The Beach Blog

Summer mocktails

Our new cocktail menu is the perfect selection of drinks for summer, with vibrant flavours and refreshing blends that should most definitely be enjoyed in the sunshine. We thought we’d let you in on how to re-create two of our nonalcoholic mocktails, a cucumber and mint limeade, and a ginger and jalapeno lemonade, which couldn’t be easier to make. If a mocktail just won’t cut it, add a shot of your favourite gin and enjoy.


CUCUMBER AND MINT LIMEADE

 

Ingredients

– 4 slices of cucumber

– 4 lime wedges

– a handful of mint leaves

– 25ml sugar syrup

– 35ml lime juice

– 25ml elderflower cordial.

 

Method

– Muddle the cucumber, lime and mint in the bottom of a glass.

– Half fill the cup with ice, add the remaining ingredients and stir.

– Fill the glass to the top with crushed ice, and add soda.

 


GINGER AND JALEPENO LEMONADE

 

Ingredients

– 1 small slice of fresh root ginger

– 1 small chilli

– 35ml fresh lemon juice

– 35ml sugar syrup

– 10ml jalapeno syrup

 

Method

– Muddle the ginger and chilli in the bottom of a glass,

– Half fill the cup with ice, add the remaining ingredients and stir,

– Fill the glass to the top with crushed ice, and add soda.

Enjoy!

Cocktail tutorial - how to make a passion martini

Our cocktail menu is brimming with sophisticated blends and delicious tipples that are perfect to sip on in the bar or on the terrace. We thought we’d give you a slice of the action and let you in on learn how to make one of the most popular cocktails on the menu: a passion martini.


Let our bar manager Rudi West take you through the steps to make a passion martini at home.


INGREDIENTS

– 25ml Passoa
– 50ml Absolut vanilla vodka
– 50ml passionfruit purée
– 25ml lime juice
– 12.5ml vanilla syrup
– Prosecco
– Half a passionfruit

 

Equipment you will need:

– A spirit measure
– Boston cocktail shaker
– Two serving glasses, one coupé for the martini and a shot glass for prosecco
– Strainer

 

Directions

1. Chill your serving glass by filling it with ice and set aside.

2. Place all ingredients apart from the prosecco in the Boston cocktail shaker.

3. Fill the shaker with ice, place the lid on firmly and shake for 10 to 15 seconds.

4. Remove the ice from the serving glass.

5. Separate the Boston shaker, place the strainer on top and pour into the chilled serving glass.

6. Top with the passionfruit half and serve with a shot glass of prosecco.

Enjoy!

 

Cocktail Tutorial - how to make an espresso martini

We have recently launched a great new cocktail menu in our bar, which has a great selection of delicious blends, along with some classic favourites too. We thought we’d give you a slice of the cocktail action and let you in on how to make some yourself at home, with an easy-to-follow video tutorial from our talented bar manager Rudi West.


Watch the video of how to make an espresso martini cocktail, then give it a go yourself.


Ingredients 

– 50ml Absolut vanilla vodka
– 25ml creme de cacao
– 25ml Kahlua
– 25ml vanilla syrup
– One shot of espresso
– Coffee beans to garnish
– Ice

Equipment

– Rocks glass
– Boston shaker
– A spirit measure
Strainer


Directions


1. Chill your serving glass by filling it with ice and setting aside.

2.Place all ingredients in the glass half of the Boston cocktail shaker, fill the glass with ice, place the lid of the shaker on firmly and shake.

3.Remove the ice from the serving glass. Separate the Boston shaker, place the strainer on top and pour into the chilled serving glass for a lovely frothy finish.

4.Top with three coffee beans and serve.

Enjoy!

Cocktail Tutorial - How to make an amaretto sour

We have recently launched a new cocktail menu, brimming with exotic blends and delicious tipples to sip on in the bar. We thought we’d give you a slice of the action and let you in on how to make some, introducing our King of cocktails, bar manager Rudi West.


Watch the video of how to make the cocktail, then give it a go yourself.


Ingredients 

– The white from one egg
– 50ml Disaronno
– 12.5ml sugar syrup
– 25ml lemon juice
– Lemon slices to garnish

Equipment

– Rocks glass
– Boston shaker
– A spirit measure
– Strainer


Directions


1. Place the egg white in the Boston shaker glass, discarding the yolk.

2. Add the disaronno, sugar syrup and lemon juice into the glass, place the lid of the shaker on firmly and shake.

3. Fill two thirds with ice and shake again.

4. Place cubed ice into your serving glass and strain the contents of the Boston shaker into it.

5. Garnish with the lemon wedges and serve.

Enjoy!

Sneak Peek Cocktail Recipes

The Beach Bar cocktail menu has been shaken up and refreshed by our talented mixologist, Rudi, who’s used his extensive cocktail knowledge to create delicious blends, individually designed to stir your imagination and satisfy your taste buds.

Not only has he provided us with a preview of what’s on the new cocktail menu landing on the bar in early 2017, he’s also shared some easy-to-follow recipes for you to try at home, to help anyone feel like a cocktail connoisseur. You know it’s going to be a good night when it starts with a cocktail, so come and get your party started…


Grey Goose Cranberry Mule

This cocktail is Rudi’s twist on the classic Moscow Mule, with added cranberries for a little zest and fiery ginger beer providing a real donkey kick.

What you’ll need:

– 50ml Grey Goose vodka

– 50ml cranberry juice

– 10-12 fresh cranberries

– 1 lime, quartered

– 50ml ginger beer

– Ice

– A cocktail shaker

– A muddler (a thick handled rolling pin will do)

– A sturdy serving glass, around 12oz in size

– Cocktail stick for serving

How to prepare:

1. Squeeze the limes into the glass and a drop the remains in.

2. Add eight of the cranberries and muddle the mixture, ensuring the lime and cranberries are crushed but not completely pulped.

3. Add the vodka and cranberry juice and stir with a drinks stirrer.

4. Add two or three ice cubes and top the mixture with the ginger beer.

5. Garnish with the remaining cranberries pierced onto the cocktail stick and serve.


Raspberry Mint Fizz

A refreshing and zesty blend guaranteed to quench anyone’s thirst, with one of your five-a-day thrown in for a guilt-free tipple… almost.

How to prepare:

– 25ml limoncello

– 1 scoop of raspberry sorbet

– A mint leaf, finely chopped or torn

– 50-75ml prosecco

– A coupe glass or something similar.

– Six fresh raspberries, keeping one aside to garnish

– Ice

– A cocktail shaker

– A muddler

How to prepare:

1. Place the raspberries, limoncello and sorbet into the cocktail and muddle the mixture to crush the raspberries and break the sorbet up.

2. Add a handful of ice, secure the top of the cocktail shaker and shake for about ten seconds.

3. Carefully drain the mix into the coupe and top with prosecco.

4. Garnish with a sprinkling of the mint leaf, a raspberry and serve.

Give Rudi’s cocktail recipes a go and show us your pictures of them by hashtagging #beachatbudecocktails on Instagram, Twitter and Facebook.