Here at TASK HQ, we may have gotten a little too excited from the sun peaking out from behind the clouds, but what better way is there to start thinking of the summer than drinking cocktails in the sun?!
Thanks to the wonderful Jamie Oliver, here are a few recipes we will be making at home to get us in the summer mood.
Oliver’s Twist Cocktail
- 1 tablespoon fresh lemon juice
- 30 ml dry gin
- 15 ml elderflower liqueur
- a handful of ice cubes
- 300 ml lager
- FOR THE CHILLI-INFUSED HONEY:
- 1 fresh red chilli
- 1 x 340 g jar of runny honey
At least 3 hours before you’re ready to serve, prepare the chilli-infused honey. Halve the chilli, place in the jar of honey and leave to infuse for around 3 hours – you’ll only need about a tablespoon for this recipe but it’ll keep for months (I love it as a glaze on roast meat or if you need a kick in the morning, drizzle it in your porridge).
When you’re ready to start, place a long glass in the freezer to chill for about 5 minutes, then squeeze in the lemon juice and stir in the chilli-infused honey, gin and elderflower liqueur. Fill with ice, top up with the lager and stir to combine. Have a taste and add a little more honey or lemon juice, if you think it needs it. Using a speed-peeler, peel a strip of lemon zest, then add to the cocktail with a few slices of fresh strawberry, if you like.
Martini Royale
- 75 ml Martini Bianco
- 75 ml Martini Prosecco
- 1 lime
- ice , cubed
- 1 spring of fresh mint (to garnish)
1. Fill a wine glass with ice and pour in the Martini Bianco vermouth
2. Top up with the Martini Prosecco
3. Gently mix the drink, but don’t over-stir
4. Squeeze the lime wedge and add to the drink
5. Garnish with a small sprig of mint
Mojito
- 2 parts Bacardi Carta Blanco
- 1 whole lime , sliced
- 1 bunch of mint leaves
- 2 heaped bar spoons caster sugar
- 1 dash of soda water
- ice , cubed & crushed
1. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice
2. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice
3. Half fill the glass with crushed ice and pour in the Bacardi Carta Blanco. Stir the mix together until the sugar dissolves
4. Top up with crushed ice, a splash of the soda water and garnish it with a sprig of mint
