Your Dry January Masterclass

No booze? No problem. Try our three virtuous twists on cocktail classics to see you through the dry spell

Singapore Sling

This gin-based long drink hailed from the Raffles Hotel, Singapore in the early 1900s and has been popular ever since. By the time the 1980s rolled around, it was little more than gin, bottled sweet and sour and grenadine thrown in a glass but with the reintroduction of fresh juices and more wholesome flavours, it’s now much closer to the original recipe. Our mocktail option has all of the flavour but none of the hangover…

Key ingredients:

  •  4 oz cherry soda (we love Breckland Orchard’s Plum & Cherry Posh Pop) 
  • 2 oz ginger ale (we love Fever Tree’s Ginger Ale)
  • Crushed ice
  • Fresh lemon juice
  • 1 tsp Grenadine
  • Pineapple slice and a maraschino cherry to garnish

How to make it:

      • Place the cherry soda, ginger ale and lemon juice in a tall glass
      • Add crushed ice
      • Pour the grenadine syrup on top
      • Garnish with a pineapple slice and a floating maraschino cherry

 

Moscow Mule

Also known as a Vodka Buck, rumour has it that American bartender Wes Price invented this drink in 1941 when trying to clear a cellar of dead stock that included vodka and ginger beer. The first one he made was served to the actor Broderick Crawford and the rest is history. Moscow Mules should always be served in a copper mug – the copper reacts with the lime acid to create a unique taste. Our reimagined recipe packs a punch, no vodka required.

Key ingredients:

      • 4 oz ginger beer (we love Fever Tree’s Ginger Ale)
      • 3 tbsp fresh lime juice
      • 3 tbsp club soda
      • Crushed ice
      • Lime wedges to garnish

How to make it:

        • Fill a copper mug with crushed ice
        • Pour in the ginger beer, club soda and lime juice
        • Stir
        • Squeeze a final dash of lime on the top before garnishing with the wedge

Mojito

This classic Cuban tipple is allegedly based on a 16th century drink known as El Draque, named after Sir Francis Drake. When his ships sailed towards Havana, an epidemic of dysentery and scurvy broke out and the native South American Indians provided his crew with a mixture of lime, sugarcane juice and mint to nurse them back to health. A good few years later, rum was added to the mix and the Mojito was born. Our Nojito version is rum-free but 100% refreshing.

Key ingredients:

              • 6-8 large mint leaves plus a sprig for garnishing
              • 1 tbsp fresh lime juice
              • 2 tbsp brown sugar
              • 4 oz club soda
              • A dash of lemonade
              • Crushed ice

    How to make it:

                • Add the mint leaves, lime juice and brown sugar into a tall glass
                • Muddle the leaves with a long spoon. A wooden spoon is ideal, as it won’t tear the leaves. You want them just tender enough to release their delicious flavour
                • Fill the glass with crushed ice and add the club soda before stirring
                • Garnish with a mint sprig