I took a trip to Ascot to make SOME AMAZING cocktails! Thanks to Appletiser for sponsoring this video.
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cocktail recipes
Pine Needle Hi Ball
50ml dry vermouth
2 dash lemon bitters
10ml sugar syrup
50-75ml Appletiser (depending on the size of the glass)
Pine needle stalk (garnish)
Glass
Tall hi ball
Method
1. Add the vermouth, lemon bitters and sugar syrup to a glass filled with ice
2. Pour in half of the Appletiser and stir
3. Then top with the remaining Appletiser
4. Garnish with a pine needle inside the drink
Hoppy Ever After
• 35ml Gin
• 15ml Martini Bianco
• 15ml India Pale Ale reduction
• 35ml Appletiser Apple and Pomegranate
• Small Martini glass
For the India Pale Ale Reduction
1. One standard IPA beer bottle 330ml. Heat over a medium heat, to two thirds of its original volume. Add in 100gr of sugar and mix to dissolve the sugar
2. Allow to cool and whisk, to remove any additional froth
3. Bottle and refrigerate. Mix will last for 4-5 days
For the cocktail
1. Stir all with cube ices in a cocktail shaker and strain into glass
Orchard Fizz
• 35ml gin
• 25ml apple liqueur
• 10ml fresh lemon juice
• 10ml sugar syrup
• 1 egg white
• 3 drops tartaric acid solution
• 50-75ml Appletiser Apple and Pomegranate (depending on the size of the glass)
• Dehydrated Granny Smith apple slice and pomegranate seeds (garnish)
• Coupette glass
1. Fill the coupette glass with crushed or cubed ice to chill
2. Pour all the ingredients into a cocktail shaker and shake without ice for about 15 seconds -shaking this way aerates the egg white and binds the ingredients, much the same way as whisking
3. Re-shake with a scoop of cubed ice for a further 10 seconds – the ice adds two principle benefits to a drink – it chills and dilutes. Both are important but you don’t want a really diluted drink
4. Remove the ice from the glass and strain the cocktail into it
5. Gently pour in 25ml of Appletiser Apple and Pomegranate to add some fizz
Garnish with a dehydrated Granny Smith apple slice
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