If you are holding a cocktail party, which is a great way of bringing together lots of people together especially in a country house atmosphere, you will need to decide which type of drinks you want to serve. Bear in mind that as well as alcoholic cocktails you should have also soft drinks and mineral water readily available.

To give you some cocktail ideas listed below are a selection of recipes for some of the better known cocktail drinks and as well as recipes for more unusual cocktails.

 


BRANDY BASED COCKTAILS

BRANDY CRUSTA (serve in ‘Cocktail’ glass)

2 fl oz brandy
½ fl oz Curacao (orange)
½ fl oz Maraschino liqueur
1 fl oz fresh lemon juice
3 dashes Angostura bitters
Ice cubes
Caster sugar
Lemon wedges
Lemon rind

Using lemon wedge moisten edge of glass and then dip rim into sugar
Into shaker put ice cubes, brandy, Curacao, Maraschino, lemon juice and Angostura bitters. Shake very well
Strain into glass and decorate with lemon rind

BRANDY HIGHBALL (serve in ‘Highball’ glass)

2 ½ fl oz brandy
5 fl oz ginger ale (or soda water)
Crushed ice
Twist of lemon

Three quarters fill glass with ice
Add brandy and ginger ale (or soda water)
Decorate with twist of lemon

HORSE’S NECK (serve in ‘Highball’ glass)

2 fl oz brandy
4 fl oz dry ginger ale
1 dash Angostura bitters
Ice cubes
Spiral strip of lemon rind to decorate

Place spiral of lemon rind over edge of glass with half of it inside the glass
Add ice cubes to glass and pour over the brandy with the Angostura bitters
Top up with ginger ale

NICE PEAR (serve in ‘Cocktail’ glass)

2 fl oz brandy
1 fl oz sweet vermouth
1 fl oz Poire William
Ice cubes
Fresh pear slices (peeled)

Into a shaker put ice cubes, brandy, vermouth and Poire William. Mix well
Strain into chilled glass
Decorate with pear slices

SANGRIA (serve in ‘Highball’ glass)

1 ½ fl oz brandy
3 fl oz red wine (preferably Spanish)
2 fl oz fresh orange juice
Soda water
Ice cubes
Lemon slices

Put a few cubes of ice in a chilled glass pour over the brandy, wine and orange juice and stir to mix, top up with soda water to taste then decorate with lemon slices

SIDECAR (serve in ‘Champagne Saucer’)

1 fl oz cognac brandy
1 fl oz Cointreau
1 fl oz fresh lemon juice
Dash of sugar syrup (see recipe below)
Slice of lemon
Broken ice (optional)

Into shaker pour cognac, Cointreau and lemon juice and dash of sugar syrup
Shake well and strain into glass (containing broken ice if required)
Decorate with a slice of lemon

STINGER (serve in ‘Cocktail’ glass)

2 fl oz brandy
1 fl oz crème de menthe (white)
Ice cubes
Sprig of mint

Into a shaker put ice cubes, brandy and crème de menthe. Shake well
Strain into a chilled glass
Decorate with mint

CHAMPAGNE BASED COCKTAILS

BELLINI (serve in ‘Champagne Flute’)

4 fl oz chilled Champagne
2 fl oz peach juice
Dash of grenadine (optional)
Peach slice

Pour peach juice into glass and top up with chilled champagne
Add dash of grenadine (optional)
Decorate with peach slice

BUCK’S FIZZ (serve in ‘Wine’ glass)

4 fl oz chilled Champagne
2 fl oz chilled fresh orange juice
1 teaspoon Grenadine

Frost the glass to be used and add the orange juice and Grenadine
Top up with champagne

CLASSIC’S CLASSIC CHAMPAGNE COCKTAIL (serve in ‘Champagne Flute’)

4 fl oz chilled Champagne
1 fl oz Grand Marnier
2 dashes Angostura bitters
1 sugar cube
Orange rind

