Calabrese Cocktail Recipes

Named after a beautiful Russian guest who requested something strong and sweet. As I was busy at the time, I made her this cocktail.

7cl vodka
1cl crème de mure (blackberry liqueur)

In a mixing glass, pour the vodka then the crème de mure over ice. Stir and strain into a cocktail glass. The drink will be lilac in colour.

11/3oz/4cl honey vodka
2oz/6cl fresh apple juice
1/2oz/1.5cl champagne
dash of grenadine
5  twists of black pepper

Garnish  wedge of lime, ground pepper

Shake all ingredients with ice. Strain into a highball filled with crushed ice.
on the top. Add the garnish on top of the drink.

A drink to clear the head if you are suffering from a hangover. People react to alcohol in different ways. With some people, the stomach feels bad and to settle it, you need something strong and herbal such as Fernet Branca. With other people, it is the head that hurts, and to lessen the pain you need juice and water to rehydrate.

3cl vodka
3cl dry sherry
3cl Fernet Branca
15cl tomato juice
2 dashes Worcestershire sauce
pinch celery salt
juice of 1 lime

Three-quarters fill the glass with ice cubes and pour the vodka and sherry over first. Add the tomato and lime juices, then add the celery salt and Worcestershire sauce. Stir. Float a layer of Fernet Branca on top. This cocktail will either be a shock to your system or cure you! Good luck!

3cl vodka
3cl passoa
12cl cranberry juice
6cl fresh grapefruit juice
garnish red maraschino cherry

Shake all ingredients with ice. Strain into a highball filled with ice. Garnish with a maraschino cherry on the rim.

This cocktail provides an energy from the bourbon and the Branca Menthe.

12⁄3oz/5cl bourbon
2⁄3oz/2cl Branca Menthe
2⁄3oz/2cl fresh lemon juice
sprig fresh mint

Pour all ingredients into a shaker with ice. Shake. Strain into an old-fashioned glass filled with ice. Garnish with a sprig of fresh mint.

This has a wonderful texture, and a bittersweet flavour from the marmalade. A great aperitif before lunch.

5cl gin
1.5cl Cointreau
1.5cl fresh lemon juice
1 teaspoon medium-slice orange marmalade

Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. Squeeze a thin twist of orange on top (this gives it that extra bouquet of orange) and garnish with a thin spiral of orange.

This award-winning bittersweet cocktail is long and refreshing, with an interesting bitter finish.

2cl vodka
2cl Campari
1cl limoncello
10cl combined fresh orange and raspberry juices
bitter lemon

Pour all ingredients, except the bitter lemon, into a shaker with ice. Shake. Strain into a highball filled with ice. Top up with bitter lemon. Stir. Garnish with five raspberries and a sprig of mint on top of the drink, plus a twist of orange on the rim. Serve with a straw and a stirrer.

35ml vodka
25ml grappa
20ml white creme de cacao
half tsp white truffle paste

Place the vodka, grappa, white creme de cacao and white truffle paste into a shaker. Shake then strain into a chilled martini glass.

A fine cocktail for a winter’s day.

3cl calvados (apple brandy)
1.5cl dark rum
10cl clear apple juice
juice half a lemon
3 thin slices ginger root
1 teaspoon clear honey
3 cloves
1 small cinnamon stick

Pour all of the liquid, including the honey, into a small saucepan and heat slowly. Do not boil. Place the spices in a muslin cloth, tie the top in a knot and place in the saucepan. This small bag provides the flavour and means you won’t have to scoop out small bits when the drink is ready. Float a few twists of orange and lemon rind in the mixture, too. Strain into a heat resistant toddy glass. Sip.

5cl vodka
2cl crème de framboise
1.5cl fresh lemon juice
1.5cl fresh orange juice
1 teaspoon clear honey
handful fresh raspberries

Shake ingredients with ice. Strain into a cocktail glass. Garnish with 2 raspberries and a small sprig of mint on a cocktail stick across the glass.

The delicate flavor of fresh figs combines well with the aged tequila. Its extra time in the cask provides a superb underlying woody taste.

6cl aged tequila
1.5cl fresh lime juice
1.5cl Grand Marnier
dash grenadine
1 ripe, dark fig, peeled and diced

Place all ingredients into a shaker with ice. Shake sharply to break down the figs. Pour into a cocktail glass, letting some ice cubes fall into the glass. Garnish with a wedge of fig.

Because traditionally this is when you would drink grappa in your coffee

35ml Moscato grappa
15ml Cointreau
15ml Amaretto
15 to 20 raisins
1 tsp caster sugar
1 shot of espresso
Garnish  3 coffee beans

Place the raisins into a shaker with the sugar and gently muddle. Add the grappa, Cointreau, amaretto and espresso. Shake hard until the drink becomes frothy. Strain into a chilled martini glass and garnish with three coffee beans. This should look like a frothy coffee.

