TOP 5 Autumn Cocktails


We advise on the best route for that transition from the occasional Aperol Spritz cocktail to a warmer kind of concoction for those winter months. As autumn is here, and we all love snuggling into our jumpers and getting a bit boozy. Check out our top 5 picks for the current season and see what’s on trend…….

 

 

Muddy Boots

 

When creating this country cocktail, your senses will be aroused by the floral star anise, spicy tones of Jamaican ginger, the deep warmth from the spiced rum and the slight tingle that is left on your tongue. Indulge in the perfect accompaniment to autumn, you don’t even have to get muddy.

Ingredients:

150 ml Heartsease Farm Fiery Ginger Beer
50 ml Spiced Rum
Star Anise
Garnish
Wedge of lime

Method:

Artistically pour the chilled ginger beer followed by the rum into an old fashioned champagne glass. Perch a perfectly cut lime wedge on the rim.
Visit www.radnorhills.co.uk

heartease-farm

Dill or No Dill

Created by WORLD CLASS™ UK Winner Gareth Evans, this ghoulishly good
cocktail is light and refreshing with savoury notes of dill.
(Available at Social Eating House)

Ingredients:
50ml Tanqueray No. TEN
15ml Elderflower syrup
10ml Fresh lemon juice
30ml Cucumber water
2 Sprigs of dill
1 Pinch of smoked salt

Method:

Place all ingredients into a chilled shaker and shake.
Fine strain into a coupette and garnish with another sprig of dill pegged to the glass

Dill or No Dill

CÎROC Coconut Frost

An exceptional blend of CÎROC coconut vodka, zesty orange bitters and freshly squeezed grapefruit juice is an explosion on your taste buds – perfect to enjoy at
any bonfire party

Ingredients:
50ml CÎROC coconut
20ml Simple syrup
2 Dashes of orange bitters
100ml Grapefruit juice

Method:
Shake all ingredients. Double strain into a chilled coupe glass

Coconut Frost

Negroni Finis

Created by Brian Silva and nominated by Spike Merchant, host of the WORLD CLASS™ Bartender of the Year competition. This cocktail is packed full of flavour
with an extra passion fruit kick.
(Available at Balthazar)

Ingredients:
50ml Tanqueray No. TEN
25ml Campari
15ml Cinzano Orancio
10ml Byrrh
½ a Passionfruit

Method:
Squeeze the passionfruit over a beaker of ice and add the Tanqueray No. TEN.
Add the other liquors by measure and shake
Double strain into a tumbler of fresh ice and garnish with flicks of orange peel

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CÎROC French 76

This ghostly white cocktail is a sparkling celebration of noble grape with the
citrus freshness of CÎROC grape vodka and a zing of fresh lemon.
(Available at Crazy Bear)

Ingredients:
30ml CÎROC Vodka
20ml Lemon juice
10ml Sugar syrup
Champagne to top
Dark grape

Method:
Shake together the CÎROC Vodka, lemon juice and sugar syrup with ice and strain into a chilled glass. Top with splash of champagne

Ciroc_French_76


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