Easy Cocktail Recipes - Vie Sophistiquee

If you’re a fabulous woman looking to make some cocktails at home, or you’re a hostess wanting to prepare fast, easy cocktails for your guests, I came bearing 50+ sophisticated party cocktail recipes for you. First, I want to point out that these recipes are for ages 21 and up (or the drinking age limit in your country) because of the alcoholic ingredients in them.

These recipes are great because they are all easy to prepare, take 3-15 mins in preparation time, are under 300 calories (except piña colada), need 10 or less ingredients, and some of the recipes are gluten-free, vegan, vegetarian, dairy-free, or egg-free.

Frozen Strawberry Daiquiri

Prep: 10 mins

Gluten-free, vegan, vegetarian

Serves 2

Nutrition per serving: 218 Kcal

Ingredients

500g strawberries, hulled
200g ice
100ml rum
Juice 1/2 lime
1-2 tbsp sugar syrup, optional

Garnish

2 slices of limes
1 strawberry, halved
2 cocktail sticks

Method

Blend the strawberries then push the resulting puree through a sieve to remove some of the seeds. Tip the sieved puree into the blender again and add the ice, rum, 1-2 tbsp sugar syrup depending on how sweet you like your drinks and lime juice. Blend again and divide the mixture between 2 Martini glasses.
Thread the lime slices and strawberry halves onto the cocktail sticks and place onto the edge of the glass, serve immediately.

Apple Prosecco Punch

Prep: 5 mins

Gluten free

Serves 10-15

Nutrition per serving: 88 Kcal

Ingredients

400ml cloudy apple juice
200ml vodka
Juice 2 lemons
750ml prosecco
Ice
1 green apple, cored and finely sliced
1 lemon, sliced

Method

Pour the apple juice, vodka and lemon juice into a punch bowl and chill for 1-2 hrs.
When you’re ready to serve, add the prosecco, ice and apple and lemon slices to garnish.

Rumberry Punch

Prep: 5 mins

Makes 10 glasses

Nutrition per serving: 164 Kcal

Ingredients

350ml dark rum
1l cranberry juice
1l ginger ale

Method

Chill the rum, juice and ginger ale until nice and cold. Pour everything into a punch bowl, or divide into jugs, top up with lots of ice and serve.

Apple, Elderflower & Gin Cocktails

Prep: 5 mins

Vegetarian

Serves 8

Nutrition per serving: 208 Kcal

Ingredients

250ml gin
200ml elderflower cordial
1l cloudy apple juice
Apple slices and ice, to serve

Method

In a jam jar, mix gin with cordial. When ready to serve, divide the mixture between 8 glasses, top up with apple juice, apple slices and ice.

Amaretto Fizz

Prep: 5 mins

Serves 10

Nutrition per serving: 263 Kcal

Ingredients

400ml Disaronno
600ml orange juice
2 x 75cl bottles sparkling wine
Strips orange zest

Method

Mix Disaronno, orange juice and sparkling wine in a jug. Add a strip of orange zest to each glass, if you like.

Bourbon Cocktail

Prep: 5 mins

Makes 2

Nutrition per serving: 95 Kcal

Ingredients

4 tbsp bourbon
4 tbsp crème de cacao
4 tbsp lemon juice
2 dashes of grenadine
4 tsp golden caster sugar

To serve

Pared orange zest

Method

Put all the ingredients in a cocktail shaker with some ice. Shake together, then pour into Martini glasses, add the zest, and serve. Alternatively, serve over ice in highball glasses.

Rum Punch

Prep: 5 mins

Gluten-free

Serves 2

Nutrition per serving: 271 Kcal

Ingredients

175ml freshly squeezed orange juice
75ml freshly squeezed lime juice
150ml good-quality golden rum
50ml sugar syrup
Dash of grenadine syrup
Dash of Angostura bitters
Ice cubes, to serve
Generous pinch of freshly grated nutmeg
2 thick slices orange, to garnish
Maraschino cherries, to garnish

Method

Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.