Soak with sugar cube with Angostura bitters and put into glass
Add the Grand Marnier
Top up with chilled Champagne
Decorate with orange rind

GRAND MIMOSA (serve in ‘Champagne Flute’)

Chilled Champagne
1 fl oz Grand Marnier
2 fl oz chilled fresh orange juice

Pour orange juice and Grand Marnier into glass and top up with Champagne

PIMM’S ROYAL (serve in ‘Highball’ glass)

6 fl oz chilled Champagne
2 fl oz Pimm’s No. 1
Ice cubes
Slice of cucumber
Wedge of lemon
Sprig of mint
Half fill glass with ice cubes

Pour in the Pimm’s No. 1
Add slice of cucumber, wedge of lemon and sprig of mint
Top up with chilled Champagne

RITZ FIZZ (serve in ‘Champagne Flute’)

Chilled Champagne
½ fl oz Poire William
½ fl oz crème de cassis
Ice cubes
Pear slice (peeled)

Into mixing jug put some ice cubes and then add Poire William and crème de cassis Mix well
Strain into glass and top up with Champagne
Decorate with pear slice

RUSSIAN SPRING PUNCH (serve in ‘Highball’ glass)

Chilled Champagne
2 fl oz vodka
½ fl oz crème de cassis
1 fl oz fresh lemon juice
2 tablespoons sugar syrup (see recipe below)
Ice cubes
Lemon slices and berries

Put some ice cubes into glass and pour in crème de cassis, lemon juice, sugar syrup
Add the Champagne and vodka together and stir
Decorate with slices of lemon and berries

GIN BASED COCKTAILS

CLASSIC MARTINI (serve in ‘Martini’ glass)

2 fl oz gin (chilled)
1 teaspoon Noilly Prat (chilled)
Lemon slice or green olive
Ice (optional)

Using a chilled martini glass pour in the Noilly Prat
Swirl to coat the glass and pour excess back into bottle
Pour gin into the coated glass
Decorate with lemon or olive
Add ice (optional)

COSMOPOLITAN (serve in ‘Champagne Saucer’)

1 fl oz gin
½ fl oz Southern Comfort
½ fl oz blackcurrant cordial
l fl oz fresh lime juice
1 teaspoon egg white
Crushed ice
Slice of star-fruit and sprig of mint

Into a shaker pour gin, Southern Comfort, cordial and juice. Add teaspoon of egg white and shake well.
Put some crushed ice into glass
Strain the cocktail over the ice and garnish with slice of fruit and sprig of mint

FRENCH 66 (serve in ‘Champagne Flute’)

1 fl oz sloe gin
Chilled Champagne
6 dashes of orange bitters
Juice of ¼ lemon
1 white sugar cube
Strip of lemon rind to decorate

Soak sugar in the bitters
Place sugar into champagne glass
Add the lemon juice and sloe gin, stir
Pour in Champagne
Decorate with lemon rind

GARDENIA (serve in ‘Champagne Saucer’)

1 fl oz gin
1 teaspoon grenadine
1 fl oz pineapple juice
1 fl oz double cream

Pineapple chunk, cocktail cherry and sprig of mint
Into shaker pour gin, grenadine, juice and cream. Shake well
Strain into glass and decorate with pineapple chunk, cherry and sprig of mint

NEGRONI (serve in ’Old Fashioned’ glass)

1 fl oz gin
1 fl oz vermouth (red)
1 fl oz Campari
Soda water (optional)
Orange slices and ice cubes

Into shaker put a few ice cubes with the gin, vermouth and Campari, stir to mix
Strain mix into glass containing about 6 ice cubes
Top up with soda water (optional)
Decorate with orange slices

SINGAPORE SLING (serve in ‘Highball’ glass)

1 fl oz gin
1 fl oz cherry brandy
½ fl oz Cointreau
¼ fl oz grenadine
1 teaspoon Benedictine
1 fl oz fresh lime juice
1 fl oz pineapple juice
1 fl oz fresh orange juice
1 dash Angostura bitters
Cracked ice
Slice of pineapple and cocktail cherry
Drinking straw

