Spring cocktails

Feeling Fine

To a cocktail shaker add vodka, basil, lemon juice, simple syrup. Use a muddler to break down the basil and release its essence. Add egg white, cover, and shake for 10 seconds. Add ice and shake again for another 10 seconds. Strain into an ice filled rocks glass and garnish with a piece of basil and lemon zest.

Rhubarb & Honey Margaritas

To a cocktail shaker add ice, tequila, rhubarb syrup and lime juice. Shake vigorously. To prepare the cocktail rub the rim of the glass with a lime wedge to ensure the salt and peppercorns stick. Pour the cocktail into the glass and top with a bit of soda water. Garnish with rhubarb strands and lime wedge. Enjoy!

Spring Dawn

To a cocktail shaker add gin, lemon and lime juice, simple syrup, cucumber slices, jalapeño and mint. Muddle well until cucumber and jalapeño have broken down. Fill shaker with ice and shake well. Fill a highball glass with ice and strain cocktail over ice, top with cucumber juice and stir. Garnish with mint and enjoy!

Cherry Blossom

Fill a tall glass with ice and add gin, cherry liqueur and lychee liqueur and stir. Top with soda water and garnish with cherries.

Simple Syrup

Add sugar and water to a small saucepan and bring to a simmer. Stir until all the sugar has dissolved. Remove from heat and let cool completely. Store in a mason jar in the fridge for up to 3 weeks.

Rhubarb & Honey Simple Syrup

Add chopped rhubarb and 2 cups of water to a large pot and bring to a boil. Cover and boil for about 12 minutes. Remove the pot from the heat let cool slightly. To a fine mesh strainer fixed over a mixing bowl, strain the rhubarb mixture. Using a wooden spoon or rubber spatula press all the liquid out of the cooked rhubarb. Discard rhubarb and return the liquid to the pot. Add remaining 1 cup of water to the pot along with the honey and lime juice. Place the pot back on the stove over medium-high heat and let this come to a boil, stirring frequently. Boil for about 5 minutes. Let cool and transfer to a mason jar.