It’s a Royal Wedding!

.75 oz. Tanqueray
.5 oz. maraschino liqueur
.5 oz. fresh lemon juice
1 bar spoon blue Curacao
Shake all ingredients (except blue Curacao) vigorously and strain into chilled cocktail glass. Slowly pour blue Curacao down the inside of the glass to sit at the bottom.

Alcohol Content: .535

Seems like everyone is jumping on the bandwagon (and me too by reposting these) as the Royal Wedding edges closer in London. Gentleman bartender, Bon Vivant and Tanqueray roving man, Angus Winchester has pulled together these recipes to help all and sundry celebrate the happy day.

The Colour Me Royal (English spelling, of course) is a lovely little riff on the Aviation Cocktail, with the striking addition of Blue Curacao to liven things up. I think it might be enough to get even the most staunch, pinko, lefty, republican, Cachaca ambassador  excited.

Three more after the jump…

Friday Fix: Cherry Gin Sour

One of the great things about this time of year in Sydney is the fresh cherries. Head up to the Kings Cross markets on a Saturday and you’;l find at least a couple of stands selling beautiful boxes of cherries.

While the fruit are quite hard to whip up into cocktails, short of making syrups or muddling handfuls and steeping them in spirits, there is another side of the proliferation of these special little fruit, Pressed Cherry Juice. The juice is made from those cherries not pretty enough to move of the shelf, luckily, these are also some of the sweetest and juiciest as well.

The juice is not a manufactured product, so expect a lot of variation between products and you’ll need to tweak the recipe to make sure you don’t just end up with Cherry tasting juice that’s alcoholic.

The Cherry Gin Sour

60mls Tanqueray 10 Gin, 10 mls pressed cherry juice, 15mls freshly squeezed lemon juice, 5mls sugar syrup. Combine all ingredients over ice in a shaker, shake, strain over a sour glass filled with fresh ice. Green garnishes look great against the deep red of the drink.