Into a shaker put the gin, brandy, Cointreau, grenadine, fruit juices and Angostura bitters. Shake well
Strain into a glass half-filled with cracked ice
Sprinkle the Benedictine on top
Decorate with pineapple slice and cocktail cherry. Add drinking straw

TANQSTREAM (serve in ‘Highball’ glass)

2 fl oz gin
3 fl oz tonic water (or soda water for less dry drink)
2 teaspoons crème de cassis
2 teaspoons fresh lime juice
Cracked ice
Lime slice and fresh berries to decorate

Into a shaker put gin, lime juice and cracked ice and shake to mix
Half fill highball glass with cracked ice
Strain the gin & lime into the glass
Add soda or tonic, dependent on taste
Stir in the cassis and decorate with lime and berries

TOM COLLINS (serve in ‘Highball’ glass)

2 fl oz gin
Juice of ½ lemon
½ fl oz sugar syrup (see recipe below)
Soda water
Ice cubes
Lemon slice and cocktail cherry
Half fill glass with ice cubes
Stir in sugar syrup, lemon juice and gin
Add soda water to taste
Decorate with lemon and cherry

TROPICAL DAWN (serve in ‘Old Fashioned’ glass)

2 fl oz gin
½ fl oz Campari
2 fl oz fresh orange juice
Crushed ice

Into shaker pour gin and orange juice. Shake well
Half fill glass with crushed ice and pour the mix over it
Sprinkle the Campari over the top

WHITE LADY (serve in ‘Cocktail’ glass)

1 ½ fl oz gin
1 ½ fl oz Cointreau
1 – 1 ½ fl oz fresh lemon juice
Ice cubes (optional)

Into shaker pour gin, Cointreau and lemon juice
Strain into a frosted glass (over ice cubes if required)

RUM BASED COCKTAILS

BACARDI ORANGE (serve in ‘Highball’ glass)

1 ¾ fl oz Bacardi golden rum
¾ fl oz Grand Marnier
2 ½ fl oz fresh orange juice
2 fl oz lemonade
1 fl oz soda water
Ice cubes
Slice of orange
Drinking straws

Half fill glass with ice cubes, pour over the cocktail ingredients
Decorate with a slice of orange and add a couple of straws

BALI PUNCH (serve in ‘Highball’ glass)

1 ½ fl oz white rum
½ fl oz coconut rum
1 fl oz fresh lime juice
2 fl oz passion fruit juice
½ fl oz pineapple juice
2 fl oz orangeade
Ice cubes
Slices or orange, lemon, limes and fruits of season
Drinking straw

Into a shaker put some ice cubes, add both of the rums with the three fruit juices
Shake and strain into a glass containing some ice cubes
Top up with orangeade
Decorate with slices of fruits
Add drinking straw

BLUE HAWAIIAN (serve in ‘Goblet’)

1 ½ fl oz white rum
½ fl oz dark rum
½ fl oz Curacao (blue)
3 fl oz pineapple juice
1 fl oz coconut cream
Crush ice
Cocktail cherry and pineapple slice
Short drinking straw

Into a blender put some ice cubes with both rums, Curacao, pineapple juice and coconut cream
Blend briefly to crush ice
Pour into glass and decorate with cherry and pineapple. Add drinking straw

CHERRY DAIQUIRI (serve in ‘Goblet’)

1 fl oz white rum
2 fl oz cherry brandy
1/3 fl oz kirsch
½ fl oz grenadine
¾ fl oz fresh lemon juice
¾ fl oz sugar syrup (see recipe below)
Crushed ice
Cocktail cherry and lemon slice

Into a blender pour the brandy, rum, kirsch, grenadine, lemon juice and sugar syrup
Blend briefly before adding some ice cubes
Blend briefly to crush ice
Pour into glass and decorate with lemon slice and cherry

COCONUT MONKEY (serve in ‘Old Fashioned’ glass)

