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CHARTERHOUSE CUP

25 ML GREEN CHARTREUSE
15 ML PIMM’S
10 ML TROIS RIVIERES (OR UNAGED/YOUNG RHUM AGRICOLE)
20 ML LEMON JUICE
2 TSP. WHITE SUGAR
DASH EGG WHITE

METHOD:
Dry shake (without ice) to emulsify the egg, then shake (with ice) before fine-straining into a pre-chilled small wine goblet.

GARNISH:
Cucumber ribbon, folded repeatedly onto a cocktail stick. Mint sprig at top.

ABOUT:
This creation by Adrian Gomes was a regional finalist for an Edinburgh-based competition by cult French liqueur, Chartreuse. It received an honourable mention by 2011 ‘UK Bartender of the Year’ Jamie MacDonald citing the drink as his favourite on the day.

TASTE:
A fantastically-acidic tipple, with slight herbal and vegetal notes.

DOPO CENA

30 ML DISARONNO (OR AMARETTO)
30 ML KIRSCH
12.5 ML LUXARDO MARASCHINO LIQUEUR
25 ML LEMON JUICE
5 ML SUGAR SYRUP
DASH EGG WHITE
DASH ANGOSTURA AROMATIC BITTERS

METHOD:
Dry shake (without ice) to emulsify the egg, then wet shake (with ice) before fine-straining into a pre-chilled coupette.

GARNISH:
A cherry with the stalk, finished with a few drops of Angostura bitters on the foam.

ABOUT:
The ‘Dopo Cena’ took first place at Disaronno’s 2010 ‘Mixing Star’ regional finals held in Manchester, England. Created by Adrian Gomes, the drink went on to compete in the ‘Mixing Star’ European final in London (November 2010). Unfortunately, the drink didn’t place but has subsequently been picked up by US influential writer and industry expert Gary Regan and published in his international ‘Annual Manual for Bartenders 2012 – 101 Best New Cocktails’.

TASTE:
Rich mouth-feel of cherry and marzipan. Slight acidity with an aromatic nose.

FIG & GINGER SLING

50 ML SAILOR JERRY SPICED RUM
20 ML LIME JUICE
20 ML PASSION FRUIT SYRUP
15 ML WILLIAM PEAR PUREE
BARSPOON FRESH FIG PUREE
TOP WITH FEVER TREE GINGER BEER

METHOD:
Shake first 5 ingredients with ice, straining into a sling glass filled with ice. Top with ginger beer and gently stir.

GARNISH:
Pear slice and mint sprig.

ABOUT:
Commissioned by spiced rum Sailor Jerry (old sweeter style) for a PR campaign throughout the UK, highlighting regional bars and bartender (Adrian Gomes).

TASTE:
Refreshing fruity cooler with a hint of vanilla and spice.

LEKKER LEKKER

25 ML ZUBRÓWKA BISON VODKA
25 ML FRANGELICO HAZELNUT LIQUEUR
15 ML LEMON JUICE
50 ML PRESSED APPLE JUICE
10 ML SUGAR SYRUP

METHOD:
Shake all ingredients with ice and fine-strain into a chilled cocktail glass.

GARNISH:
Garnish with an apple slice.

ABOUT:
Created by Tom Lawman. ‘Lekker Lekker’ (pronounced ‘Laker Laker’) is Afrikaans for very nice, which is what Tom’s South African friend exclaimed when he tasted this drink. Currently to be found in ‘Diffords Guide’, a cocktail recipe resource numbering over 2600 classic and contemporary recipes.

TASTE:
A sour-style drink with green fruit and hazelnut notes.

RAGS TO RICHES

50 ML MINT-INFUSED SLOANE’S DRY GIN (SEE NOTES)
25 ML CONCHA Y TORRO LATE-HARVEST DESSERT WINE
15 ML GRAND MARNIER
25 ML CLARIFIED GRAPE JUICE (SEE NOTES)
1 BARSPOON VANILLA SYRUP
15 ML LEMON JUICE
2 DROPS PEYCHAUDS BITTERS
2 DROPS ANGOSTURA BITTERS

METHOD:
A number of techniques were used here to prepare the ingredients for mixing. Firstly, the gin was infused with mint by charging both with a single nitrous oxide canister. The grape juice was clarified via a gelatine technique which separates the clear juice. All ingredients were then carbonated manually with carbon dioxide resulting in a homemade sparkling wine of sorts.

GARNISH:
Three frozen grapes.

ABOUT:
This was Milo Smith’s winning drink at a regional cocktail competition in 2011 for Sloane’s Dry Gin.

TASTE:
Like a fine vintage Champagne!

ROYAL 29

25 ML CAORUNN GIN
15 ML FRESH LEMON JUICE
30 ML PRESSED APPLE JUICE
12.5 ML GINGER SYRUP
TOP WITH NYETIMBER SPARKLING WINE (AVAILABLE FROM WAITROSE)

ABOUT:
Created by Mike McGinty for the Scottish Wedding Show (February 2011) in Glasgow where it was showcased to 8000 visitors over two days. Also received press from the Daily Record, The Scotsman, Spirits Business Magazine, ukvine.com, gintimes.com and scotlandfoodanddrink.org.

TASTE:
A twist on a classic French 75 – refreshing and floral.

SLOANE STREET COBBLER

20 ML SLOANE’S DRY GIN
20 ML COINTREAU
20 ML MERLET CRÈME DE PECHE
2 DASHES FEE BROS. PEACH BITTERS
20 ML LEMON JUICE

METHOD:
Shake with ice and double strain into wine glass over crushed ice.

GARNISH:
Mint sprig, lemon twist, cranberries and blackberries.

ABOUT:
Commissioned in 2011 by Sloane’s Dry Gin for a feature in Bar Magazine (created by Adrian Gomes).

TASTE:
Stone fruits and citrus, with a botanical backbone.

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