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TOP TIPPLES: CORNISH COCKTAILS

Posted on Nov 9, 2016 by

With party season fast approaching, we’ve picked some fabulous Cornish cocktails to help get you in the spirit.

 

SPANISH SNAPPER AT RUBY’S BAR, PADSTOW

spanishsnapper
Ruby’s Bar is one of Rick Stein’s most recent establishments to open in Padstow; it’s a cosy bar in the heart of the town (pictured at top).

Their popular Spanish Snapper gin Mare is a unique gin based cocktail.

To the gin, add a balsamic reduction with basil and thyme, tomato juice, celery salt and celery bitters. Garnish with crispy fried basil leaves, and dust the glass rim with pimenton.

See the full menu here.

 

PASSION FRUIT MARTINI AT THE BEACH AT BUDE

passion-fruit-the-beach

Enjoy a Passion Fruit Martini (with Prosecco chaser) whilst watching the sun set at The Beach at Bude, and don’t miss Happy Hour every day from 4 to 6pm.

Here’s the menu so you can recreate the drink in your own home:

Ingredients:

  • 40ml  vanilla vodka (The Beach use Absolut)
  • 12.5ml passion fruit liqueur (Passoa)
  • 12.5ml fresh lime juice
  • 50ml passion fruit purée
  • 12.5ml Monin vanilla syrup

Method:

  • Add all ingredients into a Boston Shaker with ice.
  • Shake hard, then double strain into a Martini glass.
  • Garnish with half a passion fruit. 
  • Pour a small side glass of Prosecco and sip to balance out the sharp passion fruit flavours.

 

IDLE DIVA AT THE IDLE ROCKS

Bar Manager at the Idle Rocks Laura Sexton has created a signature cocktail for the hotel, called the Idle Diva. Pictured above, far right.

Ingredients:

  • 30ml Hendricks Gin
  • 15ml Elderflower Liqueur
  • 30ml Apple juice
  • Cucumber
  • Basil
  • Celery

Method:

  • Muddle in a Boston glass a few small chunks of cucumber and celery with a few basil leaves, the gin and elderflower liqueur. 
  • Add the apple juice. 
  • Shake and strain into a chilled martini glass.
  • Garnish with a slice of cucumber on the edge of the glass.

 

THE VICAR’S TEA PARTY AT DOLLY’S BAR, FALMOUTH

dollys

For a tea party with a difference, try Dolly’s Wine Bar in Falmouth. Here, they serve cocktails in vintage teapots, with Hebe the pearl-wearing labrador always on standby.

Dolly has shared the recipe for her classic Vicar’s Tea Party:

Gomme Syrup

  • 2 parts water to 1 part granulated sugar.
  • Bring the water to a boil in a saucepan.
  • Add the sugar and once it has dissolved leave to cool and thicken.
  • When cool bottle and refrigerate (it will keep for about a month).

Lemon and Ginger Tea Syrup

  • 2 parts water to 1 part granulated sugar.
  • 2 Teapigs lemon and ginger tea bags.
  • Soak tea bags in hot water and leave for an hour or two.
  • Pour two cups of the lemon and ginger tea (with the bags) into a saucepan and add the sugar.
  • Simmer until the sugar has dissolved completely.
  • Remove teabags and leave to cool.
  • When cool, bottle and refrigerate (the syrup should last for a month).

Ingredients for a single cocktail:

  • 50ml Portobello Road Gin
  • 25ml fresh lemon juice
  • 25ml lemon and ginger tea syrup
  • 25ml gomme syrup

Method:

  • Fill your cocktail shaker to just over half full with ice.
  • Pour all the ingredients into your cocktail shaker.
  • Shake about twelve times, break the motion and then shake again.
  • Remove the lid and taste the cocktail with a straw (put the straw into the shaker, place your finger over the end of the straw and some of the liquid will be drawn into the straw to taste).
  • Place three or four ice cubes into a teacup (or glass) and garnish with a slice of lemon.
  • We serve “tea for two” in teapots – you can add a sugar bowl filled with ice with tongs to add to the experience.

 

TARQUIN’S G&T, ANYWHERE

southwestern-distillery

We can’t write this blog without mentioning Southwestern Distillery‘s fabulous gin, made by Tarquin Leadbetter near Padstow.

