Craft cocktail recipes

Creative cocktail recipes to make at home from the team behind the award-winning The Churchill Bar & Terrace

Cocktail recipes from ‘Shades of Winston Churchill’

The Gardener

Ingredients:

45ml Chase Vodka
25ml celery & pea syrup
25ml acid carrot Juice
20ml egg white
Garnish: Pea powder

To make the cocktail:

1.      Chill the glass with ice and set aside
2.      Add the juice, syrup, egg white and Bourbon into a Boston shaker
3.      Dry Shake vigorously for about 15 seconds.
4.      Add ice into the shaker and shake again.
5.      Double strain the drink into the glass.

To make celery & pea syrup:

Ingredients: 3 celery sticks, 40g frozen peas, 400g caster sugar, 400ml water

1.      Heat 400ml of water in a saucepan
2.      Slice the celery and place it in a saucepan with the peas 
3.      Let it boil for a minute at high heat, then adds the caster sugar and let it simmer for 20 minutes at low heat
4.      Double strain it through a cheesecloth

To make acid carrot juice:

Ingredients: 400ml carrot juice, 120 ml Supasawa Cocktail Mix*

1.      Blend the ingredients together and pour them in a bottle. 
2.      Keep it refrigerated and consumes within 3 days.

*Supasawa is a sour non-alcoholic mix containing distilled water and five different acids

The Lover

Ingredients:

40ml Beluga Vodka Noble
15ml Nutmeg Syrup
10ml double cream
3 spoons of homemade strawberry chutney
Garnish: Whipped cream, strawberry shard (or replace with shard of meringue)

To make the cocktail:

1.      Chill the glass with ice and set aside.
2.      Pour all ingredients into a shaker, add ice and shake.
3.      Remove the ice from the chilled glass, ready to serve.
4.      Strain the ingredients into the champagne flute, top with whipped cream and strawberry shard.

To make homemade strawberry chutney:

Ingredients: 900g fresh strawberries, 2 green chilies, 15ml lemon juice, 10 cloves, grated cinnamon, 2 spoons of chili flakes, 4 cardamom pods

1.      Mash the strawberries in a saucepan on a low heat
2.      Add in the rest of the ingredients and continue to stir until the mixture starts thicken.
3. Let the mixture cool down and strain the chutney through a fine strainer