It's London Cocktail Week (7 -13 October) and what better way to celebrate than pour yourself a drink or two?
So, for all the budding mixologists out there, here are six DIY cockatil recipes from Difford's Guide to get you started.
From a traditional Tom Collins - which was named after bartender John Collins who invented the drink at Limmer's Hotel, Conduit Street - to the exotic Mai Tai - named after the first reaction to the drink: "mai tai-roa aé", Tahitian for "out of this world, the best!" - we've got a great selection to tickle your taste buds.
Garnish: Peach slice
2 shots of peach purée
½ shot of crème de pêche de vigne liqueur
¼ shot of freshly squeezed lemon juice
Top up with prosecco sparkling wine
Shake first three ingredients with ice and fine strain into chilled glass. Add prosecco and gently stir.
Garnish: Orange slice and cherry on a stick
2 shots of gin
1 shot of freshly squeezed lemon juice
¾ shot of sugar syrup (2 sugar to 1 water)
Top up with soda water
Shake first three ingredients with ice and strain into ice-filled glass. Top up with soda, lightly stir and serve with straws.
Glass: Old Fashioned
Garnish: Lime, mint sprig, pineapple cube and maraschino cherry
2 shots of aged rum
½ shot of orange curaçao liqueur
¾ shot of freshly squeezed lime juice
¼ shot of orgeat (almond) syrup
¼ shot of sugar syrup (2 sugar to 1 water)
Shake all ingredients with ice and strain into glass filled with crushed ice.
Garnish: Lemon zest twist
1½ shot of Courvoisier Exclusif VSOP cognac
1 shot of Cointreau triple sec
1 shot of Freshly squeezed lemon juice
½ shot of Chilled mineral water
Shake all ingredients with ice and fine strain into chilled glass.
Garnish: Pineapple Wedge
4 dried cloves
2¼ shots of macchu pisco
1¾ shots of fresh pressed pineapple juice
¼ shot of freshly squeezed orange juice
½ shot freshly squeezed lemon juice
½ shot of sugar syrup (2 sugar to 1 water)
Top up with Champagne
Muddle cloves in base of shaker. Add other ingredients except for Champagne. Shake with ice and strain into ice-filled glass. Top with Champagne.
Garnish: Maraschino cherry
2½ shots of Maker's Mark bourbon
⅛ shot of maraschino syrup (from cherry jar)
1 shot of Martini Rosso sweet vermouth
3 dashes of Angostura Aromatic Bitters
Stir all ingredients with ice and strain into chilled glass.
London Cocktail Week is an annual festival held on Monday 7 - Sunday 13October in Covent Garden and Shoreditch.