It’s the first week of a new month, which yes, can only mean one thing: another roundup of stellar cocktail recipes.

For April’s offering, you’ve got twists on Espresso Martinis, Sours and fizzes. Then there’s the tropical tipples and a few experimental ‘cognitive’ cocktails too. A bit of everything, really. You’ll even spy a classic Margarita – from one of London’s best bars, no less.

In need of more recipes? For further inspiration, see our roundup of recipes from February and March.

And if you have cocktail recipes that you think would look great in next month’s roundup, get in touch at info@thespiritsbusiness.com.

Neit Peppered Sour Twist

This Whiskey Sour packs some serious heat, courtesy of its spicy ingredients.

Ingredients:

• 45ml Orange and Sarawak black pepper cordial
• 45ml Neit Mellow Spicy Whiskey

Method: For the cordial, start with an orange. First wash and take off the skin, then put everything in a blender with the pepper (Sarawak black pepper in this case because it is a reminder of the flavour of the whiskey). Then filter and add some sugar and some citrus mix. Shake with Mellow Spice Whiskey, a dash of egg white and then serve.

Ukiyo Espresso Martini

Ukiyo is getting in on the Espresso Martini hype with its own version of the coffee cocktail, made with the brand’s Japanese rice vodka.

Ingredients:

• 40ml Ukiyo Japanese Rice Vodka
• 10ml Coffee liqueur
• 15ml Sugar syrup
• 1 Shot of espresso

Method: Shake all ingredients in a cocktail shaker with cubed ice. Double-­strain into a small Martini glass. Garnish with two coffee beans.

River Boyne Fizz

This cocktail takes after the river that provides the water for Slane’s historic whiskey distillery in Ireland’s County Meath.

Ingredients:

• 1 part Slane Irish Whiskey
• 1 part Lemon Juice
• 1 dash Orange bitters
• 1 spoon of local honey
• Tonic water

Method: Add Slane to a Highball glass. Add lemon juice and honey. Stir together until the honey is broken down. Add ice and top with tonic water. Garnish with a mint sprig and a lemon wheel.

For the Joyful

Pairing two spirits brands led by women, this serve was made in celebration of International Women’s Day, and does its name justice.

Ingredients:

• 25ml Bloom London Dry Gin
• Double Dutch Cucumber & Watermelon Mixer

Method: Fill glass with ice. Pour gin over ice. Top with Double Dutch Cucumber and Watermelon. Stir gently and garnish with cucumber ribbon and a mint sprig.

Kirker Shamrock Emerald

Ireland’s version of a Manhattan, made with Irish whiskey, of course.

Ingredients:

• 50ml Kirker Shamrock
• 20ml Italian sweet vermouth
• Dash of orange bitters
• Ice

Method: Add Kirker Shamrock Irish Whiskey, sweet vermouth, and a dash of orange bitters to a mixing glass with ice and stir for 30 seconds. Fine­-strain into a chilled cocktail glass. Garnish with an orange-­peel twist.

Picante Paloma

Is a Mexican brunch on the agenda? No? Maybe? Probably, now that you’ve seen this fiery cocktail from Patrón.

Ingredients:

• 60ml Patrón Reposado
• 60ml Grapefruit juice
• 20ml Lime juice
• 15ml Ginger juice
• Fresh basil leaves
• Fever-­Tree Ginger Beer
• Twist of grapefruit zest for garnish

Method: Add all ingredients into a glass. Fill the glass with ice and top with Fever-­Tree Ginger Beer. Stir well and garnish with grapefruit zest.

Margarita

Mix a classic Margarita exactly as they do at one of London’s best bars, Side Hustle in the NoMad hotel.

Ingredients:

• 57ml Altos Plata Tequila
• 21ml Lime juice
• 21ml Margarita mix (for this: add one part Pierre Ferrand Dry Curaçao and two parts agave to a large container and mix)

Method: Shake the Margarita mix, Tequila, lime juice and a squeezed half lime with ice. Strain into a rocks glass, full of ice, garnished with a salt rim and a lime wedge.

Coconut Hop

All of summer’s great liquids – beer, pineapple juice, lemonade, and coconut rum – combine to form this ultra­-refreshing serve.

Ingredients:

• 30ml Koloa Kaua’i Coconut Rum
• 30ml Pineapple juice
• 30ml Lemonade
• 3-­4 drops Pineapple star anise bitters
• 60ml Local wheat beer

Method: Build in glass over ice. Gently pour beer into glass to prevent excess foam, lightly stir. Garnish with a slice of pineapple and of lemon.

Talonmore Roar

Scottish zero-ABV ‘spirit’ Talonmore teamed up with Edinburgh bar Nightcap to create a mushroom-infused cognitive cocktail, which mixes lion’s mane with ginger.

Ingredients:

• 50ml Talonmore Non-Alcoholic Spirit
• 1 teaspoon of Antioxi Lion’s Mane
• 150ml of light tonic water
• Orange wedge garnish
• Ice

Method: Build ingredients together in a glass with ice. Gently stir, garnish and serve.

Alice’s Happy Ending

US-based bar Dante has collaborated with nootropics brand Alice, to the delight of every extreme indulgence seeker.

Ingredients:

• 43ml Baileys Chocolate
• 14ml Mr Black Coffee Liqueur
• 14ml Orgeat almond liqueur
• 43ml Fresh espresso
• 1 1/2 Alice’s Mushroom Chocolates

Method: Shake and strain ingredients into a mini coupe glass. Garnish with a half an Alice mushroom and chocolate shavings on top.