Tag Archives: Cocktail Ideas

International Gin & Tonic Day with Boodles Gin 

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Happy Monday – and Happy International Gin & Tonic Day!!! 

 

Just a reminder that things will get better and if you ever needed an excuse for a Gin & Tonic THIS IS IT.

Not only are we still celebrating London Cocktail Month – albeit in our homes, today is International Gin & Tonic Day and we are celebrating with our quintessentially British Boodles Gin. Our gin edition comes full of gin tips served directly from Mr Boodles the Boodles Gin Butler. So polish your best glassware and get ready for some proper G&T etiquette. 

Did you know…

Due to the Gin Craze of the 18th Century, there were 5 acts passed by parliament designed to control the consumption of Gin during this time.

Gin was drunk as a substitute to French Brandy at a time of conflict between England and France which is ironic because Gin originated as a medicinal liquor made by monks in Southern France. 

Gin is actually a neutral based spirit gaining its unique flavour through distilling botanicals. The most important being Juniper which gives it it’s fresh pine flavour… It simply cannot be Gin without Juniper. Some of the other key ingredients include Coriander seeds, Citrus Peels and Cinnamon to name just a few. However, Boodles Gin contains No citrus because the original distillers naturally expected the drink to be served with a citrus twist! 

Glasses at the ready… 

We know everyone has their own special way of concocting their perfect G&T but Boodles have given us some pointers to best enjoy their Brilliant British Gin. We know it’s Gin&Tonic day but I must comment on how versatile Boodles Gin really is. We already know how much care has gone into making their unique gin and their thought out blend of botanicals is designed to stay subtle and not smack you round the face. Perfect for many a cocktail as well as a G&T straight up! Whats more, Boodles have three stunning gins to suit your mood. Boodles Original London Dry, Boodles Rhubarb and Strawberry and just in time for winter, Boodles Mulberry.

So with that in mind, Mr Boodles requests that you take pleasure in making your G&T and exercise as much labour and patience as is used to craft their Brilliant British Gin. Don’t rush because all good things come to those who wait. 

Mr Boodles suggests quality gin deserves quality tonic; Boodles recommends Fevertree as the most complementary.

Ice First, then gin, then tonic. 

Keep it icy… the Co2 of the tonic is harder to escape if you keep it chilled. 

Pour Slowly… the slower you pour your tonic the more balanced the flavour

Garnish well.

To give you an idea we’ve included some of Boodles signature serves below to whet your whistle

BOODLES ON ICE

Ingredients;

60ml Boodles Gin
120ml Premium Tonic Water
Shaved Ice
Grapefruit wedge

Method;

In a tumbler shave a handful of clear ice. 

Pour one part Boodles Gin and two parts tonic, then stir. 

Add grapefruit wedge to the glass and serve.

And of course…

BOODLES MULBERRY WINTER WARMER

Ingredients;

60ml Boodles Mulberry Gin
120ml Premium Tonic Water
2 large Ice Cubes 
Lemon wheel

Method;

Pour one part Boodles Mulberry Gin and two parts tonic into a highball glass over the ice.

Stir until the colours combine. 

Add lemon wheel and serve. 

(bakewell tart optional)

We hope you enjoyed our Boodles edition this week. This is a gin I would thoroughly recommend over and over again. 

To find out more please visit www.boodlesgin.com

Cocktail Ideas: Missy Flynn’s 2017 Round Up

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In our final instalment of Cocktail Ideas before the big day, we’ve got some inspiration from cocktail expert and mixologist Missy Flynn. This week the cocktails featured are a step away from being quintessentially Christmas but a round up of the biggest food and drink trends of 2017 in a glass. Inspired by foraging, veganism and superfoods, we simply love the colours and healthy element of these cocktails. We think they would be the perfect day-after partying tonic for you to refresh yourself and unwind as well as being utterly instagrammable so impress and wow your friends and family and serve up these delicious cocktail creations this week and if mixing up your cocktails is not for you fear not, All Bar One will be serving these very cocktails all the way until New Years Eve.