1 fl oz white rum
1 fl oz apricot brandy
1 ½ fl oz pineapple juice
¾ fl oz coconut cream
Crushed ice

Into a shaker pour the rum, brandy, juice and cream. Shake well
Pour into glass half filled with crushed ice

CORKSCREW (serve in ‘Old Fashioned’ glass)

1 ½ fl oz white rum
½ fl oz peach brandy
½ fl oz dry vermouth
Cracked ice
Spiral of lemon rind

Into shaker pour rum, brandy and vermouth. Shake well
Pour into glass containing cracked ice and a spiral of lemon rind

FIRST IN THE MONEY (serve in ‘Highball’ glass)

1 fl oz dark rum
¾ fl oz Kahlua
1 teaspoon crème de menthe (white)
Coca Cola
Crushed ice
Wedges of lime

Into glass put lime wedges and add the crème de menthe, stir
Add crushed ice, Kahlua and rum
Add Coca-Cola to taste

PINA COLADA (serve in ‘Highball’ glass)

2 fl oz golden rum
1 ½ fl oz coconut cream
3 fl oz pineapple juice
Crushed ice
Pineapple wedges

Into a blender put all the ingredients (except the pineapple wedges) – blend until slushy
Pour into glass and decorate with pineapple wedges

PLANTER’S PUNCH (serve in ‘Old Fashioned’ glass)

2 fl oz dark rum
1 tablespoon fresh lime juice
2 fl oz fresh orange juice
2 dashes Angostura bitters
1 teaspoon caster sugar
Ice cubes
Lemon and orange slices

Into a shaker put some ice cubes with rum, lime and orange juices and the Angostura bitters. Shake very well for a couple of minutes
Fill glass with some ice cubes over which you strain the punch
Decorate with lemon and orange slices

TOUCH OF THE BLUES (serve in ‘Cocktail’ glass)

1 fl oz white rum
2 teaspoons Curacao (blue)
2 teaspoons kirsch
Juice of ½ lime
Ice cubes
Pinch of ground nutmeg

Into shaker put some ice cubes, rum, Curacao, kirsch, and lime juice, shake well
Strain into cocktail glass
Decorate with a sprinkling of nutmeg

ZOMBIE (serve in ‘Highball’ glass)

½ fl oz golden rum
1 fl oz white rum
1 fl oz dark rum
½ fl oz apricot brandy
1 teaspoon grenadine
2 fl oz pineapple juice
½ fl oz sugar syrup (see recipe below)
Juice of ½ lime
Ice cubes
Wedge of pineapple & pinch of sugar

Into shaker put some ice cubes and add the three rums, apricot brandy, grenadine, pineapple juice, sugar syrup and lime juice. Shake well
Without straining pour into a chilled glass
Sprinkle top with sugar and decorate with pineapple wedge

TEQUILA BASED COCKTAILS

MEXICAN STRAWBERRY (serve in ‘Goblet’)

2 fl oz gold tequila
1 fl oz orange juice
1 fl oz strawberry puree
¼ fl oz strawberry syrup
¼ fl oz fresh lemon juice
Crushed ice
Sugar-dipped strawberry to decorate

Into shaker pour tequila, orange and lemon juices, strawberry puree and syrup
Shake well
Put some crushed ice into glass and strain the cocktail over it
Decorate with a sugar-dipped strawberry

SPANISH FLY (serve in ‘Old Fashioned’ glass)

1 ½ fl oz gold tequila
½ fl oz sweet sherry
Ice cubes

Half fill glass with ice and over it pour the tequila and sherry

TEQUILA SUNRISE (serve in ‘Highball’ glass)

2 fl oz tequila
2 teaspoons grenadine
4 fl oz fresh orange juice
Ice cubes
Orange slice

Into shaker put some ice cubes and add tequila and orange juice. Shake well
Put some ice cubes into glass and strain the tequila mix over them
Slowly add the grenadine. Allow to settle
Decorate with an orange slice

