DRAM Published by Media World Ltd Upper Floor, Finnieston House, 1 The Stable Yard, Glasgow G3 6BY Tel: 0141 221 6965 Web: www.dramscotland.co.uk
elcome to the 6th edition of our Cocktail pocket book, which has a great variety of cocktails for you to try out. Licensees have told me how helpful our cocktail guides have been when it comes to persuading their customers to try a few new cocktails. This summer edition has some old favourites such as the Chambord French Martini and some new recipes for you to try, featuring some brands you may not be familiar with including the King’s Ginger, Kraken Rum, Darnley’s View Gin and Coco Re’al. All of which are available from your local wholesalers.
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Enjoy. Susan Young Editor
Contents Page ANGOSTURA
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APEROL
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BOMBAY SAPPHIRE
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CAMPARI
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CHAMBORD
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COCO RE’AL
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DARNLEY’S VIEW GIN
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DUNKELD ATHOLL BROSE
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GLAYVA
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THE KING’S GINGER
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THE KRAKEN RUM
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SAGATIBA
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TUACA
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VNC COCKTAILS
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ŻUBRÓWKA
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ANGOSTURA Lemon Lime and Bitters
APEROL Spritz
CHAMBORD French Martini
COCO RE’AL La Boheemi Cheeni
GLAYVA and Lemonade
THE KING’S GINGER Ginger Royale
THE KING’S THE KRAKEN GINGER RUM The King and Tonic Perfect Storm
SAGATIBA Make it fresh!
TUACA Apple
VnC COCKTAILS ŻUBRÓWKA Pomegranate Cosmo The Frisky Bison & Strawberry Daiquari
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BOMBAY SAPPHIRE Collins
CAMPARI Mojito
DARNLEY’S DUNKELD VIEW ATHOLL BROSE The Lord Darnley Highland Mojito
ANGOSTURA Lemon Lime and Bitters Ingredients • 15ml of lime cordial • Lemonade • 6 dashes of Angostura aromatic bitters
Method • Add 15ml of lime cordial to a tall glass filled with ice. • Top up with lemonade. • Add 6 dashes of Angostura aromatic bitters. • Garnish with a slice of lemon or lime.
When mixed the perfect LLB should be salmon pink.
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APEROL Spritz Ingredients • 75ml of white wine • 50ml of Aperol • A dash of soda
Method • Fill a large wine glass with ice cubes. • Pour in the wine and Aperol and add a dash of soda. • Stir gently with a spoon. • Add a slice of orange for garnish.
A simple twist on the classic spritzer creating a low cost, accessible and refreshing cocktail.
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BOMBAY SAPPHIRE Collins
Ingredients • • • •
50ml Bombay Sapphire The juice of half a lemon 100ml soda water 2tsp caster sugar
Method • Squeeze half a lemon into a tall glass filled with ice. • Stir in two teaspoons of caster sugar and a double measure of Bombay Sapphire. • Top up with soda water and give it a good stir.
The Bombay Sapphire Collins is a refreshing & bright cocktail. www.bombaysapphire.co.uk
Enjoy Bombay Sapphire Responsibly. BOMBAY SAPPHIRE, the BOMBAY SAPPHIRE bottle design and device are trademarks and/or registered trademarks.
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CAMPARI Mojito Ingredients • • • •
50ml Campari 15ml of sugar syrup 6-9 mint leaves Soda water
Method • Muddle 3 lime wedges in a tall glass with 15ml of sugar syrup. • Add 6-9 mint leaves. • Add crushed ice and stir . • Add 50ml Campari. • Top up with soda water and stir again.
Recreate your own Italian take on the Cuban Classic – The Campari Mojito.
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CHAMBORD French Martini Ingredients • 10ml Chambord Black Raspberry Liqueur • 40ml Finlandia Vodka • 50ml Fresh pineapple juice
Method • Shake all ingredients vigorously with ice and strain into a chilled martini glass. • Garnish with a lemon twist.
A modern classic, with vodka, pineapple and Chambord liqueur shaken to frothy perfection.
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COCO RE’AL La Boheemi Cheeni Ingredients • 50ml Kwai Feh Lychee liqueur • 50ml La Fee NV Absinth • 50ml Coco Re’al
Method • Place all in to Boston glass with ice. Shake well and double strain in to chilled Martini glass. • Garnish with a fresh lychee.
la-group.co.uk
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Coco Re’al (ree-al) is available through LA Wholesale
DARNLEY’S VIEW The Lord Darnley Ingredients • • • • •
50ml Darnley’s View Gin A dash of Bottlegreen Elderflower cordial A dash of Fever-Tree Tonic Water A dash of Limoncello A dash of Angostura aromatic bitters
Method • Fill a mixing glass with cubed ice. • Add the Elderflower cordial, Fever-Tree tonic, Limoncello and Angostura bitters. • Ensure the the ice is coated. • Stir and drain off any excess liquid. • Add the Darnley’s View gin and stir until well chilled and suitably diluted. • Double strain into a cocktail glass straight up. • Garnish with a maraschino cherry.
