Quarantine Cocktails
- by ShopSK .com
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Quarantine Cocktails
As serious as Covid-19 is, we like to look at the bright side of things, and the only bright side we can see is that staying at home means more booze. So, as a result, we’ve decided to curate a list of drinks that are sure to have you wishing quarantine lasts for a couple of extra days.
Coriander Sour
- 50ml gin
- 30ml lemon juice
- 15ml sugar syrup
- Fresh coriander, to taste
- Egg white
Shake all the ingredients in a shaker with ice, and double strain into a glass.
Mint Julep
- 75ml bourbon, or any whiskey
- 1tsp powdered sugar
- 6 mint leaves
Pour the whiskey into a shaker with the sugar and mint and stir it all until the sugar dissolves and the mint aromas start to come through. If you don’t have fresh mint, two teaspoons of very strong mint tea will work. To serve, strain it into a tumbler with crushed ice.
The Dusty Bottle
- 50ml port or sweet vermouth
- Soda or tonic water
- Thyme or rosemary
- A wedge of citrus fruit
Fill a glass, either highball or rocks, with ice. Add 50ml of port or vermouth, then top with tonic or soda water. Add your herb for a garnish, and any wedge of any citrus fruit you can get your hands on.
Paloma
- 60ml tequila blanco
- 30ml fresh pink grapefruit juice
- 15ml fresh lime juice
- 10ml agave syrup
- Top up with Ting or Grapefruit soda
Grab a highball glass and wet the top, ideally with a wedge of grapefruit, then run the rim in salt. Next, fill the glass with ice, pour in the tequila and grapefruit juice, then the lime and agave juice - which is ideal but not essential - and top it all with grapefruit soda.
Tidal Wave
- 50ml Scotch
- 5ml matcha syrup (just add a little matcha to simple syrup)
- 100ml coconut water
Simply pour it all over ice into a highball, and give it a good stir.
Better Earl Grey
- 40ml Citrus gin
- 15ml maple syrup cut 1:1 with water
- 100ml English breakfast tea cold brewed with a sprig of fresh mint (just pop a teabag in some water and infuse in the fridge overnight)
- 2 dashes orange bitters
Build over ice in a rocks glass, garnish with an orange wheel and mint sprig