5 Summer Cocktails

• 2 servings
• 10 minutes each to prepare

Instructions

Caramelised Strawberry and Sherry Cocktail

Method: 

1. Heat the strawberries with the caramel syrup in a pan for 3-4 minutes until the strawberries have softened and are fully coated in the caramel syrup.
2. Place 2 caramelised strawberries at the base of each glass and muddle slightly to release the flavours.
3. Add ice and pour over sherry and top the glass up with prosecco.
4. Garnish with a fresh strawberry.

Chef’s Tip:
You can multiply the amounts depending on how many you’re catering for.

Orange Blossom Cocktail

Method 

1. Add all ingredients into a cocktail shaker.
2. Add ice until cocktail shaker is ¾ full. Ensure the top is on tight and shake vigorously for 30 seconds. You need to ensure a vigorous shake for the egg white to cook and emulsify with the acids.
3. Double strain into a coupe glass.
4. Garnish with a slice of orange peel or dried orange slice and the orange zest ice cubes.

For The Orange Ice Cubes:

1. Sprinkle the orange zest into the bottom of your ice cube trays.
2. Add a drop of orange blossom into the water and give it a little stir.
3. Pour into the ice cube trays and freeze.
4. This should take 2-3 hours depending on the size and style of ice cubes you make.

Chef’s Tip:
If you don’t have a cocktail shaker you can use a jar with a secure lid.

Banana and Spiced Rum Runner

Method:

1. Add all the ingredients into a cocktail shaker and fill up with ice.
2. Shake vigorously for a minute or so and pour into glasses, no need to strain.
3. Garnish with a slice of pineapple.

For The Lime Ice Cubes:

Ingredients:
1 lime, zest only
1 lime, sliced into segments
Water

Put a segment of lime in each ice cube tray along with a little zest and top up with water, then freeze for 3-4 hours

Chef’s Tip: 

You could try dehydrated pineapple slices in an air fryer for decoration. Remove the skin and finely slice pineapple into rings and place in the air fryer on a dehydrator setting for about 3-4 hours.

White Peach Frose 

Method:

1. Pour the bottle of rose wine into an ice cube tray and freeze for 3-4 hours.
2. Pour the gomme syrup into a bowl with the tarragon and leave in the fridge to marinade until needed, 30 minutes chill time minimum.
3. Put the chopped and peeled peaches, gin, frozen rose, gomme syrup (tarragon removed) and blitz in a blender until a slushy consistency.
4. Pour into coupe glasses and serve with a tarragon ice cube and slice of peach.

Chef’s Tip:
Make sure your peaches are nicely ripe as they will blend better.

For The Tarragon Ice Cubes:

Ingredients:
3 sprigs of tarragon, halved
Water

Method:

Place the tarragon in an ice cube mould, fill with water and freeze roughly for 3 hours.

Sparkling Vanilla and Apple Mocktail

Method:

1. Add the apple juice, gomme syrup and vanilla bean pods to a pitcher. Give it a few stirs to release some of the beans. Refrigerate for at least 30 minutes or up to 4 hours.
2. Right before serving, prep the glasses by rubbing a lemon or lime wedge over the rim of glass. Pour the cinnamon sugar onto a flat plate. Dip the rim of the glasses in the cinnamon sugar to coat.
3. Pour the sparkling water into the pitcher and give it a stir. Do this right before serving to preserve the fizz.
4. Add a handful of ice to each glass. Fill each glass with the sparkling vanilla and apple drink.
5. Garnish each glass with vanilla bean pod, a slice of apple and vanilla bean ice cubes.

For The Vanilla Bean Ice Cubes:
Using a knife cut down the length of a vanilla pod and add a few beans into the base of an ice cube tray.
Fill with water and freeze.

Chef’s Tip:
Try it with alcohol free sparkling wine for a little more elegance. You can make the ice cubes ahead of time as they will keep in the freezer for when you need.