COCKTAILS AND MOCKTAILS

Cocktails & Mocktails

Are you looking forward to sipping on a delicious cocktail in the sunshine? We’ve got you covered whether you like something sweet, strong or alcohol-free.

A sweeter and less bitter alternative to the classic Aperol Spritz, this cocktail is best served in a pitcher with fresh orange slices and lots of fizz.

ITALIAN BLOOD ORANGE SPRITZ

METHOD

1 Fill a large wine glass to the top with ice so that the drink remains colder for longer.

Pour in a 50ml measure of vodka and top up with 100ml Italian

Blood Orange Soda and 100ml of

Prosecco.

Garnish with a fresh slice of orange and enjoy.

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100ml of Fever-Tree Italian Blood Orange Soda 100ml of Prosecco 50ml of vodka Lots of fresh ice A fresh slice of orange

INGREDIENTS

- 100ml of Fever-Tree Italian Blood Orange Soda - 100ml of Prosecco - 50ml of vodka - Lots of fresh ice - A fresh slice of orange

- 1 ounce gin - 1 ounce sweet vermouth - 1 ounce Campari - Orange twist or slice, for garnish

NEGRONI

This short cocktail is an Italian classic, strong and slightly bitter. A Negroni is considered to be an aperitivo (a pre-meal drink) which stimulates the appetite. The experience of drinking an aperitivo is a cultural ritual, originating in Italy in the 18th century.

METHOD

A Negroni is usually stirred and served on the rocks but can also be shaken and strained into a cocktail glass with lemon. No matter how you serve it, this cocktail is sure to impress all your dinner guests.

SICILIAN LEMONADE

When the sun comes out, homemade lemonade is essential. Super simple to make and made with delicious fresh lemons, this lemonade packs a punch!

METHOD

1 Measure the sugar into a pan and add 500ml (2 cups) water..

Heat gently, stirring often, until the sugar is just dissolved. Turn off the heat and leave to cool.

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Juice and zest the lemons taking care not to remove any of the bitter white pith. Remove the pips from the juice.

Put the zest and juice into a blender or a bowl in which you can use a stick blender. Add 250ml of the cooled sugar syrup and blend for 30 seconds.

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Place a sieve over a bowl, line with a piece of muslin or a clean tea towel and strain the liquid. Give the muslin a good squeeze then discard it and the zest.

Add the remaining sugar syrup to the lemonade and transfer it to a storage bottle. Store in the fridge for up to a few days if it lasts that long and to serve, let down 1 part lemonade to 3-4 parts flat or sparkling water.

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INGREDIENTS

- 450 g (2 cups) granulated sugar - 4 lemons - still or sparkling water (to dilute)