Love Drinks Cocktails

We’re overwhelmed with all of these amazing brands we work with and what each bring to the table. We’re here to give you the list of our favourite cocktails we have to offer and how to bring them to life. Bookmark this page and your weekend’s sorted for all four seasons.

Select a brand and start exploring!

Caipirinha

Ingredients

1/2 limes cut into 4 segments
2 bar spoons or teaspoons of white caster sugar
50 ml Abelha Organic Cachaça

Method

Muddle the lime and sugar together, add the Abelha Organic Cachaça and stir.


Lavender & Orange Barley Smash

Ingredients

50ml Abelha Cachaça
40 ml Orange Barley Cordial
1 x Orange wedge
3 x Lime wedges
10 ml House made lavender infused sugar*
4 drops of The Bitter Truth Orange Bitters
20ml fresh lime

Method

Muddle the fruit in the glass with the sugar, and add the other ingredients, stir and serve.

* leave 3-4 fresh lavender flower buds in 2 cups of sugar for 2-3 weeks stirring regularlyLime zest / wedge.


Espresso Martini

Ingredients

30ml Mr Black
30ml Vodka (or dark rum or tequila)
30ml Espresso
10ml Simple Syrup

Method

Add ingredients and shake it like you stole it. I mean it. Shake it hard. Very hard. Don’t be a monster, double strain it. If you’ve got to make more than one in an evening, pre-batch your sugar and espresso.


Spiced Iced Coffee

Ingredients

45ml Mr Black
15ml Spiced Rum
10ml Agave Syrup / Simple Syrup
60ml Milk

Method

Add ice, Mr Black, Spiced & Agave to a latte glass. Pour the milk over, take a photo for instagram, hashtag #coffeemarble and watch the likes roll in.


Gin & Tonic + Coffee

Ingredients

15ml Mr Black
10ml Gin
90ml Fever Tree Tonic

Method

You already know how to make this – it’s a gin and tonic, but with coffee.  Pep  the drink up by considering a coffee cup or lavish garnish.


Coffee Negroni

Ingredients

20ml Mr Black
20ml Gin
15ml Campari
10ml Sweet Vermouth

Method

Stir with ice. Strain over fresh ice. Garnish with a twist.

“Big, bad, bitter Italian apertif made good with cold press Australian coffee liqueur.”

 


Lanique & Lime

Ingredients

50ml Lanique
20ml fresh lime juice
Lots of crushed ice
Lime wedge

Method

Fill tumbler with crushed ice and add Lanique and lime juice.  Stir and add quarter lime to garnish


Mint Fizz

Ingredients

Fresh mint
25ml Lanique
15ml Cointreau
Champagne

Method

Fill glass with crushed ice and mint.  Add Lanique, Cointreau and finish with a splash of champagne.  Garnish with fresh mint.


Cosmique

Ingredients

25ml Lanique
25ml Cointreau
20ml Lime
25ml Cranberry
5ml 1:1 sugar syrup

Method

Shaken and double strained into a Coupe with a pink grapefruit twist.


The Mexican Rose

Ingredients

25ml Jose Cuervo Tradicional
25ml Lanique
25ml Cloudy apple juice
25ml Lime juice
x 2 Sage leaves

Method

Shake and double strain into a coupe, lime twist or sage leaf garnish.


Gin Jewel

Ingredients

50ml Hayman’s London Dry Gin
10ml elderflower cordial
10ml lime juice
60ml cloudy apple juice

Method

Shake all of the ingredients with ice. Strain into ice filled highball glass. Garnish with an apple twirl and mint sprig.


Martinez

Ingredients

25ml Hayman’s Old Tom Gin
50ml Italian Red Vermouth
2 Dashes of Maraschino liqueur
1 Dash of orange bitters

Method

Shake all of the ingredients well and strain into a martini glass. Garnish with a lemon twist.


Sloe Gin Toddy

Ingredients

30ml Hayman’s Sloe Gin
1 tsp honey
4 whole cloves
Pinch of cinnamon
Hot water
Whole orange

Method

Add the honey and spices to a heat proof glass or mug. Pour in hot water leaving room for the Sloe Gin. Add the Sloe Gin and squeeze in orange, stir until the honey is melted. Serve with a cinnamon stick to garnish.


Diamond Mojito

Ingredients

50ml El Dorado 3 Year Old
6 -10 whole mint leaves
25ml fresh lime juice
10ml sugar syrup

Method

Place 6 -10 mint leaves in a glass and add 10ml sugar syrup, 25ml freshly squeezed lime juice and 50ml El Dorado 3 Year Old.
Fill glass with crushed ice and churn thoroughly. Top with more crushed ice and garnish with a mint sprig.


