The Handbook
The Handbook

There are some ‘world’ and ‘national’ days we can do without – National Keto Day, World Green Juice Day – but World Cocktail Day? Now that’s a day we can get on board with.

To celebrate the event, which officially takes place today Wednesday 13th May, we’ve teamed up with some of world’s finest bartenders and drinks experts to share their lockdown quarantini recipes. From the best negroni to an espresso martini with a twist… bottoms up!

The Breakfast Martini

from Brown’s Hotel, a Rocco Forte Hotel in Mayfair

They say breakfast is the most important meal of the day so why not make it spectacular with Brown’s bittersweet marmalade martini? OK, so we’re not encouraging hard liquor pre-5pm, but these tipples are sure to smarten up your weekend brunch plans, even if they don’t involve leaving the house.

Head bartender at Brown’s Donovan Bar and general drinks genius, Salvatore, developed the recipe in 1996 and it’s been a hit ever since. Imagine, a sweet but slightly bitter marmalade on toast, in drinks form that really packs a punch.

Ingredients

  • 50 ml London Dry Gin or Vodka (depending on personal preference)
  • 15 ml Cointreau
  • 15 ml Fresh Lemon Juice
  • 1 full bar spoon of thin cut Orange Marmalade

Method:

  1. Pour all the ingredients into a shaker filled with ice.
  2. Shake and strain into a chilled cocktail glass.
  3. Shred some orange peel on the top of the drink as garnish.
  4. Serve.

Whiskey Sour

by Channel 4’s Sunday Brunch regular host, Pritesh Mody

Sunday Brunch regular, Pritesh Mody has teamed up with Bottlegreen to create this bright and warm, ginger-infused drink. Is you hate the thought of whisking up egg whites to add to your cocktail, Pritesh’s method, which uses the water from a tin of chickpeas or beans instead, is an absolute game changer.

Ingredients

  • 50ml Bourbon (Wild Turkey 101 or Bulleit Bourbon works well)
  • 25ml Lemon Juice
  • 20ml bottlegreen Ginger & Lemongrass Cordial
  • 5ml Sugar Syrup
  • 25ml Aquafaba
  • Slice of lemon or ginger to garnish

Method

  1. Place all the ingredients in a shaker and shake hard. Do not add any ice to ensure you can create a foamy texture.
  2. Once you have achieved a foamy consistency, add ice, and shake further until the drink is chilled.
  3. Strain into an ice filled tumbler and garnish with a slice of lemon or piece of ginger for a little more fire.

Wild Carrot Cocktail

from Four Seasons Hotel Hampshire

If you’re a gin drinker who likes a heady dose of sweet and sour, this pineapple-based drink with a hint of citrus and pomegranate is a fine choice.

Ingredients

  • 50ml Wild Carrot Gin (or alternative gin)
  • 40ml Pomegranate Juice
  • 40ml Pineapple Juice
  • 10ml Tonic Syrup
  • 15ml Lime Juice

To garnish

  • Lemon Twist & Peychaud Bitters

Method

  1. Dry shake (without ice).
  2. Hard shake (with ice).
  3. Serve in a martini glass.

The Rob Roy Cocktail

from The Waldorf Astoria, New York

The Rob Roy is a direct descendant of the famous Manhattan cocktail, whose origin is often attributed to The Waldorf Astoria in NYC. We may not be able to travel right now but you can still get the vibe of a high-end, NY-style cocktail bar with this strong dram.

Ingredients

  • 2 oz Blended scotch (such as Chivas)
  • 1 oz Sweet vermouth (such as Dolin or Martini & Rossi)
  • 2 dashes Regans’ Orange Bitters No. 6

To garnish

  • Lemon peel

Method

  1. Add all the ingredients into a mixing glass with ice and stir well.
  2. Strain into a cocktail, coupe or Nick & Nora glass.
  3. Garnish with a lemon peel.

Raspberry Espresso Martini

by Channel 4’s Sunday Brunch regular host, Pritesh Mody

Who doesn’t love an espresso martini? Up your quarantine game with Pritesh’s raspberry take on the classic rocket fuel cocktail.

Ingredients

  • 50ml Vodka (Ketel One, Sipsmith or similar premium vodka works well)
  • 25ml Fresh Espresso
  • 10ml Coffee Liqueur (Kahlua or similar is ideal)
  • 15ml bottlegreen Plump Summer Raspberry Cordial
  • 10ml Sugar Syrup

Method

  1. Brew the fresh espresso and then leave it for approx. 10 minutes to cool.
  2. Pour all the ingredients into an iced filled shaker and shake hard until chilled.
  3. Serve into a martini glass and garnish with fresh or frozen raspberries.