St Nick’s Flip

Prep: 15 mins

Gluten-free

Serves 6

Nutrition per serving: 246 Kcal

Ingredients

200ml cognac
150ml muscat wine (we used Rutherglen)
60ml simple syrup (we used Funkin Sugar Cane Syrup)
6 egg whites
120ml double cream
Ice
6 strips of pared orange peel
6 cloves
6 pinches of ground cinnamon

Method

Pour a third of all the ingredients (except the pared orange, cloves and cinnamon) into a cocktail shaker with a handful of ice.
Shake hard for 1 min, then strain into two wine glasses. Repeat twice more with the remaining ingredients using fresh ice each time. Stud each piece of pared orange with a clove, then use to garnish each glass along with a pinch of cinnamon.

Summer Punch

Prep: 10 mins

Gluten-free, vegan

Serves 8-10

Nutrition per serving: 177 Kcal

Ingredients

125ml lemon juice
50g caster sugar
250ml elderflower liqueur (we used St Germain)
250ml vodka
500ml apple juice (Bradley is best if you like it sharp)
125ml sparkling water
Ice
Fresh summer herbs like lemon verbena, mint and basil (optional)
Lemon slices (optional)

Method

In a bowl, mix the lemon juice and sugar until the sugar dissolves. Transfer into a large serving bowl, add the other liquid ingredients, fill to the top with ice and stir gently. Serve immediately, with herbs and lemon slices, if you like.

Frozen Caipirinha

Prep: 10 mins (plus at least 4 hrs freezing)

Gluten-free

Serves 4

Nutrition per serving: 232 Kcal

Ingredients

2 limes , halved
6 tbsp golden granulated sugar
400g ice
200ml cachaça

Method

Cut each of the lime halves into four chunks. Put in a large mortar with the sugar and squish well with a pestle to break them down – they will release their juices, leaving you with a sweet lime syrup. Remove the lime peel, squeeze to release the last bits of juice, then discard. Transfer the lime syrup to a small plastic container and freeze for at least 4 hrs, ideally overnight.
When you’re ready to make the cocktail, put the ice in a blender suitable for crushing ice, then add the frozen syrup and cachaça. Blend at a high speed until smooth and thick. Transfer to cocktail glasses or tumblers and serve immediately.

Courgette Martini

Prep: 10 mins

Gluten-free, vegan

Serves 1

Nutrition per serving: 188 Kcal

Ingredients

1 courgette, coarsely grated
Juice 2 lemons
2 tbsp caster sugar
25ml vermouth
50ml gin
Ice
Mint leaf to garnish

Method

Mix the courgette with the lemon juice and sugar and leave to steep for 1 hr. In the meantime, place a martini glass in the fridge to chill.
Strain the courgette mixture through a sieve into a jug. Fill a cocktail shaker with ice then add 25ml of the courgette syrup followed by the vermouth and gin. Stir gently a few times then strain into your chilled glass. Garnish with a mint leaf and serve.

Grapefruit Spritz

Prep: 5 mins

Gluten-free

Serves 1

Nutrition per serving: 111 Kcal

Ingredients

50ml grapefruit juice
25ml Aperol
Ice
50ml prosecco
A twist of grapefruit zest

Method

Pour the grapefruit juice and Aperol into a chilled coupe glass. Add ice and gently stir to combine. Top up with the Prosecco, garnish with a twist of grapefruit zest and serve immediately.

Coco Fizz

Prep: 5 mins

Gluten-free

Serves 1

Nutrition per serving: 110 Kcal

Ingredients

25ml coconut rum
50ml coconut water
Juice of ½ lime
Ice
50ml prosecco

Method

Put the coconut rum, coconut water and lime juice into a cocktail shaker, add ice and shake until the outside of the shaker is icy-cold to the touch. Strain into a chilled coupe glass, top with the Prosecco and serve.

Cranberry Sea Breeze Punch

Prep: 10 mins

Gluten-free, vegan, vegetarian

Serves 8

Nutrition per serving: 237 Kcal

Ingredients

100g fresh or frozen cranberries
1l cranberry juice
500ml vodka
400ml grapefruit juice
2 limes , cut into round slices
Ice

Method

Using two ice cube trays, put one or two cranberries in each square, fill with water and freeze until solid. Can be done a week ahead.
Pour the cranberry juice, vodka and grapefruit juice into a punch bowl or large pouring jug and add the lime slices. Add some ice and half the cranberry ice cubes. Divide the remaining cranberry ice cubes between the glasses, then pour in the punch.

