This Cocktail recipe comes from a themed event we are working on with Melt Productions in a few weeks time...

The event narrative follows the eccentric 'Lady Wonderful' through her topsy turvy house and stunning enchanted forrest.

In the Forrest, amongst the leafy greens reveals a pixie cocktail bar, with sparkling cocktails!

This recipe is so simple and consists of the following ingredients:

200ml Prosecco 
50ml Pink Grapefruit Juice
Edible Glitter
Garnish with Raspberries

Alternatively, why not try our take on the Sparkling Peach Bellini:

200ml Prosecco 
50ml Peach Syrup
Edible Glitter
Garnish with a Peach slice

​Great for special occasions and themed events!

Somewhere between an after-dinner drink and an indulgent dessert, this meringue-topped coffee cocktail is special way to end a festival meal with friends...

This one takes a bit more prep-time, but take it from us, it's totally worth it! And your guests will be gobsmacked with the amount of effort you've gone too.

On the downside, this probably isn't something you'll be drinking all evening, despite how good it tastes! Thanks to BBC Good Food for the excellent recipe. 

Method

1. Start by making the meringue topping. Whisk the egg whites to stiff peaks, then set aside. Put the sugar and 3 tbsp water in a saucepan and set over a low heat. Cook until the sugar has dissolved, then continue to heat, stirring occasionally, until the syrup reaches 120C on a sugar thermometer. While whisking the egg whites with an electric whisk, slowly add the hot syrup in a steady stream, being careful to pour the syrup into the eggs and not onto the sides of the bowl or the whisk, as it may stick. Once all the syrup has been incorporated, continue whisking until the mixture is glossy and stiff – about 5 mins. Transfer to a piping bag fitted with a wide round nozzle until needed. Can be made 1hr ahead–store in a cool place.
2. Now make the base of the cocktails. Pour the vodka, coffee liqueur, espresso, crème de cacao and chestnut liqueur into a cocktail shaker and add a handful of ice. Shake well, then strain into 4 Champagne saucers or small Margarita glasses.

Carefully pipe your meringue topping onto the surface of the glasses, starting on the outside edge and building it up so that it doesn’t sink. Using a blowtorch, very carefully caramelise the top, then add a marron glacé to each. Serve immediately with a spoon.


Ingredients

1. 2 large egg white
2. 100g granulated sugar
3. 200ml Vodka
4. 100g Coffee Liqueur (we used Kahlúa)
5. 50ml cold Espresso Coffee
6. 50ml Crème De Cacao
7. 50ml Chestnut Liqueur (we used Briotett) or Amaretto
8. Ice
9. 4 Marrons Glacés (candied chestnuts)

It's Friday and we don't know about you, but Espresso Martini's are certainly on the cards for our Friday night antics... Easy to make and even easier to drink, the Espresso Martini will certainly get the party started!

Simply pour the three ingredients into a cocktail shaker with ice, shake well, and then strain into a chilled cocktail glass. Top with a few coffee beans and serve!

30ml Kahlua
30ml vodka
30ml espresso 
Sugar syrup to taste (we love it with vanilla!)
Coffee beans to garnish

Fancy shaking it up a bit? We added a dash of Cointreau into the mix too and it tasted delicious - Garnish with a curl of orange peel for a bit of added decor. Enjoy!

Kick start your morning with something a tad more interesting than your usual bowl of Corn Flakes...
Yes, The Breakfast Martini exists and it's delicious!

...Although we don't recommend necking a few of these bad boys before your morning commute, we highly recommend them as a wee treat over a leisurely weekend brunch.

So easy to make, you could probably do them with your eyes shut... Enjoy! 

METHOD

1. Fill a cocktail shaker with ice, add all ingredients, and shake.
2. Strain into a chilled coupe glass; serve with a orange twist

INGREDIENTS

• 1 tsp seville orange marmalade
• 50ml Sipsmith London Dry Gin
• 15ml Triple sec or Cointreau
• 15ml Fresh lemon juice

Thanks so much to the wonderful Sipsmith for the recipe! 

As the toasty hints of Autumn draw ever closer, we found this delicious cocktail recipe that we think you all should try...

Pear purée, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence.

The Spiced Pear Collins is perfect for those Friday night's in with loved ones or a delicious accompaniment to those hearty Sunday afternoon meals. Give it go and let us know what you think!

For the Cocktail
1 1⁄2 oz. gin
1 1⁄2 oz. pear purée (see below)
3⁄4 oz. rosemary-clove simple syrup
3⁄4 oz. lemon juice
Dry sparkling wine or soda water, to top
1 sprig rosemary, to garnish

For the Pear Purée and Rosemary-Clove Simple Syrup (makes enough purée and syrup for 5 cocktails)
2 pears, such as Bosch or Bartlett, peeled and pitted
1 1⁄2 oz. lemon juice
1 1⁄2 tsp. fresh rosemary
1⁄2 cup sugar
1⁄2 cup water
1 oz. whole cloves
3 sprigs rosemary

Instructions:

To make the pear purée: Slice the pears and combine with lemon juice and rosemary in a blender. Blend until smooth; gently strain mixture through a fine-mesh sieve and discard any solids.

You will have roughly 1 cup of purée. If not using right away, the purée can be frozen in an ice cube tray and then stored in an airtight contained in the freezer to be used for individual cocktails in the future.

To make the simple syrup: Combine the sugar, water, cloves, and rosemary in a saucepan over low heat. When it reaches a boil, remove from heat and let sit for 30 minutes.

Strain into a jar and store in the refrigerator until use.

To make the cocktail: Combine the purée, syrup, lemon juice, and gin in a cocktail shaker over ice. Shake vigorously until chilled. Pour into a High Ball or Rocks glass and top with a small splash of sparkling wine or soda water. Garnish with rosemary to serve.

Deeeeeelicious! 

Thanks to Saveur for the recipe.