To serve, fill half of the glass with the red juice and top up with the second juice and then garnish
with a piece of watermelon and mint.
Rose & Raspberry Cooler Serves: 4 Prep time: 10 mins Cook time: 10 mins Ingredients 1 cup raspberry A' cup fresh rose petals, washed A' cup sugar 2 cups water Pinch of salt 2 tbsp rose syrup 1 tsp rose water 2 tbsp lemon juice 1 tsp ginger juice Ice cubes, to serve Raspberry and fresh rose petals, for garnish
Method Heat a pan and add raspberry with rose petals and sugar.
with lemon wedge, cucumber ribbon slice, green apple slices.
Strain into two vintage martini glasses and garnish
with fresh raspberries.
YOU'LL NEED 40ml Bacardi Reserva Ocho golden rum 10ml Creme de Figue 5ml sugar syrup 1 dash chocolate bitters To garnish
3-4 ice cubes Cocoa dust METHOD 1.
with the ginger, rosemary and cranberries.
Ingredients 2tbsp vegetable oil, 1tsp sesame oil, plus extra to garnish
, 4 large spring onions, finely sliced, plus extra to garnish
, 2 garlic cloves, minced, 20g ginger, peeled and julienned, 1 star anise, 1 x 420g tin creamed corn, 150g jasmine rice, 3tbsp Shaoxing wine or dry sherry, 1tbsp light soy sauce, 1 litre veg or chicken stock, freshly sliced chilli or chilli oil, to garnish
, pickled chinese mushrooms, to garnish
The purpose of a cocktail garnish
is to frame the drink: It influences how you perceive and experience it.
Mix all ingredients in a tall pitcher with ice and add soda to taste; serve over ice, garnish
with slices of orange, lemon, or any fruit you desire.
Serve over ice and garnish
with a lemon and cucumber wheel.
Add the gin, top with tonic and garnish
with blackberries and mint.
With no citrus in the botanicals, choose from fresh lemon, lime or grapefruit to garnish
your with PROSECCO Ingredients: 15ml Pinkster Royale, good quality prosecco, raspberries.
Method: Pour the Pinkster Royale into a chilled flute, top with prosecco and garnish
with a raspberry.
Method: Pour Absolut Vodka into a glass, squeeze and discard two lime wedges, add ice cubes, top up with soda water and garnish
with lime wedges, mint and cucumber.
Setting aside a couple of the charred segments for garnish
, muddle the rest of the segments and strain the juice over ice into an old-fashioned glass.