Based on the song that’s become something of an unofficial anthem for England fans, we have a sweet and fizzy one for you here.
What you’ll need.
Bombay Bramble blackberry and raspberry gin
Pineapple juice
How to make it.
Add a single shot of this berry-flavoured gin, a single shot of pineapple juice, then top with prosecco.
A few frozen berries would top this off beautifully.
Learn how to make this classic coffee cocktail. Our easy recipe uses freshly brewed espresso, a dash of coffee liqueur anda simple sugar syrup.
What you’ll need.
For the sugar syrup
For the cocktail
ice
100ml vodka
50ml freshly brewed espresso coffee
50ml coffee liqueur (we used Kahlua)
4 coffee beans (optional)
How to make it.
STEP 1 Start by making the sugar syrup. Put the caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil.
STEP 2 Turn off the heat and allow the mixture to cool. Put 2 martini glasses in the fridge to chill.
STEP 3 Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and coffee liqueur. Shake until the outside of the cocktail shaker feels icy cold.
STEP 4 Strain into the chilled glasses. Garnish each one with coffee beans if you like.
Childhood favourite fairy bread gets a cocktail makeover with the addition of Baileys and vodka – cheers to that!
What you’ll need.
120 grams of chopped white chocolate
2 slices of white bread
2 tablespoons of mixed coloured sprinkles
Red gel food colouring to tint
6 Ice cubes
185 ml or ¾ of a cup of thickened cream.
80 ml or 1/3 of a cup of baileys irish cream
60 ml or ¼ of a cup of vodka
How to make it.
· Step 1
Place 2 serving glasses in the freezer to chill. Place 50g chocolate in a small microwave-safe bowl. Microwave on High for 40 seconds or until melted and smooth. Set aside for 5 minutes to cool.
· Step 2
Spread 2 teaspoons of the melted chocolate over 1 side of each bread slice. Sprinkle 1 bread slice with 3 teaspoons of the sprinkles. Sandwich with the remaining bread slice, chocolate-side down. Use a 3cm round pastry cutter to cut 4 rounds from the sandwich. Thread sandwich rounds onto 2 toothpicks.
· Step 3
Use the food colouring to tint remaining melted chocolate pink. Transfer to a plate. Place remaining sprinkles on a separate plate. Dip the rim of each glass into the chocolate then in sprinkles to coat. Return glasses to the freezer until needed.
· Step 4
Meanwhile, place remaining chocolate and 60ml (1/4 cup) thickened cream in a small microwave-safe bowl. Microwave on High for 1 minute or until melted and smooth. Set aside for 5 minutes to cool.
· Step 5
Place ice cubes in a cocktail shaker. Pour in the chocolate mixture, liqueur, vodka and remaining cream. Secure lid on shaker. Shake until well combined. Pour into prepared glasses. Serve immediately with fairy bread skewers.
Keep your party guests content with this creamy fruity drink or, of course, keep it all for yourself.
What you’ll need.
500ml pineapple juice
250ml malibu
250ml coconut milk
Fresh pineapple chunks and slices of lime on skewers to decorate.
How to make it.
A nice easy one.
Pour the juices, coconut milk and malibu into a jug and stir well.
Put it into the fridge for an hour to chill.
Add ice to glasses, pour the punch and decorate with the pineapple chunks and lime wedges.
Sounds lush, enjoy guys
This cocktail was first invented as far back as 1916. If you like something with a tangy, sweet and bitter taste then this one is for you.
What you’ll need.
1.5 oz Botanist Gin
0.5 oz Maraschino Liqueur.
0.25 oz Creme de Violette
Brandied Cherries to garnish.
How to make it.
Add all of the main ingredients to a cocktail shaker with ice.
Shake gently.
Strain into a cocktail glass.
Garnish with the brandied cherries.
I wouldn’t mind flying off into the sunset with one of these myself. Enjoy guys!
It’s been said that one of the Queen’s favourite tipples is a glass of Dubonnet red wine, so why not mix this simple cocktail to celebrate her Platinum Jubilee with her in style!