Eastern Breeze

Prep: 10 mins

Gluten-free, vegan

Serves 6

Nutrition per serving: 167 Kcal

Ingredients

Ice
300ml vodka
24 mint leaves
Seeds from 1 pomegranate (about 1 heaped tsp per glass)
600ml apple juice

Method

Fill six highball or big wine glasses with ice and divide 300ml vodka between them. Add 24 mint leaves, seeds from 1 pomegranate (about 1 heaped tsp per glass) and 600ml apple juice, then stir with a straw or chopstick to muddle.

Spice 75

Prep: 15 min, cook 5 mins

Gluten-free

Serves 5

Nutrition per serving: 206 Kcal

Ingredients

60g golden caster sugar
1 tbsp allspice
200ml rum
90ml lime juice
600ml champagne
Orange twist

Method

Gently warm 60g golden caster sugar in a pan with 30ml water and 1 tbsp allspice. Cook gently until the sugar has dissolved, then leave the mixture to cool. Strain through a sieve lined with a coffee filter (or a double layer of kitchen paper).
Pour 60ml of the spiced syrup into a cocktail shaker along with 200ml rum and 90ml lime juice. Shake with ice and strain between six flute glasses. Top up with 600ml champagne and serve.

Reverse Espresso Martini

Prep: 10 mins

Gluten-free, vegetarian

Serves 1

Nutrition per serving: 196 Kcal

Ingredients

30ml freshly brewed espresso
50ml vodka
25ml Baileys

Method

Freeze the espresso in an ice cube tray until frozen solid. Pour the vodka and baileys into a cocktail shaker filled with ice. Stir together for about 1 min then strain into a tumbler. Put 4-5 coffee ice cubes into the drink to serve.

Dark & Stormy Coffee Cocktail

Prep: 5 mins

Gluten-free

Serves 1

Nutrition per serving: 145 Kcal

Ingredients

25ml dark rum
25ml tequila
Ice
Ginger beer
2 tbsp freshly brewed espresso

Method

Fill a highball glass with ice and pour in the rum and tequila. Stir then top with ginger beer. Slowly pour in the espresso.

Berry Daiquiri

Prep: 10 mins
Makes 1 daiquiri

Nutrition per serving: 251 Kcal

Ingredients

175g ripe strawberries or 200g/8oz raspberries (or use a mix of 100g/4oz strawberries and 100g/4oz raspberries)
About 6 ice cubes
Juice of ½ lime
1 tbsp lemon juice
100ml white rum
Small lime slice to serve

Method

If using raspberries, blend these first to a purée then rub through a sieve to extract the pips. Put a handful of ice cubes in a powerful blender and crush. Add the berries or pulp, plus the lime and lemon juice and rum. Whizz again and pour into a chilled cocktail glass straight away. Decorate with a lime slice.

Vermouth & Soda

Prep: 5 mins

Gluten-free, vegan, vegetarian, dairy-free, egg-free

Serves 1

Nutrition per serving: 54 Kcal

Ingredients

Ice
50ml vermouth (red, white or rosé)
Sparkling water , to top up (around 200ml)

For the garnish

3 green olives , skewered on a cocktail stick
Lemon slice

Method

Fill a highball glass with the ice, then pour in the vermouth and top up with the sparkling water. Garnish with the skewered olives and lemon slice.

Earl Grey Martini

Prep: 5 mins

Gluten-free, vegan

Makes 700ml

Nutrition per serving: 55 Kcal

Ingredients

1 tbsp good loose-leaf Earl Grey tea
700ml bottle of decent gin
Ice

Method

Put the Earl Grey tea in a large jug. Pour the gin over and stir with a long-handled spoon for about 45 secs.
Strain the gin through a tea strainer over a funnel back into the bottle. You’ll see small particles of leaf still suspended in the gin. Rinse out the jug and, using a coffee filter or some muslin inside the funnel, strain the gin a second time to remove all the particles. In this way, the gin will be stable and the flavour won’t change – it’ll be good for months and months until the final sip.
To serve, shake or stir over ice – I like how the flavours change as the drink dilutes.

Rhubarb Gin

Prep: 10 mins

Gluten-free, vegan, vegetarian

Makes 2 liters (plus 4 weeks infusing, no cook)

Nutrition per serving: 63 Kcal

Ingredients

1kg pink rhubarb stalks
400g caster sugar (don’t use golden – it muddies the colour)
800ml gin

Method

Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!

