A perfect summer patio sipper with an added chilli infused kick, Anise style! This sensational summer treat is sure to be a barbecue hit!
1 lemongrass stalk, outer layer removed and cut into 4 or 5 slices
45ml chilli-infused tequila (see below)
5ml Cointreau
5ml agave syrup
10ml orange juice
10ml mandarin purée (or fresh mandarin, satsuma or tangerine pulp)
20ml ginger beer
1 lemongrass stalk and 1 green chilli, slit, to garnish
For the infusion, deseed a green chilli and add it to a bottle of tequila. Leave it for about a week before using.
Muddle the lemongrass and chilli in a cocktail shaker. Add all the ingredients except the ginger beer and shake together with plenty of ice. Double-strain it into a tall glass filled with ice and top it up with ginger beer. Garnish the drink with lemongrass and a big chilli.
Our smooth, fruity twist on a classic margarita served with silver tequila and a zest of fresh orange juice – perfect for a sunny afternoon.
10ml agave syrup
50ml silver tequila
20ml Cointreau
20ml orange juice
10ml crème de cassis
a slice of orange to garnish
Pour agave syrup in the centre of the pre-chilled martini glass. Then, in a cocktail shaker, add all the remaining ingredients except the cassis and shake well with ice. Strain the cocktail slowly into the martini glass on top of the agave syrup. Now you have two layers. Next slowly pour the cassis liqueur into the centre of the cocktail so that the cassis sits in between the agave syrup and the orange margarita, giving the third layer.
Garnish the drink with a slice of orange and always serve the drink with a straw or a stirrer so that the person can mix the cocktail before drinking.
Ideal for those with a sweet tooth, this drink will give you a definite burst of energy! Just to mix it up, we have subsitututed lemondade for the traditional cola mixture. Cheers!
10ml Stolichnaya vodka
10ml mescal
30ml Midori
20ml lime juice
100ml lemonade
Combine all the ingredients in a mixing glass except for the lemonade. Fill a sling glass with ice, and then add the lemonade. Top it up with the shaken drink, poured carefully so that it floats on top.
Perfect for those who like a kick in their cocktail, the Asian Tempest has a delicious combination of watermelon and chilli that is sure to make your taste buds cheer.
2 slices of watermelon
10ml passion fruit syrup
50ml chilli-infused Grey Goose citron (see below)
30ml pineapple juice
1 chilli to garnish
For the infusion, deseed a green chilli and add it to the bottle of vodka. Leave it for about a week before using.
Muddle a slice of watermelon in a cocktail shaker. Add all the ingredients and shake well with ice. Double-strain the cocktail into a chilled martini glass. Garnish with a slice of watermelon and chilli.
A tantalising burst of flavours combining Zubrowka and apple, Anise style! The perfect drink to kick back and relax with after a hard day’s work!
50ml Zubrowka vodka
10ml lime juice
10ml cinnamon syrup (see Vivek’s tip)
15ml pear purée (or 1 pear, cored and blitzed in a blender, or 2 fresh slices of pear, muddled)
20ml apple juice
50ml ginger ale
3 slices of green apple to garnish
Add all the ingredients except for the ginger ale to a cocktail shaker and shake well with ice. Strain the cocktail into a chilled sling glass. Top it up with ginger ale and garnish with 3 slices of green apple.
Vivek’s tip
Cinnamon syrup is available from good off-licences. To make your own, bring 400ml of water and 4 cinnamon sticks to the boil and then simmer for 10 minutes. Remove the cinnamon sticks, bring the water back to the boil, add 340g of sugar and stir until it is fully dissolved. Pour into a bottle and store in a refrigerator for up to 2 weeks.
Baladeva
A magnificent mix of Assam tea, Goldschläger cinnamon schnapps, a few drops of cinnamon syrup and a few cinnamon sticks, topped with a splash of fizz. Our signature cocktail is breathtakingly refreshing and boozily seductive.
20ml cinnamon tea (made with Assam tea infused with cinnamon sticks, then allowed to cool)
5ml Goldschläger cinnamon schnapps
2ml cinnamon syrup (see Vivek’s tip)
125ml Prosecco
Mix together the cinnamon tea, Goldschläger and cinnamon syrup in a Champagne flute and top it up with sparkling wine.
You don’t need courage to enjoy this drink, just some adventurous taste buds! The aromatic smell combined with the sweetness of the orange is sure to be a party hit.
