Cocktail Inspiration: How Put Your Home Bar To Use
Photo by Kim Daniels on Unsplash
With forced closures of your favourite bars and compulsory work from home measures, it is timely to bring out your stash of alcohol and get creative mixing your own drinks at home. From traditional Potong ice-cream lovers to tea connoisseurs, we’ve got something for everyone to try. Here are some simple DIY cocktail recipes from some of our favourite bars (and Accela clients!) that you can try out at home:
ATLAS French 75
Presented by ATLAS
Ingredients:
40ml Dry Gin
10ml Peach Liquor
15ml Simple Syrup (equal parts white sugar to water)
20ml Lemon
Pinch of Salt
Glass: Champagne Flute / Wine Glass
Instructions: Build all ingredients into a shaker with ice, strain into a champagne flute or wine glass and top off with champagne.
ATLAS Martini
Presented by ATLAS
Ingredients:
60ml Dry Gin
15ml Blanc Vermouth
5 dashes of Champagne Vinegar/White Wine
2 dashes of Orange Bitters
Garnish: Lemon Twist
Glass: Martini Glass
Instructions: Build all ingredients into a mixing glass, stir with ice and strain into a chilled martini glass. Top off with a lemon twist and enjoy!
#GOODOLDDAYS
Created by Ryan Rashidi, Bar Canary
Ingredients:
Red bean Potong Ice-cream (try other flavors if you are feeling adventurous)
30ml Captain Morgan Spiced Rum
60ml Coconut Juice
5ml Kara Coconut Cream
15ml Sugar Syrup
Glass: Wine Glass
Instructions: Pour rum, coconut juice, Kara cream and sugar syrup into a mixing glass. Shake well with ice, pour and strain into a wine glass. Dip the red bean ice cream into the wine glass and enjoy!
Black Panther
Created by Don Miranda, The Secret Mermaid
Ingredients:
45ml Westward American Single Malt Whiskey
20ml Freshly Squeezed Lemon Juice
15ml Maple Syrup (Or Honey)
60ml Black Tea steeped with cinnamon, star anise, clove, nutmeg
Glass: Highball
Garnish: Lemon Wedge
Instructions: Make a pot of black tea, add 1 cinnamon stick, 2 cloves, half star anise and let it cool. Pour steeped tea with other ingredients into a tall glass, stir with ice and enjoy!
Oshakawa Highball
Created by Peter Chua, Junior
Ingredients:
45ml Diplomático Planas Rum
7.5ml Merlet Pêche Liqueur (any peach liqueur will do)
20ml Fresh Lime Juice
20ml Thyme Syrup
Top up with East Imperial Ginger Beer
Glass: Highball
Garnish: Lemon Wheel, Sprig of Thyme
Instructions: Build all ingredients into a highball glass over ice. Top up with ginger beer and garnish with lemon wheel, sprig of thyme to enjoy!
*Thyme Syrup ingredients:
4 Sprigs of Thyme
300g White Castor Sugar
300ml water
Instructions: Combine sugar and water into a pot. Stir sugar over heat till sugar is completely dissolved. Put thyme sprigs into sugar syrup and let it simmer for 15mins, before straining out thyme.
The CÉ LA VI Sunset
Created by Andrew Hyman, CÉ LA VI
Ingredients:
30ml Tanqueray London Gin
10ml Aperol
15ml Cinnamon Syrup (option to make fresh, otherwise Andrew recommends purchasing 1883 Maison Routin Cinnamon Syrup)
30ml Orange Juice
Top Ginger Beer
Glass: Old Fashioned or Rocks
Garnish: Baby’s Breath and Dehydrated Orange Crisp (*optional)
Instructions: Shake all ingredients except Ginger Beer. Pour into ice filled rocks glass. Lastly top up with Ginger Beer and enjoy.
S.H.C. (Stay Home Caipiroska)
Created by Azlam Kadir, Mitzo
Ingredients:
60ml Tito’s Vodka
1 piece of Lime (cut into wedges)
4 pieces of Blackberries
2 teaspoons of Fine Sugar
2 pieces of Kaffir Lime leaves
Glass: Rocks
Garnish: Blackberries (*optional)
Instructions: Add 4 pieces of blackberries into a rock glass and muddle. Next, add 2 teaspoons of fine sugar and lime wedges and re-muddle. Add 2 pieces of kaffir lime leaves and ice (preferably crushed), followed by adding 60ml Tito’s Vodka. Mix well and enjoy!
If you aren’t feeling confident in your mixology skills, no problem – cocktail deliveries are available through bars such as ATLAS and Junior, just to name a few.
Happy drinking and stay safe!