Here’s a cocktail with a ginger and melon flavour.
3cl Bombay Sapphire gin
2cl Midori melon liqueur
1cl blue curaçao
juice of half lemon
ginger ale

Shake all ingredients, except ginger ale, with ice. Strain into a highball filled with ice. Fill with ginger ale. Stir. Garnish with a wedge of lime on the rim. Serve with a stirrer. 

This is a wonderful, earthy-tasting cocktail with a fresh finish.

3cl cognac
1.5cl Grand Marnier
1.5cl crème de mûre
1.5cl fresh lemon juice 
4 blackberries

Pour all ingredients into a shaker with ice. Shake vigorously to break down the berries. Strain into a cocktail glass. Or, pour directly into an old-fashioned glass filled with ice cubes. Garnish with a blackberry and a sprig of mint on a cocktail stick.

5cl Monkey Shoulder triple malt
1.5cl amaretto
dash absinthe
dash Peychaud bitters
a quarter of orange
3 fresh mint leaves
1 sugar cube

Place the mint in an old-fashioned glass with the sugar cube. Soak with the bitters. Squeeze the orange into the glass. Muddle until the sugar dissolves. Add the remaining ingredients. Stir. Add crushed ice and stir. Garnish with a twist of orange.

2cl Pusser rum
2cl white rum
1cl Canadian whisky
1cl Cointreau
7cl cranberry juice
7cl guava juice
2cl fresh lemon juic
2 dashes grenadine

Shake ingredients with ice. Strain into a highball filled with ice. Garnish with a sprig of mint set in the top of a strawberry, and a slice of kiwifruit.

1cl Crema di Melone
1cll Fragolino
1cl white peach purée
prosecco

Shake all ingredients, except the prosecco.Strain into a chilled
champagne flute. Top up with champagne. Garnish with a physallis on the rim.

Created for Caroline Hunt, founder of Rosewood Hotels. The taste is similar to a whisky sour, but more mellow because of the Tia Maria and amaretto.

4cl malt whisky
1.5cl Tia Maria
1.5cl Amaretto
juice half a lemon
dash egg white

Shake all ingredients with ice. Strain into the glass. Garnish with a maraschino cheery and a slice of orange.

When asked why I moved to this hotel, I reply that a bartender is a doctor with the magic ability to cure all. The building had been a hospital since the start of the 1880s; it was a good place to practise my profession!

1cl Grand Marnier
2cl passionfruit juice
2cl cranberry juice
champagne

Pout the juices and the Grand Marnier into a shaker. Shake and strain into a chilled flute and fill with champagne. Garnish with a fresh strawberry and a small cluster of mint leaves. 

The signature cocktail of the Maestro, this is a wonderful combination of sweet, sour and earthy flavours.
  
4cl Stolichnya vodka
2cl fraise (strawberry) liqueur
half teaspoon maple syrup
half teaspoon 8-year-old balsamic vinegar
dash lemon juice

Shake all ingredients with ice. Strain into the cocktail glass. Garnish with half a strawberry and a mint leaf and a drop of balsamic vinegar and place on the rim.

There are just two ingredients: gin or vodka and dry vermouth. The only addition is an olive or a twist of lemon, depending upon your preference.

9cl gin or vodka
1 to 2 drops extra dry vermouth

Take the chilled cocktail glass from the freezer, handling it by the stem. Pour the chilled gin directly into the glass. Fill a clean Angostura bitters bottle with dry vermouth so that you can shake a few drops of vermouth through its pourer into the gin. Do not mix the cocktail. Float two to three drops of vermouth over the top of the drink.

Cut a thin twist of lemon, then face the twist upside down over the glass and twist it to drop a few tears of juice in the drink. Rub the twist around the rim for the final touch to the perfect Martini. An olive is optional. Serve immediately.

5cl vodka
1cl saké
1cl cranberry juice
1cl fresh lime juice
champagne

Shake ingredients, except champagne, with ice. Strain into a champagne flute. Fill with champagne. Stir. Add a lime spiral.

2/3oz/2cl gin
2/3oz/2cl limoncello
1/3oz/1cl fresh lemon juice
4 to 5 fresh coriander leaves
lemon sorbet
garnish sprig coriander

Shake all ingredients with ice. Strain into a coupe glass over a scoop of lemon sorbet. Add the sprig of coriander.

2cl Crema di Melone
1cl Cointreau
prosecco

Shake all the ingredients, except the prosecco.  Strain into
achampagne coupe. Top up with prosecco. Stir gently.