Piña Colada

Prep: 5 mins

Makes 1

Nutrition per serving: 314 Kcal

Ingredients

120ml pineapple juice
60ml white rum
60ml coconut cream
Wedge of pineapple, to garnish (optional)

Method

Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Woo Woo

Prep: 5 mins

Gluten-free, vegan, vegetarian

Serves 1

Nutrition per serving: 195 Kcal

Ingredients

50ml vodka
25ml peach schnapps
100ml cranberry juice
Few drops fresh lime juice
Ice
Wedge of lime

Method

Fill a cocktail shaker with ice then add the vodka, peach schnapps, cranberry juice and a few drops of lime juice. Shake really well then strain into a tumbler with extra ice. Garnish with a wedge of lime.

Classic Negroni

Prep: 5 mins

Gluten-free, vegan

Serves 1

Nutrition per serving: 131 Kcal

Ingredients

25ml gin
25ml sweet vermouth
25ml Campari
Ice

For the garnish

Slice of orange

Method

Pour the gin, vermouth and Campari into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.
Strain into a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice, using a blood orange when in season.

The Perfect Bloody Mary

Prep: 5 mins

Gluten-free

Serves 8

Nutrition per serving: 17 Kcal

Ingredients

50ml vodka
50ml tomato juice
25ml lemon juice
Pinch of celery salt
Splash of Worcestershire sauce
Splash of Tabasco sauce
A few drops of liquid smoke
Green olives, halved, to serve

Method

Put all the ingredients in a jug with a pinch of seasoning and lots of ice. Give it a stir, then strain into eight shot glasses with a half green olive on a cocktail stick to garnish. Try serving with our bacon bowls.

Bramble

Prep: 5 mins

Gluten-free, vegan

Serves 1

Nutrition per serving: 222 Kcal

Ingredients

50ml gin
25ml lemon juice
¾tbsp sugar syrup
Ice cubes
Crushed ice
¾tbsp crème de mure
1 lemon slice and a blackberry (if in season) to serve

Method

Shake the gin, lemon juice and sugar syrup in a cocktail shaker with a good handful of ice cubes then strain into a rocks glass full of crushed ice. Drizzle the crème de mure over the top so it ‘bleeds’ into the drink. Garnish with the lemon slice and blackberry, if using.

3 TWISTS

Fresh fruit bramble

This drink is one to make when the hedgerows are groaning with ripe fruit. Start by muddling 6 blackberries in a rocks glass. Add 50ml gin, 25ml lemon juice, 25ml sugar syrup and fill the glass two thirds full with crushed ice. Mix with a long-handled spoon. Top with more crushed ice, a garnish and paper straws.

Bramble royale

Go glam with your bramble by adding a splash of champagne to the mix. Just make the drink as normal but reduce the amount of crushed ice by about a third to leave room for the fizz. Then top with 25-50ml of champagne, mix gently, add a bit more crushed ice, garnish and serve.

Peach sour

The classic ‘sour’ formula that the bramble sticks to is easy to adapt by switching out the liqueur. Try 12.5ml of crème de peche instead of crème de mure – it might not look quite as eye-catching as the bloodshot bramble but it will taste just as delicious.

Strawberry Gin

Prep: 15 mins (plus 3 weeks infusing, no cook)

Gluten-free, vegan, vegetarian

Makes 1.5 liters

Nutrition per serving: 67 Kcal

Ingredients

700ml bottle of gin (I like Hendrick’s or Brockmans)
400g punnet of strawberries, sliced
100g caster sugar

Method

Mix the gin with the strawberries and caster sugar in a large bowl and pour into a 1.5-litre sterilised Kilner jar.
Store in the fridge and stir every two days for three weeks. Strain through coffee filters or muslin cloth to serve.

Tequila Sunrise

Prep: 5 mins

Serves 1

Nutrition per serving: 172 Kcal

Ingredients

2 tsp grenadine
Ice
50ml tequila
1 tbsp triple sec
1 large orange, or 2 small ones, juiced
½ lemon, juiced
1 cocktail cherry

Method

Pour the grenadine into the base of a tall glass and set aside. Fill a cocktail shaker with ice and add the tequila, triple sec and fruit juices. Shake until the outside of the shaker feels cold.
Add a few ice cubes to the serving glass then carefully double strain the cocktail into it, trying not to disturb the grenadine layer too much. Add more ice if needed to fill the glass then garnish with a cherry on a stick or cocktail umbrella.