THIGH HIGH (serve in ‘Cocktail’ glass)

1 fl oz tequila
1 fl oz dark crème de cacao
1 teaspoon strawberry syrup
3 strawberries – chopped
1 ½ fl oz single cream
Ice cubes
Strawberry dipped in cocoa powder

Into shaker mix strawberries and syrup
Add ice cubes tequila, creme de cacao, and single cream. Shake to mix
Strain into chilled cocktail glass and decorate with strawberry dusted with cocoa powder

TNT (serve in ‘Old Fashioned’ glass)

1 fl oz gold tequila
1 fl oz Tia Maria
½ fl oz Mandarine Napoleon
Ice cubes
Slice of orange

Into shaker pour tequila, Tia Maria and Mandarine Napoleon. Stir
Three-quarters fill glass with ice and over it strain the cocktail
Decorate with slice of orange

VODKA BASED COCKTAILS

AUTUMN DAWN (serve in ‘Shot’ glass)

½ fl oz vodka
½ fl oz Cointreau
1 teaspoon Chambord liqueur
1 teaspoon fresh lemon juice
Ice cubes

Into a shaker put some ice cubes and add the Cointreau, vodka and lemon juice Shake briefly
Strain into glass and using back of spoon float in the Chambord

BLOODY MARY (serve in ‘Goblet’)

2 fl oz vodka
5 fl oz tomato juice
½ teaspoon fresh lemon juice
4 drops Tabasco sauce
2 dashes Worcester sauce
Pinch of black pepper
Pinch of celery salt
Short celery stem with leaves

Into shaker pour all of the ingredients with pinch of black pepper and celery salt.
Shake well
Strain into glass and decorate with celery stem

FRENCH KISS (serve in ‘Champagne Flute’)

1 fl oz vodka
½ fl oz Grand Marnier
1 fl oz raspberry liqueur
1 fl oz whipping cream
Cocktail cherry

Into shaker pour vodka, Grand Marnier, raspberry liqueur and cream
Shake well
Strain into glass and decorate with cherry on a stick

GRAFFITI (serve in ‘Goblet’)

1 ½ fl oz vodka
2 fl oz white grape juice
2 fl oz cherryade
Cracked ice
Seedless grape

Half fill glass with cracked ice and over it pour the vodka, grape juice and cherryade
Decorate with a seedless grape on a stick

HARVEY WALLBANGER (serve in ‘Highball’ glass)

2 fl oz vodka
¾ fl oz Galliano
5 fl oz fresh orange juice
Ice cubes
Slice of orange

Put some ice cubes into glass and add the vodka and orange juice
Sprinkle the Galliano over the cocktail
Decorate with slice of orange

SCREWDRIVER (serve in ‘Highball’ glass)

2 fl oz vodka
4 ½ fl oz fresh orange juice
Ice cubes
Slice of orange and cocktail cherry

Half fill glass with ice cubes and pour over the vodka and orange juice
Decorate with slice of orange and cocktail cherry

WHISKY BASED COCKTAILS

GODFATHER (serve in ‘Old Fashioned’ glass)

2 fl oz Scotch whisky
1 fl oz Amaretto di Saronno liqueur
Ice cubes

Into shaker put some ice cubes and add whisky and Amaretto. Mix well
Put some ice cubes into a glass and strain mix into it

MANHATTAN (serve in ’Old Fashioned’ glass)

2 fl oz Canadian whisky
1 fl oz vermouth (rosso)
4 drop Angostura bitters
Cracked ice
Cocktail cherry

Into a shaker put some cracked ice with the whisky, vermouth and Angostura bitters
Shake briefly and pour unstrained into glass
Add cherry on stick to decorate

OLD FASHIONED (serve in ‘Old Fashioned’ glass)

2 fl oz Bourbon whisky
1 fl oz soda water (optional)
1 dash of Angostura bitters
1 sugar cube
Cracked ice
Slices of lemon and cocktail cherry

