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 info@thespiritsbusiness.com.

The Chloe

This cocktail was created by Christos Gkolfis, founder, owner and bartender at bar Theosis in Syros, Greece.

Ingredients

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.

Grand Margarita

Margarita Day may have come and gone, but that’s no reason to resist shaking this one up.

Ingredients

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.

Ingredients

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.

Ingredients

25ml Jaisalmer Indian Craft Gin

25ml Sweet vermouth

25ml Campari

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.

Ingredients

60ml Código 1530 Barrel

Strength Añejo

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.

Ingredients

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.

La Infusión

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.

Ingredients

40ml Zacapa No. 23 Rum

20ml Basil‐infused blanc

vermouth*

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.

*Basil vermouth

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.