A variation of the classic Collins drink, but made with vodka instead of gin. The fruit juices give it a great flavour twist. Shake the vodka, elderflower cordial and fruit juice with ice until the outside of the shaker becomes frosted. Strain into a highball glass with ice cubes, and top up with the soda to taste. Garnish with a slice of lime and serve. ...
A variation of the classic Collins drink, but made with vodka instead of gin. ...
As shown by Wayne Collins on Something for the Weekend (the BBC Sunday morning programme), this involves some prep work! Place all the ingredients into a large jug and mix well with a long-handled spoon. Then pour the mixture into a shallow container and place into the freezer for one hour. Mix the Granita with a fork and place back into the freezer and freeze for a further hour. Continue this a ...
As shown by Wayne Collins on Something for the Weekend (the BBC Sunday morning ...
A Wimbledon-inspired cocktail that takes the strawberry as a base, and adds a touch of lime and elderflower before giving you the kick of vodka and ginger. A great combination. Add the vodka, strawberry purée, cordial and lime juice to a cocktail shaker with ice. Shake well. Strain into a chilled highball glass before topping up with ginger ale. Garnish with a sliced strawberry and serving. ...
A Wimbledon-inspired cocktail that takes the strawberry as a base, and adds a ...
Devised by Emma, named by Fi and Billy Keene. Pour the gin with the elderflower cordial over crushed ice in a highball glass. Top up with fizzy water and stir. Garnish with mint sprigs before serving. ...
Devised by Emma, named by Fi and Billy Keene. Pour the gin with the elderflower ...
To celebrate the opening of the Bombay Sapphire Distillery at Laverstoke Mill in 2014, Sam Carter created this future classic in the making: Bombay Sapphire with Martini Bianco, Bottlegreen elderflower cordial, lime wedges, and topped off with Fever Tree ginger ale. Squeeze two freshly cut lime wedges into a clean glass and then drop them in. Measure and pour in the Bottlegreen elderflower ...
To celebrate the opening of the Bombay Sapphire Distillery at Laverstoke Mill in ...
Named after the National Trust of Guernsey’s Victorian parlour, this drink has Victorian roots with the sweet-tooth in mind. To get the Victorian theme we used Tanqueray gin as the base of the drink to give it a little kick, and then added some Haut Maison damson gin, coupled with some locally-produced elderflower cordial to bring the sweetness up a notch. Pour all ingredients into a shaker with ...
Named after the National Trust of Guernsey’s Victorian parlour, this drink has ...
This fruity Prosecco-based cocktail makes a great zingy alternative to Buck’s Fizz on the morning of Christmas Day! Squeeze all the fresh fruit juices and cordial into a cocktail shaker with ice. Don't shake too hard. Strain into a chilled martini glass, top up with the prosecco and serve. ...
This fruity Prosecco-based cocktail makes a great zingy alternative to Buck’s ...
Muddle the cucumber in the bottom of a cocktail shaker along with the elderflower cordial. Add the gin, apple juice and some ice cubes. Shake and double-strain into chilled martini glasses, decorate with peeled cucumber slices and serve. ...
Muddle the cucumber in the bottom of a cocktail shaker along with the ...
Stir all ingredients except the soda water together directly in a lowball glass filled with ice cubes. Top up with the soda water. Add a couple of lemon slices to garnish and serve. ...
Stir all ingredients except the soda water together directly in a lowball glass ...
This cocktail was invented at the S Bar in Battersea in London by Conal Brett. Muddle the lime in the bottom of a cocktail shaker and add vodka, elderflower and bitters. Shake well and pour into highball glass. Top up with soda and serve. ...
This cocktail was invented at the S Bar in Battersea in London by Conal Brett. ...
Rating: 0.54 / 5
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I need your help! I love working on Make me a cocktail, trying to create new functionality for users, to help them create great cocktails from limited budgets or hoards of spirits.
But it takes me hundreds of hours and literally thousands of pounds a year to sustain. Unfortuntely with the current upward trend I need your support to keep the site running.
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