FINE DINING MONSTER

  Cucumber Basil Martini Ingredients 1 teaspoon fresh ginger, finely grated 1 3-inch piece of cucumber, peeled, seeded and diced 3 basil leaves (2 torn, 1 for garnish) 2 ounces gin 1 ounce simple syrup 3/4 ounce fresh lime juice 1 cucumber ribbon (for garnish) Directions In a cocktail shaker, muddle the diced cucumber, grated ginger, and 2 torn basil leaves. Add the simple syrup, gin, lime juice and fill the shaker with ice. Shake for 15–20 seconds until well chilled. Double strain through a fine mesh strainer into a coupe or Martini glass. Garnish with a the cucumber ribbon and the remaining whole basil leaf.

  Cucumber Margarita Ingredients Cucumber Margarita Ingredients Salt (for rimming the glass) 2 1/2 ounces cucumber-infused tequila (recipe below) 1 ounce fresh lime juice 3/4 ounce triple sec 1 slice cucumber (for garnish) Cucumber-Infused Tequila 2 English cucumbers, thinly sliced crosswise 1 750-ml bottle blanco tequila Directions Make the Margarita Wet the rim of an old-fashioned or margarita glass and dip it in salt. Let stand until dry. Fill the glass with ice. Fill a cocktail shaker with ice. Add the cucumber-infused tequila (recipe below), lime juice, and triple sec. Shake for 10–15 seconds until well chilled. Strain the cocktail into the rimmed glass and garnish with the cucumber slice. To Make the Cucumber-Infused Tequila In a large pitcher or mason jar, combine the sliced cucumbers and the tequila. Cover and let stand at room temperature for 24 hours. Strain the tequila in...

  Saketini Ingredients 2 ounces cucumber vodka 1 ounce junmai sake 1 cucumber ribbon, for garnish Directions Combine cucumber vodka and sake in a mixing glass filled with ice. Stir until chilled, about 10 seconds. Strain into a chilled coupe glass. Skewer a cucumber ribbon on a cocktail pick for garnish.

  Spicy Sake Margarita Ingredients 1 1/2 ounces repoasdo tequila 1 ounce sake 1 ounce lime juice, freshly squeezed (or sudachi juice) 1/2 ounce agave nectar 1/2 ounce simple syrup Club soda, to top Garnish: Shichimi togarashi, to rim glass Garnish: 5 drops sesame-chili oil Directions Before preparing the drink, rim a Collins glass with shichimi togarashi spice blend. Using half a lime wedge, coat the rim of a Collins glass. Dip into a plate of schichimi togarashi and set aside. To make the cocktail, combine tequila, sake, lime juice, agave, and simple syrup in a shaker filled with ice and vigorously shake until well chilled, about 15 seconds. Strain cocktail into a Collins glass filled with ice. Top with club soda and sesame chili oil.  

  Elderflower Prosecco cocktail Ingredients 1/2 lemon, juiced 1/2 lime, juiced 30ml of gin Prosecco elderflower cordial ice Method Fill a glass or a wine glass with ice. Add the lemon and lime juice, the gin, then a good splash of elderflower cordial Fill the rest of the glass with Prosecco then have a taste (you want about 2/3 Prosecco to 2/3 everything else) You might need to add more elderflower if it’s too tart for you. I like to keep frozen berries in the freezer which make a stellar garnish for this - especially strawberries

  Le Coup D’etat – elderflower, port and champagne cocktail Ingredients 20ml of elderflower liqueur, Luis uses St Germain Elderflower 5ml of Suze 5ml of port, Luis uses Taylor's 10 year Champagne, to top-up, Luis uses Perrier-Jouet Brut To serve 1 sprig of lavender, to garnish   Method Pour all of the ingredients (apart from the lavender) into a cocktail shaker with 4–5 ice cubes. Using a long, twisted bar spoon, stir well for 1 minute Pour everything into a crystal coupette glass and serve with a sprig of lavender

  Sweet-and-Spicy Mulled Wine Ingredients 2 (750-mL) bottles full-bodied dry red wine (such as Zinfandel) ½ cup black peppercorns ⅓ cup granulated sugar 4 (2-in.) orange peel strips (from 1 orange) 1 (1-in.) piece fresh ginger, peeled and sliced 1 cinnamon stick, plus more for garnish 1 whole star anise Orange slices Directions Stir together wine, peppercorns, sugar, orange peel, ginger, cinnamon stick, and star anise in a large saucepan.  Bring to a simmer over high. Cover and let stand for 30 minutes.  Strain and discard solids. Pour evenly into eight glasses and garnish with orange slices and cinnamon sticks. Serve warm.

