To serve, fill half of the glass with the red juice and top up with the second juice and then
garnish with a piece of watermelon and mint.
Rose & Raspberry Cooler Serves: 4 Prep time: 10 mins Cook time: 10 mins Ingredients 1 cup raspberry A' cup fresh rose petals, washed A' cup sugar 2 cups water Pinch of salt 2 tbsp rose syrup 1 tsp rose water 2 tbsp lemon juice 1 tsp ginger juice Ice cubes, to serve Raspberry and fresh rose petals, for
garnish Method Heat a pan and add raspberry with rose petals and sugar.
Garnish with lemon wedge, cucumber ribbon slice, green apple slices.
YOU'LL NEED 40ml Bacardi Reserva Ocho golden rum 10ml Creme de Figue 5ml sugar syrup 1 dash chocolate bitters To
garnish 3-4 ice cubes Cocoa dust METHOD 1.
4
Garnish with the ginger, rosemary and cranberries.
Ingredients 2tbsp vegetable oil, 1tsp sesame oil, plus extra to
garnish, 4 large spring onions, finely sliced, plus extra to
garnish, 2 garlic cloves, minced, 20g ginger, peeled and julienned, 1 star anise, 1 x 420g tin creamed corn, 150g jasmine rice, 3tbsp Shaoxing wine or dry sherry, 1tbsp light soy sauce, 1 litre veg or chicken stock, freshly sliced chilli or chilli oil, to
garnish, pickled chinese mushrooms, to
garnish, optional.
The purpose of a cocktail
garnish is to frame the drink: It influences how you perceive and experience it.
Mix all ingredients in a tall pitcher with ice and add soda to taste; serve over ice,
garnish with slices of orange, lemon, or any fruit you desire.
Serve over ice and
garnish with a lemon and cucumber wheel.
Add the gin, top with tonic and
garnish with blackberries and mint.
With no citrus in the botanicals, choose from fresh lemon, lime or grapefruit to
garnish your with PROSECCO Ingredients: 15ml Pinkster Royale, good quality prosecco, raspberries.
Method: Pour the Pinkster Royale into a chilled flute, top with prosecco and
garnish with a raspberry.
Method: Pour Absolut Vodka into a glass, squeeze and discard two lime wedges, add ice cubes, top up with soda water and
garnish with lime wedges, mint and cucumber.
Setting aside a couple of the charred segments for
garnish, muddle the rest of the segments and strain the juice over ice into an old-fashioned glass.
