Cocktail Trend Alert

Keep the good times rolling with these tantalising cocktails that are sure to impress your patrons.

Lime Ice Tea

Ingredients

50 ml Absolut Lime

Build the Absolut Lime and peach ice tea on ice in a highball glass.

150 ml peach ice tea

1 lime wedge

Method

·           Build the Absolut Lime and peach ice tea on ice in a highball glass.

·           Squeeze the lime wedge over the drink.

·           Garnish with orange wheels and raspberries.

Lime Mule


Ingredients

50 ml Absolut Lime

150 ml Fever Tree ginger beer

2 lime wedges

Method

·           Build the Absolut Lime and Fever Tree ginger beer on ice in a highball glass.

·           Squeeze 1 lime wedge over the drink.

·           Garnish with the other lime wedge.

Lime Time

Ingredients

50 ml Absolut Lime

20 ml elderflower cordial

150 ml Fever Tree soda

30 ml freshly squeezed lemon juice

1 lime wedge

Method

·           Build the Absolute Lime, elderflower cordial, Fever Tree soda and freshly squeezed lemon juice on ice in a highball glass.

·           Squeeze the lime wedge over the drink.

·           Garnish with lemon wheels.

Scottish Leader Capsicum Snapper

Ingredients

50 ml Scottish Leader Signature

50 ml red pepper purée

15 ml chocolate syrup

20 ml tea-infused vermouth

Dash of Toscello ginger bitters

Slice of red pepper to garnish

Method

Special preparations:

·           Red pepper purée: Roast two large red peppers until the skins turn black. Set aside to cool, and then scrape or pull the black skin off. Cut the peppers into chunks and add to a blender or food processor. Add 50 ml fresh cream, 50 ml fresh lemon juice, 1 cm fresh chilli, 100 ml medium cream sherry, and salt and pepper to taste. Blend until smooth and then strain. Set aside.

·           Chocolate syrup: Add 2 pieces of 100% cocoa paste to 1 cup of white sugar and 1.5 cups of water to a pot. Stir and bring to the boil. Simmer for 10 minutes, then strain the mixture into a suitably sized container and store in the fridge.

·           Tea-infused vermouth: Pour 500 ml red vermouth (Martini or Cinzano) into a sealable jar or container. Add 1 tablespoon of Lapsang Souchong tea and seal the jar or container. Let it steep for 2 days.

Preparing the cocktail, using the roll/throw method:

·           Add all the ingredients to a cocktail shaker filled with ice.

·           Take another empty shaker and roll/pour the mixture from one shaker to the next and repeat a few times.

·           Strain and pour the cocktail into a round tumbler or hollow red pepper to serve.

·           Garnish with a slice of red pepper.