CRUSHES AND COCKTAILS!

SKIP THE FLOWERS AND CHOCOLATES THIS VALENTINE’S DAY AND MIX UP ONE OF THESE COCKTAILS FOR THE ONE YOU LOVE. ASPRI SPIRITS HAND PICKS THE BEST COCKTAILS TO MAKE YOUR SPECIAL DAY EVEN MORE SPECIAL.

 

ARCTIC KISS 

INGREDIENTS 

12ML VODKA 

20ML FREIXENET CORDÓN NEGRO CAVA BRUT 

METHOD 

CHILL THE VODKA OVER ICE IF IT IS NOT IN YOUR FREEZER. POUR INTO A CHILLED CAVA FLUTE GLASS AND FILL WITH FREIXENET CORDÓN NEGRO CAVA BRUT

 

PERFECT BELLINI 

INGREDIENTS 

20ML ELDERFLOWER SYRUP. 

10ML PEACH SYRUP. 

30ML PEACH PURÉE. 

12ML FREIXENET. 

METHOD 

SHAKE ALL INGREDIENTS EXCEPT FREIXENET DURING 10 SECONDS. 

POUR THE COCKTAIL IN A FLUTE GLASS. ADD FREIXENET. GENTLY STIR TO GET A PERFECT MIXTURE.

 

 

HONEYDEW COOLER

 INGREDIENTS 

60ML ELIT™ BY STOLICHNAYA® 

4 CHUNKS OF MELON 

30ML SIMPLE SYRUP 

20ML FRESH LIME JUICE 

METHOD: 

MUDDLE THE MELON IN THE BOTTOM OF A SHAKER.ADD THE REMAINING INGREDIENTS AND SHAKE WELL, THEN STRAIN INTO A CHILLED MARTINI GLASS. GARNISH WITH A LIME WHEEL.

 

ELIT CLASSIC MARTINI 

INGREDIENTS 

60ML ELIT BY STOLICHNAYA® 

SPLASH OF DRY VERMOUTH 

METHOD 

POUR A FEW DROPS OF DRY VERMOUTH IN CHILLED MARTINI GLASS AND SWIRL TO COAT THE INSIDE OF THE GLASS. DISPOSE OF EXCESS VERMOUTH.IN A SHAKER FULL OF ICE, GENTLY STIR AND STRAIN INTO GLASS. GARNISH WITH AN OLIVE OR A LEMON TWIST.

 

MIMOSA 

INGREDIENTS 

75 ML ZONIN PROSECCO 

75 ML FRESH ORANGE JUICE 

METHOD 

SQUEEZE THE ORANGE, POUR THE ORANGE JUICE IN A FLUTE AND FILL THE GLASS WITH ZONIN PROSECCO.

ROSSINI 

INGREDIENTS 

100 ML ZONIN PROSECCO 

50 ML FRESH STRAWBERRY PUREE 

METHOD 

WHISK THE PULP OF STRAWBERRIES AND POUR INTO A GLASS, SLOWLY ADD THE ZONIN PROSECCO AND MIX A LITTLE BEFORE SERVING.

 

AMARULA COLADA 

INGREDIENTS 

30ML AMARULA

 60ML MELON SYRUP 

30ML WHITE RUM 

PINEAPPLE SLICE 

ICE CUBES 

METHOD 

COMBINE ALL INGREDIENTS IN A COCKTAIL SHAKER, BLENDER OR SEALED CONTAINER. 

POUR INTO A DEEP-STEMMED OR MARTINI GLASS AND GARNISH WITH A PINEAPPLE SLICE.

 

AMARULA DOM PEDRO 

INGREDIENTS 

50ML AMARULA 

150ML VANILLA ICE CREAM 

25ML THICK CREAM CHOCOLATE POWDER OR SPUN CHOCOLATE TO GARNISH 

METHOD 

COMBINE ALL THE INGREDIENTS IN A BLENDER OR SHAKER. BLEND WELL. 

POUR INTO A TALL GLASS AND GARNISH WITH CHOCOLATE POWDER OR SPUN CHOCOLATE.

 

 

SUGAR AND SPICE 

INGREDIENTS 

60ML PATRÓN SILVER

 15ML HONEY SYRUP 

15ML LIME JUICE 

15ML APPLE JUICE 

3 PINCHES CRUSHED RED PEPPER 

METHOD 

SHAKE ALL INGREDIENTS TOGETHER. SERVE UP WITH NO GARNISH IN A COUPE GLASS.

 

XXX CAFE 

INGREDIENTS 

60ML PATRÓN XO CAFE 

2 SCOOPS COFFEE ICE CREAM 

1 TSP GROUND COFFEE 

FRESHLY GRATED NUTMEG COFFEE BEANS FOR GARNISH 

METHOD 

ADD ALL INGREDIENTS (EXCEPT NUTMEG) AND BLEND TO THE CONSISTENCY OF A VERY THICK MILKSHAKE. 

POUR INTO CHILLED COCKTAIL GLASS. GARNISH BY DUSTING WITH FRESHLY GRATED NUTMEG AND COFFEE BEANS.

Next Story