Mojito

Prep: 5 mins

Makes 1

Nutrition per serving: 158 Kcal

Ingredients

Juice of 1 lime
1 tsp granulated sugar
Small handful mint leaves, plus extra sprig to serve
60ml white rum
Soda water, to taste

Method

Muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go – you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice.
Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve.

Sex On The Beach Cocktail

Prep: 5 mins

Gluten-free, vegan, dairy-free, egg-free

Serves 2

Nutrition per serving: 92 Kcal

Ingredients

Ice
50ml vodka
25ml peach schnapps
2 oranges, juiced, plus 2 slices to garnish
50ml cranberry juice
Glacé cherries, to garnish (optional)

Method

Fill two tall glasses with ice cubes. Pour the vodka, peach schnapps and fruit juices into a large jug and stir.
Divide the mixture between the two glasses and stir gently to combine. Garnish with the cocktail cherries and orange slices.

Vodka & Cranberry Blush

Prep: 10 mins

Serves 12

Nutrition per serving: 0 Kcal

Ingredients

200ml/7fl oz each vodka and Cointreau
600ml cranberry juice
400ml orange juice
Strips of peel from 2-3 limes
Crushed ice, to serve

Method

Pour the vodka and Cointreau into a jug, then add the cranberry juice and orange juice. Stir well.
Pare strips of peel from 2-3 limes. Fill 12 glasses with the crushed ice, then pour over the cocktail. Finish each glass with a strip of lime peel.

Cranberry Vodka

Prep: 10 mins

Serves 1 litre

Nutrition per serving: 0 Kcal

Ingredients

250g fresh or frozen cranberries or other berries
1l bottle vodka
175g caster sugar

Method

Prick each cranberry a couple of times with a fork and layer up in a large sterilised Kilner jar with the sugar. Pour over the vodka and leave for 2 weeks, shaking the jar each day.
Strain and decant into decorative bottles. Seal and label.

Buck’s Fizz

Prep: 5 mins

Gluten-free, vegetarian

Serves 2

Nutrition per serving: 102 Kcal

Ingredients

100ml orange juice , freshly squeezed
200ml chilled champagne

Method

First, pour 50ml of the orange juice into each glass.
Very slowly top up each glass with 100ml champagne.

Singapore Sling

Prep: 5 mins

Gluten-free, vegetarian

Serves 1

Nutrition per serving: 233 Kcal

Ingredients

25ml dry gin
25ml cherry brandy
25ml Benedictine
Handful of ice, to serve
Few drops Angostura bitters
50ml pineapple juice
25ml lime juice
Sparkling water to top up

For the garnish

1 thin slice of fresh pineapple (optional)
Cocktail cherry

Method

Pour the gin, cherry brandy and Benedictine into a mixing glass or a jug. Add the ice and Angostura bitters. Stir well until the outside of the glass feels cold.
Pour the mix into a tall glass, then add the pineapple juice and lime juice and stir gently. Top up with sparkling water and garnish.

Perfect Spritz

Prep: 5 mins

Gluten-free

Serves 10-12

Nutrition per serving: 88 Kcal

Ingredients

200ml red vermouth
200ml white vermouth
200ml gin
1 tsp dried lavender

To serve

Soda or tonic water (optional)
Ice
Lemon wedges
Fresh lavender sprigs

Method

Pour both types of vermouth and the gin into a clean glass bottle or jug and add the dried lavender. Stir and leave to infuse overnight (in the fridge or in a cupboard).
Allow 50ml per person and strain into glasses over ice. Serve neat with lots of ice or top with soda or tonic water and add some lemon wedges and a sprig of lavender.

White Sangria

Prep: 5 mins

Gluten-free

Serves 8-20

Nutrition per serving: 150 Kcal

Ingredients

2 bottles white wine
300ml ginger wine (we used Stone’s)
80ml elderflower cordial
4 limes , thinly sliced into rounds
3 peaches , sliced
Large handful raspberries
Ice
1l sparkling water
Edible flowers (optional)

Method

Put all the ingredients (except the ice, water and flowers) into two large jugs and put in the fridge for at least 1 hr to chill. Just before serving, top up with the ice and water. Pop a few edible flowers in the jug, if you like.

