Five Latin cocktails to spice up your summer

Tue 21 Jul 2015 @ 12:18
Author Jamie magazine

Summer's in full swing, meaning there's no better time to get out in the garden (pray it stays dry) and sip on some fabulous summer tipples. Adding a Latin twist to your cocktails will bring an instant taste of tropical sunshine, and these simple sugar syrup recipes will form the basis of some incredible flavour-packed tipples. Plus, you can make them in advance, so you're only a few shakes away from amazing drinks to help summer go with a bang.

Flavour makers

Simple sugar syrups to use in the cocktails below.

Sugar syrup
Mix 200g sugar with 200ml water in a pan over a low heat. Bring to the boil and simmer for 7–8 minutes until all the sugar has dissolved and the liquid is clear. Allow to cool. Makes about 200ml.

Lapsang syrup
In a small Kilner jar mix 100ml each of tequila and pisco with 1 tbsp of lapsang souchong tea. Leave to steep for 3 hours. Makes about 200ml.

Passion fruit and orange jam
In a small bowl, combine ½ jar orange marmalade and the pulp of 6 passion fruit, stirring to combine. Makes about 150ml.

Apple syrup
In a saucepan combine 100ml water and 100g sugar. Bring to the boil, then grate in ½ green apple and simmer for 5 minutes. Allow to cool. Makes about 150ml.

Now make these...

Steam Dunk
Complex east-meets-west flavours
• 30ml lapsang spirit
• 30ml Pimms
• 30ml orange juice
• 20ml sugar syrup
• A few drops of rhubarb or Angostura bitters
• Egg white
• Ground cinnamon and lemon zest, to garnish

Fill a cocktail shaker with ice, add the lapsang spirit, Pimms, orange juice, sugar syrup, rhubarb or Angostura bitters, and a dash of egg white (enough to give it a creamy texture). Shake well, then strain into a glass. Garnish with a sprinkling of cinnamon and a strip of lemon zest.

Pisco sour
A South American classic
• 60ml pisco
• 30ml sugar syrup (see page 38)
• 30ml lime or lemon juice
• ½ egg white
• Angostura bitters

Fill a cocktail shaker with ice and add the pisco, sugar syrup, lime or lemon juice, and egg white. Shake well, then pour into a chilled glass and finish with 2 drops of Angostura bitters

Sally come back
Filled with ruby-red passion
• 60ml gold tequila
• 60ml cranberry juice
• 20ml lemon juice
• 20ml grenadine
• 20ml acerola or cherry liqueur

Fill a cocktail shaker with ice. Add all the ingredients and shake well. Strain into a chilled cocktail glass without ice.

Kion
The tropics in a glass
• 60ml pisco
• 30ml lemon juice
• 20ml sugar syrup
• A few thin matchsticks of ginger
• ½ egg white
• 1 tbsp passion fruit and orange jam (see page 38)
• Mint, to garnish

Fill a cocktail shaker with ice. Add the pisco, lemon juice, sugar syrup, ginger and egg white. Shake really well, then pour into a tall chilled glass and add the passion fruit and orange jam. Garnish with a sprig of mint.

Tiki Miki
A punchy tropical pick-me-up
• 60ml Ron Zacapa 23 golden rum
• 40ml orange juice
• 40ml pineapple juice
• 30ml apple syrup
• 10ml absinthe
• Pineapple, to garnish

Shake the rum, juices, apple syrup and absinthe in a cocktail shaker. Serve in a chilled glass with a slice of pineapple.

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