Blackberries
Cove Vodka
Fresh mint
Lemon juice
Lime
Plenty of ice
Soda or Lemonade

How to make

Crush 3 blackberries and 5 fresh mint leaves in a cocktail shaker. Add 15 ml of lemon juice, 50ml of Cove Vodka and plenty of ice. Shake! Strain into a tall glass full of ice and top up with soda or lemonade. Garnish with blackberries, mint and lime.

Recipe by www.devoncove.co.uk

Ingredients:

25 ml Drambuie liqueur

25 ml Whisky (e.g. Monkey Shoulder)

50ml Espresso

Lots of ice

5ml Vanilla syrup (optional)

Serves 1

Decoration:
White edible cake glitter
White sugar crystal rocks, crushed
Liquid glucose, honey or golden syrup
Cocoa powder
Snowflake stencil

How To Make It:
Mix a little of the edible cake glitter with the crushed sugar crystal rocks and place on a small plate.

Use your finger or a brush to carefully coat the rim of the glass with the liquid glucose or egg white, then dip into the glittery sugar medley.

For the perfect Crema, pour all ingredients without ice, into a cocktail shaker or equivalent (a jam jar will do), and shake vigorously, then add lots of ice to the shaker, and shake again. This will create the perfect foam before pouring into a chilled martini glass.

For the final flourish, set a snowflake stencil over the top of the glass and gently dust over the cocoa powder using a small fine tea strainer or sieve.

Serve immediately.

Recipe by www.drambuie.com

Ingredients:
• 100ml sloe gin
• 75ml pomegranate juice
• 25ml lemon juice
• 40ml sugar syrup
• 2 egg whites
• 50ml champagne

Method:

1. Place the sloe gin, pomegranate juice, lemon juice, sugar syrup and egg white in a shaker and shake vigorously for 15
   seconds. Then add ice to the shaker and shake again for 30 seconds until it feels cold.
2. Strain into the coupe glass and then top with champagne. The egg white fill form on top. Garnish with a rosemary
   sprig and some pomegranate seeds.

•       50 ML GIN

•       25 ML FRESH LEMON JUICE

•       15 ML SUGAR SYRUP

•       4 LARGE STRAWBERRIES

•       5 MINT LEAVES

•       DASH CLASSIC TONIC

METHOD

• ADD 3 STRAWBERRIES AND SUGAR SYRUP TO TALL GLASS & MUDDLE

• ADD GIN AND MINT LEAVES& GENTLY STIR

• FILL GLASS WITH CRUSHED ICE AND GENTLY STIR & LIFT INGREDIENTS

• TOP WITH A DASH OF CLASSIC TONIC

GARNISH WITH STRAWBERRY SLICE AND SPRIG OF MINT

Recipe from www.lovefreshberries.co.uk

Ingredients

• 2-ounces (60 ml) Pusser’s Rum
• 4-ounces (120 ml) pineapple juice
• 1-ounce (30 ml) orange juice
• 1-ounce (30 ml) cream of coconut
• Freshly grated nutmeg

Method

• Add liquid ingredients to a cocktail shaker and shake vigorously.
• Pour into a big glass or goblet filled with ice. Grate fresh nutmeg on top.
• Garnish with an orange slice and cherry.
• Be careful–this is a smooth and sneaky drink. Enjoy!

INGREDIENTS

• 1 part white rum (40ml)
• 2 parts Thatchers Haze Cider (80ml)
• 15ml lemon juice
• 7ml simple sugar syrup
• Apple slices to garnish
• Ice cubes

METHOD

Take a couple of scoops of ice in a cocktail shaker and then pour the rum, Thatchers Haze, lemon juice and sugar syrup over it. Screw the cap of the shaker and shake until it starts to frost outside (25-30 seconds). Open the cap and strain the mixed drink into a chilled martini glass. Slide an apple slice onto the rim of the glass as a garnish before serving.
For more cider cocktail recipes, visit www.thatcherscider.co.uk/cocktails/

INGREDIENTS

• 25ml Espresso
• 50ml Devon Rum Co Premium Spiced Rum
• 2 Dashes of Chocolate Bitters
• 20ml Honey Syrup
• Ice
• Cacao Nibs

METHOD

Add Ice, Spiced Rum, Espresso, Chocolate Bitters and Honey Syrup to a cocktail shaker.

Shake well and double-strain into a classic v-shaped martini glass.

Garnish with a sprinkle of cacao nibs and enjoy!

INGREDIENTS

• 35ml Cove Vodka
• 15ml Monin Caramel Syrup
• 60ml of espresso
• 200ml milk

METHOD

1 Make the espresso by putting the coffee bag in 200ml of boiling water for 3 minutes.

2 Pour 35ml Cove Vodka and 15ml Monin Caramel Syrup into a tall glass over ice and stir.

3 Top up with milk.

4 Pour in 60ml of espresso and garnish with coffee beans. Enjoy!

Recipe by Devon Cove

INGREDIENTS

FOR THE RASPBERRY SYRUP:

300g raspberries

6 tbsp clear heather honey

FOR THE MILKSHAKE:

400g chocolate ice cream

450ml full-fat milk

120ml Drambuie

TO SERVE:

Whipped cream

Chocolate shavings

Raspberries

Chocolate coated honeycomb, roughly chopped

METHOD

1 Start by making the raspberry syrup. Put the raspberries and honey in a small saucepan with 1 tablespoon of water. Cook over a low heat, until softened. Press through a sieve into a jug then pour back into the pan and simmer for a few minutes longer to thicken slightly. Pour back into the jug and leave to cool. This can be made a day in advance.

2 To make the milkshake, place the ice cream, milk and Drambuie in a blender, or use a stick blender. Whizz for a few minutes until smooth.

3 Spoon a little of the raspberry syrup into the bottom of each of the glasses. Pour in the chocolate ice cream mixture. Top with the whipped cream and the rest of the raspberry syrup. Scatter with the chocolate shavings and finish with a few raspberries and a piece of chocolate coated honeycomb.

Recipe by Drambuie

Elderflower and Lime are becoming increasingly popular flavours, tied in with the crisp appley flavour of Thatchers Katy, this makes the perfect summer refreshment.

INGREDIENTS

• 700ml Thatchers Katy
• 100ml elderflower cordial
• Juice of 1 lime
• Crushed ice, to serve
• 2 green apples, thinly sliced
• 25ml Premium Gin (optional)

METHOD

1. Place cider, elderflower cordial, and lime juice in a jug and stir to combine.
2. Fill 4 glasses with crushed ice, pour in cider mixture, top with apple slices, and serve.
3. For an added twist, add a serve of Gin!