The Taste of Summer

The Taste of Summer

2 Mins

Edinburgh bar The Blackbird is shaking up some extra-special summer cocktails in their revamped garden. Naturally, we found it impossible to choose just one to share with you, so here's how to recreate our three favourites at home.
 

Cucumber & Mint Highball

Ingredients

50ml Bombay Sapphire
10ml sugar
25ml soda
A splash of homemade Verdita

For the Verdita (2.5 litres)
1.5L pineapple juice
1L apple juice
½ cucumber
1 large green chilli
25g fresh mint
50g fresh coriander

Method

1.  Blend all verdita ingredients until smooth with no lumps then pass through a sieve.

2. Pour gin, sugar and soda into a tall glass over ice, stir then top up with verdita.

3. Garnish with mint leaves and sliced cucumber.

 

Grilled Pineapple Sour

Ingredients

37.5ml Grey Goose
15ml Cocchi Americano
10ml Suze
25ml grilled pineapple and sage syrup
25ml lemon juice
1 egg white
Garnish: dash of Angostura bitters, pineapple leaves

Method

1. Place all ingredients into a cocktail shaker and dry shake (without ice) to aerate the egg white.

2. Add ice and shake again; single strain over ice into a panelled rocks glass.

3. Garnish with a dash of Angostura bitters and pineapple leaves.

 

And Dream of Sheep

Ingredients

25ml Woodford Reserve
25ml Bulleit Rye
25ml lemon juice
20ml lemongrass syrup
1 egg white
50ml ginger ale
Garnish: mint and green tea sugar

Method

1. Place all ingredients apart from the ginger ale into a cocktail shaker and dry shake (without ice) to aerate the egg.

2. Add the ice and shake again, then single strain over ice into a brandy balloon.

3. Top with ginger ale.

4. Garnish with mint leaves and green tea sugar.

 

Blackbird / cocktail / recipe

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