1cl Stolichnaya vodka
1 dash of sake
1cl cranberry juice
1 dash of passion fruit syrup
pulp of half a passion fruit
champagne

Shake the ingredients and strain into a chilled champagne flute.
Top up with champagne. Garnish with a small stem of redcurrants.

This cocktail was created for all redheads, male or female, across town!

5cl vodka
2 to 3 slices fresh ginger
handful fresh raspberries
2cl limoncello

Slice the fresh ginger thinly. Place in the shaker. Muddle firmly with the end of the barspoon. Add the raspberries, limoncello, and vodka. Then add ice cubes. Shake to let all flavors combine well. Strain into a goblet. Garnish with two raspberries and a sprig of mint on a cocktail stick across the glass.

6cl tequila
3cl fresh lime juice
3cl white cranberry juice
dash cherry syrup
garnish wedge lime

Shake all ingredients with ice. Strain into an old-fashioned glass filled with ice. Add the lime wedge on the rim.

Created for those who like their Margaritas with an incredible twist.

3cl silver tequila
1.5cl Cointreau
1.5cl fresh lime juice
1.5cl cranberry juice
1.5cl fresh pink grapefruit juice

To prepare the cocktail glass, rub a wedge of lime around the rim to moisten it. Dip the rim into a saucer of fine salt. Pour all ingredients into a shaker with ice. Shake. Strain into the glass. Garnish with a wedge of lime.

A cocktail you don’t want to rush. Its effect unfolds slowly throughout the drink.
 
1.5cl crème de framboise (raspberry liqueur)
1.5cl Cointreau,
3cl pink grapefruit juice
champagne

Pour all ingredients, except champagne, into a shaker with ice. Shake. Strain into a champagne flute. Top up with champagne. Stir gently.

This cocktail presents a delicate fragrance, sweet and sour flavours, and a spicy after-kick.
  
5cl vanilla-flavoured vodka
1.5cl elderflower cordial
1.5 fresh lime juice
1 teaspoon honey
half a small red chilli, whole

Gently muddle the chilli in the bottom of the shaker. Add ice. Add remaining ingredients. Shake well. Strain into a cocktail glass. Garnish with a small red chilli floating on top of the drink.

The basil herb provides the concentration needed after a few of these cocktails. This is a great-tasting cocktail.

6cl vodka
3 to 4 fresh strawberries
1 to 2 fresh basil leaves

3cl cognac
1.5cl kahlua
1.5cl Frangelico
1.5cl limoncello
1.5cl double cream

Pour the Cognac and Frangelico in a mixing glass with ice. Stir
quickly. Strain into the siginature martini glass. Pour the Lemoncello and the cream in the shaker , shake and float this mixture over the back of a bar spoon on top of the cognac mixture.

Sprinkle chocolate on top.

1cl Amaretto di Saronno
1cl white peach purée
3 raspberries
dash fresh orange juice
prosecco

Shake the ingredients, except prosecco. Strain into a chilled champagne flute. Top up with prosecco. Garnish with 2 raspberries and a mint leaf on a cocktail stick.

An interesting combination producing a taste that fairly races along.

5cl passionfruit-flavoured vodka
10cl apple juice
1.5cl fresh lime juice
1 teaspoon honey
6 fresh mint leaves

Method
Shake all ingredients and strain into a highball filled with crushed ice. Garnish with a wedge of apple on the rim.

All softness and light, this cocktail will appeal to your sense of sight and taste.

2cl white rum
1cl peach schnapps
3cl cranberry juice
champagne
garnish red rose petal

Shake all ingredients, except champagne, with ice. Strain into a champagne flute and top up with champagne. Stir quickly to bring the effervescence into play. Garnish with a small red rose petal on top of the drink.

This is a perfect nonalcoholic combination of sharp, sweet and spicy flavours.

12cl tomato juice
5cl passion fruit juice
juice half yellow pepper
1 teaspoon clear honey
1-2 dashes Worcestershire sauce

Placed the sliced yellow pepper into the blender and add the juices. Blend for 10 seconds at low speed. Add the honey, Worcestershire sauce, and ice cubes. Blend at high speed. Pour into a highball . Garnish with a cherry tomato and a sprig of basil.

The ideal cocktail for those moments when you want some of whatever she is having!

5cl chilled vodka
2 fresh juicy figs
1.5cl Cointreau
3cl passionfruit juice
dash grenadine
dash champagne
garnish small fig wedge

Scoop out the flesh from the figs and muddle in the bottom of the shaker. Add ice then the remaining ingredients, except champagne. Strain into a chilled flute. Toop up with champagne. Add a small fig wedge on the rim of the glass.