Fig and PX Old Fashioned

Ingredients

50ml El Dorado 12 Year Old
5ml Pedro Ximenez
5ml Fig Liqueur
5ml Apple Juice
2 Dashes of Walnut Bitters

Method

Shaken. Then poured over ice into a rocks glass. Garnish with orange zest and cinnamon stick.


Golden Drake

Ingredients

50ml El Dorado 5 Year Old
25ml Roasted pineapple and coffee beans puree
25ml Freshly squeezed lime juice
8 Mint leaves
15ml Gomme syrup
20ml Soda water

Method

Gently muddle the mint with the sugar and lime juice, add the puree, rum and crushed ice. Stir together and top up with soda water.  Garnish with mint and coffee beans.


Brasilian Lady

Ingredients

40 ml Cachaça Abelha Silver
20 ml Cointreau
20 ml Lemon Juice
15 ml Simple Syrup
Flesh of 1/2 a passion fruit
1/2 an egg white

Method

Dry shake all ingredients, then add ice and re-shake. Fine strain into a coupette, and garnish with the other half of the passionfruit.


Pendennis Cocktail

Ingredients

50 ml Hayman’s London Dry Gin
20 ml The Bitter Truth Apricot Liqueur
2-3 dashes The Bitter Truth Creole Bitters
10 ml lime juice

Method

Shake with ice and strain into cocktail glass.  Garnish with a lemon peel


Garden & Tonic

Ingredients

40 ml Hayman’s London Dry Gin
10 ml The Bitter Truth Elderflower Liqueur
2-3 dashes The Bitter Truth Original Celery Bitters
2 cucumber slices
3-4 mint leaves
Lime wedge
Tonic water

Method

Build in long drinking glass over ice. Garnish with a sprig of mint and lime wedge


Violet Gimlet

Ingredients

50ml Dry Gin
30ml Lime Cordial
10ml The Bitter Truth Violet Liqueur

Method

Shake with ice & strain into a rock glass with ice.


Jamai Tai

Ingredients

50 ml El Dorado 8 year old rum
10 ml The Bitter Truth Pimento Dram
3-4 dashes The Bitter Truth Orange Bitters
25 ml lime juice
15 ml almond syrup

Method

Shake with ice and strain into tumbler filled with crushed ice. Garnish with a sprig of mint.


Caribbean Old Fashioned

Ingredients

50 ml El Dorado 8 year old rum
20 ml The Bitter Truth Golden Falernum

Method

Build in tumbler on ice and stir. Garnish with a twist of orange.


EXR & Ginger

Ingredients

50 ml The Bitter Truth E**X**R
5 ml fresh Lime Juice
Ginger Ale
Orange Zest

Method

Build in long drink glass on ice & stir. Garnish with a twist of orange.


Negroni

Ingredients

25ml Hayman’s Family Reserve Gin
25ml Campari
25ml Rosso Vermouth

Method

Build in a tumbler glass, adding all of the ingredients over ice. Garnish with a curl of orange peel or slice.


Soho Soda

Ingredients

20ml Hayman’s Gin Liqueur
20ml Cocchi Torino
10ml Strawberry syrup
2 dashes Angostura Bitters
2 dashes grapefruit Bitters

Method

All ingredients except Prosecco are shaken over ice then fine strained into a glass.  Top with chilled Prosecco and garnish with striped paper straw and citrus.


Burnt Crumble

Ingredients

35ml Gosling’s Black Seal Rum
12.5ml Edmund Briottet Creme de Cacao Dark
12.5ml Teichenne Butterscotch Schnapps
20ml Fresh Apple Juice
10ml Fresh Lemon Juice
5ml Monin Caramel Syrup

Method

Stir all ingredients and strain into a chilled saucer. Spray Ardbeg 10 Year Old over the drink and on the stem of the glass so the scent stays with you. Garnish with the three small slices of apple.


Passion Fruit Swizzle

Ingredients

50ml El Dorado 3 year old
20ml fresh lime juice
15ml sugar syrup
30ml cranberry juice
1 passion fruit

Method

Add ingredients to a highball glass and fill with crushed ice. Gently swizzle (churn), top with crushed ice and garnish with a lime wedge.


Sloe Royale

Ingredients

25ml Hayman’s Sloe Gin
75ml Champagne (or Prosecco)

 

 

Method

Pour 25ml of Hayman’s Sloe gin into a chilled champagne flute and top up with fresh, chilled champagne.  Settle the sloe at the bottom of the champagne and garnish with summer berries.


