Jappletini cocktail

A seasonal twist on a popular fruit flavoured martini cocktail.  This cocktail allows you to let your imagination run wild and to tailor your ingredients by using Bombay Sapphire, Granny Smith apples and your favourite fruit jam or preserve.

Ingredients
50ml BombaySapphire
20ml freshly squeezed lemon juice
1/2 Granny Smith apple (de-cored and diced into small cubes)
2 teaspoons of blackberry jam (or your favourite jam/preserve)
Cubed ice

Glassware: Martini glass

Method
Squash the diced apple in the glass part of a cocktail shaker, add your chosen jam/preserve, lemon juice and Bombay Sapphire then shake well for 30 seconds with cubed ice (after fitting the metal part to the cocktail shaker).

Fine strain (using a tea strainer) the resulting liquid into a chilled or frozen martini glass. Serve with the slither of apple or a fresh segment of your chosen jam fruit.

Bombay Sapphire Tangerine and Mint Collins cocktail

Ingredients
50ml Bombay Sapphire
25ml fresh lemon juice
15ml sugar syrup or 2 teaspoons of caster sugar
4-5 tangerine segments (alternatively use mandarin, satsuma, clementine or orange)
6 medium size mint leaves
1 large sprig of mint
50ml soda water
Lemon wedge
Crushed ice

Glassware: Highball

Method
Gather the mint leaves and clap them between your hands, rip them in half and wipe them around the rim of a highball glass, push them to the bottom of the glass. Place the tangerine segments on top of the mint and squash them with a rolling pin until the juice has fully drained.

Add the Bombay Sapphire, lemon juice, and sugar syrup and stir well with a long spoon.  Add crushed ice to ¾ full point in the glass and stir well in an upward lifting motion ensuring that the mint is evenly distributed throughout the cocktail. Top up with soda water and stir for a final time. Garnish with the lemon wedge and a large clapped mint sprig next to a straw.

Mojitia

A fun twist on the classic Mojito.

To Make

1 1/2 oz Tia Maria

1 1/2 oz white rum

1 1/2 oz lemon juice

3 soda water

mint leaves

2 teaspoons white sugar

Method

Muddle mint leaves, lemon juice and sugar in a highball glass and add crushed ice.

Pour in blended Tia Maria and rum and top up with soda water

Jamaican Swizzle

This twist on a dark and stormy mixes Tia Maria, dark rum and ginger beer for a refreshing long drink that tastes just like Pimms.

To Make

1 part Tia Maria

1 part dark rum

2 parts ginger beer

3/4 parts lemon juice

1 dash Angostura

Method

Shake the Tia Maria, dark rum, lemon juice and Angostura with ice then top up with ginger ale.

Add orange slices for garnish

Don Simon\'s Orange Passion Cocktail

Don Simón\'s Orange Passion cocktail brings you the taste of spain in a glass.

To Make

half a passion fruit

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Juice of half a lime

100 mls Don Simón\'s Orange

50 mls of vokda

Method

Place all ingredients into a cocktail shaker and strain into a martini glass filled with ice.

Garnish with half a passion fruit

Don Simons Tropical Treat cocktail

Don Simón\'s Tropical Treat cocktail is perfect for those lazy summer days in the garden.

Made with:

40 mls Gold rum

Don Simon Clementine

25 mls Orgeat syrup

30 mls Don Simon tropical

Method:

Put all the ingredients in a cocktail shaker, shake and strain into a hurricane glass filled with ice.

For more information about Don Simon visit their facebook page.

Mount gay Lychee Daiquri

Inspired by the nation’s sweetheart, Cheryl Cole, this sweet and fruity daiquiri is refreshing and great to enjoy over the summer. With rumours that Cheryl is soon to be visiting Barbados with her new chum Rihanna, we think this will be the perfect cocktail for her.

To make

50 ml Mount Gay Rum Eclipse

5 ml Lychee liqueur

4 fresh lychees crushed

5 ml sugar syrup

2 lemons (squeezed)

1 lime (squeeze)

Shake well and garnish with fresh Lychee.

Tia Maria- Maria l\'Orange

Maria L’Orange

This fresh and fruity cocktail is perfect to enjoy with friends on a night out. Fusing Tia Maria, triple sec, orange and lemon juice and passion fruit it tastes just like a chocolate orange

MARIA L’ORANGE

¾ parts Tia Maria

¾ parts triple sec

1 bar spoon passion fruit syrup

½ parts lemon juice

1 ½ parts fresh orange juice

Combine all the ingredients together with crushed ice in a boston and shake.

Pour into a martini glass.

Garnish with a lemon twist

1 part coconut milk

Combine all ingredients together with crushed ice in a blender

Blend until smooth

Pour into a snifter glass.

