Gimlet cocktail

Ingredients

  • 50ml homemade lime syrup (see recipe, below) or lime cordial
  • ice
  • 50ml dry gin
  • slice of lime and an edible flower, to garnish (optional)

For the homemade lime syrup

  • 2 limes , grated zest and juice
  • 200g caster sugar

Method

  • STEP 1

Put a martini or coupe glass in the fridge to chill.

  • STEP 2

Pour 50ml of the lime syrup (see recipe, below) or cordial into a jug or tall glass and add a few ice cubes and the gin. Stir until the outside of the container feels very cold.

  • STEP 3

Strain the mixture into your chilled glass and garnish with a slice of lime and an edible flower.

  • STEP 4

For the homemade lime syrup, put the lime zest into a saucepan. Squeeze the juice from both limes into a measuring jug – stop when you get to about 60ml, then top it up with water so you have 100ml of liquid in total. Pour this into your pan with the caster sugar. Heat very gently, stirring occasionally just until the sugar has dissolved, but don’t let it boil. Strain the mixture into a heatproof jug and leave to cool. Makes 280-300ml. Lasts up to two weeks.

 

 

Gin fizz

Ingredients

  • 50ml gin
  • 25ml lemon juice
  • 2 tsp sugar syrup
  • ice
  • sparkling water
  • lemonslice

Method

  • STEP 1

Pour the gin, lemon juice and sugar syrup in a cocktail shaker and fill up with ice cubes. Shake well until the outside of the shaker feels cold then strain into a tall glass filled with more ice and top up with sparkling water. Garnish with a lemon slice.

RECIPE TIPS
HOW TO MAKE SUGAR SYRUP

To make sugar syrup put 200g white caster sugar into a saucepan with 100ml water. Heat gently until the sugar has dissolved and it starts to simmer then turn off the heat and allow to cool before using. Store in a sterilised bottle for up to 1 week.

FOR A HEADY FROTH

For added flair put the gin, lemon juice and sugar syrup in the cocktail shaker, but instead of adding the ice, put in 1 egg white. Shake really well to froth the mixture, then add ice and shake again. Double strain before adding the sparkling water.

Pink lady cocktail

Ingredients

  • 100ml London Dry gin
  • 4 tsp grenadine (see tip, below)
  • ice
  • 1 large egg white
  • 2 strips of pared lemon zest and 2 maraschino cherries, to garnish (optional)

Method

  • STEP 1

Put two coupe or cocktail glasses in the fridge to chill. Pour the gin and grenadine into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice.

  • STEP 2

Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy – you can also do this in a food processor or using a hand blender, if you like. Pour the cocktail into the prepared glasses. Skewer the cherries onto cocktail sticks, if using, then use to garnish the glasses along with the pared lemon zest, if you like.

RECIPE TIPS
HOMEMADE GRENADINE

Pour 200ml pomegranate juice (100% juice, not juice drink) into a saucepan. Add 200g frozen red mixed berries, the juice of ½ lemon and 2 tbsp caster sugar. Simmer for 5-10 mins, stirring occasionally, until the fruit is soft and the liquid is slightly reduced. Strain, leave to cool and pour into a sterilised bottle. It keeps in the fridge for up to a week.