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Ten cocktail recipes for March
Weekend, week-night or even for brunch, there’s never a bad time to make cocktails at home – we’ve rounded up 10 of the best recipes from March.
In March, stand out recipes included twists on Palomas, Martinis and Daquiris – plus a Mimosa to make Easter brunch just that bit more special (and boozy).
Seeking further inspiration? See our round-ups from January and February, and for Margarita fans, we have recent list of recipes dedicated to the Tequila-based classic.
Do you have cocktail recipes you’d like featured in next month’s round-up? Email info@thespiritsbusiness.com.
Grounded Love
Grand romantic gestures, you say? Try making this heart-themed cocktail for your love, made by bartenders Yiannis Papanikolaou and Alexandros Seretis.
Ingredients
- 45ml Mataroa Mediterranean Dry Gin Pink
- 100ml Homemade soda*
- Fried rice paper for garnish
*For soda
- 300ml Purple potato water
- 300ml Clarified passion fruit
- 100ml Mastiha liqueur
- 10 drops Chocolate liqueur
- 400ml Natural mineral water
Method: Pour the soda into a cream siphon with two CO₂ chargers. Build the soda together with Mataroa in a glass. Garnish with cracker.
Coconut Margarita
The flavours of coconut give this Margarita even more of a holiday feel. Find the nearest pool to sip it by.
Ingredients
- 50ml Cazcabel Coconut Tequila Liqueur
- 25ml Fresh lime juice
- 15ml Agave syrup
- Pinch of flaky sea salt
Method: Shake with cubed ice, strain into a rocks glass full of fresh ice. Garnish with a lime wheel.
Italicus Cup
Live your best La Dolce Vita with Italicus’ ultra-refreshing take on a Spritz.
Ingredients
- 50ml Italicus
- 25ml Pink grapefruit juice
- 25ml Soda water
- Pinch of salt
- Cubed ice
- Three green olives to garnish
Method: Serve in a large wine glass. Pour ingredients over ice, and top up with soda water. Garnish with three green olives.
Island Passion
Beach Bum Rum serves up a taste of the islands with this tropical cocktail.
Ingredients
- 45ml Beach Bum Silver
- 2 Pieces of passion fruit
- 4-6 Basil leaves, plus two extra for garnish
- 25ml Lime juice
- 10ml Sugar
- 30ml-40ml Soda
Method: Add all ingredients into a shaker with ice and shake. Strain into a Highball glass with a large ice cube. Top with soda, and garnish with two basil leaves.
El Yerberito
Think of this as a Tequila Martini, which Mijenta’s new Cristalino expression excels in.
Ingredients
- 60ml Mijenta Cristalino Tequila
- 1 bar spoon Yellow chartreuse
- 1 bar spoon Dry vermouth
- 2 dashes Lavender bitters
- 1 pinch of salt
Method: Stir all ingredients with plenty of ice and serve in a Martini glass. Garnish with a lemon twist.
1800 Paloma
Wonderfully drinkable and even easier to make, 1800’s Paloma can be sipped whenever the mood takes you.
Ingredients
- 50ml 1800 Silver
- 5ml Lime juice
- Top up with grapefruit soda
Method: Build ingredients in a long glass and garnish with salt on the rim and a pink grapefruit wedge.
Walcott Daiquiri
Chairman’s Reserve’s white rum strikes the ideal Daiquiri balance of being nicely sour and not too sweet.
Ingredients
- 50ml Chairman’s Reserve White Label
- 25ml Fresh lime juice
- 15ml Banana liqueur
- 10ml Triple Sec
Method: Shake all the ingredients in an ice-filled shaker, strain and pour into a coupe glass, garnish with lime, cherry and gooseberry.
Banana Beach
Something you’ll want more of, the summery Banana Beach is the antithesis of dreary weather.
Ingredients
- 45ml Beach Bum Silver
- 3 chunks of mango
- Half a banana
- 30ml Pineapple juice
- 15ml Sugar
- 30ml Lime juice
- 8-10 pieces of ice
Method: Add all ingredients into a blender and blitz until smooth. Pour into a Martini glass and garnish with banana slices.
Not Your Average Easter
Your Easter brunch plans are sorted with Sir Edmond’s Mimosa.
Ingredients:
- 25ml Sir Edmond Gin
- 25ml Orange juice
- 5ml Agave syrup (optional)
- Champagne
Method: Add Sir Edmond Gin and orange juice to a shaker (adding agave syrup is optional). Shake with ice and strain into a Champagne flute. Top with Champagne and garnish with an orange peel.
No Extradition
El Supremo’s summertime serve has shades of a Mojito, but with an orange tea twist.
Ingredients:
- 60ml El Supremo Rum
- 60ml Orange flavored tea
- 45ml Sugar syrup
- Juice of one green lemon
Method: Pour the ingredients directly into a glass full of ice, mix carefully and garnish with mint leaves.