Grapefruit Frappe

Ingredients

 

50ml Hayman’s Gin Liqueur

¼ of a fresh pink grapefruit

Method

Pour Hayman’s Gin Liqueur over ice and squeeze fresh pink grapefruit over the top, add garnishes of fresh summer fruit slices such as strawberries, cucumber, lemon and stir.


Bermuda Rum Swizzle

Ingredients

25ml Goslings Gold Seal Rum
25ml Goslings Black Seal Rum
50ml Orange juice
50ml Pineapple juice
Dash of grenadine
Dash of The Bitter Truth Old Time Aromatic Bitters

Method

Add all ingredients to a glass with cubed ice and stir (swizzle). Garnish with an orange slice, fresh pineapple stick and maraschino cherry.


Bermuda Yacht Club

Ingredients

35mls Goslings Black Seal Rum
20mls fresh lime juice
10mls The Bitter Truth Golden Falernum liqueur
10mls Peach liqueur
1 dash of The Bitter Truth Grapefruit bitters

Method

Hard shake and strain into a pre-chilled coupe glass.  Lime zest to garnish.


Hot Rum Punch

Ingredients

500ml El Dorado 5 Year Old
750ml Apple Juice
750ml Cranberry juice
20 Cloves
8 Cinnamon Sticks
4 fine slices of apple

(Serves 10)

 

Method

Warm all ingredients to a simmer, strain through a sieve into a punch bowl.  Serve in punch glasses and garnish with apple slices and cranberries.


Gin & Tonic

Ingredients

50ml Four Pillars Rare Dry Gin
150ml Fever Tree Indian Tonic or Fever Tree Mediterranean Tonic
wedge of orange

Method

Add ice into glass, pour in the gin, the tonic and add the orange wedge.


The Bloody Jasmine

Ingredients

20ml Four Pillars Bloody Shiraz Gin
20ml Campari
20ml Dry Curacao (or any other orange liqueur, such as Cointreau)
20ml fresh lemon juice
1 dash of  Orange Bitters
Lemon twist for garnish

Method

Add ingredients into a cocktail shaker with ice. Shake and strain into a chilled coupette glass and garnish with a lemon twist


Army & Navy

Ingredients

45ml Navy Strength Gin
 (though the Rare Dry Gin works just as well)
30ml lemon juice
15ml Orgeat
 Syrup
3-4 dashes bitters if desired (floated)

Method

Shake with ice and strain into a chilled martini style glass. Dash the bitters on top.


Old Fashioned

Ingredients

60ml Four Pillars Barrel Aged Gin
1 sugar cube
1 teaspoon of water
2 dashes of Aromatic or Creole Bitters

 

 

Method

Place the sugar in an Old Fashioned glass, add the bitters and a teaspoon of water and muddle the sugar until it dissolves.  Then, add the gin and a whole lot of cracked ice before stirring well, and garnish with a twist of orange.


Four Pillars Negroni

Ingredients

30ml Four Pillars Spiced Negroni Gin
30ml Campari
30ml Sweet vermouth
Orange Peel

 

Method

Pour ingredients over ice in an Old Fashioned glass.  Stir for 5 to 10 seconds. Twist the orange peel over the drink and place it in.


The Improved Clover Club

Ingredients

30ml Gin
20ml Lanique
15ml Monin gomme
15ml Lemon juice
4 raspberries
1 egg white

Method

Coupe / dry shake, then re-shake / rose petal garnish


Home Is Where The Hayman’s Is

Ingredients

40 ml Hayman’s Sloe Gin
10 ml Almond Liqueur
20 ml Lemon juice
10 ml egg white
5 ml gomme

Method

Add ingredients into a shaker. Shake, strain and serve with a cherry.


Orange Sky

Ingredients

40ml El Dorado 12 Year Old
20ml Amer Picon
25ml Maple syrup
25ml Fresh lime
35ml Freshly squeezed Orange Juice

Method

Shake and double strain
Serve Straight Up
Garnish with Orange twist/ twirl


The Island Fox

Ingredients

37.5ml Lanique
22.5ml Lime Juice
22.5ml Gin
30ml Grapefruit juice
7.5ml Sugar Syrup
Bar spoon of Orange Marmalade

 

Method

Add all ingredients in shaker, double strain over cubed ice in empire wine glass and garnish with a wedge of pink grapefruit.


