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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.

We’ve rounded up 10 cocktail recipes for 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

Grounded Love


Grand romantic gestures, you say? Try making this heart­-themed cocktail for your love, made by bartenders Yiannis Papanikolaou and Alexandros Seretis.


  • 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.


  • 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.


  • 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.


  • 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.


  • 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.


  • 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.


  • 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.


  • 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.


  • 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.


  • 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.

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