DRANKENSTEIN

• 1 ounce melon liqueur 

• 1 ounce Tequila 

• 1 (12-ounce) can club soda

Pour the liqueur and Tequila over ice in a highball glass, then fill to the top with the club soda.

BRAVE NEW SWIRLED

• 1 once vodka

• 1 cup seedless watermelon, chopped into course cubes

• 1/4 ounce lemon juice

• 1/2 teaspoon granulated sugar

• 1/2 ounce melon liqueur

Add the vodka, watermelon, lemon juice, sugar and a handful of ice to a blender, running until smooth. Pour into a cocktail glass and float the liqueur on top. 

THE RAVEN

• 3 blackberries

• 3-5 mint leaves (plus an extra sprig, for garnish)

• 1.5 oz light rum

• 1/2 cup pomegranate juice, chilled

• simple syrup, optional 

 Use a muddler to crush three blackberries and 3-5 mint leaves in the bottom of a cocktail shaker. Pour in your rum and pomegranate juice. Secure the lid onto the shaker and shake to combine. Pour into a wine glass, top with a sprig of mint

THE PAN GALACTIC GARGLE BLASTER

• 1 oz bourbon

• 1.5 oz London dry gin

• 2 oz sour apple pucker

• 1 oz blue curacao

• 2 oz lemon juice

• 1 oz simple syrup (this can be omitted to achieve a stronger tasting drink)

• 1 strip of lemon rind

Fill a cocktail shaker with 1/3 ice. Pour the first six ingredients into the shaker. Screw on the lid and shake for approximately 15 seconds. Strain the liquid contents of the shaker into a cocktail glass.

THE PITCHER OF DORIAN GREY GOOSE

(Makes 10 drinks)

• 10 sprigs fresh mint,

• 1 (12-ounce) can frozen lemonade concentrate

• 2 cups vodka

• Cucumber, sliced into wheels for garnish 

Tear the mint, then place in the pitcher. Add the lemonade concentrate and stir until thawed. Pour in the vodka and three cups of cold water and stir. Serve over ice, garnish with the cucumber wheels

A SIDECAR NAMED DESIRE

• Ginger beer

• Juice of half a lime

• Ice

• Lime wedges for garnish

Fill a glass or copper mug with ice. Squeeze lime over ice. Pour in ginger beer and mix gently. Garnish with lime wedges.

THE TURN OF THE SCREWDRIVER

• Blood orange juice (can be substituted by orange juice)

• Juice of half a lime

• Soda water

• 6 mint leaves

• Ice

Muddle the mint leaves in a glass. Add ice and lime juice. Half fill the glass with blood orange juice. Top off with soda water to taste.

FRAISE IN THE SUN

• 6 large strawberries

• 2 teaspoons freshly grated ginger

• 1 cup cloudy apple juice

• Ice

• Soda water

Place strawberries, apple juice, ginger and ice in a blender and mix until smooth. Top up with soda water to taste. Garnish with a strawberry and a spring of mint.

 

SHERLOCK HOLMES' LONDON FOG LATTES 

• 1 cup milk

• 1 1/2 tbsp loose Earl Grey tea or 2 tea bags

• 2 tbsp honey

• 1/2 tsp vanilla extract

Brew tea in 16 oz of hot water for 7 minutes. Heat the milk in a saucepan on low heat just until steaming, stirring regularly.

Add the tea, honey, and extract to a blender. Gradually add half the milk and blend for 1 minute. Add the other half and blend for 1 minute more. When you stop the blender, foam should gather on top.

THE THREE MUSKETEERS FRENCH HOT CHOCOLATE

• 3/4 cups whole milk

• 1/4 cup heavy cream

• 1 tsp powdered sugar

• 1/2 tsp espresso powder or instant coffee or ½ cup strong brewed coffee

• 4 oz fancy dark chocolate (70% cocoa)

• whipped cream and extra chocolate, for garnish

Chop up the chocolate. The more finely you chop the chocolate, the more quickly and smoothly it will incorporate into the other ingredients.

Whisk together the milk, cream, powdered sugar,  and coffee in a medium saucepan over medium heat. Keep whisking until the mix begins to steam and tiny bubbles start forming around the edges of the pan. Turn off the heat and gradually whisk in the chocolate pieces until smooth. Transfer to a serving cup. Top with a generous amount of whip cream, and shave your extra chocolate onto the top.