5 Perfect Garden Party Cocktails

I think I can speak for a lot of us when I wholeheartedly and emphatically announce, that I am counting down the days to when I can invite my nearest and dearest over for an evening of entertainment and revelry!

As the weather is (oh so slowly!) improving, I'm already planning and preparing for a spectacular BBQ garden party that has a little extra panache to make up for this last year spent away from some of my most cherished people! So, I've shared a list of my favourite cocktails here, and when the time comes, you too, can have some recipes to hand for that spur of the moment shindig, pre-planned garden gathering or that warm chilled out weekend when you've decided to just do something special for yourself.

You can always pin for later - Enjoy! 

1. Bramble

 

 

Bramble cocktail drink with blackberries and gin

A refreshing fruity drink to cleanse the palate. One of my Favourites!

Glass: Tumbler
Garnish : Blackberries and a Slice of Lemon

2 Shots of Gin
1 Shot of Freshly squeezed lemon juice
1/2 Shot of Sugar syrup (2 parts sugar to 1 part water)
1/2 Shot of Crème de Cassis or Chambord

Add the first 3 ingredients to the glass and mix, add crushed ice and muddle together. Drizzle the crème de cassis over the top to create the bleeding effect, and add the garnish. 
Sit back and enjoy!
 

 

 

2. Blueberry Sour

Blueberry Sour gin cocktail with violet gin

Glass: Tumbler
Garnish : Blueberries

A Handful of Blueberries & some to garnish
1 Shot of Gin
1 Shot of Violet Gin (I used Boe)
1 Shot of Freshly squeezed lemon juice
1/2 Shot of Sugar syrup (2 parts sugar to 1 part water)

Muddle / mush  the handful of blueberries in the bottom of the glass, Add the rest of the ingredients and mix. Add Ice, and blueberries to garnish.






 

 

3. Apple Virgin Mojito

Virgin Apple Mojito, with pressed apple juice and mint sprigs. Perfect for a garden partyGlass: Tall glass
Garnish : Mint sprig


12 Fresh mint leaves
4 Shots of Pressed apple juice
1 Shot of Freshly squeezed lime juice
1/2 Shot of Sugar syrup (2 parts sugar to 1 part water)

Muddle the mint leaves in the bottom of the glass (aka bash them about a bit) Add the apple juice, lime juice and sugar syrup. Half fill the glass with crushed ice and churn the ingredients together, add more ice and churn, repeat until glass is full, and add the garnish. 
Sit back and enjoy!

To make alcoholic add your drink of choice (mine would be rum)

 

 

4. Peach Tea Mojito 

Glass: Jar
Garnish : Mint Sprig

10 Fresh mint leaves
2 Shots of white rum
1 Shot of Freshly squeezed lime juice
Cup of Peach iced tea (I used Liptons)

Muddle the mint leaves in the bottom of the glass (aka bash them about a bit) Add the rum, lime juice and peach tea. Half fill the glass with crushed ice and churn the ingredients together, add more ice and churn, repeat until glass is full, and add the garnish. 
Sit back and enjoy!

 

 

 

 

5. Rhubarb Moscow Mule

Glass: Tall Glass
Garnish : Slice of Lime

3 Shots of Vodka
1 Shot of Freshly squeezed lime juice
1 Shot of Rhubarb syrup
Cup of ginger beer 

Add ice to the glass, add vodka, rhubarb syrup, lime juice and mix, Top up with ginger beer and add the lime to garnish. Enjoy!

 

 

 

 

Notes - 

Crushed Ice - the best way to crush ice would be using a food processor, however if you don't have one to hand then a tea towel and a rolling pin is totally fine too.

Sugar syrup - Needed for cocktails, because adding straight sugar to a drink doesn't dissolve or mix properly. To make a sugar syrup you add 2 parts sugar to 1 part water to a pan, and boil until dissolved, leave to cool and use in whatever cocktail you'd like. 
If you don't want to make your own you can buy gomme syrup from most supermarkets. 

Rhubarb Syrup - I made mine with the rhubarb we grow in the garden. It grows like weeds so we have ample! I'm always needing ways in which to use it. To make the syrup you need 4 cups of rhubarb, 1 cup of sugar and 1 cup of water. Simmer in a pan together for approx. 10 minutes until the rhubarb is soft. Strain off the rhubarb pulp with a sieve and collect the syrup. Leave to cool and use as you with. Store in a in a sterilised jar or bottle, keep in fridge.

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