What you’ll need.
30 mi Ruttle Dry Gin
30 ml Extra dry Vermouth Martini
30 ml Dubonnet Red wine
One skewered olive.
How to make it.
Stir all of the ingredients with ice.
Strain into a coupe glass.
Garnish with the skewered olive.
The ingredients in Solomon’s Bazaar are a little more exotic and the flavor profile’s more sophisticated but this drink is still far from difficult to make.
What you’ll need.
1 1/2 – 2 oz. gin
1/2 oz. freshly-squeezed orange juice
1/2 oz freshly-squeeze lemon juice
zest from an orange
1/2 oz honey
1/4 teaspoon rosewater (it’s potent- always err on the side of too little)
a couple dashes of cardamom bitters
How to make it.
Zest half an orange over your cocktail shaker.
Add ice.
Pour in gin, juice, & honey.
Carefully add a quarter teaspoon of rosewater. You can always add more if you want but many drinks are accidentally ruined by using too much.
Add two dashes of cardamom bitters (or traditional aromatic bitters if its what you have).
Shake shake shake.
Strain into a coupe glass.
Sip & find yourself transported to the spice markets of the ancient Middle East.
Need a perfect cocktail to kick off your Christmas party? Rudolph Spritzers are the perfect thing. A guaranteed hit, this cocktail is sure to bring plenty of merry cheer.
What you’ll need.
50 g cranberries, frozen
1 tbsp. caster sugar
Ice
480 ml cranberry juice
240 ml orange juice
240 ml vodka
240 ml Prosecco
How to make it.
1. In a small bowl, combine frozen cranberries and sugar.
2. Fill 4 glasses with ice. Divide cranberry juice, orange juice, and vodka between glasses. Top each glass off with Prosecco and garnish with sugared cranberries.
Like your cocktails intense? This punchy cocktail comes packed with three types of rum, anise liqueur and Angostura bitters.
What is a zombie?
One of the classic tiki drinks, the zombie is thought to have emerged in the 1930s at the Don the Beachcomber tiki bar in Hollywood. It’s a complex blend of three different rums, fruit juices and other ingredients such as anise liqueur, bitters and grenadine, and packs a punch – one or two is more than enough.
What you’ll need.
25ml white rum
25ml dark rum
1 tbsp (we used Two Drifters Overproof Spiced Pineapple Rum) overproof rum
25ml lime juice
1.25ml pernod or other anise liqueur
100ml pineapple juice a dash Angostura bitters
1 tsp grenadine mint sprigs, cocktail cherries and orange or pineapple wedges, to garnish.
How to make it.
STEP 1 Put all the rums, the lime juice, Pernod, pineapple juice and Angostura bitters in a blender with ice and blitz for a few seconds. Or, shake well in a cocktail shaker filled with ice until the outside of the shaker is cold.
STEP 2 Pour the cocktail into a glass filled with ice cubes, then slowly drizzle over the grenadine. Garnish with mint, cocktail cherries and orange or pineapple wedges.
Chocolate lovers rejoice! This cocktail is appropriately named “death by chocolate” because it is heavy on chocolate and is guaranteed to kill your sweet tooth craving. One blender makes a pretty tall drink for one person, so you might want to grab a fellow chocoholic to join the party. Or, of course, keep it all to yourself.
What you’ll need.
30ml chocolate vodka
30ml kahlúa
30ml dark crème de cacao liqueur
2 large scoops of chocolate ice cream
2 tbsp chocolate syrup
230ml of crushed ice
Whipped cream and maraschino cherries to garnish
How to make it.
In a blender, pour the vodka, coffee and chocolate liqueurs. then add the ice cream, chocolate syrup, and crushed ice.
Blend until smooth then pour into tall glasses, top with whipped cream and cherries and serve.
If the drink is too chocolatey, As an added fruity twist, swap the chocolate vodka for strawberry vodka.
Bliss!