Make the most of fresh New Zealand limes in this delicious Daiquri-esque cocktail. Thought to be the oldest known cocktail in Cuba, Canchánchara was served as a healing drink (both medicinal and magical). Often served warm, it was used as a cure for colds. Whether it actually has medicinal powers or not, try it – it tastes amazing!
Arguably the most time-honoured of all cocktails, the secret to a classic martini – as with all great recipes – is to use quality ingredients. Good gin and good vermouth are essential here. After that: olives or lemon? Shaken or stirred? Stuffed olives with blue cheese or pimento? That’s up to you.
There are so many ways to serve this classic cocktail it almost needs sub-variant names. Serve as a shot with an oyster, Al Brown-style; go hard on the spicy sauce for a chilli kick… hey, you can even serve it with bacon!
This hot cider is a true hug in a glass. Make sure you’re using heatproof glassware! Feel free to leave out the star anise if you don't like the flavour; a grating of nutmeg is a tasty alternative.
Blackberries and boysenberries are fantastic in drinks; they are even tastier if you went and foraged for your own!
Hopefully just the name of the drink, not the weather outside, this famous cocktail originated in the Caribbean, land of rum and sailors.
Whisky and prosecco? Absolutely. The prosecco bubbles really help enhance the flavour of the whisky. If you've got a slice of lemon handy, adding a twist of citrus really finishes the whole thing off.
Perfect at the end of a meal, or to wrap your hands around when you’re outside as evening cools down, the best Irish coffee uses proper coffee (not instant!), and really good Irish whiskey.
The humble rhubarb has a lot more uses than just making tasty dessert pies. For this recipe, pair your rhubarb with a really fruity rosé wine with notes of strawberry and raspberry to really make the the fresh fruit flavour sing.
Make the most of seasonal figs in this refreshing and super-tasty sparkling cocktail – perfect to start your Easter celebrations! The thyme simple syrup will keep well in the fridge for a few months; try adding a dash to a gin and soda for a super-tasty evening tipple.
There’s no such thing as a bad time for a mimosa, but Easter is definitely one of the good ones! A good, classic mimosa of sparkling wine, vodka and orange juice is always delicious; for this recipe we’ve added a tiny touch of carrot juice in homage to the perennial favourite, the Easter Bunny.
This Easter classic goes down brilliantly as a dessert as well as a drink. If you don’t want to stay up all night, swap the espresso for decaf – it’s just as decadent and delicious.