THE BISHOP
Glass: Coup
Ingredients:
25ml Bourbon
50ml SSR Red
25ml Aperol
15ml Black Cherry
10ml Cointreau
2 x Cloves
Garnish: Orange Zest
Method:
- Chill stemmed Coup glass. Place glass in freezer, or option 2 place ice in glass to chill.
- Place all ingredients into a mixing beaker or glass with heavy base.
- Add 2 scoops of cubed ice to the mix.
- Stir well, until receptacle becomes cold to the touch.
- Strain ingredients from mixing beaker into to chilled Coup glass.
- Serve straight up (without ice) and garnish with an zest of orange peel.
MINT SMASH
Glass: High Ball
Ingredients:
50ml SSR Red
40ml Dry Cranberry Juice
20ml Crème De Cassis
4 Fresh Strawberries
15ml Black Cherry
10ml Cointreau
25ml x Mint Leaves
Garnish: Mint Leaf
Method:
- Take a tall glass and fill it with the strawberries.
- Muddle the fruit into a paste.
- De-stem the mint leaves and tear mint across the veins and add them to the strawberries.
- Add the liquid ingredients along with a scoop of crushed ice.
- Churn the ingredients well until completely mixed. Add another scoop of crushed ice and repeat.
- Garnish with a mint sprig, and a cap of fresh crushed ice.
rust & dust
Glass: Red Wine
Ingredients:
180ml SSR Red
Honey Clove Dusted Rim
1 Sprig of Basil
Method:
- Dust a stemmed glass with honey and clove dust, then refrigerate.
- Pour SSR Red into chilled glass with dusted rim.
- Take a leaf of basil and tap the leaf on the rim of the glass to express flavour before gently placing it on the surface of the drink.
CITRUS QUO
Glass: White Wine Glass
Ingredients:
180ml SSR White
1 Orange Zest
1 Lemon Zest
Cointreau Rinse
Garnish: Rasberries
Method:
- Chill a stemmed wine glass.
- Rinse glass with Cointreau orange liqueur. Discard excess.
- Pour SSR White into chilled glass.
- Express the zest of an orange over the liquid and discard the peel.
- Express the zest of lemon over the liquid and then place the peel gently on top of the surface of the drink.
GUNS AND ROSES
Glass: Copa
Ingredients:
180ml SSR Rosé
3 Blueberries
2 Sliced Strawberries
Ice
Garnish: Strawberries
Method:
- Place fruit in the bottom of a large stemmed Copa glass.
- Lightly press the fruit with a muddler.
- Pour SSR Rosé over muddled fruit and swirl gently.
- Add a scoop of cubed ice to the glass and stir.
- Place a strawberry on the lip of the glass before serving.