Mix up some cocktails for party season

If you’re looking for inspiration ahead of the party season and wondering how to shake things up when you entertain this year, these delectable, eye-catching concoctions are bound to revamp your repertoire.

Ciroc Black Raspberry Royale

A new addition to Ciroc’s library of flavoured vodkas, the winter limited-edition Ciroc Black Raspberry (£39) looks set to fly off the shelves, with its glossy black bottle inlaid with gold lettering. A vodka distilled five times from French grapes and infused with vibrant black raspberry, the contrast of forest fruits with a touch of citrus can be enjoyed neat on the rocks or in this striking new serve.

Ingredients

  • 35ml Ciroc Black Raspberry
  • 15ml Lemon juice
  • 15ml Simple syrup
  • 15ml Vermouth, Champagne, Sparkling Wine or Soda to top

HOW TO MAKE

Half fill a cocktail shaker with ice. Add the vodka, lemon juice, simple syrup and vermouth. Shake vigorously and strain into a chilled martini glass. Top up with preferred bubbles and garnish with frozen grapes or berries.


Chambord Bramble

With so many flavoursome gins and a bunch of botanicals to choose from why not enhance the bouquet with a shot of Chambord Black Raspberry Liqueur (£7 for 20cl, Waitrose).

Ingredients

  • 25ml Chambord Black Raspberry Liqueur
  • 25ml Gin
  • 20ml Fresh lemon juice
  • Lemon wedge
  • Crushed ice

HOW TO MAKE

Fill a rocks glass with crushed ice. Pour in gin and lemon juice, stir and add Chambord. Garnish with a lemon wedge and fresh raspberry.


Warner Edwards Rhubarb Sour

Proffer a tray of this scrumptious looking cocktail, and flavour-hunters will be wowed by the sweet and tangy burst of rhubarb in Warner Edwards Victoria’s Rhubarb Gin (£38 for 70cl), charged by lemon and sugar to create a sherbet like sensation.

Ingredients

  • 50ml Warner Edwards Victoria’s Rhubarb Gin
  • 25ml lemon juice
  • 20ml sugar syrup
  • Dash angostura bitters
  • 1 egg white (optional)
  • Blackberries and lime wedge to garnish

HOW TO MAKE

Dry shake (without ice) all ingredients together, then shake again with ice and strain into a chilled coupette. Garnish with blackberry and lime.


Grey Goose Espresso D’hiver

Back by popular demand, Grey Goose La Vanille Vodka (£39 for 70cl) has been relaunched to provide that little something extra in espresso martini cocktails.

Ingredients

  • 50ml Grey Goose La Vanille
  • 30ml freshly brewed espresso coffee
  • 20ml spiced mulled wine syrup (see below)
  • 10ml simple syrup

For the mulled wine syrup

  • Add 1 part sugar (200 grams) to 2 parts (400ml) or about half a bottle of good quality French Bordeaux,
  • 1 squeeze and zest of lime wedge
  • 1 squeeze and zest of orange wedge
  • 2 whole cloves
  • Cinnamon stick
  • A few allspice pods
  • 1 small grating of nutmeg
  • 1 star anise
  • 2 pinches of Fleur de Sel.
  • Heat and simmer for 15 mins (do not allow to boil) to reduce. Strain and keep in a sealed container (the syrup lasts up to one month).

HOW TO MAKE

Half fill a shaker with ice. Add the ingredients and shake vigorously. Strain into a chilled martini glass and garnish with 3 coffee beans. Ta-da!


Bulldog Gin’s Winter Warmer

Warm up the bleakest evenings with this delicious punch, Bulldog London Dry Gin (currently reduced to £15 from £22 for 70cl, Tesco, until November 12) .

Ingredients

  • 480ml Bulldog Gin
  • 480ml sweet wine (Madeira)
  • 100ml Campari
  • 1.5tbsp dark muscovado sugar
  • 1 lemon (juice & peel)
  • 1 orange (juice & peel)
  • 1tbsp ground almonds
  • 3 whole cloves
  • 3 cinnamon sticks
  • 2 liquorice sticks
  • Pinch of ground nutmeg

HOW TO MAKE

Place all ingredients in a medium-sized pan over a medium heat and bring to a simmer (do not allow to boil), cook for 30 minutes. Slowly pour the mixture into a heat-proof punch bowl (strain the punch through a sieve if you don’t want the hassle of trying to ladle around spices and peel) and serve warm in a rocks or toddy glass. Garnish with a slice of orange.