Add the Bombay Sapphire, lemon juice and caster sugar to a short glass / tumbler and stir.
Fill the glass with crushed ice.
Drizzle the berry liqueur over the top and watch it 'marble' through the drink. Top up with more crushed ice and garnish with 1 blackberry and a wedge of fresh lemon.
Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
Place ice cubes in a metal shaker top with gin and shake very very very well.
Empty water from glass if used.
Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
Strain very well shaken gin into glass and garnish with olives.
Sit back and relax.
Sip.
Relax.
Sip.
Repeat.
Also required: 1 iced large martini glass Pour your Vermouth& Gin into a cruet and place it in the freezer, do not shake or stir just pour them together, I do this early in the day but your cruet must have a stopper in the top- see picture.
When you are ready to serve place 2 ice cubes in the glass and the Olive.
Pour in the martini, and enjoy.
I recommend that your serve an appetizer with the mart mart and don't get greedy- one is really enough.
Repeat for as many servings as you want to make.
HALF-FILL A COCKTAIL SHAKER with ice and add the gin, blue curacao, and Cointreau. Cover the shaker and shake vigorously until well chilled.
STRAIN THE COCKTAIL into a martini glass, garnish the rim of the glass with the lime slice, and serve right away.
Add gin and scotch to a cocktail shaker filled with crushed ice.
Stir (I like mine shaken vigorously).
Pour into a well-chilled martini glass.
Garnish with olives.
Lavender Honey syrup - take equal parts Water and Honey. Add 1 Tablespoon of dried Lavender per 500ml of Honey Syrup. Heat in a Pan for 15 mins, until the Honey and water combine. Take off heat and leave to cool for 15mins. Strain away Lavender and leave to cool for further 10 mins in the fridge.
In a cocktail Shaker, add cubed ice, Gin, lemon juice and syrup. Shake well and strain over ice in a rocks glass. Garnish with Lemon twist. Or get creative and create a Bee using the Skin of the Lemon.
Pour gin into a tall glass filled with ice. Add grenadine, and fill to the top with sweet and sour mix and Sprite or 7-Up. Top with a generous dash of Chambord liqueur, garnish with a cherry, stir, and serve.
ith ice.
Add in gin, Cointreau, cranberry juice, lime juice
Take a highball glass and fill it half-way with crushed ice.
Add halved kumquats and stir.
Add gin, lime juice and syrup, stir to combine.
Fill the glass with ice.
In a tall glass filled with ice cubes add gin, lime and top with cranberry juice. Stir and enjoy.
In a 4 L container, mix all ingredients together.
Freeze for 24 hours, stirring once half-way through.
To serve, fill glass half full, and top with club soda, tonic water, sprite/7up, or gingerale.
ENJOY!
Set water to boil for the pasta.
Mix everything other than paster into a bowl.
When the water is boiling add the pasta.
When the pasta is nearly done, heat up a fry pan, put the sauce mix in when it's hot and then add the calimari, frying for aprox 1 minute (or until cooked).
Mix the sauce through the pasta and serve.
Measure all ingredients with a jigger and pour into a mixing glass with ice.
Stir for 45 seconds and strain into a chilled Martini or Coupe glass.
Garnish with an orange twist or Orange zest spiral cut into rose shape.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
he fennel is bruised. Add gin and fill with ice. Shake
lime peel, pepper, berries and gin in a medium bowl. Spread
he marinade ingredients except the gin.
Bring to a boil
Throw the blueberries and gin in a mason jar, and let this sit for about a week (it actually only takes two to three days for the blueberries to dissolve, so it just depends on how blue you want it).
Boil the vanilla bean and sugar in a cup of water for about 1/2 hour or so, and stick in the fridge to cool (or not, it can be hot if it your pouring it on ice).
Squeeze 1/2 a lemon in a glass of ice, pour in vanilla syrup to taste, pour in gin. Shake (I like to shake mine in a martini shaker), garnish with a couple blueberries, and drink!
Pour the gin in a highball glass filled with ice.
Add the tonic water; stir.
Garnish with a slice of lemon in the drink.
**The correct proportion is one measure of gin and two of tonic.
Use fresh tonic water from a small bottle or can.
Do not drown the gin.
In a cocktail shaker, muddle the leaves.
Add ice and the gin, lime juice and shake well.
Strain into an ice-filled balloon glass it will enhance all the aromas in the drink.
Wipe the rim with a slice of lemon, stir in the tonic, drizzle blueberry syrup for color and sweetness and garnish with the verbena leaf and lemon slice.