Drinks: Cocktail power
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Your support makes all the difference.SKETCHY BLUE
10ml Creme de Banane
10ml Blue Curacao
10ml passion fruit juice
Champagne
Shake the Creme de Banane, Blue Curacao and passion fruit juice together. Pour into a Champagne flute, then top with Champagne, using the back of a spoon to layer
BATIDAZ
1 lime
2 brown sugar cubes
50ml vodka
2 strawberries
25ml Chambord
Cut the lime into eight pieces. Crush the lime and brown sugar together in a glass. Add the vodka and a few slices of strawberry, and stir. Top with crushed ice and garnish with strawberry slices. Pour Chambord on top
SWIZCIP
25ml vodka
25ml gin
20ml creme de Mure (blackberry liquor)
juice of half a lemon
juice of half a lime
raspberries to garnish
Shake all the ingredients, top with soda and pour into a glass. Garnish with a twist of lime and raspberries
TINIBLUE
20 blueberries
50ml vodka
2 teaspoons Blue Curacao
2 teaspoons sugar syrup
Fill a shaker with ice, add all the ingredients and shake violently. Sieve into a pre-chilled Martini glass and garnish with a cocktail stick spiked with (extra) blueberries
RED APPLE
25ml Calvados
25ml Absolut Kurrant
50ml apple juice,
50ml cranberry juice
dash grenadine
12 egg white
Place everything in a shaker and shake violently. Pour over fresh ice and garnish with slices or balls of apple
MOJITA ZINC
50ml vanilla-infused rum
20ml sugar syrup
juice of one lime
sprig of mint
Slap the mint between the palms of your hands to release the flavour. Fill a ball glass with ice, add all the ingredients and stir. Top with soda, then garnish with lime and mint sprigs
RED EYE
Chambord
glace cherry
Blue Curacao
Pour Chambord to just under half-way in a shot glass. Drop in the cherry. Pour Blue Curacao over the back of a spoon into the glass to create a layered effect
SEABREEZE
To make a jug
2/10 vodka
5/10 cranberry juice
3/10 grapefruit juice
fresh lime
Fill the jug with ice. Pour in all the ingredients. Stir and garnish with freshly squeezed lime
Recipes taken from `Eat it', the new Conran food magazine, available in Conran shops and restaurants at pounds 2.95. Photographs by David Loftus and Earl Carter. Recipes by Jeremy Lee, Blue Print Cafe; Tom Meenaghan, Mezzo; Darren Simpson, Sartoria; Andrew Sargent, Bluebird. Cocktails by Phillip Jeffrey, Zinc.
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