No matter where you are in the world, we’d wager you’re in need of a co*cktail. Here are 10 recipes to whip up from home this July.
While your favourite bars may be experts at making Espresso Martinis and Negronis, there’s no reason why you can’t have a go from your bar at home. This month’s roundup of recipes is heavy on classic co*cktails with a twist, to bring something different from your typical tipple.
From a White Negroni to a Salted Honey Lavender Espresso Martini and a Bloody Maria that uses Cazcabel Tequila, these co*cktail recipes should keep you busy for the rest of July.
For more recipes, check our roundups from May and June.
Do you have a co*cktail recipe you’d like featured in next month’s roundup? Email info@thespiritsbusiness.com
This refreshing Tequila recipe will quench your thirst in no time – just be sure you can handle the heat (the watermelon garnish helps in that regard).
Ingredients:
- 42ml Casamigas Jalapeño Tequila
- 28ml fresh watermelon juice
- 14ml fresh lime juice
- 14ml simple syrup
- 8-10 mint leaves
- 1 dash Scrappy’s Firewater Bitters, or one jalapeño slice
- Half thick rim equal parts salt, sugar and Tajín
- Optional: 4 dashes Peychaud’s Bitters (to enhance colour)
- Garnish: watermelon slice with rind, and mint sprig
Method: Wet half the rim of a rocks glass with a lime wheel or wedge, then dip into the salt mixture. Combine all the ingredients into a tin shaker. Muddle the mint (and jalapeño if using). Add ice, shake vigorously and fine strain into the rimmed rocks glass. Add fresh ice and garnish.
Red, white and blue is in order for American Independence Day on 4 July, with this colourful barbecue-ready creation from Kōloa.
Ingredients:
- Pinch of blue spirulina
- A bar spoon of water
- 42ml Kōloa Kaua’i White Rum
- 28ml Campari
- 7ml Grenadine
- 55-85ml Limeade
- Strawberries and blueberries for garnish
- *Garnish with apple slices cut into star shapes with edible glitter
Method: In a stirring glass, dissolve blue spirulina in a bar spoon of water. Add rum, stir, and set it aside. Add Campari and grenadine to the bottom of a tall serving glass and stir to mix, then fill the serving glass with ice. Gently pour the limeade into the glass. Fill the glass to about an inch below the rim. Float the blue rum on top through a finemesh strainer to remove any undissolved spirulina. Garnish with strawberries and blueberries.
The sweeter profile of Langley’s Old Tom-style gin works wonders in a Martinez. Serve these up at your next dinner party and they even might outshine the food.
Ingredients:
- 50ml Langley’s Old Tom Gin
- 25ml Sweet vermouth
- 10ml Maraschino
- 1 dash Aromatic bitters
Method: Fill a co*cktail shaker with ice and add the gin, vermouth, maraschino, and bitters. Shake well then strain into a Martini glass. Garnish with a twist of orange peel or an Amarena cherry.
Tequila’s answer to a Bloody Mary – ideal with breakfast, or as breakfast on its own.
Ingredients:
- 50ml Cazcabel Blanco
- 25ml Lime juice
- 150ml Quality tomato juice
- 10ml Agave syrup
- 3 dashes Worcestershire sauce
- 3 dashes Tabasco
- Good pinch of salt and black pepper
Method: Add all ingredients to a co*cktail shaker and stir well with ice. Alternatively, you can also add it to a shaker, fill it with ice and roll the shaker gently. (Never shake a Bloody Maria.)
Knowing how to make a good Old Fashioned is a life hack, and Woodford Reserve’s recipe does the classic justice.
Ingredients:
- 2 parts Straight Bourbon whiskey
- 1/2 part Demerara syrup
- 3 dashes Woodford Reserve
- Aromatic Bitters
- 2 dashes Woodford Reserve Orange Bitters
Method: Add ingredients to the mixing glass. Add ice to the mixing glass and the serving glass. Stir ingredients for 30-40 seconds and strain into serving glass. Garnish with a lightly expressed orange peel.
Love the idea of a Negroni but not a fan of Campari? Or have an aversion to the colour red? Try making the Italian tipple’s white version, which switches in Suze liqueur instead.
Ingredients:
- 50ml Jawbox Small Batch Gin
- 25ml Suze liqueur
- 25ml Blanc vermouth
Method: Pour all ingredients into an ice-filled glass and stir. Garnish with a grapefruit twist.
Mexico’s signature serve is tart, sweet, simple and refreshing. In short: perfect for summer.
Ingredients:
- 40ml El Rayo Reposado
- 30ml Pink grapefruit juice
- 10ml Lime juice
- 10ml Sugar syrup
- Grapefruit soda
Method: Combine all the ingredients into a Highball glass with ice, top with grapefruit soda, and garnish with a fresh grapefruit slice and sprig of rosemary.
Mr Black’s Espresso Martini riff brings a floral element to the much-loved coffee co*cktail.
Ingredients:
- 30ml Aviation Gin
- 30ml Mr Black
- 30ml Cold brew concentrate
- 15ml Honey syrup (2:1 honey)
- 5ml Lavender bitters (approximately two dashes)
- Salted honey cold foam (quantity as desired)
Method: Shake the first five ingredients and double strain into a chilled coupe glass. Gently float cold foam over the co*cktail then garnish with dried lavender and flaky salt.
10 July is Piña Colada Day – AKA your cue to turn your lounge into a tropical oasis and crush a few of these, made with Don Q’s premium Puerto Rican rum.
Ingredients:
- 50ml Don Q Gold rum
- 33ml Pineapple juice
- 21 Coco Lopez Cream of Coconut
- Dash Angostura bitters
Method: Blend your ingredients together with a half scoop of cubed ice until light and frothy. The result should be aerated, but not too thick. Pour into a tulip glass and garnish with a slice of pineapple and a maraschino cherry.
Palomas are on trend right now and this recipe is for those who want theirs without the alcohol. It’s alsoperfect for seeing you through Dry July.
Ingredients:
- 50ml Everleaf Marine
- 150ml pink grapefruit soda
- Grapefruit for garnish
Method: Fill a glass with ice and pour Everleaf Marine. Top up with grapefruit soda and garnish with grapefruit. Add a salted rim to the glass if desired.
