From refreshing minty serves to the simple cocktail recipe using up leftover autumn blackberries, we’ve rounded up the best cocktails to make this week. Whether you’re hosting a dinner party or fancy switching up your usual Friday night G&T, these six recipes are easy to make and guaranteed to impress your guests.
Simple cocktail recipes perfect for autumn get-togethers
St-German Hugo Spritz
Summer may be in our rearview mirror but that isn’t going to stop us from sipping on refreshing cocktails in a moment of need. St-Germain’s Hugo Spritz is the minty serve that’s both simple to make and thirst-quenching.
Ingredients:
- 40ml St-Germain elderflower liqueur
- 60ml Martini prosecco
- 60ml soda water
- 8-10 mint leaves
- Lime wedge and mint sprig to garnish
Method:
- Add ice into a wine glass and pour in St-Germain and the mint leaves.
- Top with sparkling wine and soda water before stirring to combine all of the ingredients.
- Garnish with a mint sprig and lime wedge.
Recipe courtesy of St-Germain | www.stgermainliqueur.com
Brockmans Bramble
If you’ve got excess blackberries from your autumnal countryside walk, you’ll want to whizz up this simple cocktail recipe using Brockmans Intensely Smooth Gin.
Ingredients:
- 50ml Brockmans Intensely Smooth Gin
- 25ml lemon juice
- 15ml gomme syrup
- 15ml creme de mure float
- Fresh blackberries and a lemon slice to garnish
Method:
- Shake the Brockmans, lemon juice and gomme syrup before pouring into a rocks glass over ice cubes.
- Float the creme de mure on top and garnish with fresh blackberries and a lemon slice.
Recipe courtesy of Brockmans Gin | www.brockmansgin.com
September Fall High Ball
Add a touch of sweetness to your September with Brother Brothers’ autumnal-inspired high ball. It features their Orange Muscat & Flora wine to add some sweetness against the bitter fresh grapefruit juice.
Ingredients:
- 50ml Orange Muscat & Flora
- 25ml Fresh pink grapefruit juice squeeze
- 15ml Campari
- 100ml Soda
- Cubed ice
- Rosemary sprig or pink grapefruit twist to garnish
Method:
- Simply build the ingredients into a glass with the cubed ice and top it with a highly charged soda a few inches from the glass rim.
- Lightly stir and swizzle with a long bar spoon. Top with more ice and garnish with a fresh rosemary sprig or pink grapefruit twist and serve.
Recipe courtesy of Brown Brothers | www.tesco.com
Green Negroni
A Negroni with a twist, this is sure to get your guests talking at your next dinner party. Celebrate Negroni Week (18th-24th September) in style with this fun take on the classic serve created by the talented team at Manetta’s Bar.
Ingredients:
- 25ml Chase GB Gin
- 20ml Luxardo Bitter Bianco Liqueur
- 20ml Midori Liqueur (for the colour)
- 25ml Dolin de Chambery Dry Vermouth
- 10ml Dambuie Liqueur
- Lime zest and sprig of thyme to garnish
Method:
- Place a retro fizz serving glass into the freezer to chill for half an hour before serving.
- Put all of the ingredients into a mixing glass and stir briskly for 15 seconds.
- Once mixed, pour into the chilled glass with a large ice cube and garnish with a twist of lime and a small sprig of thyme.
Recipe courtesy of Manetta’s Bar | www.flemings-mayfair.co.uk
Cochin Cooler
Award-winning and internationally renowned mixologist Ryan Chetiyawardana AKA Mr Lyan is behind two of London’s coolest cocktail bars, Seed Library and Lyaness. This month sees him shake up the cocktail scene once again with the launch of his new recipe book. This zingy gin number is one of our favourites from the collection.
Ingredients:
- 1tsp cardamom tea (or 1 green cardamom pod & 1 tsp loose-leaf black tea)
- 12 shots London dry gin
- 350ml water
- 500g sugar
- Handful of lemon leaves, shredded (or 2tbsp dried lemon leaves/stems of lemongrass/or lemongrass tea)
- Pinch of sea salt
- Chilled Fever-Tree ginger ale to finish
- Lemongrass stem to garnish
Method:
- Add the tea to the gin and infuse in the fridge for 2 hours, then strain.
- Make the lemon syrup by heating the water until boiling, remove from the heat then add the sugar and the lemon leaves. Stir to dissolve, then allow to cool. Strain and keep in a clean container in the fridge until needed.
- Mix the salt into the water, then add the gin and 2 shots (50ml) of the lemon leaf syrup. Add to a bottle and store in the freezer for at least 2 hours.
- Add a shot and half (40ml) of the gin mix to the frozen flute, top with the ginger ale, then garnish with the lemongrass stem.
Recipe courtesy of Mr Lyan’s Cocktails at Home book – out 21st September 2023 | www.waterstones.com
Belle Ball
Another recipe from Mr Lyan’s new cocktail book, the Belle Ball is perfect for the cooler months ahead. Bursting with earthy, winter spices, this is one that’s guaranteed to warm you up.
Ingredients:
- 1tsp coriander seeds
- ½ tsp black peppercorns
- 1 clove
- 1 cardamom pod
- 300ml water
- ½ thumb unpeeled ginger, sliced
- 30ml Fierfield Barberry whiskey
- 20ml fresh lemon juice
- 1 heaped tsp melipona or wildflower honey
- Wheel of lemon to garnish
Method:
- Lightly toast the coriander seeds, peppercorns, clove and cardamom in a pot, then add the water and ginger and bring to a boil.
- Simmer for 2 minutes and then remove from the heat.
- Add the whiskey, lemon juice and honey to a mug and stir.
- Strain the botanical tea over the top, stir and garnish with the lemon wheel.
Recipe courtesy of Mr Lyan’s Cocktails at Home book – out 21st September 2023 | www.waterstones.com
