Cosmo's best co*cktail recipes (2024)

Ingredients:
50 ml of

Bootlegger
30ml Grand Marnier
15ml sugar syrup
2 dashes of bitters
15ml fresh lemon juice
Splash of Champagne

Method:
Place Bootlegger, Grand Marnier, bitters, lemon juice and sugar syrup into co*cktail shaker. Vigorously shake the mixture to combine and then strain into a glass. Add the Champagne to float and then garnish the drink with a raspberry.

An aromatic, provocative co*cktail with the perfect balance of bitter orange and tart raspberry complemented by the sweet red and dark fruits in Belaire Rosé.

Ingredients:
70mL Belaire Rosé
5mL Mandarine Napoleon
5mL Chambord
10mL Vanilla Flavoured Vodka
Orange / Lime Oil
Candied Orange Peel To Garnish
Served In A Martini Glass

Method:
Combine all of the ingredients except Belaire Rosé into a co*cktail
shaker on ice and shake. Pour Belaire Rosé into the well shaken ingredients and stir gently. Strain into a chilled martini glass and spray orange or lime oil on the top of the liquid. Garnish with a peel of candied orange.

When it comes to dark, cold winter nights, there's nothing like a hot, spicy drink to warm you from top to toe. We love Southern Comfort's new Southern Island Spiced Tea, with fruits and spices from Southern Comfort Original combined with peachy tea goodness, hints of orange and a festive cinnamon twist. Delish.

Ingredients:
35ml Southern Comfort Original
Peach iced tea
Orange slice
Cinnamon to finish

Method:
Combine all the ingredients and gently heat until piping hot (don't boil) and serve in your favourite mug. Enjoy.

La Bodega Negra is one of Cosmo's favourite late night stomping grounds. Here, they've shared this delicious co*cktail recipe with us so we can make our own at home:

Ingredients:
20ml 1800 Blanco Tequila
20ml Koko Kanu Rum
20ml Lemon Juice
15ml Yellow Chartreuse
50ml Jax Coco Coconut Water

Method:
Shake all ingredients with ice and strain into stemmed co*cktail glass. Lemon twist to garnish.

Internationally renowned bartender, Alessandro Palazzi at London's Dukes Bar, has created a gin martini recipe that he believes is the world's best. This is due to Whitley Neill Gin's unique combination of spices that allow a soft, smooth taste, making it unrivalled as a martini base. Try it for yourself:

Ingredients:
90ml Whitley Neill Gin
Dukes Dry Vermouth from Sacred distillery
Organic lemon from the Amalfi Coast, zest peeled

Method:
Swirl the Vermouth around a frozen martini glass, add the vermouth and carefully twist the lemon zest to release the lemon oil into the drink. Add the lemon twist.

A sweet, smooth co*cktail with an appealing aroma, and spirit notes of brandy matching perfectly with Belaire Rosé.

Ingredients:
30mL Umechu Japanese Plum Wine
10mL Tio Pepe Sherry
10mL Lemon Juice
10mL Apricot Brandy
Belaire Rosé (To Top)
Plum Slice And Lemon Twist To Garnish
Served in a martini or coupe glass

Method:
Shake all of the ingredients except for Belaire Rosé in a co*cktail shaker over ice. Stir and then leave to chill for 1 minute. Strain the liquid into a martini or coupe glass. Top by layering the co*cktail with Belaire Rosé using a bar spoon. Garnish with a slice of plum and a twist of lemon rind.

When we heard the words 'Fairytale co*cktail Menu', it was no surprise that we got very excited. This concoction was pulled together by Chris Edwards at The Parlour, but if you want to try it yourself at home, he's shared his marvellous recipe

Ingredients:
40ml Snow Queen Vodka
10ml poppy liqueur
25ml lemon juice
25ml Gomme (sugar syrup)
50ml fresh apple juice
4 shakes of Bitter Truth Creole Bitters
2 pinches of poppy seeds

Method:
Add cubed ice and all of the ingredients into a co*cktail shaker, shake hard and then strain into a swing top bottle. Add poppy seeds to finish. Shake up the final co*cktail to spread the poppy seeds throughout the drink before serving.

