Love Drinks Love Cocktails Recipe Book

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LOVE COCK TAILS RECIPE BOOK

14 DELICIOUS COCKTAIL RECIPES FROM THE UK’S BEST BARTENDERS


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HELLO & BIG LOVE TO EVERYONE!

It’s been a tortuous year for everyone in the hospitality sector so as we begin to see the light at the end of the tunnel and the reopening process begins, this Love Cocktails Recipe Book is a reminder to everyone of the utterly incredible bartenders and mixologists working in the UK. In order to provide a little support to some of the amazing mixologists and the bars who have had a tough year, we paid seven bartenders to invent two creative cocktails each to get us all in the mood for some summer drinking and socialising. We honestly believe they have outdone themselves but let us know what you think about these 14 spring/summer serves made using our eclectic range of brands including Conker Spirits, El Recuerdo Mezcal, Goslings Bermuda Rum, Hernö Gin, Pedrino Spritz, The Bitter Truth, White Heron Drinks and Zignum Mezcal. While the past 12 months has been a great opportunity to spruce up our cocktail making skills at home and discover some new drinks in lockdown, we’re big believers that there is no substitute for the real drinking experience so as restrictions are lifted, we implore you to get out there, show your support, visit your local bars and tip generously! With Love Samantha Burke, Managing Director


CONTENTS 04 Kat Stanley-Whyte Unomas, Edinburgh 08 Sarah Ben Saoud Pali Hill, London 12 Liam Grogan Flùr, Glasgow 16 Luke Ridge Lifting Spirits Media, London 20 Andrey Bartlett The Tippling House, Aberdeen 24 Russell Burgess Loves At, London 28 Ramsey Keir Goldfinch, London


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UNOMAS 4 Picardy Pl, Edinburgh EH1 3JT | www.unomasbar.co.uk

MEET THE MIXOLOGIST KAT STANLEY-WHYTE Kat poured her first cocktail in a backpackers nightclub in Melbourne and on her return started working in bars to help pay her way through university. Following stints at the Basement Bar (Scotland’s largest agave selection cocktail bar) and Signature Pubs where she curated drink menus for the group, she joined her friend and mixologist Sian Buchan to open Edinburgh’s latest late night, live music venue UnoMas with a focus on reinvented classics in March 2020. She’s gone on to win the UK slot for the Altos Tahona Society Global Finals in Mexico sometime this year and was the winner of Ocho Tequilas 2021 Take Me To Mexico competition. Favourite cocktail: Tommy’s Margarita or a Daiquiri, simple, classic and perfect any time of the day. Favourite spirit: Anything agave-based, preferably a blanco or reposado tequila, neat. Top Tips For Cocktail Perfection: 1 Be aware of how wet your ice is, it can dilute at different rates, especially bagged ice from the shops. 2 Always measure your citrus – a little wiggle room and it can drastically change the final concoction. 3 Mad garnishes can be great visually but make sure they are adding to your cocktail, either in scent or taste - do they add a required element? Popping garnishes in for the sake of it can take away from the flavours of the drink itself.

COCKTAIL #1

TROPIC LIKE IT’S HOT Ingredients 30ml Zignum Espadin Reposado Mezcal 12.5ml Campari 12.5ml Triple Sec 50ml Pineapple Juice 15ml Lime Juice 12.5ml Agave Syrup Garnish Orange twist Ice No ice or cubed for a slightly more diluted drink Method Add all the ingredients to a shaker and add ice. Shake well. Remove ice and shake again. Fine strain and pour into your glass. Garnish with an orange twist and serve.

Glass Coupe/Martini



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UNOMAS 4 Picardy Pl, Edinburgh EH1 3JT | www.unomasbar.co.uk

ABOUT UNOMAS Opened in February 2020, the bar got off to a roaring success with its live music sessions attracting huge numbers of artists and the drink list receiving rave reviews. Unfortunately, the bar had to close after 37 highly successful days due to lockdown and they didn’t qualify for any of the government support. They have endured though and are ready and raring to go again from the 17th May.

