Contributed by: Christina Dayal
Sparkling Limoncello cocktail
Servings – 2 cocktails
Ingredients –
- 2 shots (80 ml) Limoncello
- 4 shots (160 ml) sparkling lemon soda
- 200 ml Prosecco
- 3-4 ice cubes
- 2 sprig of mint for garnish (optional)
- 2-3 slices lemon for garnish (optional)
Instructions –
1. Add 1 shot of limoncello to a serving glass.
2. Top with 2 shots of lemon soda and then top up with prosecco.
3. Add the ice cubes and garnishes, serve.
Strawberry Whiskey Lemonade
Servings – 4 cocktails
Ingredients for Strawberry Syrup –
- 1 cup sliced strawberries
- 1/2 cup sugar
- 1/4 cup water
Ingredients to assemble the cocktails –
- 1/3 cup strawberry syrup
- 2/3 cup whiskey
- 2/3 cup lemon juice
- (optional) fresh strawberries and lemon slices, for garnish
Instructions –
FOR THE STRAWBERRY SYRUP:
- Stir together strawberries, sugar, and water in a small saucepan over low heat.
- Bring strawberry mixture to a low simmer and cook, stirring occasionally, until strawberries have softened and sugar has dissolved, about 15 minutes. Remove saucepan from the heat and let it cool for 10-15 minutes.
- Strain syrup into a bowl or measuring cup through a mesh strainer to remove the strawberry pieces. Save strawberries for smoothies or jam later in the week!
TO ASSEMBLE THE COCKTAILS:
- In a large shaker, combine strawberry syrup, whiskey, and lemon juice. Add a handful of ice and shake to combine.
- Pour whiskey lemonade over ice into drinking glasses. Garnish with fresh strawberries and lemon slices (optional) and serve immediately.
Blueberry Gin
Servings – 2 cocktails
Ingredients –
- 100 g blueberries
- 1 lime
- a few mint leaves
- ice cubes
- 100 ml Tanqueray gin
- Tonic
Instructions –
1. Take the blueberries and put them in a bowl and give them a bit of a smash just to break them slightly.
2. Add ice, 2 lime wedges and a few mint leaves into two glasses.
3. Divide the blueberries between the glasses.
4. Add 50ml of gin to each glass (this is a double but if you want it a little weaker just add 25ml per glass).
5. Top up with tonic and serve straight away.