It’s #SaturdayNightCocktail time again folks. Tonight we have a Mexican Mai Tai. It’s a relatively simple beast for a Mai Tai and in my opinion all the better for it.

30ml Anejo tequila
30ml Overproof white rum (Wray and Nephew)
25ml fresh lime
25ml Orgeat syrup
15ml Cointreau
5 dash angostura bitters
2 dash regans orange bitters

Shake everything but the ango over crushed ice and open pour over more crushed ice. Dash the ango over top and enjoy.

Hello my lovely peeps. It’s #SaturdayNightCocktail time tonight’s is a “Bitter Bramble”
It sits somewhere between a negroni and a bramble and dangerously drinkable.

60ml dry gin
30ml Campari
30ml fresh lemon juice
20ml simple syrup (2-1 sugar water ratio)

Shake over ice and strain into a ricks glass with crushed ice. A garnish of mint wouldn’t hurt but I didn’t have any. Still lovely. Sweet bitter and lightly sour, easy drinking. Perfect for a summer’s afternoon.

Late again with the #FridayNightCocktail so late it’s a #SaturdayNightCocktail. This one’s called a Jasmine.
45ml Dry Gin
22.5ml fresh lemon
7.5ml Campari
7.5ml Cointreau
5ml simple syrup (2-1 sugar-water)

Shake over ice and strain into an appropriately sized glass.

Super fresh and gin forward. Tastes like what you think a gin and bitter lemon should taste like but better. Pretty pink too, which is nice.

Late again with the #FridayNightCocktail so late it’s a #SaturdayNightCocktail. This one’s called a Jasmine.
45ml Dry Gin
22.5ml fresh lemon
7.5ml Campari
7.5ml Cointreau
5ml simple syrup (2-1 sugar-water)

Shake over ice and strain into an appropriately sized glass.

Super fresh and gin forward. Tastes like what you think a gin and bitter lemon should taste like but better. Pretty pink too, which is nice.