2 slices of orange
1 green cardamom pod
50ml Bols Genever
10ml Cointreau
3ml cinnamon syrup (see Vivek’s tip)
15ml freshly squeezed orange juice
Muddle the cardamom and a slice of orange in a shaker. Add the rest of the ingredients and shake with plenty of ice. Double strain the cocktail into a chilled martini glass. Garnish the cocktail with a slice of orange.
A commemorative drink that celebrates our country’s love of football; the year we won the World Cup. The red-coloured martini commemorates the jerseys worn by our players. Top it off with a gold leaf and cheer your team to victory!
3 or 4 black peppercorns
50ml 42 Below manuka honey vodka
10ml strawberry purée (or fresh strawberries blitzed in a blender, or muddle one fresh strawberry)
5ml strawberry syrup
5ml cranberry juice
a strawberry and an optional gold leaf to garnish
Crush the black peppercorns in the shaker. Add the remaining ingredients and ice to the shaker and shake well. Strain into a chilled martini glass and garnish with the strawberry, and the gold leaf if using.
2010 may have not brought England victory, but fans will always stick by their team! This drink commemorates the jerseys worn by England in the 2010 World Cup. This vodka and fruit-infused drink is the perfect way to kick-start the sporting season!
8–10 red peppercorns
50ml Grey Goose pear vodka
20ml pear purée (or 1 pear, cored and blitzed in a blender, or 2 fresh slices of pear, muddled)
10ml apple juice
5ml orgeat syrup
Muddle the red peppercorns. Add the rest of the ingredients and shake with ice. Strain the mixture into a chilled martini glass.
A zesty, refreshing drink that will quench any thirst. The subtle taste of elderflower combined with the fresh cucumbers enhances the cool taste of the sparkling lemonade.
3 or 4 cucumber slices
1 cantaloupe melon slice
8–10 coriander leaves
50ml Bulldog gin
5ml elderflower cordial
5ml melon syrup
150ml lemonade
coriander leaves, cucumber or melon slices to garnish
Muddle the cucumber and the melon in a shaker and add the rest of the ingredients except the lemonade. Shake with plenty of ice. Double-strain the drink in a tall glass filled with ice and top up with lemonade. Garnish the drink with either a sprig of coriander or a slice of cucumber or melon.
A modern twist on the classic porn star martini. The fragrant aroma and sweetness of the cinnamon makes this drink incredibly desirable!
50ml Stolichnaya vodka
20ml passion fruit purée or 1 fresh passion fruit
5ml cinnamon syrup (see Vivek’s tip)
10ml orange juice
30ml Prosecco
Mix everything in a cocktail shaker except for the Prosecco and strain into a chilled martini glass. Pour the Prosecco into a shot glass and place the shot glass inside the martini glass. Serve.
A new take on the classic mojito that combines delicious puréed mango and Bacardi rum. This lusciously fruity cocktail has become a staple summer cocktail – delicious and easy to make!
1 whole lime
8 or 9 mint leaves
1 teaspoon caster sugar
60ml mango purée (or the flesh of a fresh mango blitzed in a blender, or chunks of fresh mango, muddled)
50ml Bacardi rum
20ml Perrier water
Cut the lime into 6 wedges and add them to a tall glass. Add the mint leaves and sugar. Now slowly muddle the limes, making sure to just bruise the mint leaves and to get the juice out of the lime. Now add the mango purée and fill the glass with crushed ice. Add the Bacardi and then mix everything thoroughly with the help of a long spoon. Add more crushed ice, if required, and splash some Perrier on top.
PASSION FRUIT AND PINEAPPLE BLOSSOM
Don’t let the gentle name fool you; the sour passion fruit in this drink packs a bite! It’s perfect with the sweet pineapple and smooth accent of a premium gin.
50ml Bloom gin
10ml passion fruit syrup
20ml passion fruit purée or 1 fresh passion fruit
20ml pineapple juice
20ml elderflower cordial
a passion fruit sliced in half to garnish
Add all the ingredients to a cocktail shaker and shake with ice until you get a nice froth. Strain the cocktail into a sling glass filled with ice. Garnish the cocktail with fresh passion fruit.
A truly invigorating cocktail made with fresh fruits and herbs that will make your mouth water. This refreshingly delicious cocktail can be served either straight up or on the rocks.