Top up with whipped cream and garnish with a slice of pineapple

Tia Maria- Keep the faith cocktai, exclusively created with Paloma Faith

This luxurious cocktail was designed exclusively for Tia Maria by Paloma Faith to reflect her fiery yet playful nature. Made with Tia Maria, rich chocolate liqueur and a whole chilli this winter warmer certainly packs a punch.

KEEP THE FAITH

Created exclusively with Paloma Faith for Tia Maria

¾ parts Tia Maria

1 part dark chocolate liqueur

¾ parts sugar syrup

5 – 6 slices of whole red chilli

Add all the ingredients into a shaker with lots of ice.

Shake well & strain into a martini glass.

Make a cut on the side of the whole red chilli, place on the rim of the glass.

Extra chilli can be added for more spice!

Royal Crown Cocktail

With the nation gearing up for the wedding of Zara Phillips and Mike Tindall, Royal Crown Cola have commissioned a bespoke cocktail to celebrate the occasion, created by expert mixologist Alastair Tatton.

Royal Crown® Cocktail Ingredients:\r\n

Glassware: Catalina Sling
\r\nGarnish: Lemon twist

Method:
\r\nPlace all ingredients apart from the RC® cola in a cocktail shaker and shake vigorously with ice for ten seconds. Fill a Catalina sling glass full of ice, and then half fill with RC® cola. Pour the cocktail shaker contents over the ice and cola, and garnish with a lemon twist.

For those interested in a non-alcoholic version, simply follow the same method, with the below ingredients:

Virgin Royal Crown® Cocktail\r\n

Ingredients:
\r\n

(Please enjoy responsibly. Not suitable for persons under the age of 18)

Check out how many cocktail calories these drinks have.
\r\nWatch our Silver Angel cocktail making video
\r\nOr our Grapefruit Julep cocktail making video

Take a look at these perfume cocktails

Caipirinha

Cachaca is Brazil\'s national spirit and brands such as Sagatiba are launching premium cachacas that are as smooth and easy to drink as the best vodkas and rums out there. Caipirinhas are the most popular way to drink cachaca, exotic and delicious, and surprisingly easy to make at home.

Pour two teaspoons of white sugar over four sections of lime and slightly mash. Add ice, 50ml Sagatiba Pura and shake. Serve with a stirrer and enjoy.

Partida Margarita

Partida is a brand new tequila set to challenge all tequila myths. The Partida Margarita is made with agave syrup, derived from the plant from which tequila is made. It not only makes for a sweeter, smoother taste but also means a margarita only contains 60 calories!

Shake 50ml Partida Blanco Tequila, 25ml freshly squeezed lime juice, 15ml Agave Nectar (available from Fresh And Wild at £2.99) and 15ml mineral water with ice in a bar shaker. Strain into a glass; serve on the rocks or straight, with no garnish and no salt! Serves two.

Chocolate Nut Martini

As the weather gets cooler, we need something to make us feel all good inside. What better than chocolate to get us feeling good about ourselves? Mix 25ml Ketel One Vodka, 10ml Teichenne Chocolate Schnapps, and 10ml Frangelico Hazelnut liqueur with ice and stain into a martini glass.

Buffalo and Ginger

Ginger is known to put a bit of a spring in your step and is even noted for its aphrodisiac properties. Why not try the deliciously sweet Buffalo Trace Bourbon with ice, topped up with ginger ale? It\'s refreshingly easy to drink and the spicy, caramel tones in the bourbon are perfect for those dark evenings cuddled up with the man in your life (who is sure to love Buffalo too)

Goodman\'s Bloody Mary - available at the Oxo Tower

Mash up a couple of cloves of roasted garlic, 12ml fresh lemon juice, a dash of Worcestershire sauce, a smoked haberno pepper and a pinch of sea salt. Shake together and the add 50ml Ketel One Citroen vodka, shake again to blend all the flavours. Wet the rim of a glass and dip in some sweet paprika to make a paprika rim and fill the glass with ice. Strain the drink into the glass and enjoy with some fresh crudites and horseradish creme fraiche.

Pineapple Mojito

We are so dreaming of a Cuban holiday right now! To make this fantastic drink, muddle some fresh mint and pineapple chunks, add two teaspoons of sugar and top up with 50ml Matusalem Clasico Rum. Add crushed ice and garnish with some pineapple and a sprig of mint.

Bombay Bramble

All you have to do is mix Bombay Sapphire, fresh lemon juice and a little sugar syrup together, then pour Crème de Mure (blackberry liqueur) slowly into the centre of the glass, allowing it to sink through the mix into the base of the glass. Finish it off with some fresh blackberry and a slice of lemon.