Place sugar cube in glass and add the Angostura bitters – allow to soak
¾ fill glass with cracked ice and add whisky (and soda if required)
Decorate with half slice of lemon and a cherry

RHETT BUTLER (serve in ‘Old Fashioned’ glass)

2 fl oz Bourbon whisky
4 fl oz cranberry juice
1 tablespoon fresh lime juice
2 tablespoons sugar syrup (see recipe below)
Ice cubes
Lime slices

Into a shaker put some ice cubes and add whisky, juices and sugar syrup. Mix well
Put some ice cubes into glass and strain cocktail into it
Decorate with lime slices

RUSTY NAIL (serve in ‘Old Fashioned’ glass)

1 ½ fl oz Scotch whisky
1 fl oz Drambuie
Ice cubes

Fill glass with ice cubes
Pour over the whisky and then the Drambuie

THE VATICAN JULEP (serve in ‘Highball’ glass)

2 fl oz Bourbon whisky
2 teaspoons crème de menthe
½ fl oz sugar syrup (see recipe below)
½ fl oz fresh lime juice
4 dashes Angostura bitters
6 mint leaves
Crushed ice
Sprig of mint

Into blender put whisky, crème de menthe, syrup, lime juice, Angostura bitters and mint leaves. Blend well
Put crushed ice into glass and pour the cocktail into it
Decorate with a sprig of mint

WHISKY MAC (serve in ‘Old Fashioned’ glass)

1 fl oz Scotch whisky
2/3 fl oz green ginger wine
Ice cubes

Three-quarters fill glass with ice
Pour over the whisky and ginger wine

WHISKY SOUR (serve in ‘Old Fashioned’ glass)

2 fl oz Bourbon whisky
1 ½ fl oz fresh lemon juice
2 tablespoons sugar syrup (see recipe below)
1 egg white
4 dashes Angostura bitters
Ice cubes
Lemon slice & cocktail cherry

Into shaker put some ice cubes, add whisky, lemon juice, sugar syrup, egg white and Angostura bitters. Mix well
Put some ice cubes into a glass and strain the cocktail into it
Decorate with slice of lemon and cocktail cherry on stick

BEST OF THE REST COCKTAILS

BATIDA (serve in ‘Highball’ glass)

2 fl oz cachaca
½ fl oz fresh lemon juice
½ fl oz sugar syrup (see recipe below)
3 fl oz of strawberry or pineapple juice
Crushed ice

Put crushed iced into glass
Pour over the cachaca, lemon juice, sugar syrup and fruit juice
Stir and mix thoroughly before drinking

B-52 (serve in ‘Shot’ glass)

½ fl oz Grand Marnier
½ fl oz coffee liqueur (eg Kahlua)
½ fl oz Bailey’s Irish Cream

Pour coffee liqueur into glass
Using back of spoon float the Bailey’s on top of liqueur
Using back of spoon float the Grand Marnier over the Bailey’s

GRASSHOPPER (serve in ‘Martini’ glass)

1 fl oz crème de menthe
1 fl oz crème de cacao
Mint sprig

Float the two liqueurs into glass
Decorate with sprig of mint

SNOWBALL (serve in ‘Goblet’)

2 fl oz advocaat
¼ fl oz lime cordial
5 fl oz lemonade
Ice cubes
Cocktail cherry

Put some ice cubes into glass and pour over the advocaat and lime cordial
Top up with lemonade
Decorate with cocktail cherry on a stick

SOUTHERN PEACH (serve in ‘Cocktail’ glass)

1 ½ fl oz Southern Comfort
1 ¼ fl oz peach brandy
1 ½ fl oz double cream
1 dash Angostura bitters
Slice of peach and cocktail cherry

Into shaker pour Southern Comfort, peach brandy, cream and bitters
Shake well
Strain into glass and garnish with peach slice and cherry speared onto a stick

WIMBLEDON CUP (serve in ‘Champagne Saucer’)

