Tag Archives: 52 weeks of mixology

Cola and Ginger

2 May

It’s week 8 of 52 weeks of mixology and this week’s theme is cola.

I usually drink cola just with lots of bitters in it, or with rum and lime but for this week I thought I’d try something new (and sadly no limes in the house).

Not knowing what to pair it with I searched through my booze for something I fancied and chose Kings Ginger. Knowing rhubarb and ginger are lovely together I added in some rhubarb bitters and came up with this:

  • 1.5 oz Kings Ginger

  • 5oz Cola

  • 30 drops of bitters (it needed this much to cut through all the sweetness- I could really have done with a lime!)

All stirred over ice


The end result is mildly gingery- vanillay and very moreish!


Princeton Cocktail

2 May

It’s week 9 of 52 weeks of Mixology and this week’s theme is: layered

I spent a lot of time looking for a layered cocktail that wasn’t going to be sickly sweet and eventually came across a mention of a Princeton Cocktail. A bit of more searching revealed this and that the drink appears in ‘Imbibe’. The recipe is:

  • 2 ounces Old Tom gin (or Plymouth gin plus 1/2 teaspoon simple syrup)
  • 2 dashes orange bitters
  • 3/4 ounce ruby or tawny port (preferably chilled)

Fill a mixing glassd with ice and add the gin (the simple syrup, if you’re using) and the bitters. Stir well for 20 seconds and strain into a chilled cocktail glass. Gently pour the port down the inside edge of the cocktail glass, allowing it to slide down the side and settle in the bottom of the drink.

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The end result was lovely! Heavy on the gin but with a fruity, sweet port perfume. The taste was the same – a strong gin front but followed by the port.

This was a great aperitif and one I’ll return to so I’m pleased to have discovered it!

The Avocado Project

11 Apr

It’s week 6 in 52 Weeks of Mixology and the theme is ‘Inspired by TV/ a movie’.
I was stumped for a while as all I could think of were Vespers and White Russians- neither of which I wanted to make. But a YouTube binge brought me to one of my favourite short films- Fresh Guacamole by PES.
Watching this for the umpteenth time reminded me of a drink I’d seen in my recently purchased ‘Make mine a martini’ by Kay Plunkett-Hogge.
The drink – The Avocado Project- was created by Julian Cox for Picca and though I didn’t have the specific rum it calls for I dove in with what I had and the end result was worth it.



The recipe is:
– 60ml Banks 5 Island Rum
– 30ml fresh lime juice
– 1 1/2 tsp raw agave nectar
– 2 heaped tbsp sweetened avocado puree (in the end I used 3)

The recipe for the puree is:
– 1 ripe avocado
– 3 tbsp raw agave nectar
– 1/4 tsp lemon juice

To make the puree:
Mash the avocado flesh with the agave and pass through a fine sieve. Add the lemon juice.

To make the drink:
Fill a cocktail shaker with ice and add all the cocktail ingredients and shake long and hard (it needs lots of shaking to dilute enough to pour well)

The result was very nice but I wanted more avocado so added an extra tbsp of the puree and shook some more.
The end result was great- an avocado taste with a lime hit. The flavours all mixed well with the rum and the drink had a creamy mouthfeel from the avocado.

Chocolate Cherry Cocktail

27 Mar

It’s week 4 of 52 weeks of mixology and the theme is St Patricks Day.

With Irish parents and far too many aunts and females cousins to count my main thoughts when trying to decide on an Irish drink centred around Baileys.

Sadly I’m not really a fan but then I remembered that last year my sister introduced me to the joys of chocolate Baileys and that I had a bottle in the back of the cupboard.

I don’t have much of a sweet-tooth and prefer my chocolate at 90% but this drink is good. Chocolatey without being too sweet and very moreish.

But knowing that just pouring this over ice wasn’t going to be enough I got to thinking about what would pair with it. I had no fresh mint or orange in the house and was worried lemon juice would curdle it so instead I settled on Maraschino for a chocolate/ cherry combo.

Knowing it would still be too sweet and needed depth I scoured my bitters and choose a sour cherry one and the end drink- I loved it!


The recipe is:
– 2oz chocolate Balleys
– 1oz Maraschino
– 20 drops of bitters

All shaken over lots of ice to get it super chilled and then finished with some maraschino cherries to fish out at the end

Chocolate Stout

12 Mar

Continuing my search for a beer cocktail I experimented this evening with Guinness and chocolate and made this drink I’ve titled Chocolate Stout.


Although I like chocolate I don’t love the sugary varieties so usually plump for 85% plus but this Sweet Freedom Chocolate Shot is perfect for a chocolate hit. Its ingredients are just Sweet FreedomĀ® (natural fruit extracts; apples, grapes & carob), water, cocoa, rapeseed oil and natural chocolate flavour . I used it in coffee to make a mocha and on ice-cream as a sauce- this is the first time I’ve used it in a cocktail.
I then rummaged for some chocolate bitters and found these chocolate and coffee ones from Crude Bitters and they seemed perfect for the task at hand.

The recipes I used was:
– 15ml of Chocolate shot
– 30 drops of the bitters
– 1 can of Guinness stirred in

The end result was a delicious drink with all the dark bitterness of Guinness with a chocolate hit and a chocolate and coffee finish.

It’s a perfect ‘dessert cocktail’ if you don’t have too sweet a tooth though you could add extra chocolate shot if wanted.


10 Mar

Continuing my quest for a beer cocktail for week 2 of 52 weeks of mixology on Reddit I headed to Google and looked for Guinness cocktails.

One of the results was Guinness’ website and there I found the recipe for a Midnight:
– 35ml port
– 1 can of Guinness



The resulting drink is definitely mainly Guinness but with a hint of the port- on the first sip you get a hit of slight sweetness and a slight smell and taste of the port.
Overall its not a drastic change but the drink is less bitter and ‘dark’ than just Guinness with more body and a hint of fruity sweetness.

Campari Shandy

8 Mar

My second try at a beer cocktail for 52 weeks of Mixology is a Campari Shandy.


The recipe is easy:
2oz Campari
12oz beer
Lime wedge squeezed in

The taste is great- the Campari is still apparent but muted somewhat. The beer lightens and refreshes the drink and stops the Campari being so heavy or cloying.

This would be a great way to introduce someone to Campari and is a drink I’ll return to.

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