50ml thyme-infused tequila (see below)
20ml raspberry purée (or a handful of fresh raspberries blitzed in a blender, or 4 fresh raspberries, muddled)
5ml Chambord
10ml lime juice
5ml agave syrup
10ml cranberry juice
a fresh raspberry and sprig of thyme to garnish
For the infusion, put 4 sprigs of thyme in a tequila bottle and let it infuse for a week.
Mix all the ingredients together in a cocktail shaker with ice. Shake well and then strain into a chilled martini glass. Garnish with a fresh raspberry and a sprig of thyme.
Fancy dancing the night away, samba style? This showstopper is based on the classic Brazilian drink with Anise’s signature hot and sweet twist.
1 lime
50ml lemon-infused cachaça (see below)
8–10 red peppercorns
20ml pear purée (or 1 pear, cored and blitzed in a blender, or 2 fresh slices of pear, muddled)
5ml orgeat syrup
10ml apple juice
a slice of pear and crushed red peppercorns to garnish
For the infusion, remove the peel from half a lemon and cut into slices thin enough to slide into a bottle of cachaça. Leave it in a cool, dark place for a week to infuse, shake the bottle after a week and taste. By now it should be ready to use.
Cut the lime into 6 wedges and add them to a whisky tumbler. Muddle them with the red peppercorns in the bottom of the glass. Add the rest of the ingredients except for the apple juice and mix well. Fill the glass with crushed ice and top it up with apple juice. Stir before drinking, so the flavours mingle.
Garnish the drink with a big slice of pear sprinkled with crushed red peppercorns and serve with 2 short straws.
Have a toast with this fragrantly charming cocktail. The fresh lychees combined with gin give a powerful, yet seductive punch.
3 fresh lychees, plus another for garnish
5ml violette syrup
50ml Bloom gin
3 or 4 fresh rosemary sprigs
10ml lime cordial
20ml cranberry juice
10ml blue curaçao
a sprig of rosemary to garnish
Muddle the lychees in a cocktail shaker, then add the rest of the ingredients and fill the shaker with ice. Shake well, then double strain into a chilled Champagne saucer. Garnish the drink with a fresh lychee and a rosemary sprig.
This daring new cocktail is dominated by the bold taste of saffron, which is infused for at least three days for maximum flavour. This innovative cocktail is given a sweet and nutty kick with the apple and orgeat.
50ml saffron-infused Bulldog gin
5ml orgeat syrup
15ml pear purée (or 1 pear, cored and blitzed in a blender, or 2 fresh slices of pear, muddled)
30ml apple juice
a few saffron strands to garnish
For the infusion, add a pinch of saffron to a full bottle of gin and leave it for about 3 days. Make sure you shake the bottle at least once a day.
Add all the ingredients to a cocktail shaker, fill with plenty of ice and shake well. Double-strain the cocktail into a chilled martini glass. Garnish the cocktail with few strands of saffron.
This delicious mix takes a week to infuse, but we think it’s worth every minute of the wait. Be warned: this spicy twist on a classic kir royale will make your taste buds tremor. Once you have your chilli-infused mix, top up with some champers and enjoy!
20ml chilli-infused crème de cassis (see below)
125ml Champagne
a fresh blackberry to garnish
For the infusion, deseed a green chilli and add it to a bottle of crème de cassis. Leave it for about a week before using.
Add the chilli-infused cassis to a Champagne flute and slowly top it up with Champagne. Garnish the drink with a fresh blackberry.
Spiced Kir Royale
Cinnamon, spice and everything nice is the only way to describe this signature martini. This sweet and fruity blend combined with the brave flavours of cinnamon and cardamom will make you the life and soul of the party.
50ml cinnamon- and cardamom-infused Stolichnaya vodka (see below)
10ml Chambord
20ml pineapple juice
30ml cranberry juice
2ml cinnamon syrup (see Vivek’s tip)
1 star anise or a few strands of saffron, to garnish
For the infusion, add 2 sticks of cinnamon and 4 green cardamom pods to the vodka and leave the bottle for about 1 week. Make sure you shake the bottle once every day.
Put all the ingredients into a cocktail shaker and shake well for about 20 seconds. Strain the cocktail into a chilled martini glass, which will leave a nice foam layer on top. Place a full star anise in the centre of the foam to garnish.
Spiced Martini