Explore the boundaries of sweet and sour and mint, Thunder Toffee Vodka and lime bring a splash of sun to this exotic treat

Ingredients:
25ml Thunder
10ml dark rum
10ml lime juice
Half a fresh passion fruit
5ml passion fruit puree
8 small mint leaves
Thin slices of orange and strawberry
12ml Gomme syrup

Method:
Shake hard for 20 seconds and double strain into a glass. Add crushed ice and pour in the remainder of the mixture. Garnish with a passionfruit slice and a mint leaf.

Marvin from JLS has been working with Smirnoff to create his very own range of co*cktails – delish. Marvin has said that this co*cktail was inspired by the love he has for Rochelle, and the sundae glass reminds him of when they first met and enjoyed a drink together. N'aww.

Ingredients:
35ml Smirnoff No21
100ml Cherry Juice
10ml Elderflower cordial
2 or 3 fresh strawberries (or a squeeze of Strawberry Puree)
Lime

Method:
Pour the Smirnoff, Cherry juice, Elderflower cordial and fresh strawberries into a co*cktail shaker and lightly shake and pour over cubed ice into a tall Sundae glass. Finish by squeezing a splash of fresh lime on top and a slice of strawberry for garnish.

The mixologists at Belaire Rosé have put together a selection of exclusive co*cktails from around the world to see in the winter months. The Fresh Prince of Belaire tastes pretty jazzy (Jeff).

Ingredients:
200ml Belaire Rosé
5ml Blackberry Liqueur
5ml Finest Call Grenadine
Whole Blackberries
Pomegranate seeds
Mint leaves to garnish

Method:
Take a co*cktail shaker and shake the blackberry liqueur and Grenadine vigourously with ice. Strain into a wine glass filled with ice cubes and top with Belaire Rosé. Stir in whole blackberries and a scatter of pomegranate seeds. Garnish with fresh mint.

Taste of Christmas takes place in London from 21 – 24 November and to celebrate, top mixologist Eric Lanlard has put together this delicious chocolate martini recipe, just one of many co*cktails you can find there over the weekend.

Ingredients:
1 tbsp finely grated dark chocolate
50ml whipping cream
1½ shots Irish cream liqueur
1½ shots crème de cacao
½ shot (20ml/1fl oz) vodka
ice cubes

Method:
Using your fingertip, wet the rim of the glass with water. Scatter the grated chocolate on a small plate and turn the glass in the chocolate, so it coats the rim. Chill in the refrigerator.
Lightly whip the cream until thick and sloppy. Put all the alcohol into a co*cktail shaker with ice. Shake well, then pour it into the prepared glass. Add a twirl of the cream and finish with a sprinkle of chocolate.

Get tickets to London Taste of Christmas here.

We were thrilled when we heard about Gordon's and Temperley's Ten Green Bottles limited edition collection, two of our favourite things coming together. This concoction tops it off nicely.

Ingredients:
50ml Gordon's
15ml Hibiscus syrup
5 x Fresh mint leaf
20ml Fresh lemon juice
Garnish: Dried Hibiscus flower and mint sprig

Method:
Shake all ingredients together. and strain over crushed ice – easy!

Nothing beats a hangover better than a perfectly crafted Bloody Mary, and Eco Clapham's is up there with the best...

Ingredients:
50ml Good quality vodka
120ml tomato juice
15ml lemon juice
1/2 tsp of freshly grated horseradish
3-4 dashes of Tabasco
1 pinch of salt
1/2 bar spoon Worcestershire Sauce
1 pinch freshly grounded pepper
2-3 dashes of Bitter Truth
Celery Bitters

Method:
Combine 120ml or 4oz of the batch Bloody mix and 50ml or 2oz Vodka and roll with ice to combine all ingredients. Strain over fresh ice in tall glass and garnish.

