Patent 5 Distillery: Elettaria Mule
Bright, zesty and a little bit spicy
- 1.5oz Elettaria spiced gin
- 0.5oz fresh lime juice
- Ginger beer
- Plenty of ice
Combine all the ingredients in a tall glass and, and be sure not to skimp on this ice in the summer heat!
*Patent 5 has created a cocktail kit that contains everything you need to make to make a zesty and spicy Elettaria Mule at home. It’s available direct from the distillery, and also on GoodLocal, SkipTheDishes and UberEats.
Amsterdam Tea Room: Kentucky Punch
Fruity and refreshing
- 2 oz Basil Hayden’s bourbon
- 3/4 oz Peach Punch Tea Syrup
- 3/4 oz Fresh lemon juice
- Filtered water
Fill a tall glass to the top with ice and pour over bourbon, peach punch tea syrup and fresh lemon juice. Top with filtered water, stir and garnish with a peach slice!
*Amsterdam Tea Room’s Peach Punch Syrup is available for pickup and home delivery.
Forth Bar: Lilac Corpse Reviver
Tart, floral and herbaceous
- 2 oz gin
- 1 oz fillet blanc
- 1 oz lilac simple syrup
- 1 oz lemon juice
- dash of absinth
To make the lilac simple syrup, add 1/2 cup of blooms (snipped from the stem) and 1/2 cup of sugar to an airtight container allowing to infuse overnight. Then add 1/2 cup of boiling water and stir until sugar is dissolved. Strain the syrup and let cool. Shake all ingredients with ice and strain into a chilled coup. Garnish with edible flowers.
*Forth Bar is currently closed due to current public health guidelines
Peasant Cookery: Aperol Spritz
Sparkling with a hint of bitter citrus
- 1.5 oz Aperol
- 3 oz Cava
- 2 oz Soda water
Combine and pour all ingredients into a stemless wine glass filled with ice. Garnish with an orange slice.
Cordova Tapas & Wine: The Frenchie
Refreshing and citrus forward
- Fresh squeezed lime juice
- St. Germaine
Shake all ingredients with ice and then strain into a gimlet-glass. Garnish with a slice of orange, lime or lemon.
The Mitchell Block: Hard Lemonade with Lemon Rosemary Sorbet
Sweet and refreshing
Makes 4 servings
- 1/2 cup sugar, honey or maple syrup
- 4 cups water
- 1/2 cup fresh squeezed lemon juice (2-3 lemons)
- 1 cup gin or vodka
- Mitchell Block Lemon Rosemary Sorbet
If using sugar, dissolve in 1 cup boiling water to make simple syrup and let cool (skip this part if using honey or maple syrup). In a pitcher, add lemon juice, water and liquor. Fill with ice and mix. Before pouring, sprinkle each class with a pinch of salt. Top lemonade with a big scoop of sorbet.
*The Mitchell Block’s Lemon Rosemary Sorbet is available for pickup and home delivery.