Spring Cocktails

Berry Smash 

INGREDIENTS

METHOD
Add the gin, lemon juice and sugar syrup to a cocktail shaker with plenty of ice and shake to combine.
In a tumbler, add the crème de frambois to fresh ice before straining the gin mix on top.
Garnish with blackberries and a slice of lemon.
 

Rhubarb and Ginger Spritz

INGREDIENTS 

METHOD
Take a highball glass and fill with cubed ice. Pour all ingredients into the glass and give it a quick stir to infuse. Add your garnish, sit back and enjoy

Rhubarb and Elderflower Spritz

INGREDIENTS

METHOD
Add all ingredients into the glass. Stir and garnish with double mint leaf

Raspberry Garden

INGREDIENTS 

METHOD
Add Whitley Neill Raspberry, lemon juice, Sugar Syrup & Elderflower liquor to a cocktail shaker with ice and shake. Strain and pour over ice into a tumbler and top with Soda Water Garnish with a Raspberry and Rosemary stick.

 GOOSEBERRY GIN JULEP

INGREDIENTS

METHOD
Muddle the mint leaves in the syrup in a highball glass, then add plenty of crushed ice
Add the gin, give it a good stir and add more ice top with tonic water 
Top with a sprig of fresh mint and serve immediately

Strawberry & Basil Mojito

INGREDIENTS

METHOD
In a tall glass, muddle 3-4 basil leaves with 25ml of freshly squeezed lime juice, and top with whole ice cubes.
Pour over 15ml of strawberry syrup and 50ml of Rum Sixty Six 
Top with soda and garnish with basil leaves, a halved strawberry and 1-2 course grinds of black pepper.

Elderflower & Apple Collins

INGREDIENTS

METHOD
Take a highball glass and fill with cubed ice. Pour all ingredients into the glass and give it a quick stir to infuse. Add your garnish, sit back and enjoy.

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