Mix one part Tarquin’s Gin to four parts tonic. Don’t forget ice and a slice (we prefer lime). To be enjoyed everywhere, from beach picnics to smart cocktail bars.

 

NEGRONI AT FIFTEEN CORNWALL

negroni-fifteen-cornwall

Where better to get a classically Italian Negroni than at Jamie Oliver’s Fifteen Cornwall? Check out more from their cocktail menu here.

Ingredients:

  • 25ml      Tarquin’s Cornish Gin
  • 25ml      Campari
  • 25ml      Martini Rosso
  • Orange or grapefruit peel to garnish

Method:

  • Mix all ingredients into an old fashioned glass, half filled with ice, and stir to dilute slightly, 20 or so turns. 
  • Cut a thin strip of peel (use a potato peeler), trim the edges and wrap around a straw to make a spiral of peel.  Add to the glass as a garnish, with an additional slice.

 

THE GREEN ROOM AT BUSTOPHER’S

the-green-room-bustophers
Bustopher’s cocktail menu is full of amazing sounding combinations. Pictured above is “The Green Room” – Just Swedish dill gin, fresh basil leaves, fresh lime juice, lemongrass, chilli, ginger and lime syrup, and The Bitter Truth celery bitters.

Also try “The Occidental Martini” (Distil No. 9 vodka, Briottet Liqueur de Rose, Lillet Rose aperitif, Kwai Feh lychee liqueur, and finished with rose petals). Or “The Darkside” (fresh raspberries, homemade raspberry syrup, framboise liqueur, fresh lemon, Just Vodka, Amaro Averna and pomegranate molasses, topped with bitter lemon, lemon zest and berries, served over crushed ice).

 

DEAD OLD FASHIONED AT RUM AND CRAB SHACK, ST IVES

rum-and-crab-dead-old-fashioned

St Ives’ Rum and Crab Shack have created their own Cornish rum, with a special blend of warming spices. The so-called Dead Man’s Fingers Rum is perfect in their “Dead Old Fashioned” cocktail:

Slowly stir together the ingredients (50ml Dead Man’s Fingers Rum, 5ml sugar syrup, 3 dashes Angostura bitters, 3 dashes orange bitters) with ice in a mixing glass. Strain into an old-fashioned glass with ice and garnish with a flamed orange twist.

 

AUTUMN COCKTAILS AT ST TUDY INN

st-tudy-bramble

The new autumn cocktail menu has recently launched at St Tudy Inn, and features warming, seasonal concoctions.

Try the Sloe Eclipse (Gordon’s sloe gin, Dalston real lemonade and blackberries) or a Spiced ‘n’ Stormy (Kraken spiced rum, Dalston ginger beer, lime and Angostura bitters).

Pictured is a Bramble, a heavenly combination of Chateau Civrac sloe gin, freshly squeezed lemon juice and a dash of sugar syrup.

 

BLOODY MARY AT BINTWO, PADSTOW

bintwo-bloody-mary

Last, but not least, binTwo have shared the recipe for their pepped up Bloody Mary. If you’ve worked your way through all of the above, you may well need this for the morning after.

Ingredients/method:

  • 50ml of vodka over plenty of ice (single measures are just uncivilised).
  • Add 200ml of tomato juice.
  • 12 careful drops of Tabasco (more if you dare).
  • Hit with 4 enthusiastic shakes of Worcestershire sauce.
  • Add a generous squeeze of lemon.
  • Top with a good scrunch of ground pepper and a shake of celery salt.
  • Stir. Drink. Hangover gone. Simples.

 

LAST ORDERS

Also highly recommended for their cocktails, through personal experience and tipped by esteemed colleagues and friends, are:

  • Gilmore’s in Newquay, for brilliant cocktails, tasty tacos, and crazy golf.
  • Tuck into some tapas at the bar at Rafferty’s in St Merryn.
  • The Brig in Falmouth, for all things rum-based and piratey.
  • Classy cocktails in the bar at the St Moritz Hotel.
  • Vintage-inspired cocktails and tapas at Bone China in Truro.

 

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