You know what long weekends are made for? Lazy brunches! And what goes perfectly with lazy brunches? Gin cocktails! Here are seven of our favourites...cheers!
Forget the Bloody Mary – this gin version of the brunch favourite is where it’s at.
Shake all ingredients with ice and strain into an ice-filled glass.
Garnish with a stick of celery.
120ml tomato juice
15ml freshly squeezed lemon juice
7 drops Tabasco sauce
4 dashes Worcestershire sauce
2 pinches celery salt
2 grinds black pepper
TROPICAL GIN FIZZ
A refreshing long drink with the unusual (but delicious) combo of basil and pineapple.
Put lemon wedges, basil, sugar, and ginger in a cocktail shaker. Muddle to bruise the basil and release the lemon juice. Add pineapple juice and gin and shake. Strain into an ice-filled glass (discard lemon wedges). Top up with soda water and garnish with basil leaves.
2 lemon wedges
6 fresh basil leaves
½ tsp caster sugar
Small pinch of ground ginger
90ml Sweetened pineapple juice
Move over, Buck’s Fizz - this stone-cold gin classic is the perfect brunch bubbly.
Shake lemon juice, sugar syrup and gin with ice. Strain into a Champagne flute and top with your fizz.
15ml Freshly squeezed lemon juice,
15ml Sugar syrup (one part sugar dissolved in one part water)
Champagne or sparkling wine
EARL GREY MARTINI
Why choose between a cup of breakfast tea and boozy brunch cocktail when you can have both?
Shake the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker with ice and shake well. Strain the liquid into a Martini glass and garnish with a lemon twist.
35ml Strong, cold Earl Grey tea
20ml Freshly squeezed lemon juice
12.5ml Sugar syrup (see above)
½ free-range egg white
Twist of lemon peel to garnish
This twist on the classic red version adds a refreshing tropical zing.
Put all ingredients except gin into a blender, and blend until the mint and coriander are in small pieces, but stop before the it gets very foamy. Pour gin into an ice filled glass, add the blended juice and stir.
Garnish with a coriander sprig and a slice of fresh pineapple.
120ml Fresh Pineapple Juice
12ml Fresh Lime Juice
Sugar to taste depending on sweetness of pineapple juice used
Pinch of Both Fresh Mint and Fresh Coriander (to taste)
Green Tabasco or other green chilli sauce to taste
Pinch of Sea Salt
LILLET ROSE SPRING COCKTAIL
This pretty blushing creation uses the pink version of delicious French aperitif, Lillet Rose, but you can substitute the white version (Lillet Blanc) if you can’t get hold of it.
Shake ingredients with ice and strain into a chilled Champagne coupe.
Garnish with an edible flower.
60ml Lillet Rose
60ml Ruby Red grapefruit juice
Edible flower blossom to garnish (optional)
Invented by legendary bartender Salvatore Calabrese and inspired by his English wife’s preferred breakfast of marmalade on toast.
Pour all the ingredients into a shaker and stir to dissolve the marmalade, fill with ice. Shake and strain into a chilled cocktail glass.
Shred some orange peel on the top of the drink as garnish.
15ml fresh lemon juice
1 full teaspoon of thin cut orange marmalade
Orange peel to garnish
Still looking for inspiration? You can find more cocktail recipes in our cocktail hub!