Globetrotting Cocktails

Globetrotting Cocktails

Matching up with an adventurous cocktail is the perfect way to shake up any meal. However, tailoring your choice of tipple to your delicious home-cooked dinners is an art form rarely mastered.
Here, we give you a whistle-stop tour of international cocktails that couple beautifully as a pre, during or post-meal treat for a whole host of cuisines from every corner of the globe. Our picks pair perfectly with the recipes provided by expert bloggers in this spring issue, so get mixing as you cook!

All recipes serve 2.

Portuguese Daisy

Portuguese Daisy

Sweet and warming, this is a cocktail that’s rich without being overpowering. Hints of lemon and sugar refresh the palate while port and brandy add that after-dinner touch. This makes it the ideal naughty dessert to accompany Lemon and Vanilla’s Portuguese-Style Roast Leg of Lamb.

Ingredients:

  • 60ml ruby port
  • 30ml brandy
  • 30ml lemon juice
  • 1/2 tsp sugar
  • 1/2 tsp grenadine syrup

How to make it:

Place all ingredients in a cocktail shaker and mix well. Place ice cubes in a glass and pour the shaken mixture over the top. Garnish with a wedge of lemon.


Ginger Mojito

Ginger Mojito

A classic with a kick, add a surprise to your mojito with a hint of ginger. This warming spice contrasts beautifully with the crispness of mint and the ice-cold crunch you’d expect from a mojito. It works wonders as a refreshing tipple alongside Monalogue’s recipe for popular Korean Beef Bibimbap.

Ingredients:

  • 125ml white rum
  • 200ml ginger ale
  • fresh mint
  • 2 tsp sugar
  • 1 lime, cut into wedges
  • Ice cubes

How to make it:

Mix the ginger ale and white rum in a cocktail shaker. Using two glasses, squeeze the lime wedges out into each and then evenly divide the sugar, squeezed wedges and half the mint into them.
Add the desired amount of ice to each glass and then divide the rum mixture between them. Stir until the sugar dissolves and then garnish with the remaining mint.


Baklava Martini

Baklava Martini

If you don’t already know, Baklava is Turkey’s staple dessert. It’s delightfully sticky, sweet and nutty – just like this cocktail! That’s why it’s the perfect finale to any Turkish-themed feast, particularly Lindsay’s Feast’s delicious recipe for Lamb Shanks with Chickpeas.

Ingredients:

  • 30ml amaretto
  • 90ml gin
  • 30ml crème de cacao
  • 45ml simple syrup (sugar syrup)
  • ¼ tsp ground cinnamon

How to make it:

Mix all the ingredients in a cocktail shaker with ice. Rim your cocktail glasses with cinnamon sugar and then strain the cocktail mixture evenly into them.


White Russian

White Russian

Done properly, any Italian meal should be topped off with a coffee-flavoured treat, particularly our recipe for flavoursome Italian-style Meatballs from Bea’s Cookbook. Why not give your traditional after-dinner coffee a cheeky twist?

Ingredients:

  • 30ml coffee liqueur
  • 60ml vodka
  • 30ml heavy cream

How to make it:

Fill two glasses with ice cubes. Pour in the coffee liqueur followed by the vodka. Top the drink with cream for a layering effect.


Spicy Gin & Tonic

Spicy Gin & Tonic

If Cygnet Kitchen’s rich and aromatic Lamb Biryani recipe has your mouth watering, add an extra kick alongside with this spicy gin and tonic. Super-fresh and revitalising, it’ll keep your palate cool enough as you work your way through the curry- but a cheeky touch of chilli should keep you on your toes.

Ingredients:

  • 60ml gin
  • Tonic water
  • Fresh limes cut into wedges
  • 2 whole chillies
  • Ice

How to make it:

Slit the chillies lengthways and place one in each glass, lightly pressing them with a spoon to release the flavour. Squeeze some fresh lime juice into the glass to taste and toss in the squeezed lime wedges.
Add half the gin to each and some ice. Top off each one with tonic water and stir well.


Blood and Sand

Blood and Sand

Blood and Sand is the perfect warm-up to any hearty scotch meat dish such as chef Stuart Ralston’s Scotch Beef with Parsnip Puree and Cherry Mustard Sauce. Full of warmth, flavour and certainly packing a punch, it’ll set the tone for a meaty feast ahead.

Ingredients:

  • 30ml Scotch whisky
  • 30ml sweet vermouth
  • 30ml cherry brandy
  • 30ml orange juice
  • Ice

How to make it:

Add ice cubes to two glasses. Place all remaining ingredients in a cocktail shaker and mix well. Strain into the glasses to serve.

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