Cocktails – 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!

Nova

Ingredients

60 ml Abelha Gold

10 ml lemon grass syrup

7.5 ml Falernum

2 dashes TBT Lemon bitters

Method

Fill a highball glass with ice. Add Abelha Cachaça. Top with fentimans bitter lemonade, and stir well. Garnish with a lemon wedge.


Amarga

Ingredients

50 ml ABELHA Cachaça Silver

Fentimans Bitter Lemonade

Method

Fill a highball glass with ice. Add Abelha Cachaça. Top with fentimans bitter lemonade, and stir well. Garnish with a lemon wedge.


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.


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.


Rocktail

Ingredients

50ml Brighton Gin
150ml Premium Tonic Water
Chunk of minty Brighton Gin rock
Plenty of ice

Method

Put the ice in a glass, add a shot of Brighton Gin, then the tonic. Break a small chunk of rock off the stick and pop it in the G&T. The longer you leave it, the more the rock will dissolve into the drink as it gets sweeter and more blue!


Pomegranate & Rosemary G&T

Ingredients

50ml Brighton Gin Pavilion Strength
A handful of pomegranate seeds
10ml fresh lime and a sprig of rosemary
Premium Tonic water and plenty of ice

Method

Combine all ingredients in a copa glass with lots of ice. Top with tonic & a sprig of rosemary!


Strawberry & Basil Gin Slushies

Ingredients

200g Fresh Strawberries pitted and halved

100g Ice Cubes

1 x 50ml Double Shot Seaside Strength Brighton Gin

1/2 tbsp Maple Syrup (optional)

2 Sprigs Fresh Basil

Method

Whizz the strawberries, ice and gin together in a high powered blender until smooth.

Taste and see if you need to add a little maple syrup for sweetness and blitz again.

Divide between two glasses with a few extra to keep them cold, and garnish each with a basil sprig.


The Eastern Pear

Ingredients

50ml Brighton Gin

20ml Apple juice

15ml lemon juice

25ml Pear, cardamom and star Anise syrup

1 large egg white

Method

Dry shake (without ice) all ingredients for 1 minute. Then wet shake (with ice) until shaker turns frosty. Strain into a martini glass and garnish with a star anise!

 

50ml Brighton Gin

20ml Apple juice

15ml lemon juice

25ml Pear, cardamom and star Anise syrup

1 large egg white


Daiquiri

Ingredients

50ml El Dorado 3 year old
25ml lime juice
10ml sugar syrup

Method

Add all the ingredients into a shaker with ice, and shake until well-chilled. Strain into a chilled coupe. Garnish with a lime wedge.


Mojito

Ingredients

50ml El Dorado 3 year old
25ml lime juice (freshly squeezed limes – 4 wedges)
5 – 6 sprigs of mint
10ml sugar syrup

Method

Squeeze the lime wedges into a highball glass. Add the sugar and gently mix. Bruise the mint leaves and drop them in. Fill the glass half way with crushed ice, add El Dorado and stir. Top with crushed ice and soda water. Garnish with a mint sprig.


Swizzle

Ingredients

50ml El Dorado 5 year old
20ml fresh lime juice
15ml sugar syrup
15ml passionfruit puree
15ml mango 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 half passion fruit and mint sprigs.


Apricot Rum Sours

Ingredients

35ml El Dorado 5 YO
15ml Apricot Liqueur
20ml Lemon Juice
5ml sugar syrup
Egg white

Method

Add all ingredients into a shaker with ice and shake.
Double-strain into a chilled rocks glass over fresh ice.
Garnish with grated walnuts and apricot.


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.


Old Fashioned

Ingredients

50ml 12yo
Half slice of orange
One brown sugar cube soaked in bitters

Method

Add all ingredients into a mixing glass with ice and stir for 30-40 seconds. Strain into an Old Fashioned glass over fresh ice. Garnish with an orange twist.


Manhattan

Ingredients

30ml El Dorado 12
15ml sweet vermouth
TBT bitters

Method

Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a chilled cocktail glass.
Garnish with a vermouth infused cherry.


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


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.


Sazerac

Ingredients

50ml 21yo
Dash of peychauds bitters

Method

Wash glass with absinthe. Stir and strain. Orange zest garnish.


Dark ‘N Stormy

Ingredients

50ml Gosling’s Black Seal Rum, Gosling’s Stormy Ginger Beer

Method

In a tall glass filled with ice add 4 – 5 oz of Gosling’s Stormy Ginger Beer and top with Gosling’s Black Seal Rum. Garnish with a lime wedge (optional).


Skinny Chai Egg Nog

Ingredients

25 ml Goslings Black Seal

75ml Oat Milk

75ml Oat Cream

15ml agave syrup

1 Cinnamon stick

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.


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.


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.


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.


Bee’s Knees

Ingredients

60ml Hernö Gin
25ml honey water
20ml lemon juice

Method

Shake everything with ice for about 8 seconds. Strain in to a coupette or a cocktail glass. Gin + Honey = LOVE.


