Classy cocktails from our drinks professional Olly Smith’s zingy new guide
FRENCH ROSE
The origins of this easy but chic three-ingredient cocktail are mentioned to lie with barman Johnny Mitta of the Hôtel Chatham in Paris within the early twentieth century. Any cocktail that showcases the fragrant white wine Lillet Blanc will get my vote.
- Ice cubes
- 45ml (1½fl oz) gin
- 15ml (½fl oz) cherry brandy
- 15ml (½fl oz) Lillet Blanc (from bigger supermarkets and wine retailers)
- Maraschino cherry, to garnish
Equipment
Cocktail shaker, strainer, cocktail stick
Fill a cocktail shaker with ice. Add all of the substances. Shake vigorously to mix and chill. Strain into a relaxing cocktail or coupe glass. Garnish with a speared cherry.
PINEAPPLE MOJITO
A tropical twist on the basic Mojito.
- 8 mint leaves, plus further to garnish
- 1 lime, reduce into quarters
- Crushed ice
- 45ml (1½fl oz) three-year-old Cuban rum (or different white rum)
- 15ml (½fl oz) pineapple liqueur (strive Tesco)
- 45ml (1½fl oz) pineapple purée
- Soda water, to prime
Equipment
Muddler, lengthy bar spoon
Muddle the mint and lime items in a collins (tall, slim) glass. Three-quarters fill the glass with crushed ice and add the remaining substances besides the soda water. Churn gently with a bar spoon to mix and chill. Top with soda water and churn as soon as extra. Cap with crushed ice. Garnish with a sprig of contemporary mint.
TINTO DE VERANO
SPAIN
This is mainly on the spot Sangria – swap lemon soda for any citrus soda you want.
- ½ an orange, sliced, plus further to garnish
- ½ a lemon, sliced, plus further to garnish
- Ice cubes
- 750ml (25fl oz) purple wine
- 120ml (4fl oz) Spanish purple vermouth
- 750ml (25fl oz) lemon soda
Equipment
Long bar spoon
Add the citrus fruit to a pitcher and half-fill with ice. Add the remainder of the substances and stir. Top with ice, stir to mix and chill. Serve in chilled glasses and garnish with slices of fruit.
ROSEMARY DRAMBLE
UNITED KINGDOM
As Shakespeare’s Ophelia arms out flowers and herbs she says: ‘There’s rosemary, that’s for remembrance.’ This is an apt cocktail to lift to absent associates.
For the rosemary Syrup
- 500ml (17fl oz) water
- 500g (17oz) golden caster sugar
- 2 rosemary sprigs
For the cocktail
- Crushed ice
- 45ml (1½fl oz) blended Scotch whisky
- 22.5ml (¾fl oz) freshly squeezed lemon juice
- 15ml (½fl oz) rosemary syrup
- 15ml (½fl oz) crème de mûre (blackberry liqueur, or strive crème de cassis)
- A blackberry and a small rosemary sprig
Equipment
Long bar spoon
Heat the water and the sugar in a pan. Once the sugar has dissolved, add the rosemary. Cover and simmer gently for quarter-hour. Leave to infuse for twenty-four hours. Pass by a sieve and decant right into a sealable container. Will retailer for as much as a month.
Three-quarters fill an old school glass (brief tumbler) with crushed ice. Add the Scotch, lemon juice and rosemary syrup. Churn with a bar spoon to relax and mix. Cap with a bit of extra crushed ice and drizzle the crème de mûre on prime. Garnish with a single blackberry and a sprig of contemporary rosemary.
KIWIMINTINI
NEW ZEALAND
New Zealand has a thriving kiwi fruit trade – the tart inexperienced zingers with their furry coats are electrifying within the depth they convey to cocktails.
For the honey syrup
- 540ml (18fl oz) water
- 540ml (18fl oz) runny honey
For the cocktail
- 8 mint leaves
- 1 kiwi fruit, reduce into quarters, plus further slice to garnish
- Ice cubes
- 45ml (1½fl oz) gin
- 15ml (½fl oz) triple sec
- 15ml (½fl oz) freshly squeezed lemon juice
- 15ml (½fl oz) honey syrup
Equipment
Muddler, cocktail shaker, strainer
For the syrup, warmth the water and the honey collectively gently. Cover and simmer for five minutes – don’t let it boil. Decant right into a sealable bottle. Cool fully earlier than use. Will retailer for as much as a month.
Muddle the mint and the kiwi fruit within the backside of a cocktail shaker. Fill with ice and add the remaining substances. Shake vigorously to mix and chill. Strain into a relaxing cocktail glass. Garnish with a slice of kiwi fruit.
LUSCIOUS LAMINGTON
AUSTRALIA
Cake, chocolate and coconut, the lamington is as Aussie as kangaroos, Kylie and cricket. Lamingtons even have their very own nationwide day of celebration!
- Chocolate sauce
- Desiccated coconut
- Ice cubes
- 22.5ml (¾fl oz) vanilla vodka
- 22.5ml (¾fl oz) coconut rum
- 22.5ml (¾fl oz) Baileys Irish Cream
- 30ml (1fl oz) cream
Equipment
Cocktail shaker, strainer
Gently dip the rim of a relaxing coupe glass in chocolate sauce then into desiccated coconut.
Fill a cocktail shaker with ice. Add the remaining substances. Shake vigorously to mix and chill. Strain into the rimmed coupe glass.
World Cocktail Atlas by Olly Smith, revealed by Quadrille, £22, is out now. To order a replica for £18.70 go to mailshop.co.uk/books or name 020 3176 2937. Free UK supply on orders over £25. Promotional value legitimate till 13/01/2024. Photography © Matt Russell
