Zero ABV Bramble: The Cocktail Service

 
INGREDIENTS

• 50ml of soda water
• 20ml of fresh lemon juice
• 5ml of sugar syrup
• 10ml of Monin Black Forest syrup

To garnish:

• 3 blackberries

METHOD

1. Fill a rocks glass with crushed ice. 
2. Add all ingredients (except the Black Forest syrup) and stir vigorously to combine all the ingredients. 
3. Top up with crushed ice so there is a nice crown on the top. 
4. Lace the black forest syrup over the top and add the garnished blackberries on a cocktail stick. 

Visit TheCocktailService.co.uk

Mango Wood: Patrick Sarraillon, Benares

 
INGREDIENTS

• 30ml of mango purée
• 20ml of fresh lemon juice
• 15ml of agave syrup
• 2 dashes of fresh ginger
• 40ml of passionfruit juice
• Squeeze of fresh passionfruit
• Cranberry juice

METHOD

1. Add the ingredients to a shaker filled with ice. 
2. Shake and pour into a glass.
3. Top up with the cranberry juice.
4. Garnish with dried mango and orange zest.

Visit BenaresRestaurant.com

Sangria: James Morgan, Hakkasan & Brimful Drinks

 
INGREDIENTS

• A bottle of Nine Elms No.18
• Ripe strawberries sliced into thin rounds across the core (at least 12)
• Watermelon (seedless or seeds removed), sliced into small wedges about 5mm thick
• Peach or nectarine, stone removed and thinly sliced
• 1 cinnamon quill
• 2 star anise
• 1 orange, for twisting
• Dry ginger ale (Fever-Tree Light works well) 

METHOD

1. Place the strawberries, watermelon and peach in a large bowl.
2. Add the cinnamon and star anise.
3. Pour in the whole bottle of Nine Elms No.18.
4. Twist a strip of orange peel over the bowl and drop its fragrant loveliness into the concoction.
5. Pop the bowl in the fridge to steep for at least an hour – it’s best left for up to 4 hours.
6. Decant the liquid and fruit into a large jug, filling to just over halfway.
7. Top with dry ginger ale.
8. Stir gently, then serve in punch or wine glasses, making sure to include a good amount of the steeped fruit.
9. Garnish with another orange twist.

Visit NineElmsDrinks.com

Zero-Proof G&T: London Essence Company

 
INGREDIENTS

• 35ml of Ceder's Classic
• 125ml of London Essence Bitter Orange & Elderflower Tonic Water, chilled
• 10ml of lime juice

METHOD

1. Build the cocktail in a rocks glass filled with ice.
2. Garnish with a basil leave.

Zero-Proof Orange & Juniper

 
INGREDIENTS

• 35ml of Seedlip Grove 42
• 125ml of tonic water 

METHOD

1. Build in a rocks glass filled with ice.
2. Garnish with pomelo zest. 

Zero-Proof Pea & Cardamom

 
INGREDIENTS

• 25ml of Seedlip Garden
• London Essence Rhubarb & Cardamom Crafted Soda

METHOD

1. Build in a highball glass filled with ice.
2. Garnish with a sprig of mint.

Visit LondonEssenceCo.com
 

Watermelon Wonder: Jo Harding, Modern Food Stories

 
INGREDIENTS

• 3-4 cups of fresh watermelon
• 3 cups of ice
• 1 cup of UFC ReFresh watermelon juice
• Juice of 1 lime  

METHOD

1. Blitz all the ingredients together.
2. Serve with a wedge of lime. 

Visit ModernFoodStories.com

‘Gimlet’: Max Venning, Top Cuvée

 
INGREDIENTS

• 4g of Rare Tea green tea
• 150g of acacia honey
• 2g of citric acid
• Arabica flower water

METHOD

1. Infuse the green tea with 300ml of boiling water for 5 minutes and allow to cool.
2. Mix the acacia honey with 30ml of the brewed green tea mix and 2g of citric acid until the honey is dissolved to make a honey cordial.
3. Chill both mixes.
4. Measure 50ml of the green tea mix and 25ml of the honey cordial mix. Mix together and top with the arabica flower water, then serve.