Aviation

Ingredients

40 ml Hernö Gin
10ml Maraschino liqueur
5ml Creme de Violette liqueur
15ml lemon juice

Method

Add everything to a shaker and fill with ice. Shake for about 10 seconds and strain into a coupette. Garnish with a lemon zest. This one will be loved by everyone, herbal, fresh and well balanced. Add more of the violette liquer and less Maraschino if you’re a sucker for violette, who isn’t?


Last Word

Ingredients

25ml Hernö Gin
25ml Green Chartreuse
25ml Maraschino liqueur
25ml lime juice

Method

Add all ingredients to a shaker full of ice and and shake for about 8 seconds. Strain into a cocktail glass. One of the best and easiest gin cocktails ever to be created! Use Hernö Navy Strength Gin to make it more powerful.


French 75

Ingredients

30ml Hernö Gin
15ml lemon juice
15ml simple syrup
Champagne to top

Method

Add all the ingredients into a shaker and fill the shaker with ice, shake for about 5 seconds. Strain it into a champagne flute and top with ice cold champagne. Add Hernö Sloe Gin to get an even cooler champagne cocktail.


Gin Fizz

Ingredients

50ml Hernö Gin
20ml freshly squeezed lemon
20ml simple syrup
20ml egg white
50ml Soda water

Method

Shake everything without ice in a shaker for about 3 seconds, fill the shaker with ice and shake for about 7-10 seconds. Add soda water in the shaker (50 ml or more depending on how you like it, stronger or weaker) strain it into an old fashioned whisky glass filled with ice. Garnish with a lemon wedge


Martinez

Ingredients

40ml Hernö Navy Strength Gin
15ml Sweet Vermouth
5ml Maraschino liqueur
2 dashes Angostura Bitters

Method

Add all ingredients to a mixing glass, fill it up with ice and stir for about 10 seconds. Strain it into cocktail glass or a coupette. Add orange zest to the glass after everything is poured in.


Negroni

Ingredients

20ml Hernö Juniper Cask Gin
20ml Sweet Vermouth
20ml Campari

Method

Stir all ingredients together in a mixing glass and strain into an old fashioned whisky glass filled with ice. Garnish with an orange zest.


Tom Collins

Ingredients

50ml Hernö Old Tom Gin
30ml fresh lemon juice
20ml simple syrup
Soda water to top

Method

Add the Hernö Old Tom Gin, fresh lemon juice and simple syrup into a highball glass, fill the whole glass with ice, top with soda and give it a nice quick stir, garnish with a lemon wedge and a straw.


Dry Martini

Ingredients

60ml Hernö Navy Strength Gin
10ml Dry Vermouth

Method

Pour in Hernö Navy Strength Gin and Dry Vermouth in to a stirring glass, add ice and stir with a spoon for about 15 seconds for perfect dilution.
Use a strainer and pour it in to a cocktail glass.
Garnish with a lemon zest or an olive, or both, it’s up to you.


The World’s Best Gin & Tonic

Ingredients

50ml Hernö Gin
100ml Tonic

Method

Take a highball glass and fill the whole glass with ice, pour in Hernö Gin, top with Tonic water and garnish with a lemon zest, to be a little more creative, add black pepper to really get the herbal note in Hernö Gin going.


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.


Pink Martini

Ingredients

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

Method

Stir ingredients with ice and strain into a cocktail glass.


Pink Gin & Tonic

Ingredients

50ml The Bitter Truth – Pink Gin
Tonic Water.

Method

Pour ingredients into a long drink glass filled with ice


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.


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.


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.


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.


Garden & Tonic

Ingredients

40 ml Hernö 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


Pendennis Cocktail

Ingredients

50 ml Hernö 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


El Diablo

Ingredients

  • 60ml Reposado Tequila
  • 25ml British Cassis
  • 25ml Lime juice
  • Ginger beer

Method

Combine ice and tequila. Top with ginger beer, then slowly pour in British Cassis (it will settle to the bottom). Squeeze lime over, then drop wedge into drink and serve.


Blackcurrant Martini

Ingredients

  • 50ml Vodka
  • 25ml British Cassis
  • Liquorice paint

Method

Pour the British Cassis and vodka over ice in a cocktail shaker and agitate. Add a brushstroke of licorice paint to the inside of a Martini glass before straining.


Framaretto

Ingredients

50ml British Framboise

50ml Amaretto

Method

This cocktail is perfect as a short, and more than gorgeous served with a slice of Bakewell tart. Equal parts of Framboise and Amaretto to fill a small glass. Sip gently.


Blackcurrant Spritz

Ingredients

  • 50ml English sparkling
  • 25ml British Cassis
  • 25ml Vodka
  • 5ml Sugar syrup
  • 50ml Soda

Method

Pour over crushed ice and garnish with lemon peel and blackcurrant.