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BEST BAR NONE
Cocktails by Hinky Dinks
on behalf of Little Fish Bar
at Flying Fish.
Lady
Elderflower
(is a virgin!)
You need
•
20ml elderflower
syrup/cordial
•
45ml cranberry juice
•
30ml pineapple juice
Garnish
Lime wedges
Glass
Large lowball glass
Method
Place all ingredients
in a cocktail shaker.
Shake vigorously and strain
into glass filled with crushed ice.
Garnish with a squeeze
of lime juice and place the
wedge on the side of the glass.
Alternatively, use a citrus zester
to make a swirl of lime zest.
PASSIONFRUIT
& RASPBERRY
BRAMBLE
You need
•
45ml 42 Below passionfruit
vodka
•
15ml Chambord
•
30ml fresh lemon juice
(hand-squeezed)
•
20ml sugar syrup
*
•
2-3 drops peach bitters
Garnish
3 raspberries
Glass
Large lowball glass
Method
Pour vodka, lemon
juice and sugar syrup into
glass and stir.
Fill glass with crushed ice.
Slowly drizzle Chambord and
bitters over ice. Garnish with
raspberries on a short skewer.
MARIACHI MAI TAI
You need
•
15ml Cazadores tequila
•
30ml Bacardi OakHeart
spiced rum
•
15ml De Kuyper triple sec
or Cointreau
•
15ml Monin almond syrup
*
•
10ml sugar syrup
*
•
30ml fresh lime juice
(hand-squeezed)
•
30ml pineapple juice
Garnish
Fresh mint leaves
and a lime wedge
Glass
Tall or highball glass
Method
Place all ingredients
in a cocktail shaker with ice.
Shake vigorously and strain
into glass filled with crushed ice.
Garnish with fresh mint leaves
and a lime wedge.
NOTES
➨
Monin almond syrup is from specialty food shops.
➨
To make crushed ice either smash ice wrapped in a tea towel or place in a blender and blitz.
➨
To make sugar syrup, combine 1 cup caster sugar and 1 cup boiling water, then stir until sugar
is dissolved. Sugar syrup will keep, refrigerated, for up to one week.
the drinks...