Sunshine In A Glass: Use Seasonal Ingredients In Your Cocktails
‘Tis the season for sunshine! With the warm weather of summer, more customers head out to venues on evenings and weekends to catch up with friends, top up their tans and enjoy refreshing drinks.
In the bar profession, it is important that your menu reflects seasonal trends. Around this time of year, fruits and flowers are in season and in demand. The flavours on offer will enhance the drink experience, which can be vital in ensuring repeat custom throughout the year.
We know that cocktail menus are a great way to increase profit, use our profit calculator to work out how to make your menu more profitable.
In this article, we will explore three recipes using seasonal ingredients for summer.
This easy-to-drink, indulgent, creamy cocktail combines the zest of Gordon’s gin with the sharp sweetness of raspberries to create a flavour phenomenon that appeals to the eye and palette.
12.5ml Egg White
12.5ml Belsazar Dry Vermouth
12.5ml Belsazar Red Vermouth
5 Fresh Raspberries
12.5ml Lemon Juice
Shake and fine strain
This recipe contains 18.7g alcohol.
Ginger & Apricot Whisky Sour
Did you know that the Apricot is the most cultivated fruit around the world? The sweet taste given by the apricot serves as the perfect companion to the nutty flavour of Bulleit Rye and fiery ginger.
50ml Bulleit Rye
12.5ml Apricot Liqueur
25ml Ginger Syrup
25ml Lemon Juice
15ml Egg White
3 Dashes of Angostura Bitters
Shake and fine strain
Orange boat & dried apricot
This recipe contains 20.5ml alcohol
The ultimate coolant on a hot day, this cocktail packs a serious punch of flavour! The rich tones of the elderflower cordial compliment the zesty gin and lime to make a refreshing drink that’s perfect for your summer menu.
50ml Tanqueray No.10
12.5ml Lime Juice
12.5ml Elderflower Cordial
Shake and strain
This recipe contains 18.9g of alcohol
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