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DUNKELD ATHOLL BROSE Highland Mojito Ingredients • • • •
2 measures of Dunkeld Atholl Brose 8 mint leaves 1/2 lime, cut into wedges 2 teaspoons of cane sugar (or sugar syrup) • Crushed ice • Soda water • Mint sprigs
Method • Shoogle the mint leaves, lime wedges and sugar in a highball glass. • Fill the highball glass with crushed ice and add the Dunkeld Atholl Brose. • Stir and top up the glass with soda water. • Garnish with mint sprigs and enjoy!
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GLAYVA and Lemonade Ingredients • 1 part Glayva • 3 parts lemonade
Method • Slowly mix the Glayva and lemonade in a tall pitcher filled with ice, fresh lemon and lime. • Serve in a high ball glass filled with ice and garnish with a slice of lemon.
Effortlessly versatile, Glayva’s alluring flavour complements any mixed drink. www.GLAYVA.com
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THE KING’S GINGER The Ginger Royale Ingredients • 35ml The King’s Ginger • 140ml Champagne
Method • Pour a generous measure of The King’s Ginger into a flute. • Add chilled Champagne to taste.
Toast the end of winter and the budding of new life with The Ginger Royale.
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THE KING’S GINGER The King and Tonic Ingredients • 50ml The King’s Ginger • 100ml Fever-Tree tonic water • 1 dash of Angostura aromatic bitters
Method • Fill a highball glass with cubed ice. • Add The King’s Ginger, followed by the Fever-Tree tonic water and finish with a dash of Angostura aromatic bitters.
Cool down at the races with this zesty cooler.
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THE KRAKEN RUM Perfect Storm Ingredients • • • • •
50ml The Kraken Black Spiced Rum 25ml lime juice 5ml sugar syrup 2 dashes Angostura aromatic bitters Ginger beer
Method • Fill a highball glass with lots of ice. • Add 50 ml of The Kraken Black Spiced Rum. • Then add 25ml of lime juice, 5ml of sugar syrup and 2 dashes of Angostura aromatic bitters. • Stir well. • Top up with ginger beer. • Stir again. • Garnish with a lime wedge.
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SAGATIBA Make it fresh! Ingredients 1 Choose your Sagatiba 2 Choose your fresh fruit juice
Method 3 Choose your garnish, combine in a glass over lots of ice, stir and enjoy.
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TUACA Apple Ingredients • 50ml TUACA • 100ml pressed apple juice
Method • Fill a highball glass with cubed ice. • Pour in 50ml TUACA and top with pressed apple juice. • Garnish with a delicate sprinkle of cinnamon and an apple slice.
A delicious infusion of TUACA premium vanilla liqueur, pressed apple juice and cinnamon.
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VnC COCKTAILS Pomegranate Cosmo & Strawberry Daiquiri
All natural, ready to serve, premium vodka cocktails. Just chill, shake and serve over ice - it’s your bartender in a bottle.
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ŻUBRÓWKA The Frisky Bison Ingredients • 50ml Żubrówka Bison Grass Vodka • Appletiser
Method • Fill a tall glass with lots of ice. • Add 50ml of Żubrówka Bison Grass Vodka. • Top up with Appletiser. • Stir well. • Garnish with a lime wedge.
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Angostura Made with the same original recipe since 1824, the world famous Angostura® aromatic bitters remains the quintessential and definitive ingredient for classic and contemporary cocktails. Angostura® aromatic bitters does as much for nonalcoholic ‘soft’ drinks as it does for your favourite cocktail. Now joined by Angostura® orange bitters for a deep citrus buzz, there’s no excuse for not adding a few dashes of the essential ingredient and no bar is complete without it.
Aperol Aperol has been a ‘sleeper brand’ in the UK for a long time now, always respected by bartenders in well heeled cocktail bars but relatively unknown to Joe Blogs. Over the last two years this has started to change. Without any major investment in the brand, sales of Aperol grew by 73% ‘08/’09 and 126% ‘09/’10, completely organically. Globally, Aperol is the 7th fastest growing premium spirit brand and ranks 52nd in the world’s top 100 spirits brands (up by 14 places in one year) – Impact Annual Rankings. This rapid growth is all due to the signature serve, The Aperol Spritz.
Bombay Sapphire The creation of Bombay Sapphire is truly unique and is based on one of the earliest recorded recipes for a premium quality London Dry gin, originally created in the northwest of England in 1761. The 10 botanicals used to create Bombay Sapphire are far from secret - they are pictured on every bottle - but what is secret is the exact quantity of each botanical used to achieve the perfectly balanced taste.
Campari Bold, passionate and completely unique, Campari makes a dry and refreshing cocktail that can be enjoyed at anytime. Hand-crafted according to the same secret family recipe invented in Italy in 1860, Campari is the result of the infusion of herbs, aromatic plants and fruit in alcohol and water. With its distinct colour, aroma and flavour, Campari has always been a symbol of passion.
