So these are super easy to make at home.
As you can see, there’s not a huge amount of ingredients. I’ve got like 12 spirits, and I’ve probably got about maybe five or six different mixers, including coffee, syrups, and citrus juice.
Very easy to make, all of them, except for one, are three-ingredient cocktails, and I’ll provide a full ingredients list in the description below so you can get started making some cocktails.
1: So first up, I’m gonna make an espresso martini.
This is a massive favorite here in Australia, so what better way to get started? This particular recipe I’m doing is gonna be equal parts. So equal parts, one ounce, 30 mils of coffee liqueur. Thanks for the team from Tasmanian Moonshine Company for sending me this bottle. Second ingredient, Vodka, one ounce, 30 mils again, and likewise for your Espresso. This is a cold drip coffee that I’ve got pre-measured ready to go. Then fill your mixing glass with ice, and give it a hard shake so it’ll get that nice, thick, creamer on top.
So ideally shake for about 12 seconds, and strain it into a chilled Coupe glass, and then garnish with three coffee beans. And there you have the Espresso Martini. Want to see these drink made in action?! Visit El Paso’s Best Sports Bar Today!
2: Cocktail number two is an Negroni.
Same again, three ingredients equal parts, nice and simple. Today I’m doing it straight in the glass. First ingredient, one ounce, 30 mils of Gin. Followed by a Sweet Vermouth, and of course Campari. So three equal parts. Fill your glass with ice and stir it down, so give it about 15, 20 seconds. So this drink is going to develop as you drink it as it dilutes a little bit further, and for garnish just a twist of orange. So there you have the Negroni.
3: On to cocktail number three, the Aperol Spritz.
Three ingredients and the ratios are three, two, one.
Prosecco, Aperol, and then soda.
I like to pour the Aperol first, so the 60 mils, two ounces, and add that straight into a big wine glass. Then next, fill that wine glass with ice. Don’t hold back. Add 90 mils of Prosecco. Just estimate it, and one ounce, 30 mils, just a dash of soda water. Give it a really quick stir and finish with a slice of orange. There you have the Aperol Spritz.
4: On to cocktail number Four, the Brown Derbie.
This one is whiskey, grapefruit juice, and honey syrup. So start off with your cocktail shaker, and measure out 60 mils, two ounces, of your preferred Bourbon. 30 mils of grapefruit juice, one ounce, and 15 mils of one-to-one honey syrup, half an ounce. Feel the shaker with ice and give it a good shake.
Then strain it into your chilled Coupe glass, and garnish with root beer or grapefruit. And there you have the Brown Derbie.
5: And on to cocktail number five, The Bees Knees.
As the name suggests, it’s got honey in it, so this one is gin, lemon juice, and honey. Start with your cocktail shaker and measure out 60 mils, two ounces of your favorite Gin. Followed by half an ounce, 15 mils of lemon juice, and half an ounce, 15 mils of one-to-one honey syrup. Fill your shaker with ice and then give it a real quick shake.
Strain it into a chilled cocktail glass, and garnish with a lemon twist. So there you have The Bees Knees.
6: So on to cocktail number six, the classic Margarita.
An awesome party drink, often I like to serve on ice in an old fashioned glass. Today I’m going to serve it in a Coupe. You can serve it in a Martini, and of course optional, the salt rim. First ingredient, 45 mils of Tequila, so that was one and half ounce. Followed by Cointreau or a Triple Sec, half an ounce, 15 mils. Then an ounce of fresh lime juice, 30 mils. Freshly squeezed of course, and fill your cocktail shaker with ice. Then shake your Margarita.
Strain into your chilled Coupe glass, and garnish with a lime wheel. So there you have the Margarita.
7: On to cocktail number seven, a classic Daiquiri.
So today I’m going to use Bacardi Carte Blanche, you can use Havana Club, a white rum. Otherwise if you prefer you can change it over to an aged rum or a spiced rum to add a little bit of complexity, but I’m going to keep it simple. White rum, lime juice, and simple syrup. So first ingredient, 60 mils, two ounces of your white rum. Followed by three quarters of an ounce, 22.5 mils of both lime juice and one-to-one simple syrup. Fill your Boston glass with ice, and give it a quick shake.
12 second shake before straining into your chilled Coupe glass. And garnish with a lime wheel, and there you have a Daiquiri. Only a few more cocktails to go.
8: This is the only two ingredient cocktail that’s on the menu and it’s a Godfather.
So the Godfather is a blend of whiskey and Amaretto. Normally it’s equal parts, but today I’m going to bump up the whiskey and lower Amaretto, so it’s not too sweet and it’s a little bit drier. So the Godfather is made straight into the glass with one point five ounces, or 45 mils of Scotch whiskey. Followed by half an ounce, 15 mils of Amaretto, so as I mentioned you can do equal parts if you prefer. Fill the glass with ice, and garnish with a twist. No need to stir, but you can if you like. There you have a Godfather. Want to see these drink made in action?! Visit restaurants near me and you!
So cocktail number nine, only one more to go after this one.
9: I’m going to show you how to make a Manhattan.
This particular one I’m using a Rye Whiskey. If you want to, if you preferred you can also use bourbon. So two ounces, 60 mils of your Rye Whiskey. Add that into your mixing glass. Followed by a Sweet Vermouth, one ounce, 30 mils, and two to three dashes of Angostura Bitters. Add ice to your mixing glass and stir it down.
So you stir for 20, 30 seconds til it’s nicely diluted. Makes sure your drink is really cold, and of course serve it into a chilled Coupe glass. and then garnish with a Maraschino cherry.
10: And number ten of the easy cocktails is going to be a bit of a nightcap, it’s the Brandy Flip.
So this one has whole egg, one-to-one sugar, and brandy.
First ingredient, 60 mils, two ounces of your preferred brandy. Followed by a full egg, yolk and all. And a full ounce, 30 mils, of one-to-one sugar syrup. Now because you’ve got the egg in it, you want to dry shake to emulsify. Dry shaking is just the act of shaking without ice. Then fill it with ice, and give it a second shake. Strain into your chilled, stemmed cocktail glass. This is a perfect way to end with a rich, creamy, Brandy Flip. Garnish with some freshly grated nutmeg.
So there you have a Brandy Flip to end the ten easy cocktail recipes.