From Left to Right: Baileys Blush, Turmeric Sour, Beetroot Mule, Tanqueray Forager Smash

Our star cocktail this week is the;

Captain Morgan – Turmeric Sour

Ingredients:

50ml Captain Morgan Spiced Gold
75ml Funkin Sour mix
15ml ginger syrup
1/4 bar spoon turmeric
Lemon twist and mint sprig to garnish

Glass: Rocks
Ice: Crushed

Method:
Add the Captain Morgan Spiced Gold, sour mix, turmeric powder and ginger syrup to a shaker or jam jar.

Seal the shaker or jam jar and holding it closed, carefully ‘dry shake’ so that the sour mix begins to emulsify the drink, building a froth.

Open the shaker, add ice and then shake again.

Strain over ice into a tumbler. Using a zester, take the peel from a lemon and snap it over the drink to expel oil from the skin, resting the peel in the glass.

Clap the mint between your hands to release its aroma and then place inside the drink as garnish.

Bailey’s Blush

Ingredients:

35ml Baileys Irish Cream
50ml Half and Half cream / milk
15ml Cherry Heering
12.5ml cherry syrup
Garnish with raspberry dipped in edible glitter / gold

Glass: Coupe
Ice: None

Method:
Add Baileys, Half and Half cream / milk, Cherry Heering, cherry syrup and ice into a cocktail shaker.
Shake hard!
Double strain into a chilled coupe or martini glass, use a tea strainer to remove any small shards of ice so the drink is nice and smooth.
Roll raspberry in edible glitter or gold until it reaches your desired level of glam, cut a slit in the base of the raspberry and rest it on the edge of the glass.

Tanqueray Forager Smash

Ingredients:

50ml Tanqueray London Dry Gin
25ml lime juice
20ml sugar syrup
Mint leaves
Pea shoots
100ml soda
Garnish with pea shoots, viola flower and mint

Glass: Copa
Ice: Crushed

Method:
Fill a tall glass with lots of ice, add the Tanqueray London Dry Gin, lime juice and sugar syrup. Stir to mix, and top with soda water. Add a little more ice if needed. Gather all your herbs and flowers and toss into a rough mix, dress the drink with this mix, scattering a few extra flowers on the top.

All cocktails featured are available in All Bar One bar’s until New Years Eve and liquors and ingredients are available to purchase through ocado.com

Cocktail Ideas : Tanqueray Edition

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Every weekend until Christmas we will be offering you up some lovely cocktail ideas which you can use to celebrate the occasion or to create your very own cocktail guide with to use all year round. This week we were sent some exciting Tanqueray cocktails created by presenter Miquita Oliver. We think you will love her daring twists on some Gin cocktail classics.

First up the Tanqueray Martini – This is probably my favourite cocktail ever. Simple, sophisticated and packs a punch. Miquita has created;

Tanqueray Martini with Ginger Chilli and Coriander.

45ml Tanqueray London Dry Gin
10ml Chilli infused Cocchi Americano
10ml Chilli infused Dolin Dry
5ml Ancho Reyes Chili Liqueur
1 dash orange bitters
Atomised with coriander & ginger spray
Garnish: Coriander leaf

Stir all ingredients over ice and strain into a chilled martini or nick & nora glass
garnish with spray and float a coriander leaf in the drink

For the Chilli vermouth infusions
Take 2-3 dried whole chillies and break their skin and put straight into the bottle and allow to infuse for 1.5 hours – taste after this time to check that the chilli has infused – depending on the strength of the chilli it may need a little longer but this should add a gentle heat to the vermouths – after this time strain and rebottle

For the coriander & ginger spay
Infuse coriander and ginger for 1.5 hours. Strain. Transfer liquid to any plastic atomiser

The Green Tanqueray Tonic –

A refreshing and zesty green take on the G&T


For the Syrup:
500g Sugar
1.5 Litre Water
350g Cucumber
1.5 Granny smith apples (cored)
20ml Lime juice

Heat sugar & water up together and leave to cool to make sugar syrup
Blitz cucumber, apples and lime in a blender and strain. Add to the sugar syrup.

