Black’beery Sour
First up, we have a lager-infused cocktail crafted by drinks expert and star of Channel 4’s Sunday Brunch Portia Freeman in collaboration with Peroni Nastro Azzurro.
To create the Black’beery Sour, Freeman told The Morning Advertiser (The MA) she focused on the “heavenly pairing” of Peroni and blackberry.
She said: “I adore how this cocktail is really pushing the incredible flavour profile of Peroni while still being able to let the blackberry hold its own.”
For customers looking for an alcohol version, Freeman advised operators to swap the blackberry liqueur for a blackberry syrup along with Peroni’s 0.0% variant and alcohol free spirits.
In addition, the drinks expert explained “versatility” was key when it comes to cocktails, adding the serve can be changed up by switching the gin for Tequila, vodka or mezcal.
“There are no rules, but the one thing to remember is that it must taste good”, she said.
When it comes to food pairings, the Black’beery Sour is “heavenly” when enjoyed alongside cheese dishes, an onion tart or vanilla cheesecake.
In addition, the drinks expert advised operators to use a Boston shaker and a Hawthorn Strainer to create the cocktail, which she added isn’t ideally suited for preparing in batches.
Black’beery Sour
Ingredients:
Peroni Syrup:
- 2 cups Peroni
- 1 cup sugar
Method:
Peroni Syrup:
- Add all ingredients to a pan and dissolve sugar on medium heat
- Once dissolved reduce heat and simmer for 20mins
- Pour into an airtight, glass container and once cool store in the fridge
Cocktail:
- Add all ingredients to a shaker except ice and Peroni and shake
- Add ice and shake again
- Strain into ice filled tumbler, using the back of a bar spoon, top with ice cold Peroni (about 20-30ml is perfect)
- Give it a gentle stir, sprinkle blackberry and gold dust on top, add the dehydrated lemon slice, serve and enjoy
Chocolate Wine & Fireside Flip
Next, we’ve got two festive cocktails from Top 50 Gastropub the Black Bull at Sedbergh, Cumbria. (Image credit Amanda Farnese-Heath photography)
Below, co-owner James Ratcliffe shares how to make the serves, for which the ingredients can be equally multiplied to make larger batches.
The operator advised the Chocolate Wine cocktail can be lightened with the addition of soda, adding operators could also use the recipe as a base and play with the spices, fruit and alcohol.
Meanwhile, for the Fireside Flip, Ratcliffe said the ginger could be swapped out for marmalade or apricot jam for variation.
Chocolate Wine
Ingredients:
- 1 bottle of fruity red wine (not too tannic)
- 100g sugar
- 10g Cocoa nibs
- Pinch of Anise seeds
- Pinch of sea salt
- 3 black peppercorns
- 30g apricots or prunes
- 150ml of brandy
Method:
- Microwave all the ingredients together on a high heat, for 3 minutes
- Allow to cool and strain
- Pour in a wine glass over ice and garnish with lemon or orange rind
Fireside Flip
Ingredients:
- Coin of ginger
- 1 tablespoon local honey
- 30ml sloe gin (We use our own homemade)
- 25ml of malt whisky (One with honey notes, Highland Park, Old Pultney etc)
- 1 whole free-range egg
- Dash Angostura Bitters
- Sprinkle of Nutmeg and orange rind to garnish
Method:
- Smash ginger and honey together in a shaker
- Add the rest of the ingredients and shake like hell
- Double strain and service with a pinch of Nutmeg to finish#
Apple Strudel and Ice & Sloe
Franklin & Sons also shared the secrets behind its Apple Strudel inspired cocktail and Ice & Sloe gin based serve.
The Apple Strudel serve should be built in a tumbler with cubed ice and garnished with a clove-studded lemon wedge while the Ice & Sloe cocktail should be built in a highball or wine glass, garnished with a dehydrated lemon wheel.
Apple Strudel
Ingredients:
- 50ml spiced rum
- 75ml apple juice
- 10ml lime juice
- 10ml cinnamon syrup
- Clove studded lemon wedge for garnish
- Top with Franklin & Sons Ginger Ale
Method:
- Build the cocktail in a tumbler glass
- Gently add ice and service garnished with the studded lemon wedge
Ice and Sloe
Ingredients:
- 50ml Sloe gin
- 25ml Crème de Pomme
- 75ML cranberry juice
- 1.5ml sugar syrups
- Franklin & Sons Sicilian Lemon Tonic
Method:
- Build the cocktail in a highball or wine glass
- Gently add ice
- Serve garnished with a dehydrated lemon wheel
Mince Pie Mule and Cranberry Rose
We’ve also got two indulgent winter cocktail recipes from Fentimans brand ambassador and award-wining bartender Joe Schofield.
The Mince Pie Mule is served in a highball glass with a mini mince pie garnish for an extra festive touch.
Mince Pie Mule
Ingredients:
- 200ml Fentimans Ginger Beer
- 50ml Amaretto
Method:
- Add all ingredients and build the cocktail in a highball glass filled with ice
- Gently stir
- Serve garnished with a mini mince pie
Schofield’s second recipe, the Cranberry Rose, is an alcohol-free serve blending tart cranberry juice with Fentimans Botanically Brewed Rose Lemonde, topped with a playful candy cane garnish.
Cranberry Rose
Ingredients:
- 200ml Fentimans Rose Lemonade
- Cranberry Juice
Method:
- Add all ingredients and build the cocktail in a highball glass filled with ice
- Gently stir
- Serve garnished with a candy cane
Born Irish Creamy Coffee
Spirits Distributor Kirker Greer shared this creamy twist on the classic Espresso Martini, created using Born Irish Whiskey.
Served in a Coupe glass and garnished with chocolate powder, the cocktail, which also features Christmas classic Bailey’s, is sure to provide some festive cheer for pubgoers.
Born Irish Creamy Coffee
Ingredients:
- 40ml Born Irish Whiskey
- 20ml Bailey’s
- 10ml Sugar Syrup
- 20ml Cold Espresso
- Chocolate Powder to garnish
Method:
- Add all ingredients to a shaker and shake over ice
- Fine strain into coupe glass
- Serve garnished with a sprinkling of chocolate powder
Hot Chocolate Orange
Lastly, Palmaráe Gin also shared the recipe for Hot Chocolate Orange with The MA.
Garnished with candied orange, the hot cocktail should be served in a chunky glass mug or tulip.
Hot Chocolate Orange
Ingredients:
Hot chocolate ‘magic mix’
- 1kg white chocolate nibs
- 1000g of whole milk
- 400g of cream
- 1 whole orange peeled
- 1 green cardamon
- 1 green pepper
Cocktail (per serve)
- 45cl Palmaráe Golden Gin Premier Cru
- 150ml Hot Chocolate magic-mix
- 1ml Saline Solution
Method:
Hot chocolate ‘magic mix’
- Combine white chocolate and milk
- Bring to a boil, mix well until desired texture
- Add the spices then cover for 1 hour
Cocktail:
- Build in the glad by pouring in the Palmaráe, hot chocolate magic mix and finally the saline solution
- Gently stir
- Serve garnished with a candied orange dropped in the cocktail
To take part in The MA’s Drinks Masterclass series please email rebecca.weller@wrbm.com. See the previous Drinks Masterclass on wine cocktails here.
