LOCKDOWN 2.0 is now fully underway and last orders have been called.
Heading to the pub is a no-go for now but we can all enjoy a cheeky tipple at home.
I spoke to Ana Piferrer, of independent distillery Sacred Spirits, to get her tips on how to use up your leftovers to create delicious cocktails.
MIGHTY MOJITO: To make a mojito using leftover mint leaves, Ana says: “First make mint syrup with one part water to one part sugar, add eight to ten mint leaves. Simmer gently until the sugar has dissolved, then leave to cool, remove the leaves and pour into a jar or squeezy bottle. Add 60ml white rum, 25ml fresh lime juice and 15ml of your syrup into a glass and stir to mix if you don’t have a shaker. Fill a fresh glass with ice and pour in your mojito.”
EASY ESPRESSO: Ana says: “Make a coffee syrup with one part water to one part sugar, add discarded coffee grounds, simmer gently until sugar has dissolved, leave to cool then strain well. This is important, or the syrup will be too grainy. Add ice to a shaker (or kilner jar with a lid) with 50ml vodka, 25ml espresso coffee, 10ml Tia Maria or Kahlua and 5ml of your coffee syrup. Shake then strain into a glass.”
OLD-FASHIONED: Ana says: “First, make an orange syrup with one part water to one part sugar. Add as much orange peel as you have left over — at least two large pieces — simmer gently until the sugar has dissolved, leave to cool and remove the peel. Fill a glass with ice, then add 50ml bourbon and 15ml of your orange syrup. Stir until mixed.”
A PENICILLIN: Ana says: “First make the ginger honey syrup with 100ml water, 100ml honey and a piece of ginger, peeled and sliced. Simmer until the water and honey have mixed. Leave to cool and strain the ginger. Then put 50ml whisky, 30ml fresh lemon juice and 20ml of your syrup into a shaker and give it a good rattle. Strain it into a glass filled with ice.”
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