It’s the first week of a new month, and that can only mean one thing. Another round up of great cocktail recipes.
April’s offerings are a twist on espresso martinis, sours, and fizzes. Additionally, there are some tropical libations and experimental “cognitive” cocktails. A little bit of everything, really.You can also spy a classic margarita – One of London’s best bars.
Need more recipes? For more inspiration, check out our February and March recipe roundup.
If you have a cocktail recipe you think could be included in next month’s roundup, please contact us at info@thespiritsbusiness.com.
This whiskey sour packs quite a bit of heat, thanks to its spicy ingredients.
material:
- Orange and Sarawak black pepper cordial 45ml
- Night Mellow Spicy Whiskey 45ml
Method: For something hearty, start with orange. First, wash and remove the skin, then put everything in a blender along with some pepper (in this case Sarawak black pepper, as it reminds me of the flavor of the whisky). Then strain and add the sugar and citrus mixture. Add mild spiced whiskey and a little egg white, shake, and enjoy.
Ukiyo is promoting its espresso martini with its own version of a coffee cocktail that uses the brand’s domestic rice vodka.
material:
- Ukiyo Japanese Rice Vodka 40ml
- coffee liqueur 10ml
- sugar syrup 15ml
- 1 shot of espresso
Method: Shake all ingredients in a cocktail shaker with a cube of ice. Strain twice into a small martini glass. Garnish with 2 coffee beans.
This cocktail is named after the river that feeds the historic whiskey distillery of Slane in County Meath, Ireland.
material:
- Slane Irish Whiskey 1 part
- 1 part lemon juice
- 1 dash orange bitters
- 1 spoonful of local honey
- tonic water
Method: Add the slane to a highball glass. Add lemon juice and honey. Stir until the honey is dissolved. Add ice and top with tonic water. Garnish with mint sprigs and lemon wheels.
Combining two female-led spirits brands, this serve was created in celebration of International Women’s Day and lives up to its name.
material:
- Bloom London Dry Gin 25ml
- Double Dutch Cucumber & Watermelon Mixer
Method: Fill the glass with ice. Pour the gin over ice. Top with double dutch cucumber and watermelon. Stir gently and garnish with cucumber ribbons and mint sprigs.
It’s the Irish version of Manhattan, of course, and it’s made with Irish whisky.
material:
- carker shamrock 50ml
- Italian sweet vermouth 20ml
- a little orange bitters
- ice
Method: Add Kirker Shamrock Irish Whiskey, sweet vermouth, and some orange bitters to a mixing glass with ice and stir for 30 seconds. Pour into a chilled cocktail glass. Garnish with a twist of orange peel.
Will there be a Mexican brunch? No? perhaps? probablywe’ve seen this fiery cocktail on Patron.
material:
- Patron Reposado 60ml
- Grapefruit juice 60ml
- 20ml lime juice
- 15ml ginger juice
- fresh basil leaves
- fever tree ginger beer
- Twist of grapefruit peel for garnish
Method: Add all ingredients to glass. Fill a glass with ice and top with Fever-Tree Ginger Beer. Stir well and garnish with grapefruit zest.
Mix up a classic margarita just like they do at one of London’s best bars, Side Hustle in the NoMad Hotel.
material:
- Altos Plata Tequila 57ml
- 21ml lime juice
- 21ml margarita mix (in this case: add 1 part Pierre Ferrand rye curacao and 2 parts agave to a large container and mix)
Method: Shake margarita mix, tequila, lime juice, and squeezed half a lime over ice. Strain into a rocks glass filled with ice and garnish with a rim of salt and a lime wedge.
Beer, pineapple juice, lemonade, and coconut rum are all the perfect summer drinks combined to form this ultra-refreshing serve.
material:
- Koloa Kauai Coconut Rum 30ml
- Pineapple juice 30ml
- Lemonade 30ml
- 3-4 drops of Pineapple Star Anise Bitters
- Local wheat beer 60ml
Method: Make a glass on the ice. Gently pour the beer into the glass and stir gently to prevent excess foam. Garnish with pineapple and lemon slices.
Scottish zero-alcohol ‘spirit’ Talonmore has teamed up with Edinburgh bar Nightcap to create a cognitive cocktail with mushrooms mixed with lion’s mane and ginger.
material:
- Talonmore non-alcoholic spirit 50ml
- 1 teaspoon Antioxy Lion’s Mane
- Light tonic water 150ml
- orange wedge garnish
- ice
Method: Mix the ingredients in a glass filled with ice. Stir gently, garnish and enjoy.
US-based bar Dante has collaborated with nootropic brand Alice to delight anyone looking for the ultimate luxury.
material:
- Baileys Chocolate 43ml
- Mr. Black coffee liqueur 14ml
- Orge Almond Liqueur 14ml
- Fresh espresso 43ml
- Alice’s mushroom chocolate 1 1/2 pieces
Method: Shake the ingredients, strain, and pour into a mini coupe glass. Garnish with half the Alice mushrooms and chocolate shavings on top.
