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Top 10
Ten cocktail recipes for May
As we ready ourselves for summer in the Northern Hemisphere, we’ve rounded up 10 cocktail recipes that will help you make the most of the last month of spring.
From Japanese-inspired serves to a brandy classic that dates back more than a century, brands have really brought the season to life with the cocktails they think drinkers should be crafting at home this month.
Scroll down to discover 10 serves you can create this May, and see here for April’s round up.
Do you have a cocktail recipe you’d like featured in next month’s round up? Email info@thespiritsbusiness.com.
Sakura Bramble
The perfect gin cocktail for Sakura season.
INGREDIENTS
- 45ml 135° East Gin
- 30ml Lemon juice
- 12.5ml Simple syrup
- 12.5ml Blackberry cream Sakura leaf
METHOD
Shake the first three ingredients with ice, and strain into glass filled with crushed ice. Drizzle liqueur over this mound to create a bleeding effect.
Matcha Team Highball
The classic Highball twisted with Japanese green tea.
INGREDIENTS
- 40ml Hatozaki Finest Blended Whisky
- 15ml Lemon juice
- 15ml Honey syrup
- 1/5 tsp Matcha Green Tea Powder
- Soda water (to top up)
- Yuzu peel
METHOD
In a shaker add all liquids (except soda), shake with ice, and fine‐strain into a Highball glass. Top with soda water, and garnish with a yuzu peel.
Nori
Short Story Grain Vodka’s signature serve is a longer one, and worth trying out.
INGREDIENTS
- 55ml Short Story Grain Vodka
- 5ml Short Story Seaweed Infused Vodka*
- 7.5ml Martini Bianco
- 7.5ml Cherry blossom syrup
- 15ml Oleo citrate
- 4 drops Saline solution
- 60ml Soda water
- Nori
METHOD
Add ice to a Highball glass. Combine all ingredients in the glass. Add soda, stir, and garnish with crispy fried seaweed
*Short Story Seaweed Infused Vodka Lightly toast four nori sheets. Shred the sheets and add to 375ml vodka for four hours in a chiller. Strain and bottle.
Flora Dora
Gin, lemon and raspberries? Say no more – this refreshing number will soon become your favourite.
INGREDIENTS
- 60ml Trading Tides Gin
- 5 Raspberries (two for garnish)
- 5ml Fresh lemon juice
- 120ml Dry ginger ale
METHOD
Add gin and three raspberries to a highball glass. Fill with ice and add lime juice and dry ginger ale. Stir gently so the raspberries don’t float to the top. Garnish with the other two raspberries.
The Flamingo Club
A standout, brightly coloured serve perfect for warmer weather.
INGREDIENTS
- 50ml Sir Edmond Gin
- 20ml Fresh lemon juice
- 15ml Simple syrup or raspberry syrup
- 15ml Egg white or aquafaba
- 5 Raspberries
METHOD
Pour Sir Edmond Gin into a shaker. Add fresh lemon juice, simple syrup or raspberry syrup. Add four raspberries. To smoothen your drink, add egg white, or aquafaba if you’re vegan. Dry‐shake first, then add your ice and shake again. Double strain into cooled Martini glass, and garnish with a raspberry.
Rémy Sidecar
Rémy Martin provides the perfect base for this classic cocktail.
INGREDIENTS
- 30ml Rémy Martin
- 1738 Accord Royal
- 20ml Cointreau
- 10ml Lemon juice
METHOD
Pour the Rémy Martin 1738 Accord Royal, Cointreau, and lemon juice into a shaker filled with ice. Strain and pour into a coupette glass. Squeeze in an orange peel for rich flavour, or a lemon peel for freshness.
Strawberry Basil Margarita
A summer staple with a fruity twist – now all you need is the sunshine.
INGREDIENTS
- 40ml Espanita Double Barrel Reposado Tequila
- 20ml Triple sec
- 3‐4 Ripe fresh strawberries, quartered
- 2‐3 Lime wedges
- ¼ tsp Sugar
- 1 Basil leaf
- 70ml Lime‐flavoured sparkling water
- A few basil leaves (including one for garnish)
METHOD
Muddle strawberries, sugar, lime wedges, and basil leaf in an Old Fashioned glass. Add a handful of ice cubes, the Tequila and triple sec, and stir to combine. Top the drink with sparkling water, and garnish with a basil leaf.
High Point Ruby Spritz
A cocktail you can enjoy two ways, whether you’re off the sauce, or just looking for something a bit lighter.
INGREDIENTS (non-alcoholic)
- 50ml High Point Ruby
- 200ml Tonic water
- Ice
- Pink grapefruit slice
METHOD
Mix the High Point Ruby Aperitif with tonic water, poured over ice. Serve with a slice of pink grapefruit.
INGREDIENTS (low-ABV)
- 35ml Ruby High Point
- 25ml London dry gin
- 100ml Sparkling wine
- 10ml Sugar syrup
- 4 Fresh strawberries
- Half a lime
- Ice
METHOD
Muddle the strawberries in the bottom of a cocktail shaker. Add the Ruby Aperitif, a gin of your choice, freshly squeezed lime juice, sugar syrup and ice to the shaker. Shake well over ice. Using a double strainer, strain the cocktail into a chilled flute glass. Top with your favourite English sparkling wine or prosecco and serve with a strawberry wedge.
Hazelnut Piña Colada
A Ferrero Rocher takes a holiday to a tropical island.
INGREDIENTS
- 50ml Belgrove Hazelnut Rum
- 50ml Coconut cream
- 100ml Pineapple juice
- Wedge of fresh pineapple & pineapple leaves (to garnish)
METHOD
Combine the Belgrove Hazelnut Rum, coconut cream & pineapple juice in a shaker with ice, and shake for 10 seconds. Strain into a Collins glass filled with ice, and garnish with a wedge of fresh pineapple & pineapple leaves.
Rémy Ginger
Craft this gingery cocktail to add some spice to your day.
INGREDIENTS
- 50ml Rémy Martin VSOP
- Ginger ale (to top up)
- Angostura bitters
- Lemon wedge
METHOD
Pour Rémy Martin VSOP over cubed ice. Top with ginger ale. Add two drops of Angostura bitters. Garnish with a lemon wedge.