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  • Mini, Midi & Maxi Cocktails

    The mini, midi and maxi - a drink for every occasion. Whether it's a simple concoction to impress at a dinner party, a mid-afternoon aperitif or a boozy Friday night knees-up, we've curated a selection of recipes to suit any cocktail conundrum.

    Mini - Whiskey Sour

    The template for this iconic sour has laid the foundation for many cocktails due to its structural, unadorned straightforwardness - a simple classic.

    I N G R E D I E N T S

    2 ounces bourbon or rye whiskey
    3/4 ounce freshly squeezed lemon juice
    3/4 ounce simple syrup (recipe below)
    To garnish: orange half wheels and a brandied cherry

    For simple syrup:
    1 cup cane sugar
    1 cup water

     M E T H O D

    For the simple syrup:

    Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month.

    For the cocktail:

    Combine all the ingredients in a cocktail shaker and dry shake (shake without ice).

    Add ice to the shaker and shake well.

    Strain into a chilled coupe or into a rocks glass over ice and garnish with orange half-wheels and a brandied cherry. 

    Midi - Sanguinello Spritz

    The spritz - the bitter, bubbly, low-alcohol icon of Italian aperitivo culture—is a perfect candidate for mid-afternoon drinking.

    I N G R E D I E N T S

    1 ounce Cocchi Barolo Chinato
    1 ounce freshly squeezed blood orange juice
    1/2 ounce Campari
    1/2 ounce vanilla syrup (recipe below)
    Prosecco, to top 
    To garnish: blood orange half-wheel 

    For the vanilla syrup:
    1 cup sugar
    1 cup water
    1 vanilla bean

    M E T H O D

    For the vanilla syrup:

    Combine the sugar and water in a saucepan over low heat. Split open the vanilla bean with a small knife and scrape the contents into the pan; add the bean pod.

    Stir until the sugar dissolves, about 5 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour.

    Strain through cheesecloth into a glass jar and store in the fridge for up to 1 month.

    For the cocktail:

    Combine the Barolo Chinato, orange juice, Campari, and vanilla syrup in a cocktail shaker. Add ice and shake until chilled.

    Strain over ice into a tall collins glass and top with prosecco.

    Garnish with a blood orange half-wheel. 

    Maxi - Red Queen

    The queen of all cocktails. Inspired by a number of early twentieth-century recipes for long drinks that rely on a boozy base of red wine, the Red Queen gets extra fortification from the addition of both bourbon and Amaro Braulio, as well as a truly triumphant garnish.

    I N G R E D I E N T S

    3 ounces red wine
    1 ounce bourbon
    3/4 ounce freshly squeezed lemon juice
    1/2 ounce simple syrup (recipe below)
    1/2 ounce Amaro Braulio
    To garnish: lemon wheels, fresh thyme, sage, and rosemary 

    For the simple syrup:
    1 cup cane sugar
    1 cup water

    M E T H O D

    For the simple syrup:

    Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month.

    For the cocktail:

    Combine the wine, bourbon, lemon juice, simple syrup, and amaro in a cocktail shaker.

    Add ice, shake, and strain over crushed ice into a tall collins glass.

    Garnish with lemon wheels, fresh thyme, sage, and rosemary.


    Recipes from Winter Drinks: 70 Essential Cold-Weather Cocktails by the Editors of PUNCH (Ten Speed Press, an imprint of Penguin Random House)

    Photography credit: Lizzie Munro © 2018