Published on October 30, 2023.
45ml J.J Whitley Artisanal Vodka
30ml Chambord Raspberry Liqueur
12.5ml Frobishers Cranberry Juice
12.5ml Giffard Grenadine Syrup
Granulated sugar and additional grenadine, for the sugar rim
Place granulated sugar in a single layer on one plate. On another plate, add some grenadine. Spin the rim of the glass in the grenadine until it coats the entire rim. Then dip the glass rim into the plate with the sugar to coat it. Add all the ingredients to a cocktail shaker with 2 handfuls of ice cubes and shake until cold. Strain the drink into the prepared glass.
30ml Portobello Road Gin
30ml lemon juice
30ml Cointreau Orange Liqueur
30ml Lillet Blanc
½ teaspoon La Fee N.V. Absinthe
Orange peel or orange wedge, to garnish
Add all the ingredients to a cocktail shaker. Fill it with ice and shake it until cold. Strain into a cocktail glass. If desired, garnish with an orange peel or orange wedge.
The Grave Digger
60ml Ojo De Dios Joven Mezcal
12.5ml lemon juice
12.5ml Cointreau Orange Liqueur
2 dashes Angostura Orange Bitters
60ml Frobishers Apple Juice
Fever-Tree Ginger Beer, for topping
Rosemary, to garnish
Fill a cocktail glass with ice. Combine the mezcal, apple cider, lemon juice, Cointreau, and bitters in a cocktail shaker. Fill with ice and shake until combined, about 1 minute. Strain into your prepared glass. Top with ginger beer and a rosemary sprig. If desired, light the rosemary on fire for a smoky effect.
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About the author
Chloe looks after all copywriting and proof-reading for Drink Warehouse UK, working with the Marketing team to deliver educational content to all our customers. She has spent many years in the hospitality sector, moving from behind the bar to now helping venues to stock their own. You can find more from Chloe about beer, cider, spirits, wine, non-alcoholic, soft drinks and RTDs all over our blogs, website, social media and Set The Bar magazine.