COCKTAIL #2

HERE COMES THE OAXACA SUN Ingredients 35ml El Recuerdo Gusana Mezcal 20ml Amontillado Sherry 20ml Lime Juice 15ml Ginger Syrup (Ginger syrup: Under low heat add 300grms sugar, 300grms water and ~100grms finely chopped ginger, stir occasionally for 15min, remove from heat and strain through cheesecloth, add to bottle and refrigerate). 4-6 Mint Leaves 2 Dashes The Bitter Truth Aromatic Bitters Ginger Ale (to top) Garnish Mint sprig Ice Crushed Method Add all ingredients to glass and muddle with crushed ice. Top with Ginger Ale and serve with mint sprig.

Glass Highball/Mojito



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PALI HILL 79-81 Mortimer St, Fitzrovia, London W1W 7SJ | www.palihill.co.uk

MEET THE MIXOLOGIST SARAH BEN SAOUD After working for many years in the corporate world, Sarah decided that cocktails was what she wanted to do. After all she loved drinking them and going to bars. So just over 2 years ago she packed in the corporate job and asked a friend and bar owner if he would train her up as a bartender. She has never looked back working at different venues and at events to continue her journey of discovery. Favourite cocktail: This is a mean question! My go to would be a Gin Martini but I have an extreme weakness for a disco drink (Junebug probably my fave) – it depends on my mood. Favourite spirit: Gin & Whisky Top Tips For Cocktail Perfection: 1 Keep it super simple – you don’t need an espresso machine to make an Espresso Martini. 2 Make sure you have a few solid staples on your home bar. 3 Don’t shy away from experimenting, if you want to use different base spirits than a recipe suggests or change the flavour of a syrup, I say go nuts.

COCKTAIL #1

DISCO PICANTE Ingredients 45ml Recuerdo Mezcal 10ml Blue Curacao 25ml Lime 10ml Agave Syrup 15ml Spice (variable depending on what ingredient used – either Giffard Piment D’Espellete, Ancho Reyes or Jalapeno Brine) Garnish Lime or jalapeno Ice Cubed Method Combine all ingredients in a shaker with ice and shake. Serve in rocks or highball glass over fresh ice. Garnish with lime or jalapeño

Glass Rocks/Highball



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PALI HILL 79-81 Mortimer St, Fitzrovia, London W1W 7SJ | www.palihill.co.uk

ABOUT PALI HILL Located in the heart of Fitzrovia, and modelled on the cultural melting pot of communal living, commonly known as “building societies” in Bombay, is Pali Hill. Named after an old city neighbourhood, Pali Hill offers the finest regional Indian small plates, derived from home recipes and traditional techniques, made to share in an informal setting. The restaurant celebrates an eclectic mix of flavours from every corner of the country. A celebration of community and exchange, of eating well and informally, of warmth and sharing. Beneath the Pali Hill, step into a retro Indian smugglers den. Full of spectacular trinkets, foreign liquor, gaudy art, and velvet upholstery, Bandra Bhai is a tribute to underground operations of years gone by and is now your delightfully tacky, dimly lit, groovy basement spot serving the best cocktails in London.

COCKTAIL #2

BANANA RUM PUNCH Ingredients 45ml Goslings Black Seal Rum 15ml Banana Liqueur 50ml Apple Juice 50ml Pineapple Juice 10ml Lime 2 Dashes The Bitter Truth Aromatic Bitters Garnish Lime or pineapple Ice Shaken Method Combine all ingredients in a shaker with ice and shake. Serve in rocks or highball glass including shaken ice. Garnish with lime or pineapple.

Glass Highball/Rocks



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FLÙR 562 Dumbarton Rd, Partick, Glasgow G11 6RH | Instagram/Facebook: @flurgla

MEET THE MIXOLOGIST LIAM GROGAN Having worked behind the stick in some of Glasgow’s best cocktail venues as well as time spent working in the bar scene in Australia, Liam set up Flùr to unearth and give light to some spectacular drink producers and to showcase creative serves that allow the liquid to shine. Favourite cocktail: Fino Sherry. Tonic Water. Ice. Lemon Wedge. Bish, Bash, Bosh Favourite spirit: Scotch will always be my day one, but I have an affinity for Rum made in a wooden still that hasn’t been scrubbed in far too long a time. Top Tips For Cocktail Perfection: 1 Taste as you make. Every time. Work in this way as it’s easier to correct errors. 2 Fit your recipe around you. Recipes are a guideline, proof that someone, somewhere has made this cocktail before and balanced it to their taste, but that doesn’t mean it’s right for your party. Start with small amounts of modifiers and add more until you personally think your drink slaps. 3 Use the cheapest ingredients first! Add your sugar & citrus first, not the £50 Scotch! Work in this way as it’s easier to correct errors.

