A TWIST ON CLASSIC COCKTAILS
With a natural passion for creating new blends, renowned mixologist Pritesh Mody shared some of his recipes: a ‘twist’ on classic cocktails using the new award-winning Robert Welch Drinks Stirrers:
TOASTED POPCORN HIGHBALL
INGREDIENTS:
50ml Japanese Whisky
Genmaicha Teabag
100ml Chilled Soda
Sea Salt flakes
Popcorn (Garnish)
METHOD:
1 - Store Whisky in the freezer for at least 1 hour (or as long as you can).
2 - Gently stir 50ml Whisky for 30 seconds with the Genmaicha Teabag and a pinch of seasalt.
3 - Remove teabag and pour infused whisky into an ice filled highball glass.
4 - Top with Soda.
5 - Stir and garnish with popcorn on a cocktail stick.
TOASTED POPCORN HIGHBALL
INGREDIENTS:
50ml Japanese Whisky
Genmaicha Teabag
100ml Chilled Soda
Sea Salt flakes
Popcorn (Garnish)
METHOD:
1 - Store Whisky in the freezer for at least 1 hour (or as long as you can).
2 - Gently stir 50ml Whisky for 30 seconds with the Genmaicha Teabag and a pinch of seasalt.
3 - Remove teabag and pour infused whisky into an ice filled highball glass.
4 - Top with Soda.
5 - Stir and garnish with popcorn on a cocktail stick.
STRAWBERRY AND BASIL NEGRONI
INGREDIENTS:
25ml Campari
25ml Gin
35ml Rose Vermouth
5ml Strawberry Jam
2 torn basil leaves
METHOD:
1 - Add all ingredients into a mixing glass and stir to ensure jam has dissolved into the liquid.
2 - Fill mixing glass with ice and continue to stir until chilled.
3 - Strain liquid into an ice filled tumbler.
4 - Garnish with a fresh strawberry and basil leaf.
STRAWBERRY AND BASIL NEGRONI
INGREDIENTS:
25ml Campari
25ml Gin
35ml Rose Vermouth
5ml Strawberry Jam
2 torn basil leaves
METHOD:
1 - Add all ingredients into a mixing glass and stir to ensure jam has dissolved into the liquid.
2 - Fill mixing glass with ice and continue to stir until chilled.
3 - Strain liquid into an ice filled tumbler.
4 - Garnish with a fresh strawberry and basil leaf.
ROB ROY
INGREDIENTS:
50ml Scotch
25ml Rosso Vermouth
2 dashes Angostura
METHOD:
1 - Pour all ingredients into a mixing glass.
2- Stir until chilled.
3 - Pour into a martini glass.
4 - Garnish: Maraschino Cherry.
REVERSE MARTINI
INGREDIENTS:
60ml Dry Vermouth
30ml Gin
2x dashes Grapefruit Bitters
METHOD:
1 - Pour all ingredients into a mixing glass.
2 - Stir until chilled.
3 - Pour into a martini glass.
4 - Add a decorative grapefruit twist.
ROB ROY
INGREDIENTS:
50ml Scotch
25ml Rosso Vermouth
2 dashes Angostura
METHOD:
1 - Pour all ingredients into a mixing glass.
2- Stir until chilled.
3 - Pour into a martini glass.
4 - Garnish: Maraschino Cherry.
REVERSE MARTINI
INGREDIENTS:
60ml Dry Vermouth
30ml Gin
2x dashes Grapefruit Bitters
METHOD:
1 - Pour all ingredients into a mixing glass.
2 - Stir until chilled.
3 - Pour into a martini glass.
4 - Add a decorative grapefruit twist.
TEQUILA AND TONIC
INGREDIENTS:
50ml Tequila
150ml Tonic
METHOD:
1 - Build in an ice-filled glass.
2 - Stir to chill.
3 - Garnish with an orange wedge.
TEQUILA AND TONIC
INGREDIENTS:
50ml Tequila
150ml Tonic
METHOD:
1 - Build in an ice-filled glass.
2 - Stir to chill.
3 - Garnish with an orange wedge.
Pritesh Mody shared his cocktail recipes with Robert Welch at the Relais Hotel, Henley-on-Thames.