The Times - UK (2022-05-28)

the times Saturday May 28 2022

We e ke n d 5

Paloma punch

wines and party punches

RYLAND PETERS & SMALL

Sangria blanca

Serves 10

Ingredients

2 ½ ripe peaches, skin on

100ml freshly squeezed lemon juice

250ml golden rum

150ml peach schnapps

250ml peach juice

Well-chilled prosecco to top up

Method

1 Thinly slice ¼ peach for each glass. Mix

the lemon juice, rum, peach schnapps

and peach juice in a jug and stir well.

2 Put a handful of ice cubes into each

glass, divide the mix between the

glasses, then top up with prosecco.

3 Stir gently, and decorate with peach

slices. You can also use raspberries/

strawberries instead of peaches.

Paloma punch

Serves 10

Ingredients

500ml reposado tequila

100ml agave syrup

1.5l freshly squeezed grapefruit juice

60ml freshly squeezed lime juice

250ml club soda

Salt to put on the rim of the glasses

Method

1 Put the tequila, agave syrup and

grapefruit juice in a pitcher filled with

ice. Squeeze the limes into the pitcher

and drop the husks in too, reserving one

to prepare the glasses.

2 Top up with soda water and stir gently.

3 To prepare the glasses, pour some salt

onto a plate. Rub the rim of the glasses

with the spent lime husk. Place each

glass upside down in the salt so that it

coats the rim.

4 Fill the salt-rimmed glasses with ice,

top up with punch and serve at once.

Pomegranate punch

Serves 10

Ingredients

500ml vodka (ideally Babicka)

750ml pomegranate juice

500ml freshly squeezed grapefruit juice

250ml freshly squeezed lime juice

150ml sugar syrup

500ml club soda

Grapefruit zest ribbons, made using a

vegetable peeler, and fresh mint sprigs

Method

1 Put the vodka, the pomegranate,

grapefruit and lime juices and the sugar

syrup in a large punch bowl or pitcher

filled with ice. Top up with soda water.

2 Stir gently to mix. Serve at once in

ice-filled highball glasses, garnished

with grapefruit zest and sprigs of mint.

Sunshine negroni

Serves 1

Ingredients

25ml citrus-forward gin, such as

25ml mango juice

10ml freshly squeezed lime juice

Dash of Angostura bitters (optional)

Well-chilled asti spumante, or other

semi-sweet sparkling wine, to top up

Dried mango strip to garnish

Method

1 Pour the first five ingredients

into an ice-filled cocktail shaker and

shake well.

2 Strain into a chilled flute glass and

top up with asti spumante. Garnish

with a strip of dried mango. Serve

at once.

Viva España

Serves 1

Ingredients

25ml Spanish red wine

15ml Dubonnet

25ml freshly squeezed orange juice

Dash of sugar syrup

Well-chilled cava, or any dry sparkling

wine, to top up

Orange slice to garnish

Method

1 Pour the first four ingredients into

an ice-filled cocktail shaker and shake

well. Strain into a chilled flute glass or

small wine glass and top up with cava.

2 Garnish with an orange slice. Serve

at once.

Singapore sling

Serves 1

Ingredients

25ml gin

25ml cherry brandy

25ml Bénédictine

50ml pineapple juice

25ml freshly squeezed lime juice

Dash of Angostura bitters

Chilled club soda to top up

Lemon zest curl and maraschino cherry

to garnish

Method

1 Put the gin, cherry brandy,

Bénédictine, pineapple juice and lime

juice in a mixing glass filled with ice

cubes. Add the Angostura bitters and

stir gently to chill.

3 Pour into an ice-filled sling or highball

glass and top up with club soda. Garnish

with lemon zest and a maraschino

cherry. Serve at once.

Prima donna

Serves 1

Ingredients

25ml vodka

15ml limoncello

25ml pomegranate juice

Well-chilled prosecco to top up

Pomegranate seeds to garnish (optional)

Method

1 Put the vodka, limoncello and

pomegranate juice in a cocktail shaker.

Add a handful of ice cubes. Shake and

strain into an ice-filled tumbler.

2 Top up with prosecco, garnish with

pomegranate seeds (if liked) and serve

at once.

Recipes from Summer

Fizz: Over 100 recipes for

Refreshing Sparkling

Drinks, Ryland Peters &

Small, £9.99

Gordon’s Sicilian Lemon Gin

25ml Aperol

25ml Dolin Blanc vermouth

10ml freshly squeezed orange juice

35ml grapefruit soda

1 tsp grenadine

Orange slices to garnish

Method

1 Add the gin, Aperol, vermouth and

orange juice to an ice-filled highball

glass and gently stir.

2 Top up with chilled grapefruit soda

and slowly pour the grenadine down the

inside of the glass. Garnish with orange

slices and serve at once.

Bello marcello

Serves 1

Ingredients

35ml whisky

15ml Cointreau

Well-chilled prosecco to top up

Strip of lemon zest to garnish

Method

1 Pour the whisky and Cointreau into an

old-fashioned glass filled with ice cubes.

Stir well, top up with prosecco.

2 Squeeze the lemon zest in half

lengthways over the drink so that the

essential oils in the skin spritz over it.

Serve at once.

Coco mango

Serves 1

Ingredients

15ml coconut rum, such as Malibu

15ml gin

Fancy a negroni?

Make a huge jug to

share — just add ice

Pomegranate punch

Sangria blanca

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