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Jubilee cocktail recipes

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Forget white wine spritzers – an occasion like this requires a more celebratory tipple. Choose one from our Jubilee cocktail menu.

Pictures: Copyright Jared Brown 2012 Stylist Cocktail Trio

1. The Sipsmith Cocktail Trio

The Campari Spritz

25ml Campari (use aperol if you prefer a softer flavour)

75ml white wine

75-100ml chilled sparkling water

Combine Campari or Aperol with white wine in an ice-filled cocktail shaker. Shake well (about 20 seconds). Strain into a highball or suitable glass. Top with sparkling water.

The Gin Fizz

2 tsp sugar

100ml chilled sparkling water

25ml Sipsmith London dry Gin

25ml fresh lemon juice

Combine sugar and a splash of sparkling water in a cocktail shaker. Mix with a spoon until it’s at least half dissolved. Add gin and lemon juice, fill with ice and shake. Strain into a glass. Top with sparkling water.

Varsity Cooler

35ml Sipsmith barley vodka

15ml blue Curacao

1 dash Luxardo maraschino liqueur

100ml chilled sparkling water

Combine vodka, Curacao, and maraschino liqueur in an ice-filled shaker. Shake well. Strain into a highball glass. Top with sparkling water.

2. Orange Blossom

10ml orange blossom honey

50ml bombay Sapphire

100ml lemon tonic

Garnish: 1 straw, 1 very long orange peel twist

Acclaimed florist Robbie Honey designed this drink, inspired by his love for orange blossom. Drizzle the honey into a tall glass and add the Bombay Sapphire. Stir then add ice. Top with lemon tonic and stir. Run the orange peel round the rim then feed it into the glass.

For more cocktail recipes visit bombaysapphire.com

3. Prosecco with Nasturtium flowers

6 edible nasturtium flowers (available from specialist food shops)

A splash of rosewater

1-2 tsp golden caster sugar

A 75cl bottle of chilled prosecco

Pop a nasturtium in six champagne bowls. Add a drop of rosewater and a pinch of sugar to each glass, and top up with prosecco. Simple but intoxicating.

From Miss Hope’s Teatime Treats by Hope and Greenwood, out 7 June (£12.99, Ebury Press)

4. The Last Rasp

3 fresh, whole raspberries

50ml bombay Sapphire

3 basil leaves

100ml tonic water

Garnish: a straw, 2 raspberries and a sprig of basil

Place 3 raspberries in a tall glass and muddle gently. Add the Bombay Sapphire and stir to mix fully before adding plenty of ice cubes. Add 3 basil leaves and top up with tonic water. Stir again then garnish the drink with a straw, two fresh raspberries and a flamboyant sprig of basil for the aroma.

bombaysapphire.com

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