Be Inspired – Love Drinks

Be Inspired

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!

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.


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.


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.


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.


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.


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


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


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.


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.


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.


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.


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.


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


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


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.


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.


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.


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


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.


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 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.


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 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.


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.


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.


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


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


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.”


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.


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.


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.


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 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


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