  Christmas pudding cocktail Ingredients Cocktail 50ml of Henry de Querville Calvados 25ml of Grand Marnier, infused with cinnamon and vanilla pod ginger beer 1 dash of mulled wine syrup ice cubes Garnish 1 star anise 1 cinnamon stick 1 handful of redcurrants 1 slice of dried orange crisp 1 vanilla pod, dried   Equipment Boston glass and shaker Hawthorne cocktail strainer Rocks glass Method To make the mulled wine syrup, reduce 500ml of mulled wine in a small pan down to 200ml. Be sure to do this on a gentle simmer so the sugars in the mulled wine do not caramelise and burn If necessary, strain out the spices and allow to cool before using. This can be stored in the fridge for up to 1 month Fill a shaker halfway with ice cubes. Pour in the Calvados and infused Grand Marnier, seal with a lid or Boston Glass and shake well for 30 seconds ice cubes 50ml of Henry de Querville Calvados 25ml of Grand Marnier, infused w...

  Cranberry Margaritas Ingredients 1 small navel orange 2 tsp. kosher salt 3 Tbsp. (1 1/2 oz.) tequila blanco 2 Tbsp. (1 oz.) cranberry juice cocktail 1 Tbsp. (1/2 oz.) orange liqueur (such as Grand Marnier, triple sec, or Cointreau) 1 Tbsp. (1/2 oz.) fresh lime juice (from 1 lime) 1 tsp. agave syrup Frozen cranberries, for garnish Directions Cut the orange: Cut 1 wedge and 1 half-wheel from orange. Reserve remaining orange for another use. Prepare glass: Place salt on a plate. Rub orange wedge around rim of a rocks glass. Place glass upside down on plate and twist to rim with salt. Fill glass halfway with ice. Shake the cocktail: Pour tequila, cranberry juice cocktail, orange liqueur, lime juice, and agave into a cocktail shaker filled halfway with ice. Cover and shake until cold, about 10 seconds. Strain into prepared rocks glass. Garnish with orange half-wheel and a few frozen c...

  Christmas Margaritas Ingredients 1 (14-oz.) can unsweetened coconut milk 2 Tbsp. cream of coconut 12 oz. silver tequila 8 oz. triple sec 1/4 c. lime juice 4 c. ice Lime wedge, for rimming glass Sanding sugar, for rimming glass Lime slices, for garnish Cranberries, for garnish Directions   Combine coconut milk, cream of coconut, tequila, triple sec, lime juice and ice in a blender. Blend until smooth. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.

  White Christmas Mojito Ingredients 2 oz. coconut cream 1 1/2 oz. white rum 12 fresh mint leaves, plus 1 sprig for serving 2 Tbsp. fresh lime juice 1 Tbsp. granulated sugar Ice Seltzer, for topping off Pomegranate seeds, for serving Directions   Step 1In a blender, blend cream and rum until frothy (you can also use a handheld mixer). Step 2In a Collins glass, muddle mint leaves, lime juice, and sugar. Fill glass with ice, pour cream mixture over, and top off with seltzer. Step 3Garnish with mint sprig and pomegranate seeds.

  'Insurrection' – beetroot, blackcurrant and honey cocktail Ingredients Beetroot rum (makes 1 bottle) 750ml of  rum , Adam uses Havana Club 3 Year Old 1  beetroot , thinly sliced Honey syrup (makes 180ml) 120ml of  honey 60ml of water Cocktail (per portion) 30ml of  rum , infused with beetroot (see above) 20ml of  rum , Adam uses Havana 7 Year Old 5ml of cassis 10ml of  lemon juice 30ml of  honey syrup , (see above) 1  egg white To garnish beetroot powder red amaranth   Method Begin by infusing the rum. Place the rum and beetroot into a container and leave, covered, at room temperature for 6 hours to infuse. Strain and reserve in the bottle 1  beetroot , thinly sliced 750ml of  rum , Adam uses Havana Club 3 Year Old To make the honey syrup simply combine the honey and water, mixing well. Reserve in a bottle 60ml of water 120ml of  honey Fill a cocktail glass with ice to ...