To serve:
40ml Cucumber and Apple syrup
25ml Tanqueray
topped with Fever tree tonic

Garnish:
Pleated cucumber peel (full length of cucumber) pierced by a cocktail stick and rested on top

The Red Tanqueray & Tonic

The Red Tanqueray Tonic – perfect for Christmas, we love the spicy notes and cranberry twist.

For the Syrup:
500ml water
150g Sugar
100g Cranberrys
10g Cinnamon
10g Black Cardamon

All except sugar in a pan and  bring to the boil and simmer for 20 mins
Reduce to about half as much water and add the sugar. Simmer for another 4 mins on a low heat, remove the spice cinnamon & cardamon and blitz the rest. Strain.

Serve:
35ml red syrup
10ml Lemon juice
2 dash angostura bitters
top with fever tree tonic

Garnish:
3 cranberries on a cocktail stick

Tanqueray is available to buy from multiple major retailers. For more details visit www.tanqueray.com

Festive Cocktail Ideas : Amarula Edition

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This week we welcomed in December and also snow in some parts of the UK so wherever you are, we wanted to offer you something super comforting, decadent and spicy to keep you warm from the inside out.
This week our cocktail has come from the delicious South African liqueur Amarula and has the inspiration of a hot toddy and a mulled wine all rolled into one quintessentially festive tipple.

Amarula Spiced Dram

Ingredients:
35ml Amarula Cream Liqueur

20ml Spice – infused whisky (clove, cinnamon, juniper, star anise & cardamom)
Method:
Stir ingredients in glass beaker with ice until chilled. Fine strain into a chilled champagne glass.

Amarula is available to purchase from multiple major retailers priced at £12.50 per 700ml Bottle

Festive Cocktail Ideas : Greenall’s Sloe Gin Edition

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Take it Sloe Toddy

Every week until Christmas we have teamed up with some fabulous drinks brands to bring you some wonderful festive cocktail ideas. This year Greenall’s have launched a new Sloe Gin recipe combining the eight botanicals which make up the Original Greenall’s with rich sloe berries to create the perfect warming winter tipple.

Greenall’s Take it Sloe Toddy

Best enjoyed by a roaring fire

Ingredients:
50ml Greenell’s Sloe Gin

100ml Cloudy Apple Juice

50ml Orange Juice

Cinnamon Stick

2 Cloves

Method:
Pour Sloe Gin into a toddy glass. Warm juices gently with the cinnamon and cloves for 5/6 mins until infused. Pour the warm liquid into the Greenall’s Sloe Gin. Garnish with orange wheel and cinnamon stick.

Greenall’s 1761 Royale

Perfect for dazzling your party guests

Ingredients:
25ml Greenall’s Sloe Gin

50ml Prosecco

Blackberry to Garnish

Sprig of Rosemary

Method:
Pour Sparkling Wine over ice into a coupe glass. Lightly bruise rosemary then drop into glass. Slowly pour Greenall’s Sloe Gin so it sinks to the bottom.

Greenall’s Sloe Thyme

A refreshing tipple

Ingredients:
50ml Greenall’s Sloe Gin

150ml Cloudy lemonade

Sprig Thyme

Lemon Slice

Method:
Fill a tall glass with ice, pour in Greenall’s Sloe Gin. Slowly pour in cloudy lemonade or lemon tonic. Garnish with a sprig of thyme and a lemon slice.

Greenall’s Sloe Gin
New recipe Greenall’s Sloe Gin will be available to customers in the UK through Amazon from November
R.R.P £18

Christmas Cocktail Ideas

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If you’re planning on staying in this weekend why not gather some friends round, take out your cocktail shaker and try our simple Christmas cocktail ideas inspired by cocktail classics.

