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Cocktail season will soon be in full swing so have your finger on the pulse with these home-made cocktails using the freshest, fruitiest, locally-made liqueurs...
Raspberry Royale
Pop a glug of Cotswold Country Liqueurs Raspberry Brandy into a champagne glass. Top up with the locally-produced Three Choirs Classic Cuvée. To finish, freeze some fresh raspberries on a tray then add a couple to each glass once it has been topped up with bubbly - they act like ice cubes so the drink stays cooler for longer.
Cotswold Refresher
For a great alternative to Pimm’s try Cotswold Country Liqueurs Elderflower and Lemon Liqueur. To make a jug for 5 - 6 people, simply take 2-3 sprigs of fresh mint and rub briskly between your palms to release the flavour, pop into a jug along with a couple of handfuls of ice, ¼ cucumber, lemon and ½ an apple all cut into half moon slices. Pour over ⅓ of a bottle of the Liqueur plus 2 shots of vodka, then add 250ml of locally pressed Hayles Farm apple juice. Add 250ml of soda water, stir briefly then pour into glasses which have been prepared with a small sprig of mint or lemon balm. Add more ice if required.
Easy over ice
Try Monkhide’s Lime Vodka, made with freshly squeezed limes, served over ice with a dash of tonic or soda water to make a long, refreshing summer cocktail. Add a sprig or two of fresh mint and finish with a slice of lime. You can also store this vodka in the freezer for extra coolness.
White lightening
Create a grown-up milk shake by adding Monkhide’s Vanilla Liqueur, made with fresh Madagascan vanilla pods, to a glass full of ice cubes. Top up with ice-cold milk. Be warned – it slips down all too easily!
Black Forest Cocktail
Fill a mixing glass with ice and add 6 parts vodka, 2 parts Tipsy Fruit Gin’s Blackcurrant Liqueur and 1 part cream. Stir and strain into a serving glass.
Damson in Distress
Mix 1½ shots Tipsy Fruit Gin’s Damson Liqueur with ½ shot Amaretto and ¼ shot freshly squeezed lemon juice. Shake all the ingredients with ice and strain into a chilled cocktail glass.