Michelada

Prep: 5 mins

Serves 1

Nutrition per serving: 115 Kcal

Ingredients

1 tsp salt
1 tsp chilli powder
1 tsp black pepper
Ice
Juice 1/2 lime
3 shakes hot sauce
Mexican lager

Method

Mix 1 tsp each salt, chilli powder and black pepper on a plate, wipe the rim of the glass with a slice of lime and roll in the spice mix. Add ice, juice ½ lime and 3 shakes of hot sauce, then top up with Mexican lager.

Champagne Cocktail

Prep: 3 mins

Gluten-free

Serves 1

Nutrition per serving: 102 Kcal

Ingredients

1 white sugar cube
2 dashes angostura bitters or other bitters
2 tsp brandy (optional)
Chilled champagne, to top up
Orange twist, to garnish

Method

Put the sugar cube in the bottom of a champagne flute. Shake the bitters onto the sugar cube and let it soak in for a few seconds. Add the brandy, if using, then top up with champagne. Twist the orange peel over the top of the glass to release some of the oils, then drop into the glass to serve.

Brandy Sour

Prep: 5 mins

Gluten-free, vegetarian

Serves 1

Nutrition per serving: 170 Kcal

Ingredients

25ml lemon juice, plus 1 lemon slice to serve
1 maraschino cherry, plus 15ml syrup from the jar
Few drops of Angostura bitters
½ egg white
50ml brandy or cognac
Ice

Method

Tip the lemon juice, cherry syrup, bitters, egg white and brandy into a cocktail shaker with a large handful of ice. Shake until the outside of the shaker feels very cold. Double strain into a tumbler filled with ice.
Thread the lemon slice and cherry onto a cocktail stick, rest across the rim of the tumbler and serve.

Cosmopolitan Cocktail

Prep: 5 mins

Gluten-free, vegan, vegetarian

Serves 1

Nutrition per serving: 161 Kcal

Ingredients

45ml lemon vodka
15ml triple sec
30ml cranberry juice
10ml lime juice
Ice

For the garnish

Orange zest, or a lime wedge on the rim of the glass.

Method

Shake ingredients in a cocktail shaker with ice and strain into a cocktail glass.
To make the garnish: hold a 3cm round piece of orange zest about 10cm above your cosmo and very carefully wave it over a lit match or lighter flame. Bend the outer edge of the zest in towards the flame so that the orange oils are released, then drop the zest into your drink.

Passion Fruit Martini

Prep: 5 mins

Gluten-free, vegetarian

Serves 2

Nutrition per serving: 224 Kcal

Ingredients

2 ripe passion fruits (they should have a crinkly appearance), halved
60ml vanilla vodka
30ml passoa
1 tbsp lime juice
1 tbsp sugar syrup
Prosecco, to serve

Method

Scoop the seeds from one of the passion fruits into the glass of a cocktail shaker, add the vodka, passoa, lime juice and sugar syrup. Add a handful of ice and shake well, strain into 2 martini glasses, top up with prosecco, then add half a passion fruit to each. Serve immediately.

Irish Whiskey Old Fashioned

Prep: 5 mins

Gluten-free, vegan, vegetarian

Serves 1

Nutrition per serving: 104 Kcal

Ingredients

40ml Irish whiskey
10ml elderflower cordial
10ml Sauternes
Ice
Pared lemon zest, to garnish

Method

Put everything except the lemon zest in a tumbler and give it a quick stir to combine and dilute. Garnish with the lemon zest to serve.

Raspberry Gin

Prep: 5 mins

Freezable

Nutrition per serving: 77 Kcal

Ingredients

350g raspberries
150g sugar
700ml bottle of gin

Method

Tip the raspberries and sugar into a 1.5L sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week. After 2-3 weeks, strain the gin through a sieve. Pour the gin into mini bottles, and label. The gin will keep its vibrant pink colour for a few months and will be drinkable for a year. Use the boozy raspberries in a cocktail or trifle, or turn them into a granita.

Vodka Martini

Prep: 5 mins

Makes 1

Nutrition per serving: 155 Kcal

Ingredients

60ml vodka
1 tbsp dry vermouth
Olive or lemon peel, to garnish

Method

Stir the vodka, dry vermouth and a little ice together or put them in a cocktail shaker to combine.
Strain into a chilled martini glass. Serve with an olive on a cocktail stick or a twist of lemon peel.