Sapphire Cosmopolitan

The real Brazilian

Lemon grass and chilli martini

Polish Chai

Make a strong Chai infusion (using hot water) and stir in a teaspoon of organic acacia honey and a shot of good, strong Polish vodka. Once the mixture has cooled a little, pour into a martini glass and add ice, a dash of cinnamon and a cinnamon stick to decorate.

Watermelon Martini

Place 50ml vodka, 15ml gomme (liquid sugar) and a slice of fresh watermelon into a mixer, shake and double strain into a martini glass...

Cream Indulgence

This exotic African cocktail will have you fizzing with pleasure. To make it, simply pour 100ml of Amarula Cream liqueur into a cocktail shaker, followed by 200ml of milk and a handful of ice cubes. Shake the mixture up, then strain it into a tall glass, add 200ml of Coke and stir gently

Brandy Blazer

This Bonfire Night special was cooked up for us by mixologist Chris Sheldon so that we can keep the fireworks burning throughout the night.

You need:
1 Brown sugar cube                  
2 Strawberries                          
3 Raspberries                           
3 Blueberries                            
50ml Cognac Brandy
Absinth or Sambucca for lighting

Method: Place the sugar and the brandy in a brandy or balloon glass and let the sugar dissolve. Add the fruit. Up turn another brandy glass and pour a small amount of flammable liquid, eg Sambucca, Absinth, on to the flat base and light. Heat the glass with the ingredients over the naked flame

 
If you like the sound of this then you should check out Chris\'s cocktail master class at Zebrano in London from 24th November

Smirnoff Black Southside

You\'ll need:
50ml Smirnoff Black No 55 vodka
25ml fresh lime juice
Dash of sugar syrup

Method
Put five sprigs of fresh mint in a cocktail shaker then add the Smirnoff Black, lime, syrup and a few cubes of ice. Shake vigorously. Fill a long glass with ice cubes, strain in the drink, top with soda and garnish with a sprig of mint.

Hopscotch

You will need:
50ml Crabbie\'s Old Scottish Green Ginger Wine
50ml vodka
50ml dry Martini
Lemon zest

Method:
Pour the liquid ingredients into a cocktail shaker filled with ice. Shake and shimmy the contents together then strain into a Martini glass. Garnish with a twist of lemon zest.

Fresh Fig Caipirinha

Brazil\'s national cocktail will be sure to warm up your party guests from the inside this weekend and when accompanied with fresh figs it will ignite some Christmas cheer too.

You will need:
50ml Leblon
1 lime
15ml sugar syrup
1 fresh fig, skinned

Method
Cut the lime into eight pieces and peel the fig. Muddle the lime, fig and sugar into a Boston shaker. Add Leblon and cubed ice. Shake a few times. Serve.

Brazilian Presedente

For a taste of the exotic this weekend add a touch of Brazilian glamour to the proceedings and mix up this sweet treat for you and yours 

You will need:
50ml Leblon Cachaça
15ml sweet vermouth
10ml fig liqueur
5ml Grenadine

Method:

Pour all the ingredients into a Boston tin, stir thoroughly then strain into a martini glass using a fine strainer. Garnish with an orange twist.

Jalisco Express

Beware... This zippy Mexican cocktail will have you bouncing all over the show!

You will need:
45 ml Don Julio Blanco tequila
10 ml Coffee liquor
5 ml Gomme
1 single espresso
Method:
Shake all ingredients together and strain into a Martini glass. Float coffee beans as a garnish

Sweet Standard

You will need:
50 ml Russian Standard Original Vodka
1 tablespoon honey
2-3 ice cubes
Method:
Shake ingredients in a Boston Shaker and serve in a tumbler. Garnish with a piece of fresh ginger

Tanqueray No. Ten Delight

Made with gorgeous edible flowers and one of the world\'s best gins, this sweet cocktail is the perfect way to toast your mum this Mother\'s Day. Available at London\'s Crazy Bear on 1 March or make your own below.

20ml Tanqueray No 10

10ml Lemon juice

5 ml Gomme

100ml Champagne

1 Edible flower

Units 2.2

Pour all ingredients into a cocktail shaker. Replace lid and shake for about 20 seconds. Strain into a champagne glass and place an edible flower into the drink, adding extra flavour and décor to a perfect cocktail.

French Rose

Who\'s the sucker? We are when it comes to fruity cocktails with a hint of champagne. Even better, the vodka comes distilled from fine French grapes. The scrumptious French Rose is exclusively available at Kitts in London\'s Sloane Square as part of the Cîroc Celebr8 campaign, or you can make your own below.

50ml Cîroc vodka

25ml St. Germain elderflower liqueur

8 Black grapes

2 Raspberries

1 Sprig rosemary

Top-up champagne

Muddle grapes, rosemary and raspberries in base of shaker and shake with ice. Fine strain into a champagne coupe glass and top with champagne. Garnish with 2 grapes skewered on a sprig of rosemary.