From signature concoctions to old classics there is bound to be a tipple you’ll love in this list of cocktails recipes from various Viaduct Harbour establishments. Enjoy responsibly.
Spiked Juices – Grand Harbour – via Denizen Magazine
Spiked Watermelon Juice
15ml lime juice
Freshly juiced or blended watermelon to top up
Add vodka, lime juice and ice to a Collins glass and top up with watermelon juice. Garnish with a watermelon wedge.
Spiked Orange Juice
15ml Lime juice
Freshly squeezed orange juice to top up
Add gin, lime juice and ice to a Collins glass and top up with fresh orange juice. Garnish with an orange wedge.
Mezcal Margarita – Saint Alice– via Denizen Magazine
Juice of a fresh lime or lemon
Ground Ginger (or muddled fresh root)
100ml Apple or Pineapple juice
Splash of Ginger Beer
1. Wet the rim a glass using a wedge of lime.
2. Dip rim in ground ginger.
3. Add tequila, lime or lemon juice, a pinch of ground ginger (or muddled ginger root) and apple or pineapple juice to a shaker with ice and shake thoroughly.
4. Pour into a glass and garnish with apple or lime wedges if desired.
Tip: Add a splash of ginger beer for an extra kick of effervescence.
Bloody Kimchi – Hello Beasty– via Denizen Magazine
60ml Spice Mix (see recipe below)
120ml Tomato juice
Shake up with ice and pour into a Boston glass or other large receptacle. Add a cucumber ribbon to garnish.
For the Spice Mix
Makes approx. 500ml
50g Worcestershire sauce
250ml Lemon juice
60g Gochujang (Korean red chili paste)
30ml Tabasco sauce
Blend on low for 5 secs and then high for 20-30 secs. Mix should be a bit thick. Ratios can be adjusted to make desired quantity.
The Lewis Road Grasshopper – Parasol & Swing
20ml Lewis Road Creamery Chocolate Liqueur
30ml Creme de Menthe
10ml Creme de Cacao
1 dash Absinthe or Pastis (Optional)
1 scoop Lewis Road Three Vanillas Ice Cream
1 drop sesame oil
Run through a blender or shake thoroughly with cubed ice until smooth. Served with mint flavoured chocolate.
Espresso Martini – Hello Beasty – via Denizen Magazine
From Katie Woodhead
30ml Espresso coffee – You can use strong stovetop coffee if you don’t have an espresso machine.
30ml Coffee liqueur – Try Quick Brown Fox or go old school with Tia Maria.
15ml Sugar syrup – made on a 1:1 ratio, the amount can be adjusted for personal taste.
3 Coffee beans for garnish (optional)
1. Add all ingredients to a shaker
2. Fill with ice – Lots of ice if the coffee is still hot.
3. Shake it like you mean it for at least 20 seconds.
4. Double strain into a chilled martini glass – Or a mug if that’s your lockdown vibe.
5. Garnish with 3 coffee beans
The Pink Panther – Soul Bar & Bistro – via Denizen Magazine
From Scotty Van Dooren
45ml Grey Goose vodka
30ml Watermelon juice
30ml Lemon juice
20ml Sugar syrup (1:1 ratio of white sugar to water)
2 slices of Cucumber
1 wedge of Watermelon
1. Muddle cucumber in a shaker.
2. Add remaining ingredients and shake over ice.
3. Finely strain into an ice-filled Collins glass or regular tall glass.
4. Garnish with a wedge of watermelon.
Kiwi Basil Spritz – Viaduct Yacht Club – Via Denizen Magagine
From Becs Bradley
20ml Honey syrup
30ml Lemon juice
¼ Kiwi fruit
3 Basil leaves
Soda or Sparkling wine
Basil leaves and Kiwi slices for garnish (optional)
1. Muddle kiwi fruit and basil in a cocktail shaker.
2. Add the rest of the ingredients except soda/sparkling wine.
3. Shake with ice and strain over ice into a large glass.
4. Top with soda or sparkling wine (approx. 100ml).
5. Garnish with basil and a slice of kiwi fruit