Cocktails


Waterloo Sunset
Serves 4
This classic drink is best served in long cocktail glasses, the grenadine will slowly sink to the bottom to create a layered, ‘sunset’ look.

You will need:
100ml white rum
100ml lemon vodka
400ml fresh orange or tangerine juice (about 6 oranges)
4 tbsp grenadine
1 orange, sliced
4 maraschino cherries
ice

Method:

Fill four tall tumblers with ice. Stir the rum, vodka and juice together in a large jug and divide amongst the glasses. Slowly pour a tablespoon of grenadine into each drink then top with an orange slice and maraschino cherry, adding extra ice if necessary. Serve immediately.

La Conchita Peach Punch
Serves 8
A Sangria-style drink fit for Ms Wurst herself, serve in a large bowl and ladle into ice-filled wine glasses.

You will need:

1 x 750ml bottle dry rosé
120ml brandy
200ml peach juice or nectar
400ml ginger ale or lemonade
4 peaches, sliced into wedges
Small bunch mint, leaves picked
ice

Method:

Pour the rosé, brandy and peach juice into a large glass bowl with plenty of ice. Slowly add the ginger ale or lemonade, taking care so it doesn’t fizz up too much. Just before serving, add the peach wedges and mint leaves as well as more ice. Place a ladle in the bowl and allow your guests to help themselves.

Dill and Cucumber G&T

Serves 4
A refreshing Scandi take on this classic drink.

You will need:

1 large cucumber
100ml dry gin
60ml dill simple syrup
Tonic
Cucumber slices and mint and dill sprigs, to serve
ice

For the dill simple syrup:
200g granulated sugar
250ml water
large bunch fresh dill

Method:

Start by making the dill simple syrup. Place the sugar, water and dill into a small saucepan over a low heat, stirring occasionally until the sugar has dissolved. Take off the heat and allow to cool completely before straining and storing in a jar for up to two weeks.

To make the G&T, blitz the cucumber in a food processor or with a stick blender until smooth. Strain through a fine sieve, pressing to extract the juice. Place in a jug along with gin and simple syrup and stir to combine. Fill four glasses with ice and divide the gin mixture between the glasses. Top with tonic and garnish with cucumber and dill sprigs.