Presentation isn’t everything, but when you do put that extra effort in, it really does create a magical experience.
The next time you want to really impress your guests with your home bartending skills, break out one of these recipes that are sure to wow in both presentation and in taste.
- 2 oz FACUNDO NEO Rum
- 0.25 oz Martini & Rossi Bianco Vermouth
- 0.75 oz Coconut Water Pea Flower Syrup
- 0.75 oz Fresh Lime Juice (on the side)
Coconut Water Pea Flower Syrup: Bring 4 cups of coconut water to a boil. Add 0.5 cup butterfly pea flowers and 3 cups of white sugar, and stir gently to combine. Cover and set aside until cooled, then strain and use.
Cocktail Method: Combine and shake the ingredients with ice. Strain into a chilled coupe glass. Serve with cold lime juice on the side to pour into the cocktail, which will cause it to change colour. Garnish with a lemon peel.
Butterfly tea is what makes this negroni stand out from other variations. The tea infusion turns a classic negroni into something magical, and your guests are going to think you put far more effort into this than you actually did.
- 1 oz butterfly tea infused gin
- 1 oz dry vermouth
- 1 oz Luxardo bitter bianco
- Dash of orange bitters
- Dash of grapefruit bitters
Method: Add all the ingredients into a cocktail mixer and stir with ice. Strain into a rocks glass and serve with an oversized ice cube. Add a mix of edible flowers for a nice garnish.
This fragrant and quite frankly delicate looking cocktail is a wonderfully fresh drink. The technique for learning how to make rhubarb curls will take some time, but it definitely adds that quality touch.
- 1.25 oz Roca Reposado
- 0.25 oz MARTINI Ambrato
- 0.5 oz Kumquat stock
- 0.5 oz Da Huang syrup
- 2 oz soda
Method: Add all ingredients to a collins glass and stir with a large ice spear. Garnish with a rhubarb curl and some fresh mint.
The bramble was invented in 1984 by Dick Bradsell, at Fred’s Club in London’s SoHo. The cocktail maintains its allure today with the addition of fresh fruits and crème de mûre.
- 2 oz gin
- 1 oz fresh lemon juice
- 0.5 oz simple syrup
- 0.5 oz crème de mûre.
Method: In a cocktail shaker filled with ice, shake together the gin, lemon juice and simple syrup and strain into a rocks glass filled with crushed ice. Drizzle crème de mûre over the top and garnish with a slice of lemon, two blackberries and a short straw.
We’ve written about the joys of Nicaragua’s national drink before, but it’s incredibly easy to make, and delicious.
- 1.5 oz Flor de Caña (white or 7 year)
- 1 oz guava juice
- 1 oz orange juice
- 0.5 oz lemon juice
- 0.3 oz simple syrup
Method: In a cocktail shaker filled with ice mix in the rum, guava juice, orange juice, lemon juice and simple syrup. Shake well and pour into a highball glass filled with ice. Garnish with a slice of orange.