Who doesn’t love a cocktail in Summer?
Surrey is blessed with some of the best bar, restaurant and hotel venues in the UK…..they have all ‘mastered their mixology’ coming up with the best cocktails for their beloved customers. Here are 7 of the best, innovative cocktail recipes from our Surrey mixologist friends in this guide to cocktail heaven this Summer. Enjoy!
BRITISH SUMMER
Served at Foxhills, Ottershaw
Foxhills signature British Summer cocktail is refreshing and colorful. This cocktail offers a lovely diversion to a tropical paradise by combining a variety of flavours that dance on your tastebuds. It’s an all-time favourite because it’s the ideal balance of gin, brandy, and rum liqueurs with a hint of citrus and almond sweetness. Not just a beverage, the British Summer is an experience that whisks you away to sunny beaches and breezy Summer nights.
INGREDIENTS:
- 1 oz cognac or brandy
- ½ oz London Dry gin
- 1 ½ oz light rum
- 2 oz freshly squeezed lemon juice
- 1 oz freshly squeezed orange, Pineapple, Apple juice
- 1 oz Mix of various Liqueurs
PREPARATION:
- Fill a cocktail shaker with ice
- Add all the ingredients to the shaker
- Shake the ingredients well until they are chilled
- Strain the cocktail into a highball glass or Collins glass filled with crushed ice
- Garnish the cocktail with a mint sprig
THE MARZIPAN MANHATTAN
Served at The Watermill, Dorking
Delicious but very strong! Makes the ‘Long Island Ice Tea’ look like a walk in the park. The Marzipan Manhattan is a marathon in comparison” and has a sweet taste with a marzipan twist.
INGREDIENTS:
- 25ml Woodford Reserve
- 25ml Amaretto Disaronno
- 25ml Martini Rosso
PREPARATION:
- Shake in a Cocktail Shaker
- Serve in a Martini Glass
- Serve ice cold, with 6-8 ice cubes in glass
- Decorate with three glacier cherries on a cocktail stick (replacing olives!)
THE BEE’S KNEES
Served at Silent Pool Distillers, Albury
The Bee’s Knees boasts a fascinating history, with tales of its invention intertwined with influential figures such as Mrs. JJ Brown, famously known as the ‘Unsinkable Molly Brown,’ and believed to have originated in the glamorous setting of the Café Parisien with head bartender Frank Meier at the Hotel Ritz Paris in 1921. A timeless classic.
INGREDIENTS:
- 50ml Silent Pool Gin
- 25ml Freshly Squeezed Lemon Juice
- 20ml Honey Water*
PREPARATION:
Add all ingredients in a shaker with ice
Shake vigorously for 8 to 12 seconds
Double strain in a coupette glass
Garnish with a lemon peel
*The Secret to The Bee’s Knees Honey Water! Simply add the 1/2 cup of honey and 1/2 cup of water into a small saucepan over medium heat. Stir until the honey is dissolved. Allow to cool and transfer to an airtight container. The Honey Water will keep, refrigerated, for up to 1 month.
CHURCHILLS CHARGE
Served at Sir Frank’s Bar, Beaverbrook, Leatherhead
‘’Remember gentlemen, it’s not just France we are fighting for, it’s champagne!’
Winston Churchill said, a regular guest at the Beaverbrook Estate due to his wartime alliance and close friendship with Lord Beaverbrook. Churchill also knew the importance of Champagne and Cocktails!
INGREDIENTS:
- 25ml of Champagne
- 25ml Cognac Syrup
- 25ml Silent Pool Gin
- Orange Bitters
- Fresh Lemon/Orange
DIRECTIONS:
- Serve in a Martini Glass
- Gin first, top up with Champagne and then Orange Bitters
- Serve with a generous squeeze of fresh lemon and orange
- Decorate with a twisted lemon/orange peel garnish
BERRY & PINE
Created by The Gin Kitchen master mixologist and founder Kate Gregory using their sublime Dancing Dragontail Summer Gin. Best served in a Glass Copper mule tin.
INGREDIENTS:
- 50ml Dancing Dragontail Summer Gin
- 25ml Lemon juice
- 25ml Strawberry syrup
- Soda
DIRECTIONS:
- Shake the gin, juice and syrup (don’t shake the soda!)
- Top with soda.
- Then top with black pepper foam, garnish with rosemary and pink peppercorns
- For the foam, gently heat 200 ml whole milk, 200 ml double cream
- Stir in 1 teaspoon black peppercorns
- Cover and leave to infuse for 1 hour, strain, refrigerate and add to a cream whipper
- Garnish Black pepper foam, rosemary, pink peppercorns
PACIFIC GOLD
Served at The Liqs Club, Ashtead
One of the most popular cocktails on The Liqs Club Menu
INGREDIENTS:
- 50ml Worlds End Tiki Spiced Rum
- 25ml Creme de Banana
- 30ml Lime Juice
- 20ml Orgeat Syrup
DIRECTIONS:
- Add all ingredients and ice into cocktail shaker
- Shake for 8-10 seconds
- Single strain into a tumbler glass over ice
- Garnish the cocktail with a mint sprig
CUBAN MISSIONARY
Served at the Coppa Club Cobham, Guildford & Haslemere
INGREDIENTS:
- 50ml Havana Cuban Spiced Rum
- 25ml Lime Juice
- 25ml Pineapple Juice
- 15ml Peach Syrup
- 15ml Honey
- 10 Mint leaves
DIRECTIONS:
- Fill a hiball glass ¾ with crushed ice
- Combine ingredients: In a cocktail shaker, add all the ingredients with ice
- Shake well: Secure the lid on the shaker and shake the ingredients vigorously. This will chill the ingredients and create a frothy texture.
- Strain the shaken mixture into a hiball glass, allowing a few small flecks of mint through
- Churn and top with crushed ice: Stir once with a bar spoon and top with a crown of crushed ice
- Garnish the cocktail with a mint sprig
