a twist on the classic amaretto sour
| 80ml | wild cherry liqueur |
| 25ml | lemon juice |
| 2 dashes | angostura bitters |
| 1 | egg white |
Shake without ice (dry shake – to produce foam) then add ice and shake again – strain into ice filled rocks glass
a refreshingly zesty drink
| 30ml | wild cherry liqueur |
| 20ml | gin |
| 10ml | matcha syrup * |
| 7.5ml | lemon juice |
| top | soda |
Build ingredients in ice filled glass – then top with soda – garnish with lemon or lime
* make a 1:1 matcha tea sugar syrup and leave to cool
a layered shot, but perfect for sipping
| 20 ml | crème de cacao |
| 20 ml | wild cherry liqueur |
| 20 ml | double cream |
Layer ingredients in order by pouring gently over the back of a spoon.
a complex aperitif – perfect with oysters!
| 20 ml | gin |
| 20 ml | wild cherry liqueur |
| 10 ml | dry sherry |
| 7.5 ml | lemon juice |
| 1 | egg white* |
Shake without ice (dry shake – to produce foam) then add ice and shake again – strain into glass
* a chamomile foam was used here
delicately balanced – perfect for summer!
| 25 ml | wild cherry liqueur |
| 25 ml | white port |
| 10 ml | strawberry shrub * |
| top | tonic or soda |
Build ingredients in a highball over ice.
* Strawberry Shrub: chop a handful of strawberries and cover with sugar for 30 mins. Add an equal amount of vinegar (cider or white wine best) and leave for at least an hour. Will keep for weeks.
a fruitier take on the classic
| 45 ml | tequila |
| 45 ml | whortleberry liqueur |
| 25 ml | lime juice |
| 7.5 ml | agave nectar |
Shake ingredients with ice and serve straight up
add a little zest to your old fashioned
| 60 ml | scotch* |
| 20 ml | whortleberry liqueur |
| 5 ml | honey |
| 2 dashes | angostura bitters |
Build ingredients in rocks glass and stir over ice.
* Use your whisk(e)y of choice – we found a lightly peated scotch really balanced out the fruit.
hard work but worth it!
| 45 ml | gin |
| 45 ml | whortleberry liqueur |
| 30 ml | lemon / lime juice |
| 25 ml | cream |
| 1s | egg white |
| top | soda |
Shake all ingredients (except the soda) with ice, then strain off the ice and shake again – this one needs a good shake! Pour 2/3 of the mix into a highball simultaneously with soda water. Leave to settle for a few minutes, then top with remaining mix to get the foam to rise like a souflé.
Consider adding orange flower water as is typical for a Ramos Gin Fizz!