Diamond Jubilee cocktail recipes

Sunshine, two bank holidays and HRH Queen Elizabeth II’s Diamond Jubilee are a recipe for celebration in the UK right now, meaning bars serving themed Diamond Jubilee cocktails will undoubtedly be popular this coming weekend.

Bartenders across the UK and the Commonwealth countries are sure to have been concocting exciting and patriotic Diamond Jubilee cocktail recipes by now, but for those who haven’t, or need a bit more inspiration, we’ve compiled our favourite.

From punches to martinis, London’s top bars and the UK’s patriotic spirit brands have donated their own recipes to give you a helping hand in making the Jubilee weekend a success.

Why not let us know what Jubilee-inspired cocktails you’re working on by visiting our Facebook page: www.Facebook.com/TheSpiritsBusiness.

Her Majesty’s Cup punch – The Bar at The Dorchester

A lively, refreshing cocktail recipe from The Dorchester’s Giuliano Morandin that showcases the best of British produce with rhubarb, strawberries, sloe gin and the most English of all teas, Earl Grey.

Ingredients:
(Serves 12)
100ml Hendricks (can use other types of gin brands if preferred)
100ml sloe gin
100ml rhubarb syrup
300 grams strawberries
1 stalk of rhubarb
1 grapefruit
1 Earl Grey teabag
1 bottle of Champagne
12 garnish sticks
Mixed berries for garnish
A teapot
12 teacups

Method:
Preparing the rhubarb base
– Place one cup of water and one cup of sugar into a pot and bring to boil
– Once boiling, chop the rhubarb into 1-inch pieces and place them into boiling water for 1 ½ minutes
– Then separate the liquid from the rhubarb and place the fruit into a clean, plastic container
– Then add Hendricks, sloe gin, chopped strawberries, the squeezed oil of a thick peel of grapefruit peel and the rhubarb syrup to the plastic container
– Place the Earl Grey teabag in the container for five minute, then remove and discard
– Cover the container and leave it in the fridge overnight
On the day
– The following day, add the rhubarb mixture into a teapot, filling it to 1/3, add ice and top up with champagne
– Put a bit more of the rhubarb mixture into each individual cup
– Pour the contents of the teapot into each cup, top up the teapot with Champagne/rhubarb mix, if required
– Pierce mixed berries through on to 12 garnish sticks and place them either in, or on top of, the cup to add the final, fruity touch

The Diamond Jubilee cocktail – American Bar at The Savoy

The American Bar at The Savoy is known for its  traditional approach to cocktails and mixology, so who better to create a classic British drink than head bartender Erik Lorincz, who combines bitter gin and citrus flavours with sweet almond syrup and Earl Grey tea for a refreshing summertime treat.

Ingredients:

30ml Bombay Sapphire gin
30ml Orange & Grapefruit sherbet
15ml Lemon juice
10ml Almond syrup
30ml Earl Grey tea
Champagne to finish

Method:

Shake all ingredients (bar the Champagne) together and pour over ice into a chilled goblet glass, topping with Champagne and garnishing with edible flowers.

Benedictine Jubilee Fizz

Get in a right royal fizz with Benedictine’s sweet yet zesty sparkling cocktail, made using raspberries, lemons and orange blossom water.

Ingredients:
50ml Bénédictine
6 British Raspberries
1 Drop Orange Blossom Water
25ml Fresh Lemon Juice
1 Fresh Medium Egg White
15ml Whipping Cream
1 Bar Spoon Castor Sugar
50ml Cold Soda Water

Method:
Crush the raspberries and sugar in a Boston mixing glass, before adding the egg white and fresh lemon juice. Next, add the Bénédictine and orange blossom water, followed by the cream. Add ice to fill the glass, cap, and shake hard for 15 seconds.
Fine strain the drink in to a chilled straight hi ball glass, which has been filled with the 50ml of cold soda water, ensuring that all the frothy egg white passes through without the seeds from the raspberries or any ice. 
Garnish with a single raspberry floating on the surface and a lemon twist

Nick Strangeway’s Jubilee Punch

Nick Strangeway, one of London’s most respected bartenders, has created this recipe for a modern summertime punch using Beefeater London Dry Gin. The Jubilee Punch mixes Beefeater Gin with ingredients that hold a Royal Warrant or have Royal association. The Jubilee Punch will be available from Mark Hix’s HIX restaurants throughout the summer of 2012.

