Colourful cocktail recipes
From the Salty Greyhound to the Negrottoleni, these cocktail recipes by Our/London Vodka will sharpen up your weekend
Salty Greyhound cocktail from Our/London Vodka
Salty Greyhound
A warming cardamom-infused cocktail with just the right balance of salt and spice
INGREDIENTS
40 ml Cardamom infused Our/London Vodka
70ml Fresh grapefruit juice
Small pinch of sea salt
Rosemary to garnish
METHOD
For the Cardamom infused Our/London Vodka:
Loosely grind three cardamom pods in a pestle and morter. Add the mixture to one bottle of Our/London Vodka. Leave for six hours and strain.
For the cocktail:
Rub the rim of the glass with grapefruit juice then dip it in sea salt. Fill the glass with ice then pour over the cardamom infused vodka and grapefruit juice. Stir before garnishing with a rosemary sprig.
Sour + Prickly
A seasonal sour where the rosemary and berries work in harmony
INGREDIENTS
35ml Our/London Vodka
3x Blackberry
15ml Rosemary syrup
20ml Lemon
1x Egg white
Blackberry threaded on rosemary to garnish
METHOD
For the rosemary syrup:
Add one cup of sugar and one cup of water to a saucepan and heat. Once all the sugar has dissolved turn off the heat and add five sprigs of rosemary. Leave to steep for 15 minutes, then strain into a clean jar/bottle. This will keep for one week in the fridge.
For the cocktail:
Add all the ingredients to a cocktail shaker with ice and shake. Double strain the mixture into a martini glass and garnish.
Negrottolengi
A middle eastern inspired mashup
INGREDIENTS
35ml saffron and cardamom infused Our/London Vodka
35ml Campari
35ml sweet Vermouth
Orange peel to garnish
METHOD
For the saffron and cardamom infused vodka:
Add 20 strands of saffron to a bottle of Our/London Vodka and leave for 22 hrs. Add three cardamom pods and leave for a further two hours.
For the cocktail:
Fill a tumbler with ice and pour all the ingredients over the ice. Take a piece of orange peel (use a peeler and remove any additional pith), twist it over the drink to release fruit oils and then drop into the glass.
About Thyme
A dark, woody but fruity long serve
INGREDIENTS
35ml thyme infused Our/London Vodka
15ml lemon juice
Top with tonic water
10ml cherry liqueur (or cherry juice from good quality maraschino cherries – the dark ones!)
Fig quarter and thyme sprig to garnish
METHOD
For the thyme infused vodka:
Add three sprigs of thyme to a bottle of Our/London Vodka and leave for three days.
For the cocktail:
Fill a highball with ice and pour the thyme infused vodka over it. Add the lemon juice then top with tonic. Stir, then add the cherry liqueur and gently stir so that the colour marbles slowly down the drink. Garnish with a fig quarter and thyme sprig.
Sweet sage
A herbal and wintery twist on a classic
INGREDIENTS
70ml ginger infused Our/London Vodka
25ml sweet vermouth
Sage leaf to garnish
METHOD
For the ginger infused vodka:
Peel 10 slices of ginger. Add to a bottle of Our/London Vodka and leave for two days. Either use immediately or strain and pour back into the bottle.
For the cocktail:
Fill a martini glass with ice and set aside. Fill a mixing glass with ice and pour the ginger infused vodka and sweet vermouth over it, then stir for 10 seconds. Discard the ice from the martini glass and double strain the vodka mixture into it. Clap the sage gently between your hands to release herb oils and garnish gently onto the surface of the drink.
A warming cardamom-infused cocktail with just the right balance of salt and spice
INGREDIENTS
40 ml Cardamom infused Our/London Vodka
70ml Fresh grapefruit juice
Small pinch of sea salt
Rosemary to garnish
METHOD
For the Cardamom infused Our/London Vodka:
Loosely grind three cardamom pods in a pestle and morter. Add the mixture to one bottle of Our/London Vodka. Leave for six hours and strain.
For the cocktail:
Rub the rim of the glass with grapefruit juice then dip it in sea salt. Fill the glass with ice then pour over the cardamom infused vodka and grapefruit juice. Stir before garnishing with a rosemary sprig.
Sour + Prickly
A seasonal sour where the rosemary and berries work in harmony
INGREDIENTS
35ml Our/London Vodka
3x Blackberry
15ml Rosemary syrup
20ml Lemon
1x Egg white
Blackberry threaded on rosemary to garnish
METHOD
For the rosemary syrup:
Add one cup of sugar and one cup of water to a saucepan and heat. Once all the sugar has dissolved turn off the heat and add five sprigs of rosemary. Leave to steep for 15 minutes, then strain into a clean jar/bottle. This will keep for one week in the fridge.
For the cocktail:
Add all the ingredients to a cocktail shaker with ice and shake. Double strain the mixture into a martini glass and garnish.
Negrottolengi
A middle eastern inspired mashup
INGREDIENTS
35ml saffron and cardamom infused Our/London Vodka
35ml Campari
35ml sweet Vermouth
Orange peel to garnish
METHOD
For the saffron and cardamom infused vodka:
Add 20 strands of saffron to a bottle of Our/London Vodka and leave for 22 hrs. Add three cardamom pods and leave for a further two hours.
For the cocktail:
Fill a tumbler with ice and pour all the ingredients over the ice. Take a piece of orange peel (use a peeler and remove any additional pith), twist it over the drink to release fruit oils and then drop into the glass.
About Thyme
A dark, woody but fruity long serve
INGREDIENTS
35ml thyme infused Our/London Vodka
15ml lemon juice
Top with tonic water
10ml cherry liqueur (or cherry juice from good quality maraschino cherries – the dark ones!)
Fig quarter and thyme sprig to garnish
METHOD
For the thyme infused vodka:
Add three sprigs of thyme to a bottle of Our/London Vodka and leave for three days.
For the cocktail:
Fill a highball with ice and pour the thyme infused vodka over it. Add the lemon juice then top with tonic. Stir, then add the cherry liqueur and gently stir so that the colour marbles slowly down the drink. Garnish with a fig quarter and thyme sprig.
Sweet sage
A herbal and wintery twist on a classic
INGREDIENTS
70ml ginger infused Our/London Vodka
25ml sweet vermouth
Sage leaf to garnish
METHOD
For the ginger infused vodka:
Peel 10 slices of ginger. Add to a bottle of Our/London Vodka and leave for two days. Either use immediately or strain and pour back into the bottle.
For the cocktail:
Fill a martini glass with ice and set aside. Fill a mixing glass with ice and pour the ginger infused vodka and sweet vermouth over it, then stir for 10 seconds. Discard the ice from the martini glass and double strain the vodka mixture into it. Clap the sage gently between your hands to release herb oils and garnish gently onto the surface of the drink.
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