Vietnamese Mojito

Prep: 5 mins

Serves 1

Nutrition per serving: 194 Kcal

Ingredients

½ lime (2 wedges and a slice for garnish)
6 mint leaves, plus a sprig to garnish
2 perilla leaves
40ml rum
2 tsp sugar syrup
25ml ginger and lemongrass cordial
Soda water

Method

Muddle 2 lime wedges, 6 mint leaves and 1 perilla leaf. Add 40ml rum, 2 tsp sugar syrup and 25ml ginger and lemongrass cordial. Half-fill a glass with ice, pour in the cocktail and stir. Add more ice, top with soda water and stir. Garnish with a lime slice, a perilla leaf and a mint sprig.

Pink Gin Iced Tea

Prep: 15 mins

Serves 6

Nutrition per serving: 136 Kcal

Ingredients

1 chamomile tea bag
100ml pink gin
100ml spiced rum
100ml elderflower cordial
100ml pink grapefruit juice
Ice
Thyme sprigs, to garnish

Method

Brew the chamomile tea bag with 500ml boiling water, steep for 2-3 mins or following pack instructions. Remove the bag and leave to cool for 5 mins.
Pour into a large jug with the pink gin, rum, elderflower cordial and juice. Add ice and stir, then add the thyme sprigs and stir again before serving.

Pink Negroni

Prep: 5 mins

Serves 1

Nutrition per serving: 140 Kcal

Ingredients

35ml pink gin
25ml rose vermouth , or sweet white vermouth
15ml Aperol
Ice
Wedge of pink grapefruit and a basil leaf, to garnish

Method

Combine the pink gin, vermouth and Aperol in a tumbler with a small handful of ice. Stir until the outside of the glass feels cold.
Garnish with a wedge of pink grapefruit and a basil leaf

Long Island Iced Tea

Prep: 5 mins

Gluten-free, vegan, vegetarian

Serves 4

Nutrition per serving: 212 Kcal

Ingredients

50ml vanilla vodka
50ml London dry gin
50ml reposado tequila
50ml rum
50ml triple sec
50-100ml fresh lime juice
Ice
500ml cola
2 limes, cut into wedges

Method

Pour the vodka, gin, tequila, rum and triple sec into a large (1.5l) jug, and add lime juice to taste. Half fill the jug with ice, then stir until the outside feels cold.
Add the cola then stir to combine. Drop in the lime wedges.
Fill 4 tall glasses with more ice cubes and pour in the iced tea.

Sloe Gin Cocktail

Prep: 10 mins, cook : 5 min

Gluten-free, vegan

Serves 1

Nutrition per serving: 198 Kcal

Ingredients

50ml sloe gin
25ml lemon juice
25ml gin
Ice (crushed and cubes)

For the juniper syrup

100g white caster sugar
1 tbsp juniper berries

Method

Start by making the juniper syrup. Put the sugar in a small saucepan, then add 100ml water and the juniper berries. Bring to the boil, then take off the heat and gently squash the berries in the liquid using a potato masher. Leave to steep until completely cold, then strain into a sterilised bottle or jar. Will keep in the fridge for up to 2 weeks.
Put the sloe gin, lemon juice, gin and 2 tsp of the syrup in a cocktail shaker with a few ice cubes. Shake well and strain into a tumbler filled with crushed ice. Serve immediately.

Classic Margarita

Gluten-free, vegan

Prep: 10 mins

Serves 1

Nutrition per serving: 176 Kcal

Ingredients

ice
50ml tequila reposado
25ml lime juice
20ml triple sec (we used Cointreau)

For the garnish

salt
2 lime wedges

Method

Sprinkle a few teaspoons of salt over the surface of a small plate or saucer. Rub one wedge of lime along the rim of a tumbler and then dip it into the salt so that the entire rim is covered.
Fill a cocktail shaker with ice, then add the tequila, lime juice and triple sec. Shake until the outside of the shaker feels cold.
Strain the mix into the prepared glass over fresh ice. Serve with a wedge of lime.

Bloody Mary

Prep: 5 mins

Gluten-free

Makes 2

Nutrition per serving: 160 Kcal

Ingredients

Large handful of ice
100ml vodka
500ml tomato juice
1 tbsp lemon juice, plus 2 slices to serve
Few shakes Worcestershire sauce
Few shakes Tabasco (smoked Tabasco is nice)
Pinch celery salt
Pinch black pepper
2 celery sticks, to serve

Method

Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.

Enjoy!