THE ESSENTIAL MIX: Plymouth Gin & Tonic Using Plymouth gin in this variation gives a lovely citrus kick.
INGREDIENTS: One shot Plymouth gin, one bottle tonic water, fresh lime.
METHOD: Take 12oz slim glass and fill with cubed ice. Take the fresh lime wedge and squeeze it over the ice - this is an important ingredient in the drink. Pour in Plymouth g
in and top with tonic, softly stir three times and serve.
THE ESSENTIAL SWIZZLE: Orchard Breeze It is important to realise how simple it is to create great drinks at home without the need for cocktail shakers and fancy equipment you see in bars. All you need for this is a spoon.
INGREDIENTS: One shot Absolut pear vodka, pressed apple juice, fresh lime, half shot elderflower cordial.
METHOD: Take 12 oz slim glass and fill with cubed ice. Squeeze fresh lime wedge over ice, add pear vodka and fill with apple juice. Take elderflower cordial and pour on top. Using a spoon "swizzle" the drink for 5 secs until mixed, garnish with apple slice.
THE ESSENTIAL SHAKE: My Honeysuckle Sour A real lip smacker of a drink, simple yet refreshing.
INGREDIENTS: One shot Mount Gay Eclipse rum, one shot Cointreau, two teaspoons runny honey, juice of one lemon, juice of half an orange.
METHOD: Add all ingredients to shaker, fill with cubed ice and shake hard for 10 seconds. Pour into chilled martini glass and garnish with orange zest.
THE ESSENTIAL MUDDLE: The Famous Cobbler It has long been thought that whisky should not be mixed. This could not be further from the truth.
INGREDIENTS: 1.5 shots Famous Grouse whisky, one shot port, half shot raspberry liqueur, three fresh raspberries, three blackberries, one teaspoon Scottish heather honey, two chunks of fresh lemon, two chunks of fresh orange.
METHOD: In a shaker, muddle all ingredients together, add cubed ice and shake hard for 10 seconds. Strain over crushed ice into 12 oz slim glass and garnish with seasonal berries.
THE ESSENTIAL STIR: The Asia Martini A great twist on the traditional Dry Gin Martini.
INGREDIENTS: 1.5 shots Plymouth gin, half shot lychee liqueur, dash Cointreau, dash dry vermouth, three basil leaves.
METHOD: Add ingredients and cubed ice into shaker and stir for 20 seconds. Strain into a chilled martini glass and garnish with a piece of grapefruit zest
• Andy Gemmell is Brands Mixologist with Maxxium UK. For more recipes, visit
www.mixxit.co.ukThe full article contains 409 words and appears in The Scotsman newspaper.