Chambord Chambord is crafted from the world’s finest black and red raspberries, authentic Madagascar vanilla, Moroccan citrus peel, honey and XO cognac. The ingredients are all blended in a unique three-step process to create a delicious all-natural black raspberry liqueur. Still produced in the Loire Valley, Chambord was inspired by a liqueur made during the 17th Century for King Louis XIV. Today Chambord’s velvety rich taste and versatility, as well as its distinctive Royal orb shaped bottle, make it a firm favourite with bartenders.
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Coco Re’al Coco Re’al contains real coconut from the Dominican Republic, providing superb flavour for all your cocktail and baking needs. The unique Simply Squeeze bottle allows you to conveniently pour and store Coco Re’al, with no refrigeration required! It's upside down bottle design guarantees no waste and smooth product flow from beginning to end. So go ahead and Simply Squeeze Coco Re’al when your favorite cocktail calls for cream of coconut.
Darnley’s View Darnley’s View is a small batch London Dry gin – traditionally distilled 5 times, with 6 carefully selected botanicals. The principal botanicals are juniper, elderflower and lemon peel. The story behind Darnley’s View begins in Scotland, 1565: Mary Queen of Scots first spies her future husband, Lord Darnley, through the courtyard window of Wemyss Castle, the historic family seat of renowned vintners and spirits merchants, the Wemyss family (pronounced “Weems”), creators of Darnley’s View.
Dunkeld Atholl Brose Inspired by ancient Highland recipe, the award winning Dunkeld Atholll Brose is a delicious boutique liqueur. A luxurious blend of single malt whisky, honey, oatmeal and carefully selected herbs. Its story being in 1745 when the Earl of Atholl foiled a rebellion against the King by the Lord of the Isles, Iain MacDonald, by filling the well he drew water from with honey, oatmeal and whiskey. The mixture was so enticing that MacDonald stayed to enjoy the concoction, giving the Earl time to catch him.
Glayva Glayva is a blend of the finest Scotch malt whisky and exotic ingredients from around the world. Crafted by Edinburgh whisky merchant Ronald Morrison, the recipe remains unchanged from the day it was first created in 1947. Glayva” translates in Gaelic to “very good” – the words spoken by Morrison’s warehouseman upon tasting the liquid. Effortlessly versatile, Glayva’s alluring flavour complements any mixed drink.
The King’s Ginger The King’s Ginger is a high-strength liqueur created by the careful maceration of ginger root, enlivened by the judicious addition of citrus in the form of lemon oil. Although warming and heartening on a cold day as originally intended, it is a splendidly uplifting tonic to be appreciated on its own all year round as well as in any number of cocktails and long drinks.
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The Kraken Rum Like the sea monster, the Kraken rum is black and powerful. Distilled on Trinidad & Tobago and fermented from naturally sweet molasses made from sugar cane grown on the nearby riverbanks. The rum is aged in oak barrels for between 12 to 24 months before being blended with a range of 14 different spices including cinnamon, ginger and clove.
Sagatiba Experience Brazil’s national spirit, refined to perfection. The world’s first premium Cachaça is multidistilled to retain distinct fresh cane characteristics with a soft aroma that’s smooth, lively and delicate. It’s perfect for caipirinhas, highly versatile in classic cocktails, and uniquely crafted to inspire creative mixology. Sip Sagatiba in your favourit cocktail to discover a new world of exotic taste. The superior quality of Sagatiba is changing the way people think about cachaça both in Brazil and abroad. www.sagatiba.com
TUACA TUACA is a delicious premium vanilla citrus liqueur. Made to the same unique recipe since 1938, TUACA is an exquisite blend of oak aged Italian brandy, infused with natural citrus fruit and sweet aromatics, including light vanilla tones. This mix gives TUACA an incredibly complex and unique taste profile, making it an ideal base for cocktails and long drinks, as well as excellent as a chilled shot, to be sipped and savoured. A must try is TUACA & Cloudy Apple Juice.
VnC Cocktails Made from natural ingredients, this range of cocktails took New Zealand by storm and seeing the potential for a great tasting ready to serve drink, Whyte & Mackay were named UK distributors in 2010. Currently VnC Cocktails are available in four popular cocktail flavours – Strawberry Daiquiri, Pacific Mai Tai, Mojito and Margarita – with two brand spanking new flavours on their way in May, the form of the exotic Passion Fruit Caprioska and the Pomegranate Cosmo.
Żubrówka The story of Żubrówka Bison Grass Vodka begins in a primeval forest in Poland where the Bison graze freely on the wild growing grass named in their honour, and a trademark blade of Bison grass is added to each bottle. The flavouring qualities of Bison Grass have been known to distillers in the region since the 15th century and the tradition continues today, maintaining Żubrówka as the King of traditionally flavoured vodkas of Poland.
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