Zoe’s cocktail recipes

  
Feel like trying some new cocktails this bank holiday weekend? Enjoy these four fantastic recipes from Zoe, our assistant community manager at Sherborne Place.
 

Peach Sour

 
Ingredients:
60ml whiskey
15ml fresh lemon juice
1 tablespoon peach jam (or peach puree)
Ice
   
Instructions:

1. In a shaker, combine whiskey, lemon juice, and peach jam.
2. Shake well to fully mix and dissolve the jam.
3. Add ice and shake again until chilled.
4. Strain into a rocks glass filled with ice.
5. Garnish with a peach slice or lemon twist.

Jalapeño Margarita

 
Ingredients:
Salt and lime wedge (for rimming the glass)
60ml tequila
60ml fresh lime juice
20ml orange juice or triple sec
30ml agave syrup
½ sliced jalapeño pepper (seeds are optional for extra heat)
Ice
  
Instructions:

1. Rub the rim of your glass with lime and dip it into salt to coat.
2. In a shaker, muddle the jalapeño slices gently to release heat.
3. Add tequila, lime juice, orange juice or triple sec, agave syrup, and ice.
4. Shake well until chilled.
5. Strain into the salt-rimmed glass filled with fresh ice.
6. Garnish with a jalapeño slice or lime wheel.
   

Japanese Slipper

 
Ingredients:
30ml Cointreau
30ml fresh lemon juice
30ml Midori (melon liqueur)
Ice
Melon slice (for garnish)
  
Instructions:

1. Add Cointreau, lemon juice, and Midori into a shaker with ice.
2. Shake well until chilled.
3. Strain into a chilled cocktail glass.
4. Garnish with a slice of melon on the rim or as a skewer.

Whiskey Sour

 
Ingredients:
60ml whiskey
15ml fresh lemon juice
15ml egg white (optional for frothiness)
Ice
Dash of Angostura bitters
   
Instructions:

1. Add whiskey, lemon juice, and egg white into a shaker.
2. Dry shake (without ice) vigorously to emulsify the egg white.
3. Add ice and shake again until well chilled.
4. Strain into a rocks glass filled with ice.
5. Add a dash of Angostura bitters on top for aroma and garnish.
6. Optionally, garnish with a lemon slice or cherry.