COCKTAIL #1

JUNIPER?! I HARDLY KNOW HER! Ingredients 25ml Hernö Old Tom Gin 15ml Aquafaba 5 Fresh Raspberries 20ml Lemon Juice 20ml Simple Syrup 80ml Pedrino Ruby Port & Tonic A slice of Lemon Peel Garnish Lemon peel & raspberry on skewer Ice Large, cubed ice Method Add the simple syrup, lemon juice, a slice of lemon peel, the fresh raspberries, aquafaba, Hernö Old Tom and ice to a shaker and give it a good old shake. Open the shaker and add the Pedrino Ruby Port & Tonic. Fill a tall glass to the brim with ice and strain the cocktail into the glass through a fine mesh strainer.

Glass Highball



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FLÙR 562 Dumbarton Rd, Partick, Glasgow G11 6RH | Instagram/Facebook: @flurgla

ABOUT FLÙR Flùr is a neighbourhood shop and bar found in the beating heart of Glasgow’s West End, Partick. They specialise in a rotating list of seasonal cocktails and serves, low-intervention wines and drinking with a difference.

COCKTAIL #2

ONE IN THE HAND, TWO IN THE SACK Ingredients 25ml Goslings Black Seal Rum 15ml Lime Juice Pandan Leaf & Kaffir Lime Syrup 100ml of Pedrino Sherry & Tonic Garnish Lime wheel/wedge or Pandan Leaf Ice Large, cubed ice Method To make the fragrant simple syrup, add one chopped Pandan leaf and two Kaffir Lime leaves to 100ml of boiling water and leave overnight to infuse. Bring the infused water to the boil with 200g of caster sugar, then lower the heat and dissolve before leaving to cool. Juice a lime half into a tall glass with ice, then add your Pandan/Kaffir syrup, Goslings Black Seal Rum and finish by topping with Pedrino Sherry & Tonic before stirring well.

Glass Highball



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LIFTING SPIRITS MEDIA Instagram/Facebook: @liftingspiritsmedia

MEET THE MIXOLOGIST LUKE RIDGE With experience working for the likes of The Club at The Ivy, Dandelyan, Jazz Café, 12th Knot and Pali Hill, Luke set up Lifting Spirits Media in February 2021 – a consultancy and platform by bartenders for the people. Favourite cocktail: Corpse reviver no.2/Fish House punch

COCKTAIL #1

Favourite spirit: Gin

THE SPRING SEAL!

Top Tips For Cocktail Perfection: 1 Prebatch a bottle for ease, but remember to add dilution.

Ingredients 35ml Goslings Black Seal Rum 15ml White Heron British Framboise Champagne top

2 Experiment with ice, make your own. 3 Use some kind of measure, remember ratios = balance.

Garnish Raspberry Ice None Method Simply build the drink in the glass and top with Champagne. As long as the Champagne is ice cold, you don’t need to mix the Goslings and Framboise beforehand. If a flute, place a single raspberry at the bottom of the glass. If a coupe, place the raspberry on a cocktail stick.

Glass Coupe/flute



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LIFTING SPIRITS MEDIA Instagram/Facebook: @liftingspiritsmedia

ABOUT LIFTING SPIRITS MEDIA Lifting Spirits Media is a company where the hottest topics within hospitality are discussed and debated to provide insight into the real movers and latest drinks in the cocktail scene. All designed to bring the industry and guests together through teachable moments and humorous conversation.

