink grapefruit juice, 15ml Lemon juice, 10ml Sugar syrup, Top with soda water
Method:
Build in an ice-filled glass and garnish with a grapefruit slice.
Brookie’s Scramble
Ingredients:
30ml Brookie’s Dry Gin, 15ml Brookie’s Slow Gin, 15ml Dry Cassis Liqueur, 20ml Lime juice, 10ml Sugar syrup, Top with soda
Method:
Shake all the ingredients except soda with ice and pour into a glass, top with soda and garnish with lime wedges
Mac. Old Fashioned
Mac. By Brookie’s, from the makers of internationally awarded Brookie’s Byron Gin, is a premium roasted macadamia nut liqueur
Glass: Old Fashioned
Garnish: Orange twist
Ingredients: 45ml Mac, 30ml Bourbon, scotch or tequila, Dash of bitters
Method: Stir over ice & strain into ice-filled glass
The CÎROC Classic Twist
CÎROC is a truly modern vodka, inspired by more than a century of wine-making expertise and craftsmanship
Ingredients:
50ml CÎROC Vodka, 15ml Belsazar Dry White, 2-3 Dashes Orange Bitters, 5 x Seedless Grapes
Glass: Martini
Garnish: Silver skewered frozen grapes
Aloha Colada
Taking us back to the laid-back beach vibes where Aloha started, a twist on a classic.
Ingredients:
50ml Aloha 65, 25ml Whole Milk, 25ml Single Cream, 20ml Lime Juice, 15ml Coconut syrup
Ice: Crushed ice
Garnish: Pineapple
Method:
Load a blender with all the ingredients and blitz for a few seconds until the ice is the consistency of a slushie. Sit back, relax and soak up the sun.
Hungry for more?
Read up on the latest news, delicious eats, travel treats and seasonal style trends in FEATURES, or browse a curated selection of our FEATURED PRODUCTS, meander through our guide to the finest things to do in Cheshire and beyond in WHATS ON or partake in our COMPETITIONS.
About The CHESHIRE Magazine
We are the definitive guide to luxury lifestyle in the North West. Latest news, delicious eats, travel treats and seasonal style trends. The Cheshire Magazine is the largest luxury lifestyle title for the North West of England, dropping directly through the letterboxes of VIP subscribers from the Wirral to Greater Manchester plus all the villages and towns in between and digitally available as a subscription in print and digital on issuu.com worldwide. We specialise in connecting luxury brands to likeminded consumers.
If you are interested on how you can partner with The CHESHIRE Magazine, read more about us. Or get in touch to find out more about marketing, featuring or partnering with the Cheshire Magazine in print or online.
