Cocktail Recipes
Were you at that public Coupe & Mixer workshop the other day? Yes? Awesome!
Below you’ll find the cocktail and prep recipes you will need to recreate our unique creations.
Coupe & Mixer x Knyota / World Exchange Plaza / January 24th 2024
Spice variety
Glass: Champagne glass
Begin with 3oz of chilled Leitz Eins-Zwei-Zero Sparkling Riesling in a Champagne glass
In a cocktail shaker, combine:
1oz Bay Leaf Tea*
.75oz Grapefruit Clove Cordial*
.5oz Fresh Lemon
Shake with ice and fine strain into glass
Garnish with a grapefruit twist and a whole bay leaf
*Bay Leaf Tea
Combine 10 bay leaves with 250g water in a small saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for 10 minutes then remove from heat. Let cool then fine strain,
*Grapefruit Clove Cordial
Zest 2 grapefruits and place zests in a bowl. Juice grapefruits and weigh liquid for x. Add x amount of sugar to zests as well as 2 tablespoons of lightly crushed whole cloves. Massage together. Let sit for 30 minutes then stir in juice. Let infuse in the fridge overnight. Fine strain and store in fridge.
Where there’s smoke,
there’s bonfire
Glass: Rocks glass
In a cocktail shaker, combine:
1.5oz Feragaia Free Spirit
1.5oz Carrot Ginger Shrub*
1oz Lapsang Souchong Tea
(or Chai Tea)
2 Lemon Zests, expressed
Shake with ice and strain over ice
Garnish with a carrot ribbon on cocktail pick
*Lapsang Souchong Tea
Bring 200g water to a boil, then pour over 2 teaspoons of Lapsang Souchong tea. Let sit for 5 minutes then strain.
*Carrot Ginger Shrub
Combine:
100g Honey
100g Rice Wine Vinegar
75g Pure Carrot Juice
10g-20g Pure Ginger Juice
Stir well and let rest for 48 hours before enjoying. Store in fridge.
divine clementine
Glass: Highball
Gently muddle half of a clementine cut into quarters, then add:
1.5oz Roots Divino Aperitif Bianco
Fill glass with ice and top with Fever Tree Mediterranian Tonic Water
Stir gently to combine
Garnish with a bouquet of fresh thyme and a straw