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Top 10
Top 10 cocktail recipes for September
Who says you can’t be a cocktail-making maestro? We’ve rounded up 10 of the best recipes to make at home this month to see you on your way.
Becoming a bartending whizz isn’t easy, but as they say: practice makes perfect, and with the right recipes there’s no reason why you can’t become an ace in your home bar.
Everyone loves a Negroni and there’s nothing wrong with the original recipe, but imagine the reaction at the table when you wheel out your tropical twists, or even a white version of the cocktail. A round of applause is guaranteed. Add on a super refreshing watermelon cooler and a pizza-inspired non-alcoholic serve from one of London’s best bars, and there’s plenty to work on this month before your next dinner party.
If you’re after more cocktail recipes, then check out our roundups from July and August.
And if you have any recipes that might be fit for next month’s round up, get in touch at info@thespiritsbusiness.com.
Pizza by Everleaf
You can’t say no to pizza, and this non-alcoholic sipper from the Artesian bar in London replicates the essence of the dish in a drink, using Everleaf’s Marine expression infused with basil.
Ingredients
- 500ml Everleaf Marine infused with fresh basil
- 300ml Fermented raspberries
- 5ml Lemon juice
- 200ml Soy milk
Method: Mix ingredients and leave them at room temperature for two hours. Strain through a coffee filter.
Tropical Negroni
Tikify your Negroni with this sweet twist on the classic, which gives the cocktail some island character via pineapple and Koko Kanu’s coconut rum liqueur.
Ingredients
- 25ml Koko Kanu
- 25ml Campari
- 25ml Rosso vermouth
- Fresh pineapple
Method: Combine ingredients in mixing glass, stir to chill and dilute. Strain over cubed ice, and garnish with a piece of fresh pineapple.
Pink Tonic
Relish those last days of summer (or the first if you’re in the Southern Hemisphere) with Sir Edmond’s strawberry-embellished gin and tonic.
Ingredients
- 50ml Sir Edmond Gin
- 150ml Premium tonic
Method: Build over lots of ice and garnish with strawberry slices and a mint leaf.
Aspen Vodka Watermelon Cooler
If you’re to pick one drink to take with you to isolation on a desert island, pick this – for practical hydration purposes, and because it tastes damn good too.
Ingredients
- 42ml Aspen Vodka
- 42ml Fresh watermelon juice
- 14ml Lime
- 14ml Cointreau
- Garnish: Tajín, lime wheel, and edible flower
Method: Rim a rocks glass with Tajín, and fill with a large ice cube. Combine ingredients in a shaker with ice. Shake vigorously, and strain into the glass. Garnish and serve.
Ukiyo Negroni
Not all Negronis wear red. Ukiyo presents the white version of the Italian cocktail, here subbing in Avèze for Campari, for a softer, more citrus-forward effect.
Ingredients
- 40ml Ukiyo Yuzu Gin
- 20ml Avèze
- 20ml Dolin Blanc Vermouth
Method: Build in a double old-fashioned glass with cubed ice and stir. Garnish: Blood orange (or orange) slice.
Peach Drop Martini
Feeling peachy? Then try out this recipe from Slovenian distillery Broken Bones, which is sweet in more ways than one.
Ingredients
- 30ml Broken Bones Vodka with infused peach (steep slices of peach overnight in vodka)
- 20ml Triple sec
- 20ml Fresh lemon juice
Method: Shake all ingredients and pour into chilled coupe glass. Garnish with a slice of peach.
Hurricane
Well-suited for pre-drinks before a night on the town, Marie Brizard’s take on a Hurricane should blow you away.
Ingredients
- 30ml Light rum
- 30ml Dark rum
- 30ml Orange juice
- 30ml Lime juice
- 15ml Marie Brizard Passion Fruit Liqueur
- Garnish: A quarter of passion fruit
- 1 bar spoon of Marie Brizard Grenadine Syrup
Method: Pour all the ingredients into a shaker and shake. Strain in a glass filled with ice.
French Mule
Cognac goes hand in hand with ginger ale, and also adds a touch of French flair to the Mule cocktail.
Ingredients
- 60ml Cognac Gautier VS
- 15ml Lime juice
- 120ml Ginger ale
Method: Pour the Cognac into a glass filled with ice, add the lime juice then the ginger ale, and stir.
Sangrita
This classic Mexican tomato-based drink paired with a neat measure of Tequila is an underrated hangover cure after you’ve had, well, one to many Tequilas the night before. Tailor with hot sauce to give it a further kick.
Ingredients
- 2 parts Tomato juice
- 1 part Grapefruit juice
- 1 part Lime juice
- 1 part Orange juice
- 0.25 part Agave syrup
- Salt (to taste)
- Pepper (to taste)
- Hot Sauces (to taste), including Tabasco hot sauce, Cholula chipotle hot sauce and Valentina hot sauce
Method: Combine all ingredients in a jug and stir to combine. Pour the Sangrita into a Vaso Veladora glass, and pour a shot of Espolòn Tequila. Alternately, sip the Sangrita and Tequila to enjoy.
Apple Bourbon Twist
One of the most exciting things about the arrival of autumn is the chance to enjoy the season’s harvest flavours in cocktail recipes such as this one, from Rabbit Hole Distillery.
Ingredients
- 44ml Rabbit Hole Distillery Cavehill Bourbon
- 29ml Apple juice
- 14ml Fresh lemon juice
- 14ml Apple cider syrup*
Method: Combine all ingredients and shake with ice. Strain into glass. Garnish with lemon peel in a coupe or Martini glass.
*Apple cider syrup: 1 cup apple cider, simmer and reduce 50%. Add ¼ cup light brown sugar and ¼ cup granulated sugar. Stir to dissolve.
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