Sloe Down Dear

Ingredients

50ml Hayman’s Sloe
50ml Apple
25ml Cranberry
20ml Lemon
Mint leaves
10ml Gomme
Mint sprig garnish
Panelled cooler glassware

Method

Shake and pour, top with crushed ice.


Turkish Delight

Ingredients

40ml Lanique
10ml Martell VSOP
100ml good quality hot chocolate made with full fat milk

Method

Build the drink in a handled glass, leave room for lashings of whipped cream, toasted marshmallows and a chocolate biscuit on top! Sprinkle lightly with chocolate and cinnamon for Christmassy aroma.

Where you’ll find it: The Laundrette in Chorlton.


Chocolate Espresso

Ingredients

40ml El Dorado 8 Year Old
20ml Mr Black
15ml Butterscotch Syrup
1 shot Espresso
Cream whipped with white chocolate and vanilla liqueur

Method

Hardshake, double strain and top with cream and garnish with Nick the Fox.

Where you’ll find it: Fox, Hale Barns


Sloe-groni

Ingredients

25ml Hayman’s Sloe Gin
25ml Campari
25ml Rosso Vermouth

Method

Add all ingredients in a glass stir with ice and served over an ice block with orange zest garnish.

Where you’ll find it: Pleased To Meet You, Newcastle.


Sloe-groni Fizz

Ingredients

15ml Hayman’s Sloe Gin
15ml Campari
Prosecco

Method

Add the gin and Campari into a champagne flute and top up with Prosecco

Where you’ll find it: Central Oven + Shaker


Chai Egg Nog

Ingredients

25ml Goslings Black Seal
75ml double cream
75ml full milk
15ml cinnamon syrup
Grated nutmeg

Method

Add all the ingredients except the grated nutmeg to a saucepan and heat until it is piping hot.
Pour into a warm chai glass and grate nutmeg over the top.

Where you’ll find it: Dishoom


Bermuda Triangle

Ingredients

25ml Goslings 151
25ml Laphroaig 10
20ml Blackberry Rioja reduction
10ml cinnamon and clove syrup
1 dash of The Bitter Truth Chocolate Bitters
1 dash of The Bitter Truth Orange Bitters

Method

Get two tins and add ingredients into one.  Set contents of the tin on fire with blow torch and then throw the contents between tins. Serve in room temperature glass and apply flaming cinnamon stick as garnish.

When you drink the Bermuda Triangle you first get the aromas of the drink through the nose, which is rich in spice and sweetness, on the palette it’s a complex mixture of smoke, dark berries and rich spice and caramel from the goslings. The garnish of a burning cinnamon stick adds to the aromas of the drink and creates a complete experience for the customer.

Where you’ll find it: The Liquor Library, Edinburgh.


Miracle on St Johns Street

Ingredients

– Hayman’s Sloe Gin
– Dona Paula Malbec
– Marie Brizard Almond Syrup
– Orange Juice
– Cloves, Star Anise, Cinnamon and nutmeg.

Method

Add ingredients, including the spices into a shaker. Served in a chilled coupe glass with a star anise flamed garnish.

Where you’ll find it: The Red Door in Chester.


South Shore

Ingredients

50ml Goslings Gold Seal Rum
50ml Goslings Stormy Ginger Beer
100ml Lemonade
Fresh Mint

Method

Into a glass filled with ice, pour Gold Seal Rum, lemonade and ginger beer. Slap 2-4 mint leaves to release flavourful oils, add to other ingredients and stir to combine. Garnish with lemon wedge and additional mint sprig.


Pink Gin & Tonic

Ingredients

50ml The Bitter Truth – Pink Gin
Tonic Water.

Method

Pour ingredients into a long drink glass filled with ice


Pink Martini

Ingredients

60ml The Bitter Truth – Pink Gin
10ml Dry Vermouth

Method

Stir ingredients with ice and strain into a cocktail glass.


Gin Daisy

Ingredients

  • 60ml Hayman’s Cordial Gin
  • 10ml Orange liqueur
  • 20ml Lemon juice
  • Splash of soda

Method

Build in a tumbler, adding all of the ingredients over cracked ice. Then stir briefly. Garnish with a citrus twist.


The Duchess Non-Alcoholic Gin & Tonic

The Classic

The Duchess non-alcoholic

Ingredients

1 bottle of The Duchess non-alcoholic Gin & Tonic

1 Grapefruit peel twist

Cubed ice

Method

Fill a highball with cubed ice, add The Duchess.  Garnish with Grapefruit Twist.


