Imbibe Live! – cocktail recipes

24 June 2011 by
Imbibe Live! – cocktail recipes

As Imbibe Live! 2011 approaches, three exhibitors at the show share their best recipes for cocktails that will wow your guests and boost your bottom line.


Mike Butt from cocktail firm Soulshakers (" target="_blank" rel="noreferrer">]( designed the Silver Angel to be lower in alcohol than most cocktails (1.6 units), which makes it good for customers worried about drinking too much.

It relies on Champagne to dry out the drink, rather than fresh citrus juice, which cuts down on the preparation time and wastage involved in lemon or lime juice. Butt also claims that the garnish substantially increases the perceived value of the drink without costing any more than a simple twist, while still contributing to the flavour of the drink.

INGREDIENTS 25ml Finlandia Vodka
20ml Apple juice
10ml Passionfruit syrup
5ml Crème de peche
50ml Brut, sparkling wine or Champagne

METHOD Shake all but the sparkling wine with ice and strain into a large chilled cocktail glass. Garnish with a five-pointed lemon twist star. (Note cutting stars is easy but if many drinks are to be made it is worthwhile investing in a cookie cutter)

Typical sale price £8
Estimated GP 79%


Alex Kammerling, founder of Kammerling's ([](, will be making his new creation, Adam & Eve, at the show using his new ginseng spirit.

Kammerling says the summer cocktail is ideal for a sunny afternoon, with the simple combination of the sweet lychee, balancing with the bitter grapefruit and the bitter-sweetness of the Kammerling's. It serves four people.

INGREDIENTS 150ml Kammerling's - Ginseng Spirit
300ml Grapefruit Juice
300ml Lychee Juice

METHOD Pour all the ingredients into a pitcher with ice and garnish with slices of cucumber and lemon wedges.

Typical sale price £20 (for four people)
Estimated GP 69%


Zoran Peric, Suntory's ([ UK brand ambassador, has created 24 cocktails using Suntory whisky inspired by the Japanese lunar calendar, which is divided into 24 seasons. Each cocktail matches ingredients for each season.


(Great heat - second half of July)

50ml Suntory Hakushu 12-year-old whisky
12.5 ml Elderflower cordial
100ml soda water

Take a highball glass and pour elderflower cordial over large chunks of ice. Add the Hakushu 12-year-old and stir five times. Add the soda water, finish with lemon zest and garnish with fresh elderflowers.

Typical sale price About £10
Estimated GP 70-75%


(Frost - second half of October)
50ml Suntory Hibiki 17-year-old whisky
12.5ml Pedro Ximenes
Cherry bitters

Take a sherry schooner glass, pour the Pedro Ximenes over chunks of ice, add the Hibiki 17-year-old, add two dashes of orange bitters, add the orange zest and stir. Garnish with cherries marinated in Hibiki 17-year-old

Typical sale price About £10
Estimated GP 70-75%


(Winter solstice - second half December)

50ml Suntory Yamazaki 12-year-old whisky
One tsp absinthe
Brown sugar
Vanilla pod
Cinnamon quill
Star anise
Orange peel

Take a brandy balloon and flame all the ingredients (except the cinnamon) in a chafing pot. Pour the flaming liquid into the brandy balloon. Add the cinnamon quill and serve warm.

Typical sale price About £10
Estimated GP 70-75%


Alex Kammerling, Soulshakers and Suntory will all be appearing at Imbibe Live! 2011, which takes place at Earls Court 2 in London on 5 and 6 July.

Alex Kammerling will host a session called "Easy Money" in the Shake It! zone at 12.30pm on 5 July showing how to make six profitable cocktails. Soulshakers will host a session called "Bar Black Spots" in the Shake It! zone at 12pm on 6 July offerring tips and trouble-shooting for bartenders, and Suntory will also have a presence at the show.

Register today for your free ticket at

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