The Perfect Negroni

from Brown’s Hotel, a Rocco Forte Hotel in Mayfair

Salvatore Calabrese made his first Negroni when he was just 12 years old (not sure you should be telling people that, Salvatore), but his early start in the drinks world has made him one of the best in the biz.

The perfect drink for aperitif hour in the garden, on the balcony or simply on the sofa.

Ingredients

  • 30ml Martini Rosso
  • 30ml Campari
  • 30ml Beefeater Gin
  • 1 Orange Peel

Method

  1. Combine the ingredients in an old-fashioned glass filled with ice and stir.
  2. Garnish with a slice of orange placed in the drink.
  3. Add a stirrer and serve immediately.

Wipil Margarita

from Ella Canta

Margarita Monday, Taco Tuesday, Staying In Again Friday… who cares when you’ve got the margs recipe from London’s best Mexican restaurant?

Ingredients

  • 40ml of Patron Tequila Reposado
  • 20ml of floral syrup (such as Italicus Rosolio di Bergamotto)
  • 20ml of Lime Juice
  • 5 fresh basil leaves
  • a dash of egg white

To garnish

  • A fresh basil leaf

Method

  1. Add all ingredients into a shaker with no ice, run it through a dry shake to allow all ingredients to initially blend together.
  2. Open the Shaker and ice cubes, hard shake for 15 seconds and double strain into a Margarita style coupette (no salted rim required).
  3. Garnish with a fresh basil leaf.

Tangerine Tipple

from The Dorchester 

This cocktail is served at The Grill Bar at The Dorchester and created by the hugely talented Lucia Montanelli. We couldn’t think of a better mix for a post-dinner treat.

Ingredients

  • 50ml J&B
  • 15ml cranberry juice
  • 15ml lemon juice
  • 15ml Italicus
  • 15ml tangerine syrup
  • 5ml Yellow Chartreuse
  • 1 egg white

Method

  1. Add all the ingredients in to a cocktail shaker. Shake without any ice for a few seconds, then add ice cubes to the shaker and continue to shake well.
  2. Strain the cocktail into a coupe glass.

Dedalus

from Manetta’s Bar at Flemings

When life throws you lemons, Head Bartender at Flemings Hotel, Pasquale, suggests making this citrusy tipple.  So good it’ll make your cheeks pinch.

Ingredients

  • 5 basil leaves
  • 5 white grapes
  • 10ml sugar syrup
  • 20ml lemon juice
  • 30ml Chase Gin (any other gin would work too)
  • A dash of Sauvignon Blanc

Method

  1. To make the sugar syrup, dissolve 150g of caster sugar in 75ml water over low heat. Leave to cool and bottle for future use in cocktails. Store in the fridge.
  2. Crush the white grapes and basil leaves in a cocktail shaker. Add the rest of the ingredients (except the wine) with some ice and shake well.
  3. Double strain in a champagne glass (a wine glass will work too!) and top up with Sauvignon Blanc. Garnish with fresh basil and white grapes.

The Guaivo

from Amazonico

If you’re missing London’s most Instagrammable restaurant, Amazonico, or missed the boat to visit before lockdown happened, we’ve got the next best thing – one of their star cocktails.

It might be on the harder end of the scale but it’s without a doubt sure to impress.

Ingredients

  • 5ml Tanqueray N.10
  • 45ml Watermelon & Guava Shrub (see recipe below or substitute with blended fresh watermelon)
  • 20ml  Lemon juice
  • 10ml  Pomegranate molasses
  • 10ml  Muyu Jasmine Liquor
  • Splash of soda Water

Garnish with

  • Fresh mint and edible flowers (if you can get your hands on them)

Method

  1. Add the ingredients into a cocktail shaker with cubed ice and shake hard.
  2. Double strain into a highball glass with two or three cubes of ice.
  3. Top up with crushed ice and a splash soda water.
  4. Garnish with a mint tip and a mix of colourful edible flowers.

For the shrub

  • 1 small fresh Watermelon, cubed
  • 600ml Guava Puree (or fresh guava blended)
  • 600ml Caster Sugar
  • 12 Green Cardamom pods
  • 300ml Rice Vinegar

Method

  1. Add the watermelon and sugar to a plastic container and muddle together. Allow to rest for 24 hours at room temperature with a napkin on top.
  2. Add the Guava puree, vinegar and cardamom and mixed well. Let it rest for other 24 hours at room temperature with a napkin on top.
  3. After, strain all the mixture through a cheesecloth and bottle the remaining liquid in the fridge.