1 fl oz Pimm’s No. 1
1 fl oz gin
½ fl oz strawberry syrup
1 fl oz mandarin juice
1 fl oz double cream

Into shaker pour all the ingredients. Shake well
Pour into glass

NON-ALCOHOLIC PUNCHES/COCKTAILS

APPLE PUNCH (serve from large bowl – makes 24 glasses)

5 pints apple juice
Juice of 12 lemons
1 ¾ pints pineapple juice
1 ¾ pints chilled soda water

Mix the juices together and chill for a couple of hours
Pour into glasses filled with ice cubes and top up with soda water

APRICOT FRUIT CUP (serve in Jug – make in 3 pint servings)

1 ½ pint apricot juice
1 ½ pint sparkling grape juice
Ice cubes
Slices of fresh apricots and strawberries
Sprigs of mint

Mix juices together and chill for a couple of hours
Decorate jug with fruit slices and sprigs of mint
Pour into glasses containing ice cubes

CRANBERRY PUNCH (serve from large bowl – makes 24 glasses)

5 pints cranberry juice
Juice of 12 lemons
1 ¾ pint hibiscus tea
3 pints chilled ginger ale

Mix the juices and tea together and chill for a couple of hours
Pour into glasses filled with ice cubes and top up with ginger ale

FRUIT FANTASY (serve in ‘Goblet’)

3 fl oz orange juice
2 fl oz pineapple juice
½ fl oz kiwi syrup
4 strawberries
2 tablespoons fruit from a melon
Crushed ice
Slices of fruits of the season
Short drinking straw

Blend together the fruit juices and fruits until smooth
Add half a glassful of crushed ice and blend briefly
Pour into glass and decorate with slices of fruit. Add drinking straw

HAWAIIAN ISLAND SURFER (serve in ‘Goblet’)

4 fl oz orange sorbet
2 fl oz pineapple juice
1 fl oz coconut cream
Crushed ice
Slices of fruits of the season
Short drinking straw

Into a blender put the sorbet, juice and coconut cream, add glassful of crushed ice
Blend briefly
Pour into glass and decorate with slices of fruit. Add drinking straw

MAGIC ISLAND (serve in ‘Goblet’)

3 fl oz pineapple juice
1 fl oz grapefruit juice
1 fl oz coconut cream
1 teaspoon grenadine (optional)
½ fl oz whipping cream
Crushed ice
Slices of fruits of the season
Short drinking straw

Into a blender put ¾ glassful of crushed ice and add the fruit juices, coconut and whipping cream. Add grenadine (if using).
Blend briefly
Pour into glass and decorate with slices of fruit. Add drinking straw

RASPBERRY & REDCURRANT FRAPPE (serve in Jug – makes 6 drinks)

4lb 8 oz raspberries (fresh or frozen)
1lb 5 oz redcurrants (remove stalks)
½ pint mineral water
Sugar syrup to taste (see recipe below)
Ice cubes
Berries, mint and basil

Blend raspberries until smooth then sieve into jug
Blend redcurrants until smooth, sieve and add into jug
Allow to chill in fridge
When ready to serve add mineral water and sugar syrup. Mix well
Decorate with berries, mint and basil
Pour into glasses filled with ice cubes

WATERMELON & LIME COOLER (serve in Jug – makes 12 drinks)

3 ½ pints watermelon juice
3 ½ fl oz sugar syrup (see recipe below)
9 fl oz fresh lime juice
Ice cubes
Lime and melon slices
Sprigs of mint

Pour watermelon juice into jug
Add sugar syrup and lime juice
Stir well
Decorate with lime and melon slice and sprigs of mint
Serve poured into tumblers containing ice cubes

SUGAR SYRUP FOR COCKTAILS

4 tablespoons caster sugar
4 tablespoons water

Stir sugar into water in a small pan
Put pan on low heat and stir to dissolve sugar
Bring to boil and boil without stirring for 1 – 2 minutes
Allow to cool
(Syrup can be stored in a sterilized bottle in a refrigerator for up to 2 months)