Its subtle, floral flavours are perfect for late summer evenings on The Beach terrace, to be enjoyed whilst watching the sun setting over Summerleaze Beach.

Matty has shared his secret recipe below, so you can now make it yourself at home with friends and family.

You will need:

• 25ml MONIN Elderflower (Fleur de Sureau) syrup
• 12.5ml MONIN Hibiscus syrup
• Dash of Fee Brothers Lemon Bitters
• Elderflower pressé (Cornish Orchards if possible)
• Garnish with lime wedge and cucumber spiral

Method:

• Add all ingredients apart from the elderflower pressé into a cocktail shaker and shake well
• Take a tumbler and add crushed ice to the top of the glass
• Pour in the mixture and top it with the elderflower pressé
• Serve with lime wedge and cucumber spiral to finish

ENJOY!

The post Floral Pressé mocktail recipe appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

With this super simple cocktail recipe, you can now make it in the comfort of your own home too.

YOU WILL NEED:

• 50ml Mozart chocolate liqueur
• 25ml vanilla vodka
• 12.5ml crème de banana
• 12.5ml double cream (plus 100ml for the topping)

METHOD:

• Add the chocolate liqueur, vanilla vodka, crème de banana and double cream into a cocktail shaker
• Securely fasten the lid and shake vigorously for 10 seconds
• Whip up 100ml of double cream
• Pour the contents of the cocktail shaker into a serving glass and top with the whipped cream
• Garnish with a mint sprig

ENJOY!

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Strawberry Sherbert Fizz

YOU WILL NEED:

• One small scoop of strawberry sorbet
• 25ml Giffard Crème de Fraise des bois
• 75ml Prosecco
• One fresh strawberry and a curl of lemon zest.

METHOD:

• Add the strawberry sorbet and Giffard Crème de Fraise des bois to your chosen serving glass (we’ve opted for a champagne glass for added glamour)
• Crush the sorbet with a spoon and gently stir the mixture together
• Add the prosecco to just below the rim of the glass and stir carefully, enquiring the prosecco doesn’t fizz too vigorously
• Use a sharp knife to create a slit in the bottom of the fresh strawberry and place it on the rim of the glass along with the lemon rind
• If you’ve chosen a short glass to serve the cocktail in, you could add a biodegradable straw for easier drinking.

ENJOY!

The post Strawberry Sherbet Cocktail Recipe appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

If you’re having friends round this weekend, shake them up this cocktail. Its guaranteed to impress, with a fresh, zingy flavour that everyone will love.

YOU WILL NEED:

• 50ml Olmeca Blanco tequila
• 15ml Giffard triple sec
• 15ml Lemongrass syrup
• 1 fresh lime, quartered

METHOD:

• Add the tequila, triple sec and lime juice to a cocktail shaker
• Add a few handfuls of ice until the cocktail shaker is two-thirds full
• Securely fasten the lid and shake vigorously for 10-15 seconds
• If you’d like to salt rim your glass, sprinkle a teaspoon of sea salt in a flat, wide dish. Using a segment of the squeezed lime, wipe the flesh around the rim of the glass to wet it, and then dip the rim in the salt.
• Strain the liquid mixture into your serving glass and fill with ice.
• Top with your choice of garnish. We went for a slice of orange, a spiral of lime rind and a biodegradable straw.

ENJOY!

The post Cocktail recipe: lemongrass martini appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

If your busy schedule doesn’t allow for a drink in the bar, try and make this tropical drink at home.

YOU WILL NEED:

• One fresh passionfruit, halved
• One lime halved (in order to recreate the lime garnish in our cocktail, peel a spiral from the lime using a paring knife before slicing the fruit in half)
• A tablespoon of mango purée
• 250ml pineapple juice
• 15ml Monin vanilla syrup

METHOD:

• Spoon the flesh from one half of the passionfruit into a tall serving glass.
• Add the mango purée, pineapple juice, Monin syrup and the juice from half of the lime.
• Stir the mixture carefully and top with ice.
• Spoon the remaining passionfruit flesh onto the top of the ice, and top with your choice of garnish. We went for a slice of orange, a spiral of lime rind and a sprig of fresh mint with a biodegradable straw.

ENJOY!

The post Mango Tango mocktail recipe appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

Shake the cocktail up at home to woo your other half, or invite your friends round and celebrate singledom together.

CHOCOLATE AND STRAWBERRY MARTINI

The post Chocolate and Strawberry Valentine’s Martini appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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!

The post Summer mocktails appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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!

The post A passion martini recipe appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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!

The post Cocktail Tutorial – how to make an espresso martini appeared first on The Beach Hotel | Boutique Hotel & Restaurant in Cornwall.

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!

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