Thought Malibu was just for sunnier days? Oh, how wrong you were. This sinfully delicious and warming chocolate Malibu drink is set to become your new favourite winter tipple.

Ingredients:
50ml Malibu
Hot Chocolate
Chocolate Sprinkles
Whipped Cream

Method:
Mix the Malibu into ready-made hot chocolate and top with whipped cream and chocolate sprinkles. Et voila, your own chocolate-y masterpiece.

This co*cktail combines the blending of the flavour of real coffee beans in Smirnoff Espresso with indulgent chocolate and sweet-sour raspberries, which makes it feel like luxury in a glass.

Ingredients:
50ml Smirnoff Espresso Vodka
25ml chocolate syrup
6 raspberries
cocoa powder

Method:
Fill a shaker with ice. Add Smirnoff Espresso Vodka, chocolate syrup and raspberries to the shaker and shake. Strain the mixture into a martini glass and sprinkle with cocoa powder.

For more drinks inspiration like the above visit Thebar.com, inspiring creative drinking at home.

Simple to make, this delightfully decadent Percol Chocolate Martini is the perfect drink for 'me time' bliss.

Ingredients:
50ml of cold, Percol Fusion Kilimanjaro coffee
25ml Kahlua
25ml vodka
25ml of Frangelico
Coffee beans to garnish

Method:
Fill a co*cktail shaker with ice. Mix together the Percol Fusion Kilimanjaro coffee with the Kahlua, vodka and Frangelico and shake thoroughly. Double strain into a chilled martini glass and garnish with 4 coffee beans.

B-Soho, one of Cosmo's favourite after work place for co*cktails (and out-of-this-world pizzas), sure knows how to whip up a co*cktail. Here, they've shared a recipe from their new co*cktail menu for you to try at home…

Ingredients:
25ml Lime Juice
25ml Koko Kanu or other good quality Coconut Rum
25ml Cachaca
35ml Pineapple Juice
20ml Sugar
4 dashes of Angostura Bitters

Method:
Put all ingredients in a large shaker and shake well. Strain into a glass over ice and garnish with lime and a wedge of pineapple.

This co*cktail has been created by Tim Moore, founder of Little Bird Gin, especially for Cheyne Walk Brasserie's 10th Anniversary. Make it yourself at home with this easy co*cktail recipe:

Ingredients:
40 ml Little Bird Gin
25ml nettle tea syrup
25ml fresh lemon
3 drops grapefruit bitters
10ml Chambord
2 blackberries

Method:
Shake all ingredients in a shaker, except for the Chambord. Strain into a crystal rocks glass over crushed ice and top with more crushed ice. Crown the drink with 10ml Chambord and garnish with blackberries.

Jose Cuervo Tequila is bringing back The Paloma, a traditional Mexican co*cktail. The drink combines silky-smooth Jose Cuervo tequila with tangy grapefruit soda and is also low on calories, coming in at just under 130 per serve.

Ingredients:
35ml Jose Cuervo Tradicional
Grapefruit soda
Salt
Lime
Wedge of grapefruit

Method:
Salt the rim of a long glass. Add one shot of Jose Cuervo Tradicional and top up with refreshing Grapefruit soda. Finish with a squeeze of lime and serve over crushed ice. Garnish with a wedge of fresh grapefruit

This magnificent co*cktail was created by mixologist Ali Reynolds from Hawksmoor Spitalfields, especially for next week's co*cktails in the City event taking place in London. Try and mix it up yourself at home with the below recipe...

Ingredients:
30ml Appleton 8yr old
60ml pomegranate juice
20ml lemon juice
10ml passionfruit syrup
30ml Martell cognac
30ml red wine

Method:
Shake all ingredients and then double strain onto crushed ice in a wine glass. Garnish with glowsticks and brightly coloured straws,

For more of the above, you can head down to the co*cktails in the City event on September 26th 2013. Get all the info and tickets here or check their website to see when the co*cktails are coming to a town near you.