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To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
The crisp dry apple freshness that calvados brings to this fruity long drink makes it one of the best base spirits in a fruit cup.
Crisp, light and refreshing. Delicately simple yet with perfectly balanced complexity of flavours. Grind white caster sugar in a mortar and pestle to
This 6:2:1 (6 parts rum, 2 parts lime and 1 part sugar) Daiquiri recipe emerged after an afternoon's Daiquiri experimentation with five of the UK's most
This long refreshing fruity cocktail mimics the characteristics of a Pimm's Cup but with the punch and fullness flavour, reminiscent of distant decades
This is how we prefer our margaritas to be served. Tangy citrus and tequila with a hint of balancing sweetness and a faint salty undertone. We also prefer
While some struggle to appreciate mezcal- its robust, slightly smoky character adds depth and complexity to this delicious summery cocktail.
Pisco (and Peruvian bitters) add a distinctive south American touch to this summery drink. Ripe grape notes emerge and add to the drink's citrussy fruitiness.
Rye whiskey and cognac combine harmoniously in this delicious julep.
There's a splash of cola in this fruit cup and the classic marriage of rum and cola sings out in this flavoursome summery, almost tropical, fruit cup.
Whisky works brilliantly in a fruit cup, arguably even better than gin. The spice and robustness of American rye whiskey adds a pleasing backbone to this
A float of Kirsch eau-de-vie adds wonderfully fruity aromatics to an otherwise classic Natural Daiquiri.
Perhaps Pimm's chose the number '2' for the Scotch whisky based version of their summer cup because it was the second best – Scotch is certainly one
Think gin-based Mojito – refreshing and easy drinking.
Aged rum's sweet notes add a richness to this flavoursome fruit punch, seemingly adding tropical fruitiness.
Hit the perfect proportions and you will strike a wondrous balance of flavoursome rum, gin botanicals, limey sourness and fruity sweetness.
A fruit cup is just not as fruity when made with any other spirit – yes cachaça is distilled from fermented sugar cane juice rather than fruit, but
If you are European or in North America you're probably used to this drink being served with crushed ice, but until you have tried it with cubed ice you
Your choice of honey and indeed rum will greatly affect the flavour, and indeed the success of the finished cocktail. More flavoursome honey demands a
Blend with too much ice and you will have a tasteless slushy drink that will give you brain-ache if you drink it too fast. However, made correctly and
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