Ingredients:
2 parts Beefeater London Dry Gin
1 part Dubonnet
1 part Hawkers Sloe Gin
½ par Grants Morella Cherry Liqueur
½ part Jo Hilditch British Cassis
½ part Jo Hilditch British Framboise
A splash of Kings Ginger Liqueur
3 dashes of Angostura Bitters
1 part Lemon Juice
4 parts Earl Grey Tea (chilled)
4 parts Mumm champagne

Method:

Build the ingredients in a punch bowl or jug and top with ice. Pour into punch glasses or highball glasses and garnish with fresh seasonal berries and currants, lemon wheels and borage flowers.

The Lanesborough’s Diamond Jubilee Dubonnet Cocktail

What better way to toast HRH Queen Elizabeth’s 60-year reign than with her favourite aperitif – a gin and Dubonnet. The Lanesborough Hotel in London has served it here in a martini glass with a lemon twist but you can add an olive instead.
Ingredients:
70ml Gin
30ml Dubonnet white
Method:
Stir and serve in a martini glass, garnished with a lemon twist.

Courvoisier Punch

A traditional punch made using Courvoisier Cognac VS and Angostura Bitters. For an even more patriotic tribute to Queen Elizabeth II, pick up a limited edition bottle of Angostura with a special Diamond Jubilee label – the brand’s first redesign in almost 200 years.

Ingredients:

For one punchbowl/pitcher serving 5:
4 shots Courvoisier VS Cognac
6 dashes Angostura Bitters
Lemonade to top

Method:
Add all ingredients starting with citrus to pitcher 2/3 filled with cubed ice and swizzle. Garnish with fresh orange and lemon wheels.

God Save the Quince – The Botanist

A ‘regal union’, as Paulo Brammer, chief mixologist at London bar The Botanist describes it, of dried figs, quince, apples and gin in a sophisticated martini glass.
Ingredients:
1.5 spoonful of quince compote
50ml dry fig infused Tanqueray gin
25ml pressed apple juice
Method:
Add all ingredients into a large glass top with a shaker and mix. Strain into a martini glass and garnish with sliced apple.

Grosvenor House’s Diamond Royale Cocktail

A wonderfully floral and citrus gin cocktail with plenty of sparkle to add a touch of pzazz to any Diamond Jubilee celebration.

Ingredients:

12.5ml Lavender syrup (To make the syrup take dried or ideally fresh lavender sprigs, leave in hot water until the water is strongly flavoured. Allow to cool and add plain white sugar at a 2 parts water to 1 part sugar ratio, stir until sugar is dissolved).
50ml Bulldog Gin
20ml Lemon Juice
Champagne to top

Method:
Mix all ingredients together apart from the Champagne, serve in a Coupe, top with Champagne and garnish with lavender sprig or spiral of lemon peel.

Lychee Teapot – Roti Chai

A celebratory cocktail based on the London restaurant Roti Chai’s masala chai recipe that is a nod to the days of the Raj and her Majesty’s former colony.

Ingredients:

75ml vodka
200ml lychee juice
Cinnamon stick
Green cardamom pods
Cloves
Nutmeg
Pink peppers
1 tsp Assam tea
Dash of King’s ginger liqueur or ginger syrup

Method:

Blend a combination of the cinnamon, green cardamom pods, cloves, nutmeg, pink peppercorns and Assam tea to taste. Add to vodka, shake well and steep overnight for 12-18 hours.
Strain the vodka then add lychee juice before pouring into a teapot over ice. Add a dash of King’s ginger liqueur or ginger syrup and serve.

The Diamond Queen Cocktail – Andaz Liverpool Street
This cocktail has English royalty written all over it – gin and Dubbonet (Queen Elizabeth II’s favourite tipple) plus the addition of Earl Grey tea makes this a perfect way to celebrate this weekend. Andaz Liverpool Street is offering the Diamond Queen as part of its special afternoon tea throughout June.
Ingredients:
60ml Earl Grey Tea
20ml Dubbonet
25ml Bombay Sapphire
Drop of orange bitters
Method:
Put all the ingredients together in a cocktail shaker or pint glass and stir. Then add ice and double strain before pouring in a martini glass or any other cocktail glass of your choice.

Dukes Diamond Jubilee Martini
Dukes St. James bar manager Alessandro Palazzi (pictured above) has created this martini as a ‘symbol of try British passion’ for the Queen. It is served at the bar in a vintage coronation glass from 1953, but any other martini glass will suffice.
Ingredients:
60ml frozen Booth Gin
A few drops of Homemade Dry English Vermouth
A few drops of English Organic Cherry Stone Liquor
Lemon peel
A frozen vintage 1953 coronation glass
Method:
Build the ingredients in a frozen glass, starting with the vermouth, cherry liquor and topping with the gin. Squeeze the oil from the lemon peel into the drink and rim the glass before garnishing with lemon peel.