Ten cocktail recipes for April
April has arrived, so roll up those bartending sleeves for our latest round of cocktail recipes, all of which can be made from home.
Spring has sprung and the sun is shining (at least for readers in the Northern Hemisphere, apologies to those in the South), which means you’re probably dying for a cocktail. And from Gimlets to Martinis and a Tokyo Mule, we’ve rounded up a few recipes that can help out on that matter.
Considering its Easter this month, we’ve also found the indulgent chocolate cocktail to end all indulgent chocolate cocktails, courtesy of Baileys. For the full list of cocktail recipes to make in April, keep on scrolling.
If you’re after more inspiration, see our roundup of recipes from February and March.
Think you have cocktail recipes that would make a great fit for next month’s roundup? Get in touch at info@thespiritsbusiness.com
Melon Mint Gimlet
Watermelon, lime, and fresh mint leaves? This Gimlet from Highclere Castle Gin is topping our summer drinking wish list.
Ingredients:
- 60ml Highclere Castle Gin
- 30ml Fresh lime juice
- 22ml Watermelon juice
- 15ml Simple syrup 4
- Fresh mint leaves
Method: Combine all the ingredients in an ice-filled cocktail shaker. Shake well for 12 seconds and double-strain into a cocktail glass. Garnish with a lime wheel and fresh mint.
Garden Martini
Edinburgh’s Secret Garden Distillery calls this recipe a “waste-free take on the Martini”, made using leftover herb stems for a subtle botanical boost.
Ingredients:
- 60ml Secret Garden Wild Gin
- 10ml Dry vermouth
- Herb-infused brine (made from leftover herb stems and pickling liquid)
- Ice
- Herb sprig (for garnish)
Method: Muddle leftover herb stems in a jar with a splash of pickling liquid. Leave to infuse for 24 hours. Stir the gin, vermouth, and a dash of herb-infused brine over ice. Strain into a chilled glass and garnish with a herb sprig. Sustainability tip: Use up herb stems instead of throwing them away.
Avallen Appletini
This Appletini has an extra spring in its step thanks to being made with Avallen Calvados, a premium apple brandy from Normandy, France.
Ingredients:
- 40ml Avallen Calvados
- 30ml Apple juice
- 20ml Lemon juice
- 10ml
- Sugar syrup
Method: Shake and strain into a chilled glass. Strain into a Highball glass and add the soda. Garnish with an apple slice.
The Berry & Peat
Bartender Erin Allan’s The Berry & Peat makes for a great cocktail, reimagining a French Martini by blending Black Bull’s subtle smokiness with Chambord’s deep richness and the tropical notes of pineapple.
Ingredients:
- 25ml Black Bull 14-Year-Old Peated Whisky
- 25ml Chambord (raspberry liqueur)
- 60ml Pineapple juice
- 4 Fresh raspberries
- Ice
- Fresh raspberries for garnish
- Glassware: Chilled coupe glass
Method: Fill a cocktail shaker with ice. Add ingredients and shake vigorously allowing the raspberries to pulverise against the ice, releasing their fresh juice and texture. Strain into a chilled coupe glass. Garnish with fresh raspberries.
Teato
A refreshing take on a classic, which sees a simple yet very tasteful mix of Tatratea’s new light expression and tonic.
Ingredients:
- 40ml Tatratea 35% Original Light
- 150ml Tonic
- 15ml Lemon
Method: Mix everything together in a tall glass with ice.
Ukiyo Tokyo Mule
Crisp and clean, this Japanese twist on a Mule also manages to look incredibly classy while not being too complicated to make.
Ingredients:
- 60ml Ukiyo Japanese Rice Vodka
- 15ml Lime juice
- 25ml Ginger syrup
- Top with soda water
Method: Shake the lime juice, ginger syrup and vodka in a cocktail shaker with ice. Double-strain into a Highball glass and top with soda. Garnish with a lime wedge.
The Fresh Berry
The daffodils blooming in the fields may have a rival for welcoming in spring, in the form of a few sips of this serve from Sir Edmond Gin.
Ingredients:
- 50ml Sir Edmond Gin
- 20ml Raspberry syrup
- 15ml Fresh lemon juice
- Soda water
- Garnish: raspberry, and lemon peel
Method: Pour 50ml of Sir Edmond Gin into a highball glass filled with ice. Add 15ml of fresh lemon juice. Top with soda water, save space to add your syrup in the end. Give it a quick stir. Add 20ml of raspberry syrup on top. Garnish with a raspberry, and lemon peel.
Shaking the Pot
This recipe’s mandarin notes – with lime, apricot, and vanilla – work wonders when combined with Jameson’s Single Pot Still whiskey.
Ingredients:
- 40ml Jameson Single Pot Still
- 1 Heaped tsp of apricot jam
- 10ml Mandarin Napoleon (or orange liqueur)
- 20ml Lime juice
- 5ml Vanilla syrup
Method: Mix all ingredients in a cocktail shaker. Strain into coupe glass. Garnish with lime zest.
Wicklow’s Green Gimlet
Zesty, lightly sweet with a touch of green tea freshness and with a hint of herbal depth, spring is definitely this cocktail’s season.
Ingredients:
- 50ml Glendalough Double Barrel Irish Whiskey
- 25ml Fresh lime juice
- 15ml Simple syrup
- 15ml Chilled green tea (substitute for cucumber water and Chartreuse)
Method: Combine Glendalough Double Barrel whiskey, lime juice, simple syrup, and chilled green tea in a shaker. Fill the shaker with ice and shake well. Strain into a chilled Gimlet glass and garnish with a basil leaf or a lime wheel.
Baileys Eggspresso
Leave the egg hunting to the kids, and get your sugar (and caffeine) high instead from this rich and creamy Easter serve, which Baileys worked on to create with coffee expert Celeste Wong.
Ingredients:
- 30-50ml Baileys Original Irish Cream
- 30-50ml Espresso (freshly brewed or chilled)
- 150-200ml Milk – for a hot serve, steam with a machine, froth with a handheld frother, or shake in a sealed jar; for a cold serve, simply use as is.
- Easter egg for serving – Baileys Chocolate Egg recommended for added indulgence
- Garnish: Chocolate shavings, mini chocolate eggs, or a drizzle of caramel
Method for iced coffee: Carefully cut the top off an Easter egg, and remove any treats inside to create your edible cup. Fill with ice cubes for an extra chilled experience. Brew an espresso and allow it to cool, or use a pre-chilled espresso. Instant coffee dissolved in cold water works too – then pour it directly over ice into the chocolate egg. Froth or simply add cold milk into the chocolate egg and stir in Baileys Original Irish Cream for a velvety, refreshing twist. Garnish with chocolate shavings, mini chocolate eggs, or a drizzle of caramel. Sip, chill, and enjoy.
Method for hot coffee: Same as above, but instead of pouring into ice, pour directly into egg. Then steam or froth 150-200ml of milk until warm and velvety. If you don’t have a steamer or frother, add the milk to a sealed jar and warm in the microwave before shaking. Add in the Baileys Original Irish Cream to the steamed milk and gently pour into the chocolate for a smooth, indulgent finish. Garnish as desired as for the iced coffee.
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