 
Visit TopCuvee.com
 

Hydrator: The Cocktail Delivery Co

 
INGREDIENTS

• 125ml of coconut water
• 5ml of ginger cordial
• 5ml of lime cordial
• 5ml of lemongrass cordial
• 4 mint leaves, to garnish
• 1 lemongrass stalk, to garnish 

METHOD

1. Pour all ingredients into a cocktail shaker with cubed ice and shake up.
2. Strain into a bamboo cooler glass and garnish with the mint and lemongrass stalk.

Earl Grey Iced Tea

 
INGREDIENTS

• 25ml of lemon juice
• 25ml of simple syrup
• 100ml of earl grey tea
• 1 slice of lemon (dried or fresh), to garnish

METHOD

1. Pour all ingredients into a glass with cubed ice and stir.
2. Garnish with the lemon slice.

 
Visit TheCocktailDeliveryCompany.co.uk

Vibrante Spritz: Martini

INGREDIENTS

• 75ml of Martini Vibrante 
• 25ml of grapefruit juice
• Dash of soda
• Grapefruit twist to garnish

METHOD

1. Combine the Martini and grapefruit juice over a generous serving of ice in a highball or balloon glass.
2. Top with soda and a grapefruit twist to garnish.

Visit Martini.com
 

Binary Bliss: Marco Nardi, L’Ortolan

INGREDIENTS

• 250ml of Binary
• 1 dessert spoon of crushed ice
• 10ml of grenadine
• Sliced strawberries and oranges
• Garnish with mint

METHOD

1. Place the crushed ice in a stemmed glass.
2. Add the grenadine and Binary – give them a quick stir.
3. To finish, add the strawberries, orange and mint.

Visit BinaryBotanical.com
 

Non-Alcoholic Daiquiri: Nexba

INGREDIENTS

• 2 cups of frozen berries 

• 200g of dried coconut 

• 1½ cups of Nexba Coconut & Mango Sparkling Water

• ¼ cup of lime juice

METHOD

1. Combine all ingredients in a blender. Blend until smooth and creamy (this takes a few minutes). 
2. ​Transfer to daiquiri-style glasses and garnish with shredded coconut.

Visit Nexba.com
 

Cucumber & Watermelon Spritz: Raissa & Joyce De Haas, Double Dutch

INGREDIENTS

• 50ml of white grapefruit juice
• 10ml of elderflower cordial
• Bottle of Double Dutch Cucumber & Watermelon Tonic Water

METHOD

1. Build the cocktail in a glass filled with ice.
2. Top with the tonic water and garnish with a cucumber ribbon.

The Dutch Sangria

INGREDIENTS

• 50ml of red grape juice
• Half a fresh orange
• Bottle of Double Dutch Pomegranate & Basil Tonic Water

METHOD

1. Build the cocktail in a glass filled with ice.
2. Top with the tonic water.

Visit DoubleDutchDrinks.com

Virgin Mary: Mel Brown, The Laundry

 
INGREDIENTS

• 200ml of tomato juice
• 10ml of lemon juice 
• 5ml of Tabasco
• 1 tsp of Worcestershire sauce
• Salt and pepper
• Rosemary and salt mix

To garnish:

• Celery
• Lemon slice
• Rosemary sprig

METHOD

1. Rim a highball glass with rosemary and salt mix. 
2. Fill the glass with ice. 
3. Add all ingredients to the glass and stir.  
4. Garnish with a celery stick cut on an angle, lemon wedge and rosemary sprig

Visit TheLaundryBrixton.com

Lavendaria: Shaman Bar

 
INGREDIENTS

• 50ml of Ceder’s
• 20ml of fresh lemon juice
• 20ml of lavender syrup
• Sekford Botanical mixer

METHOD

1. Shake all ingredients apart from mixer.
2. Strain over ice.
3. Top up with mixer.
4. Garnish with lemon zest and a long lavender sprig.

Tonique du Caffee

 
INGREDIENTS

• 35ml of Seedlip Spice 94
• 25ml of cold weak espresso
• Tonic water

METHOD

1. Add the Seedlip and tonic over an iced highball glass.
2. Slowly pour over the cold espresso and layer the drink.
3. Garnish with a coffee bean and lemon twist.

 
Visit Shaman-Coffee.com