  The Sake Vesper Martini (Sinister Romance No. 2) Ingredients 3/4 ounce dry sake 3/4 ounce yuzu sake 1 1/2 ounces London Dry gin 1/4 ounce orgeat 1 dash sea salt Lime twist, for garnish Directions   Add dry sake, yuzu sake, gin, orgeat, and sea salt to a cocktail shaker filled with ice. Shake for 15–20 seconds until well chilled. Strain into a rocks glass over fresh ice. Garnish with a lime twist.   

  Sake Negroni Ingredients 3/4 ounce Campari 3/4 ounce junmai sake 3/4 ounce dry vermouth Orange twist, for garnish Directions Combine Campari, sake, and dry vermouth in a mixing glass filled with ice. Stir smoothly for 15–20 second until well chilled. Strain into a rocks glass over fresh ice. Garnish with orange twist.

  Bellini Ingredients Peach purée 4 large peaches (1 1/2 pounds frozen peaches) 4 1/2 ounces prosecco 1 ounce peach purée 1/2 ounce raspberry liqueur (such as Chambord) Directions Make peach purée If using fresh peaches, remove skins and pits. If using frozen peaches, bring to a thaw. Blend peaches in a food processor until smooth. Make Bellini In a mixing glass, stir Prosecco into peach purée. Drizzle in raspberry liqueur and stir until combined. Pour into chilled champagne flute.  

  Midori Shochu Sour Ingredients 3 tablespoons (1 1/2 ounces) Mizu Green Tea Shochu (see Note) 2 tablespoons (1 ounce) melon liqueur (such as Midori) 1 tablespoon fresh lemon juice (from 1 lemon) 1 tablespoon fresh lime juice (from 1 lime) 1 tablespoon simple syrup ¼ cup club soda Honeydew melon ball Directions Combine green tea shochu, melon liqueur, lemon juice, lime juice, and simple syrup in a cocktail shaker. Cover and shake 15 seconds. Pour mixture over fresh ice in a highball glass; top with club soda. Carefully slide a spoon down inside wall of glass, and scoop upward to nuzzle the ice up, allowing ingredients to come together. Top with additional ice if desired. Garnish with a honeydew melon ball, and serve.

  Pumpkin Spice Shrub Spritz Ingredients 1 1/2 ounces pumpkin spice shrub 3 ounces Prosecco 1 1/2 ounces soda water 1 cinnamon stick (for garnish) Directions Add pumpkin spice shrub to a wine glass filled with ice. Add 3 to 4 ounces of Prosecco. Add ice and top with about an ounce of soda water. Garnish with cinnamon stick.  

  Black Russian Cocktail INGREDIENTS Vodka 1 3/4 OZ (50 ml) Coffee liqueur 3/4 OZ (20 ml) Preparation Glass: Old fashioned (low tumbler) Method: Building method Step01 Chill an 'old fashioned' glass (low tumbler) with ice. With the help of a cocktail strainer, remove the excess water that has formed inside the glass. Step02 Measure the vodka with the jigger and pour it directly into the glass. Step03 Dose the coffee liqueur with the jigger and pour it directly into the glass. Step04 Gently emulsify the ingredients using a barspoon. Swirl the spoon inside the glass, placing it against the sides of the glass.  

  Halloween Jell-O Shots Ingredients Yellow Layer: ¾ cup boiling water 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O) 1 cup vodka 3 ice cubes, or as needed Orange Layer: ¾ cup boiling water 1 (3 ounce) package orange-flavored gelatin mix (such as Jell-O) 3 ice cubes, or as needed 1 cup vodka White Layer: 2 tablespoons hot water 1 (.25 ounce) envelope unflavored gelatin 1 (14 ounce) can sweetened condensed milk ½ cup light rum Directions To make the yellow layer: Pour boiling water into a small bowl. Add lemon gelatin mix and stir until dissolved. Pour vodka into a 2-cup liquid measure; add enough ice to make 1 1/4 cups. Pour into lemon gelatin mixture and stir until slightly thickened; remove any unmelted ice. Pour mixture into 16 tall shot glasses, filling each 1/3 full. Refrigerate until lemon gelatin is set, at least...

  Pamplemousse Ingredients Ice 1 ounce London dry gin ½ ounce 1/2 St-Germain elderflower liqueur 1 ounce fresh grapefruit juice ½ ounce fresh lemon juice 1 large basil leaf (for garnish) Directions Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Pour through a fine strainer into a chilled coupe and garnish with the basil leaf.