Cocktails

Jade

Jade
You can tell good jade because it always feel cold to the touch - and that should apply to cocktails, too. No cocktail bar - whether in a hotel, pub or at home -can ever have too much ice. Don't forget to chill the champagne for at least 2 hours before mixing.

serves 7

4-6 cracked ice cubes
dash of Angostura bitters
'/2 measure Midori
'/2 measure blue Curacao
'/2 measure lime juice
chilled champagne, to top up
slice of lime, to decorate

Put the cracked ice cubes into a cocktail shaker. Dash Angostura bitters over the ice and pour in the Midori, Curacao and lime juice. Shake vigorous until a frost forms. Strain into a chilled champagne flute Top up with chilled champagne and decorate with a slice of lime.

Jewellery box

Diamond Head (to serve two):

put 6-8 cracked ice cubes into a cocktail shaker. Pour 4 measures gin, 2 measures lemon juice, 1 measure apricot brandy and 1 teaspoon sugar syrup over the ice and add 1 egg white. Shake vigorously until a frost forms, then strain into two chilled cocktail glasses.

Diamond Fizz:

put 4-6 cracked ice cubes into a cocktail shaker. Pour 2 measures gin, 1/2 measure lemon juice and 1 teaspoon sugar syrup over the ice. Shake until a frost forms, then strain into a chilled champagne flute. Top up with chilled champagne.

Sapphire Martini:

put 4-6 cracked ice cubes into a mixing glass. Pour 2 measures gin and 5 measure blue Curacao over the ice. Stir well to mix, then strain into a chilled cocktail glass Decorate with a blue cocktail cherry.

Topaz Martini:

put 4-6 cracked ice into a mixing glass. Pour 2 measures c and '/2 measure orange Curacao over the ice. Stir well to mix, then strain into a chilled cocktail glass. Decorate with a slice of lemon.

Emerald Isle:

put 4-6 cracked ice cubes into a mixing glass. Dash Angostura bitters over the ice and pour in 2+'/2 measures gin and 2 teaspoons green creme de menthe. Stir well to mix, then strain into a chilled cocktail glass. Decorate with a green cocktail olive.

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