Cocktail Recipes

Yuzu Gin Gimlet

Yuzu Gin Gimlet

A sharp and refreshing twist on a classic gimlet, powered by yuzu led Hanran Gin. Ingredients 50 ml Hanran Gin 15 ml fresh lime juice 15 ml gomme syrup Ice cubes Lime wheel or zest, to garnish Method Fill a cocktail shaker with ice. Add Hanran Gin, lime juice and gomme syrup. Shake hard until the shaker is cold to the touch. Strain into a chilled coupe or martini glass. Garnish with a lime wheel or a strip of lime zest. Make pour decisions responsibly.

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Yuzu and Pineapple Vodka Spritz

Yuzu and Pineapple Vodka Spritz

A bright, zesty spritz that tastes like sunshine in a glass. Ingredients 25 ml Tairan Vodka 25 ml pineapple juice Ice cubes 75 ml Prosecco Soda water, to top Pineapple wedge or slice, to garnish Method Add ice to a cocktail shaker. Pour in Tairan Vodka and pineapple juice. Shake briefly until well chilled. Strain into a tumbler filled with fresh ice. Add the Prosecco, then top with a splash of soda water to taste. Garnish with a piece of pineapple. Make pour decisions responsibly.

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Sticky Situation Rum Cocktail

Sticky Situation Rum Cocktail

Ingredients 30 ml Sedition Rum 25 ml Irish cream liqueur (for example, Baileys) 20 ml caramel syrup 100 ml single creamIce cubes Method Add a handful of ice cubes to a cocktail shaker. Pour in the Sedition, Irish cream, caramel syrup and single cream. Gently roll or stir the shaker to chill and combine. Do not shake hard, you want it silky rather than whipped. Strain into a rocks glass filled with fresh ice. Optional. Garnish with a light dusting of cocoa powder or grated chocolate. Make pour decisions responsibly.

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How to Make the Best Honey Rum Calypso Coffee - Cocktail Recipe

How to Make the Best Honey Rum Calypso Coffee - Cocktail Recipe

The best Honey Rum Calypso Coffee Cocktail Recipe Ingredients 150ml strong black coffee25ml coffee liqueur25ml Sedition Rum1 tsb golden caster sugar 25ml double creamice Method Step 1 Pour the coffee into a glass or mug and stir in the liqueur, rum and sugar. Step 2 Add ice into a cocktail shaker before adding the cream. Shake until the outside of the shaker feels a little frosty, then slowly strain the cream on top of the liqueur coffee – use a bar spoon or pour over the back of a teaspoon to help you slow down the pour and ensure the cream floats. Step 3...

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