These are some cocktails that have been inspired by some of my friends. A lot of these use flavoured spirits that you can find in the infusions section.   

The Dishy doctor

This smoky Gin & Tonic was inspired by a friend of mine who went off to become a doctor. Like him it is tall, smoky and a hit with the ladies!

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  • 2 measures Lapsang Souchong gin (see infusions)
  • 4 measures premium tonic water
  • Lime to garnish

The 91% Oompah-loompa

This cocktail is named after a dating mishap a friend of mine had. What better way to immortalise a Tinder disaster than by naming a cocktail after it!

  • 1 measure orange vodka (see infusions)
  • 3 measures Irish Cream
  • Orange peel to garnish

Add the orange vodka and the Irish Cream to a shaker filled with ice. Shake and strain into a Martini glass, garnishing with a twist of orange peel. 

The Down from london

A friend of mine from Lewes inspired this cocktail, after he left his small town behind for a life of adventure in the big city. 

  • 2 measures Dark rum
  • 1 measure Dry sherry
  • 1 measure good quality Ginger Ale
  • Juice of 1/2 a lime
  • A dash of Angostura bitters
  • Lime to garnish

Add the ingredients to a shaker and stir (do not shake or the Ginger Ale will fizz up). Pour into a tumbler over ice and serve with a wedge of lime to garnish.

The other half

This is named after the partner of the Down From London. In my opinion both the partner and the cocktail are better!

  • 2 measures smoky single malt whisky (I use Talisker)
  • 1 measure Dry sherry
  • 1 measure good quality Ginger Ale
  • Juice of 1/2 a lime
  • A dash of Angostura bitters
  • Lime to garnish

Add the ingredients to a shaker and stir (do not shake or the Ginger Ale will fizz up). Pour into a tumbler over ice and serve with a wedge of lime to garnish.

Woo, come party with me

I first made this cocktail for a friend of mine who went to Mount Holyoke. Like all Mount Holyoke gals, she loves a good party.

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  • 2 measures Raspberry gin
  • Prosecco
  • Raspberry to garnish

Pour the gin into a champagne flute, top up with Prosecco and garnish with the raspberry.