Chocolat Luxe Gold

Made with: Baileys Chocolat Luxe
Inspired by: The White Russian
Perfect for: After Dinner.

We love this indulgent and silky dark chocolate version of Baileys

Ingredients:
30ml Baileys Chocolat Luxe


70ml Hazelnut milk

Gold edible colouring and edible gold leaf

0.5 units per serve

Method:
Shake in a cocktail shaker and fine strain into the glass.

Finish by garnishing a simple sheet of edible gold leaf.

If you’re feeling fancy, pre-dip a raspberry in edible gold colouring to add an extra touch of glam.

Gordon’s Pink Spritz

Made with: Gordon’s Pink Gin
Inspired by: Wine Spritzer
Perfect for: Cocktail Reception

The Gordon Pink Gin has a natural sweetness from infused strawberries and raspberries.

Ingredients:
50ml Gordon’s Pink Gin


50ml lemonade


25ml Prosecco


Garnish of cranberries and pomegranate

2.1 units per serve

Method:
Fill a prosecco glass with ice and add everything together

Garnish with pomegranate and cranberries.

Mezcal Cocktail Recipe for Dia De Los Muertos

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This Saturday we celebrated National Mezcal Day and we thought it was just about time this smokey agave plant made a comeback to claim it’s place proudly in your drinks cabinet. Here in the UK, Mezcal is making a comeback and we would love you to try this smoking hot cocktail perfect for Dia De Los Muertos which is coming up on November 2nd.

Mortar & Pestle, craft cocktail specialists with bars across the West Coast of USA have kindly supplied us with a cocktail which is evocative of their signature style. Full of show-stopping panache.

Mayan Calander
created as a libation for the end of days.

With flavours of;

Wahaka Joven Mezcal
Creme de Cacao
Habanero Syrup
Blackstrap Bitters

You will need:

One Martini Glass

¾ oz Lime juice
½ oz Habanero Syrup (cut 50/50 with 1:1 Simple Syrup)
1 ½ oz Wahaka Espadin Joven Mezcal
½ oz Tempus Fugit Creme de Cacao
3 dashes Blackstrap Bitters
5 drops Saline Solution

Garnish: Flamed Lime Boat with Grated Cinnamon.

Method:

Combine ingredients into shaker.
Long shake and double strain into martini glass.
Garnish with lime boat filled with Overproof rum to fuel flame.
Torch, then grate cinnamon over time boat to create sparks.

Bring some Zest to your Cocktail Cabinet with Pococello

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It’s going to be another glorious weekend and if you’re wondering how to liven up your cocktail cabinet, why not add some Pococello to the mix. This limited edition collaboration has been developed by world-renowned Chase Distillery and Pizza Pilgrims with the lemons grown in Amalfi and then distilled right here in the UK. But fear not, Pococello is almost not even comparable to Limoncello or ‘the finisher’ as I like to call it. The quality and clarity of this beverage comes directly from the carefully picked lemons picked which are used to make Pococello, packed with essential oils, this sets it apart from your average limoncello.

Pococello recommend;

Poco-Tonic

Ingredients:

35ml Pococello
10ml Fever Tree Tonic
Lemon

How to make it?

Serve in a highball glass with lots of ice and a whole slice of lemon.

What’s more, Pococello is available Nationwide and if you wanted to indulge a little more in the sunshine, Pococello have created a Pococello Terrace over at popular Thameside restaurant Cantina del Ponte named Blossom City. Throughout the summer customers can purchase 2 for 1 Pococello cocktails and Poco-Tonics between 6-7pm. To find out more about Pococello and the Pococello Terrace check out;

http://www.cantinadelponte.co.uk/whats-on-london-bridge/events/blossom-city-2017/

http://www.pococello.com