RECIPE

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.