Celebrate World Cocktail Day with these delicious cocktail recipes

World Cocktail Day falls on Saturday 13 May, so what better way to celebrate than with one of these delicious recipes? Whether you love rum, gin or Aperol, we've rounded up a recipe for all to enjoy…

Sipsmith Spritz

Ingredients:

• 50ml Sipsmith London Dry Gin
• 25ml Lemon Juice
• 25ml Sugar Syrup
• Top with 100ml Prosecco
• Fruit to garnish

Method:

• Sugar rim around lip of a large wine glass
• Fill the glass with ice and pour over the gin, lemon juice and sugar syrup
• Top with 100ml Prosecco and gently churn
• Garnish with fruit of your choice

Koko Kolada

Created by Ian Burrell with Koko Kanu coconut flavoured rum

Ingredients:

• 50ml Koko Kanu
• 50ml Pineapple juice
• Nutmeg

Method:

1. Add all ingredients to a Boston shaker on ice
2. Shake and double strain
3. Pour into the chilled cocktail/ martini glass
4. Garnish with a sprinkle of nutmeg

The Blushing Seadog

Ingredients:

• 50ml Tarquin's "The SeaDog" Navy Gin
• 20ml Lillet Rose vermouth
• 25ml Fresh Grapefruit Juice
• 25ml Elderflower Syrup
• 2 dashes Angostura Bitters
• small pinch on Sea Salt
• Sparkling wine (to top)

Method:

1. Add all ingredients to an iced shaker. Shake hard for 30 seconds.
2. Double strain into a either a chilled coupe glass (serve as is) or into a large Copa balloon glass filled with ice and top with sparkling wine.
3. Garnish with a grapefruit wedge and edible flower.

Aperol Spritz

Ingredients:

• Ice
• Wedge of orange
• 50ml Aperol
• 75ml Prosecco

Method:

1. Add ice and a wedge of fresh orange to a large glass
2. Fill the glass with three parts prosecco, top up with two parts Aperol and then one part soda water.

Bottled Milk Punch

• 200ml Baileys Chocolat Luxe

· 140ml Captain Morgan Spiced Rum

· 70ml Monin Pistachio Syrup

· 70ml Orange liqueur

· 520ml Fresh Milk

Garnished with grated nutmeg and cracked chocolate

Method:

1. Pour the Captain Morgan Spiced Rum into a large 1 litre jug with the orange liqueur, Monin Pistachio Syrup and Baileys Chocolat Luxe
2. Top up with the fresh milk and stir to mix thoroughly
3. Pour into tumbler glasses to serve and garnish with grated nutmeg and cracked chocolate

Gin Mare Frozemary by Jorge Balbontin

Ingredients:

• 25ml Gin Mare
• 25ml Aperol
• 25ml rosé wine
• 25ml strawberry puree
• 2 sprigs of fresh rosemary
• Dehydrated lemon slice and rosemary sprig

Method:

1. Shake all ingredients plus a large scoop of crushed ice in a cocktail mixer, blend until the texture is creamy.
2. Serve in a small tumbler and garnish with a dehydrated lemon slice, a fresh rosemary sprig and some dehydrated strawberries.