Cocktail recipes for March
From an 818 Tequila Espresso Martini to a classic Negroni, start your weekend right with these bartender-quality cocktail recipes.
March saw the marking of Holi, with Jaisalmer’s Negroni, and a coronation-inspired cocktail in preparation for His Royal Highness’s ascension to the throne in May this year.
Scroll down for more serves you can concoct in the comfort of your home.
Do you have a cocktail recipe you’d like featured in next month’s round up? Email firstname.lastname@example.org.
King Charles Cocktail
Bookmark this recipe for King Charles III’s coronation in May.
50ml Highclere Castle Gin
7ml Macallan 12 or single malt Scotch
7ml Orange curaçao
15ml Lemon juice
Method: Shake well and strain in a cocktail coupe or Martini glass, and garnish with a rosemary sprig.
This cocktail was created by Christos Gkolfis, founder, owner and bartender at bar Theosis in Syros, Greece.
40ml Mataroa Mediterranean Dry Gin
7.5ml Thyme liqueur
20ml Fresh lemon juice
20ml Prickly pear and thyme honey syrup
3 drops Saline solution Fresh thyme (for garnish)
Method: Add ingredients together to a shaker and shake. Double strain and pour into a coupe glass. Garnish with fresh thyme.
Margarita Day may have come and gone, but that’s no reason to resist shaking this one up.
30ml Grand Marnier Cordon Rouge
30ml Espolòn Tequila
15ml Freshly squeezed lime juice
Lime wedge (for garnish)
Method: For salt rim, rub the rim of the glass with lime then dip the rim in salt. Shake the Grand Marnier, Tequila and lime juice with ice and strain into a glass. Apply a lime wedge to the rim of the glass.
818 Espresso Martini
Take a sip of a New York night out on the town.
55ml 818 Tequila Reposado
35ml Chilled espresso
20ml Coffee liqueur
7ml Cinnamon syrup Espresso beans (for garnish)
Method: Add all ingredients to a shaker with ice. Shake for 15‐20 seconds until foamy. Strain into a chilled Martini or coupe glass. Garnish with three espresso beans and serve.
Jaisalmer Holi Negroni
To mark Holi (8 March), Indian craft gin brand Jaisalmer released a cocktail.
25ml Jaisalmer Indian Craft Gin
25ml Sweet vermouth
Orange peel (for garnish)
Method: Stir all the ingredients over ice in a rocks glass until chilled, and garnish with a twist of orange peel.
Cinnamon Spice & Everything Nice
Spice up a Tequila‐based serve with orange and cinnamon.
60ml Código 1530 Barrel
15ml Cinnamon simple syrup
2 dashes Orange bitters
2 dashes Angostura Bitters
Dried apple slice and cinnamon stick (for garnish)
Method: Add all ingredients to a mixing glass and add ice. Stir until chilled and strain over a large ice cube. Garnish with a dried apple slice and cinnamon stick.
La Artista Brillante
Inspired by mixologist Lynnette Marrero, this is a sparkling libation that reflects the magic that Marrero crafts daily.
30ml Zacapa No. 23 Rum
90ml Sparkling wine
30ml Sparkling water
15ml Fresh pink grapefruit juice
7ml Yuzu juice
7ml Jasmine honey syrup
Grapefruit twist and edible flower (for garnish)
Method: Combine all ingredients in a cocktail tin and shake with ice. Strain into a rocks glass or wine glass over fresh ice. Garnish with an edible flower and a large grapefruit twist.
Inspired by Lorena Vásquez, Zacapa’s master blender, this aromatic basil twist on the Negroni infuses the spirit of innovation that Vásquez is renowned for.
40ml Zacapa No. 23 Rum
20ml Basil‐infused blanc
20ml Bitter apéritif
Basil leaf (for garnish)
Method: Combine thefirst three ingredients in an ice‐filled mixing glass. Stir well, and strain into a rocks glass over a large cube of ice. Garnish with a basil leaf before serving.
Gently clap basil between your hands to release oils then combine fresh basil leaves and blanc vermouth in a container and stir. Cover and let rest.