COCKTAIL #2

SEX ON THE PEACH Ingredients 50ml Conker Gin (we used Navy Strength) 30ml Homemade Peach Shrub Soda (to top) Garnish Slice of peach Ice Cubed iced Method Take 200g of sliced peach and immerse in 200g of caster sugar and refrigerate. After a minimum 24 hours add 200g of white cider vinegar, stir and then strain the peach out. Add ice to a tall glass and then pour in the Conker and Peach Shrub. Top with soda and stir gently.

Glass Highball



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THE TIPPLING HOUSE 4 Belmont St, Aberdeen AB10 1JE | www.thetipplinghouse.com

MEET THE MIXOLOGIST ANDREY BARTLETT Andrey has been working in hospitality for more than three years now. During this time he has worked for both large high volume bars and smaller venues with a focus on innovative signature drinks. In addition, Andrey has competed in multiple competitions and will be battling it out in the World Class Top 100 competition this year. Favourite cocktail: It’s hard to pick one as it depends on the occasion really. For longer evenings I would go for a mezcal negroni or a mezcal old fashioned. If I’m looking for a refreshing pick-me-up I would choose a 20th century cocktail. On any other occasion I always love a good highball. Favourite spirit: I do love a good cognac, but also can’t resist a delicious agave spirit. Top Tips For Cocktail Perfection: 1 Follow the rule of 3 – Sweet, Sour, Bitter! That’s always a good balancing formula for a cocktail. 2 Good quality ice!!! Really important. 3 Don’t go too heavy on the alcohol, 50-60ml per drink is a good measure, more will unbalance the drink.

COCKTAIL #1: SPRING SERVE

HERON TAKES FLIGHT Ingredients 30ml Hernö Gin 20ml White Heron British Framboise 5ml Raspberry Vinegar 150ml “Sonic” (100ml Mediterranean tonic + 50ml soda water) Garnish Lemon twist Ice Cubed Method Build all ingredients in the glass and combine with a bar spoon. Express oils from the lemon peel and drop it in the glass.

Glass Wine glass



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THE TIPPLING HOUSE 4 Belmont St, Aberdeen AB10 1JE | www.thetipplinghouse.com

ABOUT THE TIPPLING HOUSE The Tippling House is a late night bar with carefully curated modern cocktail menus and bar staff that are always happy to come up with something specially for the guest to ensure they have a good time. Founded in 2012, the subterranean venue charms with an Italo-style décor, cosy booths and tweed fabric. Bartenders are passionate, knowledgeable, friendly and attentive with plenty of thought put into the menu and product selection. Proud to overthink every detail of their drinks list, they offer single cask and independently-bottled whiskies, contemporary gins and wines sourced from forgotten grapes and unsung regions.

COCKTAIL #2: SUMMER SERVE

FROM BANGKOK WITH LOVE Ingredients 50ml Kaffir Lime Leaf Infused Hernö Gin (Infuse 200 ml of Herno Gin with 4 cut up Keffir lime leaves for 4 hours, strain) 10ml White Heron British Framboise 70ml Pineapple Juice 5ml Agave Syrup Garnish Kaffir lime Ice No ice Method Combine all ingredients apart from the Framboise in a blender with 3 ice cubes. Blend for 10 seconds, strain in a glass, float the framboise using a spoon.

Glass Rocks



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LOVES AT www.lovesat.co.uk

MEET THE MIXOLOGIST RUSSELL BURGESS With 25 years of experience in the trade, Russell has been a pioneer in London opening great bars such as Mahiki, The Box, the Crobar and Loves Company. He now runs an events and consultancy company called Wet & Dry, as well as the roaming bar Loves At! Favourite cocktail: The one in my hand… Favourite spirit: Rum Top Tips For Cocktail Perfection: 1 Ice, ice and ice!

COCKTAIL #1

2 Use takeaway plastic containers as back-up (ice trays)

Ingredients 35ml Zignum Mezcal 20ml Honey Syrup 15ml Lime Juice Top with Champagne

3 Always have a bottle of soda to hand, and batch prep sugar syrup – it’s cheap and lasts for long enough that you’ll not have to throw it away.

AIR MEJOR

Garnish Fancy lime peel Ice Rocks for shaking Method Shake first three ingredients in a shaker with ice. Fine strain into chilled glass and top with Champagne.

