You might have noticed there are a lot of nominees from across the pond at the Golden Globes this year. From The Iron Lady and Kate Winslet’s Carnage to War Horse and My Week with Marilyn, it seems the Brits have made quite an impact as we enter into award season.
To keep in the spirit with this year’s British invasion, the makers over at Plymouth and Beefeater gin have created a few Brit-a-licious cocktails for your viewing parties. This year gin is the perfect spirit as it has the perfect amount of bite to accompany Ricky Gervais as he hosts the ceremony.
The Iron Lady
It’s sharp and has quite a kick- much like Thatcher!
Ingredients
- 2 Parts Plymouth Gin
- ½ Part grenadine
- ½ Part Lemon Juice (Fresh)
- ¾ Part Egg White (optional)
Method
Just give all ingredients a good shake, strain into a cocktail glass and garnish with a slice of lemon.
Take the Reigns
A twist on an English countryside staple for War Horse.
Ingredients
- 2 Parts Beefeater London Dry Gin
- ¾ Parts Lime Juice Fresh
- 1 Part Ginger Beer
- ½ Part Sugar Syrup
- 6-8 Mint Leaves
- Mint Sprig to Garnish
Method
Shake all ingredients, except the ginger beer, vigorously with ice and strain into an ice-filled Collins glass. Top up with ginger beer and garnish with a sprig of mint.
Wistful Winslet
Kate is a champagne fan so toast her Carnage nomination right with one of these.
Ingredients
- 1 ½ Parts Beefeater 24 Gin
- ¾ Parts Pink Grapefruit Juice (Fresh)
- ¼ Part Sugar Syrup
- Champagne
- Grapefruit Peel to Garnish
Method
Shake all ingredients, except the Champagne, with ice and strain into a glass. Top up with Champagne and garnish with a long twist of grapefruit peel.
Norma Jeane
Toast Kenneth Branagh, nominated for his work in My Week with Marilyn, with a punch Monroe would have loved herself.
Ingredients
- 4 Parts Beefeater London Dry Gin
- 2 Parts Sweet Vermouth
- 1 Part Crème de Framboise
- 5 Parts Blood Orange Juice
- 2 Parts Blood Orange Sorbet*
- 1 Bottle of Champagne
- Blood Orange Slices and Raspberries to Garnish
Method
Build all the ingredients, except the champagne, on rock ice in the bowl or jug. Stir to chill thoroughly and garnish with the blood orange slices and raspberries. Serve in Collins or punch glasses topped with champagne.
Notes
To make the blood orange sherbet, zest five blood oranges into a pan and then squeeze in their juice. Add 15 tablespoons of caster sugar and slowly heat to dissolve the sugar, make sure you don’t let it boil. Leave to infuse, let cool for thirty minutes and then strain through a fine sieve.
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