So we’ve obviously got some quite sweet ingredients, this is just going to help to dry our cocktail out a bit. Next thing to go in here is going to be some cranberry juice. I’m going to go with 10ml of my cherry syrup. So I’ve got this lovely Monin cherry syrup, and this is very sweet, so I don’t want too much of it. Next thing that I want in here is the cherry part of our Bakewell fizz, and for that I’m going to be using some cherry syrup. For this drink, I’m going to want 35ml of my alcohol free amaretto. So we’ve got this really beautiful Amaretti by Lyre’s, which is a really exciting producer of various kinds of non-alcoholic spirits. And the first thing I need for my alcohol free Bakewell Fizz is some alcohol free amaretto. First thing I need is, of course, the bottom half of my shaker ready to put all the ingredients in. Today I’m going to be showing you how to make a really special non-alcoholic version of our Bakewell Fizz, which is a really delicious drink, whether it’s got alcohol in it or not. The ingredients are in the description below, and here’s Kay to show us how it’s made. We are using Lyre’s non-alcoholic Amaretti and a cherry syrup, to get that balance of almond and cherry just right. Today, we’re going to show you how to make a non-alcoholic Bakewell fizz, a drink that was inspired by the Bakewell Tarts created in-house. I am at Mixology’s flagship venue, TT Liquor in Shoreditch. Pour all the ingredients and four ice cubes into a cocktail shaker.Hi guys, Matilde here.Shake hard the harder you shake, the more foam you get.Ī unique creation from the Mizu mixologists a summery Japanese-inspired cocktail, fresh and fruity.Ģ5ml Calpis (a Japanese soft drink, available in-store and online from Go East in Ipswich).Pour all the ingredients into a cocktail shaker, with as much or as little cherry juice as you like.The best selling cocktail at Cosy Club, the sweet homely flavours of a Bakewell tart with a warming boozy kick!įresh or glacé cherries to garnish METHOD Garnish with a pineapple slice and pineapple leaf.Fine strain the cocktails into a glass over crushed ice.Top-up with soda water and stir for a final time.Ī fresh tropical favourite at Aurora, transporting you to a far-away Caribbean island with bright flavours of pineapple, coconut and rum. Add plenty of ice cubes and stir again.Pour the gin, lemon juice and sugar into the glass and stir to combine.Double strain the cocktail into a glass.Ī lemony alternative to a G&T, The Spread Eagle's classic Tom Collins cocktail is a refreshing mix of gin and lemon with plenty of citrus bite.Pour all the ingredients into a cocktail shaker.A classic cocktail reimagined, that's the Forge Kitchen way!Ĥ5ml Paddy & Scott’s Nitro Cold Brew coffee (or any freshly brewed and cooled coffee) Salted Caramel Espresso Martini by The Forge KitchenĪ bold dessert cocktail, perfect for coffee lovers, with the intensely satisfying flavour of salted caramel. Some of Ipswich's favourite bars and restaurants have shared recipes for their most popular cocktails from tropical concoctions to classics-with-a-twist.įor most of these cocktails you'll need a shaker and some cocktail glasses there are some great ranges available at TK Maxx, Wilko and The House in Town.
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