Glass Champagne or coupe



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LOVES AT www.lovesat.co.uk

ABOUT LOVES AT The team from the original Loves bar present Loves At, serving the very best in classic cocktails, new creations and delightful libations. A roaming bar, check on their website to see where they’ll be bringing the party next, or check their shop to order cocktails nationwide to your door! COCKTAIL #2

THE 3’B’S MEZCALITO Ingredients 50ml El Recuerdo Mezcal 5ml Balsamic Vinegar 15ml Lime Juice 25ml Sugar Syrup 4 Blackberries 8 Basil Leaves Top soda Garnish Blackberry, basil sprig Ice Crushed Method Muddle blackberries and then add all other ingredients except the soda and basil. Shake and strain into highball glass filled with cracked (or crushed) ice and basil leaves, and top with soda.

Glass Highball



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GOLDFINCH 145 Mitcham Road, Tooting, London SW17 9PE | www.goldfinchsw17.co.uk

MEET THE MIXOLOGIST RAMSEY KEIR Aged 27, Ramsey was brought up in Bath before time spent refining his trade in a wide range of top cocktail bars around the UK and Australia. Now settled in Tooting and general manager of Goldfinch, Ramsey runs his own online tasting classes and has exciting plans to launch his own sister bar for 2021. Favourite cocktail: Paper Plane Favourite spirit: Single Malt Whisky Top Tips For Cocktail Perfection: 1 When creating a new drink, start adding complimentary ingredients. If you get to 5, start again. 2 Always keep a journal of ideas that come to mind during your day so you can revisit them later, cocktail names, flavour pairings, innovative techniques you like to try, it means you’re more likely to actually work on them 3 Something Strong, Something Bitter, Something Sweet

COCKTAIL #1

HERNÖ FIZZ Ingredients 35ml Hernö Gin 15ml Rose Liqueur 25ml Lemon Juice 15ml Sugar Syrup 2 Dashes Rhubarb Bitters 60ml Soda Garnish Lemon wedge/ rose petals Ice Chunky cubes Method Add the first 5 ingredients to a cocktail shaker. Shake well and then double strain into a glass with some chunky ice cubes. Top with the soda. Garnish with a fat lemon wedge.

Glass Wine



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GOLDFINCH 145 Mitcham Road, Tooting, London SW17 9PE

ABOUT GOLDFICH Goldfinch is an award-winning independent neighbourhood cocktail bar equidistant from Tooting overground train and Tooting Broadway underground stations. The laid back venue offers both indoor and outdoor seating plus has a bottle shop and offers delivery. Offering a classic selection of cocktails and an imaginative team always excited to create something specific or special to the customer’s taste, the bar has quickly garnered a loyal local following since its launch in 2017.

COCKTAIL #2

SMOKE SPRITZ Ingredients 30ml Zignum Mezcal Reposado 20ml Conker Cold Brew 20ml Lime Juice 5ml Simple Syrup 2 Dash The Bitter Truth Chocolate Bitters 30ml Espresso 40ml Indian Tonic Garnish Lime wedge Ice Cubed ice Method Add ice to a large rocks glass and build the cocktail by adding in the all the ingredients before finishing with the tonic and giving it a stir.

Glass Large Rocks



Love Drinks is an independent import, distribution and marketing company for premium quality spirits, liqueurs and craft beers. Their portfolio represents quality, craft-distilled and family-owned brands that have a rich provenance, heritage and history. Founded by Kirsty Loveday BEM in 2007, Love Drinks represent Abelha Organic Cachaça, The Bitter Truth Cocktail Range of Bitters and Liqueurs, Conker Spirit, Einstök Icelandic Craft Beers, Goslings Bermuda Rum, Hernö Gin, Pedrino Spritz, White Heron Drinks and the El Recuerdo and ZIGNUM® Mezcal Brands. Love Drinks holds the silver accreditation for Investors in People and recently launched Love Well – a pioneering initiative to help the health and wellbeing of people working in the hospitality industry. The company was named Drinks Business Drinks Distributor of the Year in 2019.

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For more information visit www.lovedrinks.com or follow on Facebook - @lovedrinksltd Instagram - @love_drinks_ltd or Twitter - @Love_Drinks To speak to someone, call 0207 501 9630