Dirty Martini

Ingredients

50ml gin or vodka

10ml Dry vermouth

Two dashes of The Bitter Truth Olive Bitters

Method

Stir ingredients with ice and strain into a cocktail glass. Garnish with an olive on a stick.


The Fancy Cobbler winter cocktail with El Dorado 8 year old rum

The Fancy Cobbler

Ingredients

50ml El Dorado 8 Year Old
40ml Pinot Noir
5ml Amontillado Sherry
20ml St Clements Sherbet*

Method

Build all ingredients in a hi-ball glass, add crushed ice and churn.
Cap with crushed ice and garnish with Star Anise, a mint sprig & a light dusting of icing sugar.

*How to make St Clements Sherbet
Grate the zest from 2 oranges and fold in 100g caster sugar and half a Star Anise and leave overnight. Then add 100ml of freshly squeezed lemon juice and stir until the sugar has completely dissolved. Strain out the remaining orange peel and store in the fridge.with Star Anise, a mint sprig and a light dusting of icing sugar.


Special edition christmas cocktail with Four Pillars Rare Dry Gin

Gin-gerbread

Ingredients

50ml Four Pillars Rare Dry Gin
1 bottle of stout
25ml Gingerbread syrup*

Method

In a Toby jug or similar, add the Four Pillars Rare Dry, then the gingerbread syrup and top with stout

*How to make Gingerbread syrup:
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tbsp ground nutmeg
Dash vanilla essence
500g Demerara sugar
500ml hot water
Combine all ingredients until the sugar has fully dissolved. Store in fridge


Special edition christmas cocktail with Four Pillars Bloody Shiraz gin

Christmas Cider House Rules

Ingredients

Serves 4
120ml Four Pillars Bloody Shiraz Gin
50ml Calvados
2 bottles of dry cider
400ml apple juice
75g dark brown sugar
4 whole cloves
2 cinnamon sticks (broken in half)
1tbsp allspice berries
zest of 1 orange

Method

Combine all the ingredients in a large pan & bring to the boil. Strain and serve warm


special edition christmas cocktail with Mr Black Love drinks

The Russian Milk Punch

Ingredients

200ml Mr Black
100ml vodka
50ml Plantation 5 Year Old
10ml Fernet Branca
300ml coffee
175ml vanilla syrup
400ml whole milk
50 drops of vegetarian rennet
2ml vanilla extract

Method

Add all ingredients except milk in mixing bowl. Mix well, then add to a pan with the milk and warm it up 50-55C. Gently pour it into the mixing bowl and slowly stir. It should start separating, if it doesn’t add a few more drop of vegetarian rennet. Let rest for 15mins, then strain through a coffee filter. Keep stored in the fridge.
This recipe makes around 10 x 90ml serves.

Created by Marcis Dzelzainis/Jackie Lai from Sager + Wilde – Paradise Row


special edition christmas cocktail with mr black coffee liqueur love drinks

Soda + Black

Ingredients

50ml Mr Black
2-3 drops chocolate bitters
Top with soda water

Method

Add all ingredients to a high-ball glass filled with cubed ice. Garnish with an orange wedge and cacao nibs


special edition lanique christmas cocktail love drinks

Snow For A Rose

The Duchess non-alcoholic

Ingredients

25ml Lanique
15ml Cognac
Hot Chocolate

Method

Twist up your hot chocolate by adding Lanique and cognac and stirring. Get creative with your garnish – we’ve gone for Turkey delight and whipped cream!


special edition christmas cocktail with Mr Black Love Drinks

Black & Gold

Ingredients

40ml El Dorado 12 Year Old
20ml Port-er reduction*
15ml Acorn liqueur
1 egg

Method

Dry shake, wet shake, strain into a Nick & Nora glass and garnish with grated chocolate

How to make the Port-er reduction:
Add a bottle of Einstök Toasted Porter (300ml) and 200ml Ruby Port to a pan and reduce down by half. Stir in 150g caster sugar then leave to cool. Store in the fridge.


special edition christmas cocktail with El Dorado rum love drinks

Honey Buttered Rum

Ingredients

50ml El Dorado 12 Year Old
2 heaped tsps Honey Butter*
50ml – 75ml hot water

Method

Build in an Old Fashioned glass and stir until rich and creamy. Garnish with a sprinkle of cinnamon

How to make Honey Butter:
100g unsalted butter
100g honey
100g sugar
1 tsp ground cinnamon
20ml The Bitter Truth Pimento Dram
Add all ingredients to a pan on a medium heat. Simmer and stir until the butter had melted and everything is evenly mixed.