Drinks: Cocktail power

Click to follow
The Independent Culture
SKETCHY BLUE

10ml Creme de Banane

10ml Blue Curacao

10ml passion fruit juice

Champagne

Shake the Creme de Banane, Blue Curacao and passion fruit juice together. Pour into a Champagne flute, then top with Champagne, using the back of a spoon to layer

BATIDAZ

1 lime

2 brown sugar cubes

50ml vodka

2 strawberries

25ml Chambord

Cut the lime into eight pieces. Crush the lime and brown sugar together in a glass. Add the vodka and a few slices of strawberry, and stir. Top with crushed ice and garnish with strawberry slices. Pour Chambord on top

SWIZCIP

25ml vodka

25ml gin

20ml creme de Mure (blackberry liquor)

juice of half a lemon

juice of half a lime

raspberries to garnish

Shake all the ingredients, top with soda and pour into a glass. Garnish with a twist of lime and raspberries

TINIBLUE

20 blueberries

50ml vodka

2 teaspoons Blue Curacao

2 teaspoons sugar syrup

Fill a shaker with ice, add all the ingredients and shake violently. Sieve into a pre-chilled Martini glass and garnish with a cocktail stick spiked with (extra) blueberries

RED APPLE

25ml Calvados

25ml Absolut Kurrant

50ml apple juice,

50ml cranberry juice

dash grenadine

12 egg white

Place everything in a shaker and shake violently. Pour over fresh ice and garnish with slices or balls of apple

MOJITA ZINC

50ml vanilla-infused rum

20ml sugar syrup

juice of one lime

sprig of mint

Slap the mint between the palms of your hands to release the flavour. Fill a ball glass with ice, add all the ingredients and stir. Top with soda, then garnish with lime and mint sprigs

RED EYE

Chambord

glace cherry

Blue Curacao

Pour Chambord to just under half-way in a shot glass. Drop in the cherry. Pour Blue Curacao over the back of a spoon into the glass to create a layered effect

SEABREEZE

To make a jug

2/10 vodka

5/10 cranberry juice

3/10 grapefruit juice

fresh lime

Fill the jug with ice. Pour in all the ingredients. Stir and garnish with freshly squeezed lime

Recipes taken from `Eat it', the new Conran food magazine, available in Conran shops and restaurants at pounds 2.95. Photographs by David Loftus and Earl Carter. Recipes by Jeremy Lee, Blue Print Cafe; Tom Meenaghan, Mezzo; Darren Simpson, Sartoria; Andrew Sargent, Bluebird. Cocktails by Phillip Jeffrey, Zinc.

Comments