Diamond Jubilee cocktail recipes

30th May, 2012 by Becky Paskin

Nick Strangeway's Jubilee Punch Diamond Jubilee cocktailNick 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.

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