Words by Jane Ryan
Photography by Jane Ryan
We like a boozy genever Martinez as much as the next cocktail enthusiast - but nothing triggers our tasting endorphins more than a trip down memory lane. Strap your sweet tooth on and come remind yourself just how joyful nostalgia tastes - with an added shot of alcohol, obviously.
This iconic ice cream bar was always a sticky mess, who else remembers trying to reach the very last melted drops in the wrapper as it ran down your hand?? We say *was* but it has the distinction of transitioning neatly from childhood to adult post-beach cool-me-down more so than any other treat on this list. Luckily the cocktail version is less sticky and even less likely to transfer sand from your hand to the wrapper to your mouth. You're welcome.
You were either a kid that went in a huge group of friends, sat at the front and chucked popcorn at the screen, or you were stuck with your parents watching the kids at the front and just wishing your mum would let you out alone.
Try not to put your garnish in the drink. If your popcorn is soggy, it’s in the wrong bit.
Garnish: Popcorn served on the side
How to make: STIR all ingredients with ice and strain into ice-filled glass.
Bar spoon MONIN Popcorn Syrup
50ml Bourbon Whiskey
2 Dashes Orange Bitters
There are those kids with good taste (who always selected the watermelon Chupa Chup) and then there was everyone else.
Garnish: Watermelon Lollipop
How to make: BLEND all ingredients with 4oz scoop of crushed ice and pour into chilled glass.
20ml MONIN Watermelon Syrup
20ml Citric Acid SupaSawa
Inspired by an iconic chocolate that was always such a perfect sized snack, this chocolate wrapped coconut bomb was always the first to go in those big boxes of chocolates at Christmas.
Garnish: Shaved chocolate
How to make: SHAKE all ingredients with ice and fine strain into chilled glass.
20ml MONIN Coconut Syrup
50ml Malt Whisky
10ml Dutch Cocoa
30ml Pure Cream
The idea of a Neapolitan is obviously to enjoy the trifecta of classic ice cream flavours. Of course when you grow up with older siblings that never happened and you were always left the dud flavour. I blame my love of all things vanilla on my sisters - I never had a chance to try anything else.
Garnish: Cake sugar pearls
How to make: Add each section to a blender, with 3 ice cubes, and blend. Pour into glass and layer each section. Go slowly, and you should achieve something close to a Neapolitan look.
Most of us had never had Turkish Delight before reading The Lion, The Witch and The Wardrobe. And most of us were keen to see if it was worth betraying our families for. Jury is still out on that one - if only my siblings had been more generous with the Neapolitan.
Garnish: Persian Fairy Floss
How to make: SHAKE all ingredients with ice. Strain back into shaker and DRY SHAKE (without ice). Strain into ice-filled glass.
10ml MONIN White Chocolate Syrup
10ml MONIN Rose Syrup
20ml Verjuice Blanc
15ml egg whites or aquafaba
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