1. Sakura

Ingredients:
40 ml Botanist Gin
20 ml Sake
10 ml 1883 Orchid
Top up with Tonic water

Method:
Pour all ingredients except the tonic water into a wine glass over ice. Stir well and top up with tonic water. Garnish with lemon peel.


Purchase Botanist Gin Here

2. Side Walk

Ingredients:
45 ml Jameson Original
20 ml Campari
15 ml Ruby Port
1 dash Chocolate Bitter
Orange Peel

Method:
Pour all ingredients into a mixing glass or small glass pitcher, add ice cubes, stir well and strain into a chilled champagne coupe or a martini glass. Garnish with orange peel.


3. Co – Pilot

Ingredients:
30 ml Cointreau
10 ml Ricard
15 ml Lime juice
Top up with Sprite
Float of Spiced Rum
Orange peel

Method:
Pour all ingredients except the sprite and Spiced Rum into a cocktail shaker. Shake vigorously with ice cubes. Fine strain into a highball glass over ice. Top up with Sprite. Float the Spiced Rum on top of the sprite slowly using a tea spoon. Garnish with orange peel.


Purchase Cointreau Here

4. Jameson & Ginger

Ingredients:
45ml Jameson Original
Top up with Ginger Ale
1pc Lime Wedge

Method:
In a high ball full of Ice cubes, pour the whiskey, top up with ginger ale and garnish with one lime wedge.

5. Aperol Spritz

Ingredients:
60 ml Prosecco Extra Dry
40 ml Aperol
20 ml Soda Water
Orange slice

Method:
Fill a wine glass with ice cubes all the way to the top. Pour the prosecco first, then pour the Aperol. Top up with soda water. Garnish with Orange slice. Serve without straw.


6. Black Pearl

Ingredients:
20 ml Tio Pepe
10 ml Lime Juice
10 ml Simple Syrup
4 drops Grapefruit Bitter
Float Jameson Black Barrel on top

Method:
Fill a rocks glass with ice cubes. Pour all ingredients without the whiskey.
Stir them well. Float the whiskey on top using tea spoon. Garnish with grapefruit wedge.

7. Campari Spritz

Ingredients:
60 ml Prosecco Extra dry
40 ml Campari Bitter
20 ml Soda
Lime Wedge

Method:
Fill a wine glass with ice cubes all the way to the top. Pour the prosecco first, then pour the Campari. Top up with soda water. Garnish with Lime wedge. Serve without straw.

8. Co-ffee

Ingredients:
30 ml Cointreau
10 ml Simple Syrup
30 ml Coconut Water
1 shot espresso
4 drops Cocoa Bitter

Method:
Fill Highball glass with ice cubes. Pour all ingredients over the ice. Stir well. Garnish with Lime slice.


Purchase Cointreau Here

9. Jägerinha

Ingredients:
50 ml Jägermeister
10 ml Simple Syrup
1 whole Lime

Method:
Cut one whole lime into 8 wedges. Place them in a rocks glass. Pour the simple syrup. Muddle the lime wedges and the simple syrup together. Add crushed ice all the way to the top. Pour the Jägermeister. Churn well. Garnish with Coffee beans.


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10. Negroni

Ingredients:
30 ml Campari
30 ml Gin
30 ml sweet Vermouth
1 slice of fresh orange

Method:
Pour the Campari, Gin and sweet Vermouth directly into a rock tumbler filled with ice. Garnish with a slice of fresh orange.

11. Botanist bramble

Ingredients:
50 ml Botanist Gin
15 ml Fresh lemon Juice
10 ml Simple Syrup
15 ml Black Berry Liqueur

Method:
Pour all ingredients except the blackberry liqueur over crushed ice, in a rocks glass. Stir, and then pour the blackberry liqueur over the top of the drink in a circular fashion. Garnish with a lemon slice, and two blackberries.


Purchase Botanist Gin Here

12. Pistachino

Ingredients:
30 ml Jägermeister
20 ml Tequila Reposado
20 ml Pineapple Juice
10 ml Lime Juice
Pinch of salt
Pistachio paste

Method:
Pour all ingredients except the pistachio paste into a cocktail shaker. Fill the shaker with ice cubes. Shake vigorously. Garnish the rim of a highball glass with the pistachio paste. Fill the glass with ice cubes. Fine strain the cocktail from the shaker to the glass.
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For all beverage purchases and inquiries, contact:
Farsons Direct
+356 2381 4444 | [email protected]
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Julia Ripard

Julia Ripard

Homecook, writer and good-food enthusiast. Julia takes from her experience in the kitchen - running her own wine bar in Valletta, to help create relatable and genuine food stories.